Progress report for FNE25-115
Project Information
St. Mary’s College of Maryland - located right on the St. Mary’s river in rural St. Mary’s county - understands the importance of our agricultural and environmental health. When assessing the College’s areas of improvement for sustainability, food waste management was amongst the highest. SMCM's singular dining hall produced 2.5 tons of food waste between January-May of 2023, with 90% of it going to landfills. The substantial amount of money SMCM puts into said food waste disposal only increases carbon and greenhouse gas emission rates. The Kate Chandler Campus Community farm makes it so that SMCM experiences food waste at the production level as well as the consumption level. Suboptimal soil nutrition plays a role in Kate Farm produce becoming waste instead of farm-to-fork dining options for the local community. Poor soil health also reduces its ability to sequester carbon which only drives SMCM’s emissions higher. With these needs in mind, composting presents itself as a multifaceted solution. Compositing initiatives conducted on the Kate Farm using food waste from SMCM’s campus dining hall, townhouse kitchens, Veggie Co-Op kitchen, and waste crops will reduce the money spent on disposing food waste and the emission rates attached to those disposal methods. The compost created from this food waste will enrich the soil we use to grow the foods that sustain our students and community partners such as Farming 4 Hunger. A feasibility study will determine how best SMCM can go about introducing a successful composting program to the campus and its farm.
Objectives:
The objectives of this composting feasibility study are designed around five key phases, which will guide the Sustainability Fellow and other team members' approach to reducing campus food waste, decreasing disposal costs, and enhancing soil health and local agriculture through sustainable practices.
Phase 1: Initial Planning and Objectives Setting (Month 1-4)
In this phase, key stakeholders will be convened to define the project’s goals: reducing food waste, supporting farm-to-fork practices, and fostering community partnerships. The first portion of the stipend will also be distributed.
Phase 2: Waste Audit and Preliminary Research (Months 4-6)
A comprehensive waste audit will be conducted, including data from the dining hall and townhouses. Previous audits show 0.4625 tons of food waste per month, with a water footprint of 82.5 gallons and a carbon footprint of 2.04 tons of CO₂. Research on composting systems will focus on Earth Tubs, which can process 925 pounds of food waste per month.
Phase 3: Pilot Set-up and Early Data Collection (Months 12-18)
A pilot composting system will be set up on the Kate Chandler Community Campus Farm. Waste collection will begin, and data on waste volume, processing times, and pest control will be collected. Feedback from internal and external stakeholders will inform further development.
Phase 4: Feasibility Analysis (Year 2)
Following the pilot, the effectiveness of the composting system will be assessed, evaluating cost savings, environmental impact, and the need for expansion.
Phase 5: Finalize Feasibility Results, Make Recommendations, Outreach (Year 2)
The final results will be shared with local farmers and stakeholders, providing recommendations for scaling the composting program and its potential environmental and economic benefits.
Specific Objectives:
- Quantify food waste disposal costs and CO₂ emissions.
- Measure soil nutrient levels before and after compost application.
- Survey campus knowledge and interest in composting.
- Monitor waste processing and collect feedback.
- Evaluate the environmental and cost impact of the pilot.
- Apply compost to improve farm soil and crop yield.
- Share results with local agricultural partners to support sustainable practices.
These objectives, aligned with each phase, provide measurable benchmarks to evaluate the success of the project.
Problem and Proposed Solution: Composting for Sustainability at St. Mary's College of Maryland
St. Mary's College of Maryland, located in rural St. Mary's County, provides a unique opportunity for students to engage with the local agricultural community. The College's campus serves as a living laboratory, with resources like the Kate Chandler Campus Community Farm, Historic St. Mary's City, and nearby waterfronts. The Environmental Studies program promotes sustainability through academic coursework and fieldwork, offering students opportunities to learn about the environment and contribute to sustainable practices (SMCM 2024). Despite these resources, the College faces significant sustainability challenges, particularly related to food waste and CO2 emissions.
