In April we also began our first on-site composting using closed-system tumblers for aerobic composting. We are using coffee grounds, vegetable and fruit scraps from several dining locations on campus, as well as a local cafe in town. We have composted about 200 pounds so far.

MU has greatly decreased its food waste and continues to use tray less dining. Also, the food services staff has developed ways to accurately predict how much food will be eaten; combined with some food items being prepared as needed, there is not enough left over food to make a significant donation. In the fall, we will be looking into venues that accept small food donations.