Sustainable Bowdoin summer employees Omar Sohail or Bridgett McCoy with one of the new green cones
Composting, the latest way a college student can become more sustainable, has recently become easier on campus because of the installation of two new composting systems: One in the backyard of 30 College St, the campus’s multicultural house, and the other at Howell House.
The bins are half-buried green cones in which students can deposit leftover vegetables, fruits, bread, eggs and much more, diverting hundreds of pounds of food waste annually. Not only does this save the College money by decreasing the amount of waste, but compost also improves the local land by acting as a fertilizer, soil conditioner and natural pesticide.
While Bowdoin has already established an organic waste diversion program for Bowdoin’s Dining Halls, including feeding pigs the pre- and post-consumer waste from Moulton Union, the addition of these two green cones will make composting easier and more convenient for students who create food waste in their residence halls. In addition to the new green cones, compost bins are currently located outside of Burnett House, Ladd House, Quinby House, MacMillan House and Reed House, as well as the Mayflower apartments.