The Issue: Food Waste and Soil Malnutrition
At St. Mary's College, food waste is a pressing concern. As of 2023, the campus dining hall generates 925 pounds of food waste per month. This consumption-phase food waste is only part of the problem, as the Farm experiences food waste during the production phase. Soil malnutrition contributes to the Farm's inability to produce viable crops, leading to further losses. Nationally, food waste has become a growing issue, with the U.S. contributing approximately 60 million tons of food waste annually, 16% of which originates from farms (WWF 2022). This food waste represents not only the loss of edible food but also the wasted resources, such as water, energy, and labor, that go into producing it.
Soil malnutrition exacerbates the issue by reducing the quality and quantity of crops. As environmental changes intensify, soil degradation, including erosion and reduced nutrient content, has led to lower soil health, further contributing to food loss even before produce reaches the market (NIH 2018). This issue is particularly relevant in St. Mary's County, which hosts over 600 farms, where soil health and food waste management are crucial for local agriculture (USDA 2017). The current agricultural practices, coupled with increased CO2 emissions and methane generation from food waste decomposition, further emphasize the need for sustainable solutions.
Why It Matters
Addressing food waste and soil malnutrition is crucial for both local and global sustainability. The U.S. wastes about 60 million tons of food annually, with a significant portion coming from the production stage. Globally, food waste contributes to methane emissions, a greenhouse gas far more potent than CO2 (WWF 2022). In St. Mary's County, where agriculture is a key economic driver, food waste represents a missed opportunity for local farmers, whose livelihoods depend on the viability of their produce. In addition to the environmental consequences, food waste increases operational costs, impacting farm profitability and sustainability.
Soil health is also vital for carbon sequestration, which can mitigate the effects of climate change. Malnourished soils fail to capture sufficient carbon, leading to higher atmospheric CO2 levels (NIH 2018). By focusing on both food waste and soil health, the College aims to address these interconnected issues and contribute to broader sustainability efforts at the local and national levels.
Proposed Solution: Industrial Composting at St. Mary's College
The proposed solution to these interconnected challenges is the establishment of an industrial-scale composting facility at SMCM's Kate Chandler Campus Community Farm. Composting offers a sustainable, cost-effective way to manage food waste, improve soil health, and reduce GHGs. Through composting, organic waste is converted into nutrient-rich soil amendments, which can be used to improve soil health and reduce the need for synthetic fertilizers. What results are nutrient-rich, carbon sequestering soils.
The College will conduct a feasibility study to explore the implementation of large-scale composting on campus. This study will assess the logistics, infrastructure, and resources needed to establish a successful composting program. Additionally, the project will include educational workshops for students, faculty, Farm staff, and local community members to ensure the success of the initiative and build long-term sustainability practices in the local agricultural community.
Addressing Sustainable Agriculture Outcomes
The proposed composting initiative aligns with Northeast SARE's goal to promote sustainable agriculture by addressing multiple critical issues:
- Reduction of Environmental and Health Risks in Agriculture: Composting helps mitigate environmental risks by reducing food waste in landfills, which produces methane, a potent greenhouse gas. Additionally, composting improves soil health, which is essential for reducing soil erosion, increasing soil fertility, and promoting healthier crops.
- Conservation of Soil, Water, and Natural Resources: By using compost to enrich the soil, the College's farm will conserve water and improve soil quality, addressing issues of soil malnutrition. This will also reduce the need for synthetic fertilizers, which can lead to nutrient runoff and water pollution.
- Improvement of Productivity and Net Farm Income: The composting initiative will improve soil health, leading to better crop yields and reduced costs associated with soil enrichment. By reducing food waste and generating valuable compost, the Farm will enhance productivity while lowering the cost of inputs.
- Enhancement of Employment in Farm Communities: The project will create new opportunities for students, staff, and local community members to engage in sustainable agriculture practices. By educating the community about composting and its benefits, the College will foster greater involvement in sustainable farming practices, potentially leading to job growth in the area.
- Improvement of Quality of Life for Farmers and Their Communities: The composting initiative will contribute to the quality of life for farmers by improving soil health, increasing crop yields, and promoting sustainable farming practices. It will also create a model for other local farms, offering practical solutions for managing food waste and improving agricultural sustainability.
