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EPIB Trail
Volume 12, Issue 3
By Rebecca McGrath
C
omposting is one part of zero waste and should be used as a tool when trying to go zero waste. On the hierarchy of waste, compost and recycling is the fourth rank down. Composting needs three ingredients: Browns, greens, and water. Browns are twigs and dead leaves. Greens are grass clippings, vegetable or fruit waste, and coffee grounds. The amount of water is important for having the materials break down. The EPA has a list of safe foods that can be put into compost. Meat, dairy, pet wastes, and pesticide treated yard wastes cannot be put into compost because it is unsafe.
The EPA has a list of approved compostable items: Fruits and vegetables Eggshells Coffee grounds and filters
Paper Yard trimmings Grass clippings
Tea bags
Houseplants
Nut shells
Hay and straw
Shredded newspaper
Leaves
Cardboard
Sawdust
Cotton and Wool Rags
Wood chips
Dryer and vacuum cleaner lint
Hair and fur
Fireplace ashes How to start your own compost (in-dorm or off campus) 1. Start by buying an airtight container 2. Start collecting approved waste materials into your bin. A tip is to keep your compost
