Mason Facilities and Mason Dining have partnered together with Veteran’s Compost to collect and compost pre- and post-consumer waste from all three of our Dining Halls on Fairfax Campus (Southside, Ike’s, and the Globe). Although not Mason’s first foray into composting (Mason’s Potomac Heights Vegetable Garden and Innovation Food Forest both take biodegradable waste for outdoor compost), this is Mason’s first large-scale, industrial composting partnership.
Dining Composting Process
- Students, staff, and faculty are encouraged to sort, and dispose or recycle non-compostable items, such as plastic bottles, to-go coffee cups, and candy wrappers before placing any food waste on the dish return in Southside, Ike’s and the Globe.
- In Southside, after food waste goes into the kitchen, it is immediately placed into a pulper that pulverizes the food before going into a waste bin.
- Full bins are collected by Veteran’s Compost and transported to their composting facility.
Why is Mason composting in the Dining Halls and the Food Forest/ Vegetable Garden?
There are many benefits to composting:
— Less waste! Composting diverts waste sent to landfills, as well as reduces methane emissions from releasing into the environment.
— Richer Soil! Compost, as an end-product can be placed back into the soil, improves soil quality by retaining moisture and and increasing nutrient content.
— Saves money! Composting reduces Mason’s overall waste hauling costs.