Conclusion
St. Mary's College of Maryland's proposed composting initiative offers a comprehensive solution to address food waste, soil malnutrition, and greenhouse gas emissions. By conducting a feasibility study and establishing a large-scale composting facility, the College aims to contribute to sustainable agriculture, improve local soil health, and reduce environmental impacts. This initiative not only aligns with Northeast SARE's goals but also has the potential to positively impact the local farming community by offering practical, scalable solutions for food waste and soil health management. Through this project, St. Mary's College can lead the way in sustainability efforts and serve as a model for other educational institutions and agricultural communities.
Cooperators
- - Producer (Educator)
- (Educator and Researcher)
- - Producer (Educator)
- - Producer (Educator)
- - Technical Advisor
Research
Materials and Methods:
This project aims to assess the feasibility and impact of integrating a campus-wide composting system at St. Mary's College of Maryland (SMCM). The initiative will focus on measuring the environmental, financial, and agricultural benefits of composting by collecting and processing food waste from student housing and the main dining hall. By analyzing soil health, crop yields, and waste disposal metrics, the project seeks to provide valuable insights into how composting can reduce waste, lower carbon emissions, and improve soil fertility. Through a phased approach, the project will engage the SMCM community, local farmers, and sustainability experts to collaboratively explore and promote sustainable practices on campus and beyond.
Phase 1: Project Initiation (Fall 2025 - Winter 2025)
Kickoff and Key Coordinator Meetings
The project began with a Zoom meeting involving the key coordinators, the Technical Advisor, and the Sustainability Fellow to establish a collaborative foundation. This meeting aligned expectations around goals, timelines, and specific data collection practices. The initial meeting included introductions, with each coordinator sharing their relevant expertise, followed by a discussion of pre-compost data and planning. Each coordinator received a $200 stipend for their involvement, and the meeting was recorded for reference.
Kate Farm Soil Testing
The Kate Farm is made up of small plots that have a variety of purposes and receive a range of maintenance. Some are incorporated into courses by faculty members, some are used by community members to grow their own vegetables, and some are maintained by interns and volunteers to grow food for the college and the broader community. All of these plots undergo a range of maintenance season to season. To prepare for crop production, the plots are often tilled using low-impact methods, such as double-digging and broadforking. Mushroom compost is often incorporated into the soil, and occasionally soil amendments are added as well. Many of the plots contain irrigation and weed barrier to reduce the many hours spent watering and weeding. Regular use of cover crops in the winter months has been incorporated into management practices in recent years. This is the first time that soil testing encompassing the entirety of the Kate Farm has been done. The goal of this test is to understand the effects of the range of management practices at the Kate Farm for a future of improved soil health.
Regular soil testing reflects trends in soil health over time. To collect meaningful soil health data, soil must be tested every one to three years during the same season. Regular soil tests are important because changes in soil health happen slowly, over the course of years. Soil properties change season to season, so tests during different seasons should not be compared. The results of the October 2025 test reflect soil health preceding the composting feasibility study. Tests will continue to be taken from the Kate Farm annually to observe and understand soil health trends as the composting system is established and maintained. Over the course of multiple years, the effects of regularly applied campus compost will be reflected within soil health data collected from the Kate Farm.
The University of Delaware Soil Testing Program was selected from the University of Maryland’s list of recommended soil testing locations since UD provides a thorough basic test and is one of the closer soil testing locations to St. Mary’s College. The basic test offered by UD tests for pH, organic matter, phosphorus, potassium, calcium, magnesium, manganese, zinc, copper, iron, boron, sulfur, sodium, aluminum, estimated cation exchange capacity, base saturation, and phosphorus saturation ratio. The Delaware Soil Testing Program website provides forms for a variety of samples as well as a brochure with soil sampling instructions that aligns with standard procedures provided by UMD and Cornell. The UD Soil Sample Log Sheet was printed out, and the five selected testing sites were written into the log.
