Waste and Compost
NU produces almost 3,500 tons of waste annually and recycles more than 1,800 tons or about 30 percent.
Recycling has been a part of Northwestern University’s campus greening efforts since 1989. Students started the program and it is now a part of daily operations across our campus. Reducing waste and increasing our diversion rate are an important part of our campus sustainability efforts. Recycling reduces greenhouse gas emissions, water pollutants, and saves energy.
Northwestern has been composting food since 2012. Every dining and food service operation participates in the program. Diverting food trimmings, leftovers, plate waste, and other organic materials for composting is an environmentally beneficial process in many ways. In landfills, organic material contributes to methane generation, a greenhouse gas that is more pervasive than carbon dioxide. Compost operations produce a material which naturally replenishes and nourishes soil, reducing the need for fertilizers and chemicals.
Compostable items in the dining halls and Norris are collected and delivered to a local composting facility. The compost is then used in landscape and farming operations, where it is added to the soil, reducing the need for fertilizers:
- Step 1: Food scraps are collected in bins in kitchens.
- Step 2: The scraps are taken to a facility and composted.
- Step 3: The compost is used on farms as rich fertilizer to grow healthy plants.