Project Description
The vermicomposting bin has been actively processing organic food waste from the Clark Kerr Kitchen primarily, as well as the Crossroads Kitchen, since then. Currently, around ten gallons of food waste are being added to the bin per week, but it has the capacity to increase. Due to the ongoing COVID-19 pandemic, coordinating food waste pickup while abiding by city and university public health guidelines has been disadvantageous, but we plan to increase the volume of food waste added to the bin once pandemic conditions allow. We have built up a system of education and on campus compost initiatives based around this physical site with goals of helping to form a more conscientious campus.