Compost bin in Risley Hall kitchen.

Wasting Away: Student Managers Facilitate Dorm Composting

Armed with buckets and posters, Cornell’s 35 student composting managers are combating food waste in dorms in an effort to reduce the amount of organic material sent to the Ithaca landfill. About two-thirds of student residence halls — all but the townhouses and some West Campus houses — are equipped with composting bins, including large dumpsters and buckets, according to Naomi Haber ’20, Sustainability Coordinator at the Campus Sustainability Office. Every year, 4,000 tons of organic waste, including waste from residence halls and dining halls, is converted to compost through Cornell’s composting facilities, the largest composting operation in Tompkins County. The student compost managing team, which was established in September last semester, are meant to lead sustainable development in the student community, according to Haber. They keep track of the compost buckets and are responsible for depositing food scraps into one of the large bins on either North or West Campus once a week.


BARAN | Climate Change Needs Alternate Perspectives

Every time a debate about climate change arises around me, I grind my teeth and waver. Should I add my opinion? Will others hear my perspective and denounce me as ignorant? Sometimes they do, but I usually speak my mind anyway. I tell them about an alternative perspective that is constantly weighing on my mind: are humans even obligated to try to mitigate climate change?

Through collaboration with Cornell Food Venture Center and Martin Farms, Kelly Coughlin ’93 and Greg Woodworth ’94 transformed their cookie company into a sustainable business that transforms seeds into oil.

Cornell Alums Farm Business From Turning Seeds Into Oil

Kelly Coughlin ’93 and Greg Woodworth ’94 changed their business when they were offered the opportunity to collaborate with the Cornell Food Venture Center and Martin Farms. Stony Brook Wholehearted Foods became “one of America’s few artisan makers of culinary oils made exclusively from domestically sourced seeds.”