Ohio University’s In-Vessel Composting System is the Largest Among U.S. Universities

     This post involves my alma mater, Ohio University (OU). OU is now able to compost nearly 100% of its campus dining hall food waste. The process involves students putting their food plates with uneaten food on a conveyor belt. Food workers then scrape into large bins. At the end of the day, the bins are brought to the compost facility, where the food is mixed with wood chips and added to the composting vessel for about two weeks. The end result is a nutrient-dense soil, which is spread around trees and flower beds across the campus. The project saves on food waste costs by not having to ship the food waste to landfills.

     The project has had many upgrades and additional funding since its inception. According to OU, the in-vessel composting system:

“… features a highly efficient contained system, which has the capacity to manage all forms of organic waste (including meat, dairy, biodegradable service-ware and landscape waste); it speeds the processing of waste into usable soil; it controls odors, vectors and leachates; and minimizes staff time needed for operation.”

     The system was upgraded in 2012 to process 6 tons of compost. The system can also accommodate changes in the waste composition. Air supply, temperature, and moisture are all controlled by the “machine” and its operators. The machine has two zones, Zone 1 for new waste and Zone 2 for waste that has been composting in Zone 1. Composted material is retained for about seven days in each zone. The temperature is maintained between 50 degrees Celsius and 65 degrees Celsius, the optimum temperature for composting organic waste. Some leachate is released to the on-site septic system.

“Once removed from the system, the compost needs to cure for at least 90 days. The windrows are turned regularly to offer a more homogenous mix to the compost. The 2012 expansion project included the purchase of a Windrow Turner which is expected to streamline this turning process.”

“The University has spent several years testing out a variety of biodegradable/compostable service-ware (plates, cups, forks, etc.).”

I had the opportunity to eat there several times with my son when he was attending college there, and I remember the compostable service-ware. In 2012 they changed from potato starch-based service-ware to PLA (polylactic acid) service-ware. The service-ware is used as a bulking agent in the composting process. They strive for 60% food waste and 40% bulking agent.

     The composting effort also promotes student engagement and academic programs. Community members can also purchase the compost generated at the Class IV compost facility as a soil amendment for home gardens.

References:

 

Ohio University composts nearly 100% of campus food waste. Delaney Ruth. WCMH Columbus. April 23, 2025. Ohio University composts nearly 100% of campus food waste

Compost. Ohio University. Facilities Management and Safety. Compost | Ohio University

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