Five distinct testing sites were chosen at the Kate Farm: the Pasture, CHXNBUS Parking, the High Tunnels, Annual Crop Area, and Slow Food. The Pasture makes up a large section of the farm that has gone unmanaged for years, containing a variety of grass species. The CHXNBUS Parking is a section of the farm on which a school bus, repurposed as a mobile chicken coop, is seasonally rotated. For four to six months, the chicken bus is parked with an electric fence surrounding it, providing its chicken inhabitants with an area to feed and fertilize, until the bus is moved to an adjacent area. The High Tunnels are two plastic covered structures, protecting crops from harsh weather, extending the growing season into the winter months. Leafy greens are typically grown in the high tunnels from fall through spring. In hotter summer months, the tunnels are cleared in preparation for the following season. The Annual Crop Area contains sections where seasonal crops are grown. Samples were collected from the section that most recently had summer crops, including tomatoes, peppers, and eggplant. The summer section was cleared and seeded with winter cover crop days before testing. In 2023, the Annual Crop Area was home to the CHXNBUS. The Slow Food plot is likely the most meticulously managed section of the farm, since it is incorporated into an Environmental Studies faculty member’s course. Most recently, the Slow Food plot has grown summer crops, including tomatoes, peppers. These five testing sites have been exposed to varied management practices, from no maintenance for several years, to careful composting and liming practices. By choosing five diverse testing sites, soil tests will likely reflect varied management practices, quantifying the effects of management.
After the five testing sites were selected, materials for sampling were gathered, and sampling commenced. The materials for sampling include a large bucket, one-gallon freezer storage bags, clipboard, submission form, permanent marker or pen, and a straight shovel. The methodology used for taking samples follows “Cornell Soil Health Test Sampling Protocols.” Sampling began by choosing three locations in a zig-zag pattern across the sampling site. At the first location, the debris and plant life on the surface were removed and an eight inch hole was dug with the straight shovel. At the edge of the hole, the straight shovel was used to cut a slice of soil six inches deep and two inches thick. This slice of soil was then placed in the bucket as the first of three sub-samples at the testing site. After this process was repeated for a total of three sub-samples, all placed in the same bucket, the sub-samples were mixed by hand to develop a single sample that was representative of the testing site. As the sample was mixed, chunks were broken up and any organic matter was removed. After the sample was well-mixed, forming a crumbly texture, handfuls of soil were placed in a freezer storage bag, amounting to 2 cups. Following each sample collection, the storage bags were carefully labeled to match the information written in the UD Sample Log Sheet. Then, the soil samples were taken to the St. Mary’s post office, boxed up with the Log Sheet and shipped to the UD Soil Testing Program.
Analysis of the October 2025 soil test results is ongoing. The second soil test will take place in October of 2026, and soil tests will continue every year to account for trends in soil health. A soil test may also be taken in spring of 2026, but fall and spring soil tests will likely contain variation and should not be compared.
Campus Composting Knowledge & Interest Survey
Surveying the campus community to understand attitudes towards composting is an essential part of collecting preliminary data for the successful launch of a campus composting system. Everyone living and working on campus produces food waste and will likely come in contact with the campus composting system. It is essential that they are aware of composting practices and supportive towards the campus composting system. Providing an informative survey for campus members to offer their insight increases buy-in across campus. The Seahawk Survey was drafted, revised, and released over the months of November and December of 2025 to generate insight and foster engagement in advance of the project launch.
The goal of the initial Seahawk Survey was to gauge campus awareness of composting in general, interest and support for a campus composting system, and perceived barriers to campus composting. The survey consisted of eight general questions for all campus populations to answer, followed by population-specific questions, ending with a section for final comments or suggestions. The general questions section included questions to understand the campus community’s knowledge of composting practices, awareness of composting on campus, and interest in seeing more composting at St. Mary’s. The population-specific questions included questions regarding personal commitment to campus composting and perceived barriers to composting on campus. For these questions, the St. Mary’s campus community was categorized into eight groups, which included students, faculty, administration, Bon Appétit staff, Bon Appétit leadership, general staff, grounds staff, and community members. Each of these groups is integral to the success of a campus composting system, making their insight essential for a successful launch.
Before releasing the survey, a survey preview was shared with a few members from each category, as well as the Institutional Review Board (IRB), for feedback. The preview form contained a copy of the Seahawk Survey along with questions requesting feedback about the clarity and relevance of each section. Out of the twenty-one campus members that received the form, three offered feedback regarding the clarity of the description of composting, concerns towards a few of the scale questions, and suggestions for the faculty, staff, and administration sections. Their feedback was considered and incorporated into the Seahawk Survey. IRB quickly approved the survey, since there is little to no risk to respondents. Per IRB, the opening page of the survey consisted of an introduction informing participants of the approximated time commitment, that their submission was anonymous, and they could skip any questions that they were not comfortable answering, all followed by a yes or no question requiring their informed consent. The only additional required question within the survey asked which campus group best fit the respondent. Their answer was essential because it would transfer them to the correct population-specific section. After consulting key campus members and IRB, the survey was released.
The Seahawk Survey was released over the course of two days via email and flyers. Mail merge was used to send out the survey en masse. Flyers with a QR code linked to the survey were distributed throughout campus to target students and staff that may not check their email as frequently. The survey remained open for responses from December 1 through December 19, 2025, providing campus members with three weeks to offer their insight.
The initial Seahawk Survey received 233 responses. Of these responses 52.2 percent were students, 22.4 percent were faculty, 16.8 percent were general staff, and 7.3 percent were administration. No members from Bon Appétit staff or grounds staff responded to the survey. Analysis of the survey results is ongoing in order to understand campus-wide knowledge, interest, and concerns to inform a successful launch.
Phase 2: Preparation & Setup (Winter 2025 - Spring 2026)
Composter Procurement, Site Preparation, and Management
Procurement will begin on three (3) Thermo-Star composting units. These units will be purchased and set up at a designated composting site, which will be prepared with a weed barrier, gravel, and fencing.
- Paid student interns ($18/hour) will be trained to collect and manage food waste.
- Food waste from the main dining hall will be collected daily, and from student housing areas, twice a week.
- Lidded collection buckets will be placed at each townhouse pair (n=22), and waste will be transported to the composting site using college utility vehicles. Additional collection buckets will be placed at other campus locations (coffee shop and kitchen co-op).
- Student interns will record the weight of each batch of waste using a hanging scale before adding it to the composters to ensure accurate data on waste volume.
The Sustainability Fellow will organize campus-wide meetings to ensure that all participants understand and follow the study design and procedures.
Phase 3: Pilot Program & Data Collection (Spring 2026 - Summer 2026)
Three-Month Composting Pilot Program
Starting in February 2026, the composting pilot will run for three months. Soil samples will be collected from both the treated (compost-applied) and non-treated (control) plots on the farm following the methods described above.
- Food waste from the main dining hall and student housing will be collected, measured, and placed into the three Thermo-Star composting units. Each unit will receive one months’ worth of food waste.
- Each unit will undergo a 4-6 week decomposition period before the compost is removed and integrated into the designated treated soil plot. This cycle will continue to ensure a consistent supply of compost.
Three-Month Planting Trial with Compost Integration
Once the compost is ready, it will be mixed into a treated plot on the farm. An adjacent untreated plot will serve as a control to compare the effects of compost on soil quality and crop growth.
- Paid interns ($18/hour) will plant the same vegetables in both plots and provide consistent care (watering, weeding, etc.) throughout the season.
- Harvest yields will be weighed using a hanging scale and counted to compare productivity between the two plots.
- At the end of the harvest season, a final soil sample will be taken from both plots for nutrient analysis.
The Sustainability Fellow will host two open house events at the Kate Farm - one at the beginning of the planting season and another at the end of the harvest season. These events will showcase the study design, progress, and invite the campus community, key collaborators, and local farmers to observe.
Financial and Environmental Impact Data Collection
Throughout the pilot, data will be collected on food waste disposal costs, CO2 emissions, and water footprint. This data will allow for comparisons between the composting system and traditional waste disposal methods in terms of environmental impact and resource consumption.
Composting Knowledge & Interest Follow-Up Survey
A follow-up survey will be conducted after the pilot to assess changes in composting awareness and attitudes. The results will help evaluate the success of the educational outreach efforts and guide the refinement of composting practices for future phases.
Phase 4: Analysis and Final Reporting (Winter 2026 - Spring 2027)
Composting Results and Outreach Materials Development
Data from the pilot, including food waste volumes, disposal costs, CO2 emissions, soil quality, and crop yields, will be analyzed to assess the impact of composting. The final report will summarize the benefits of composting, including waste reduction, financial savings, environmental improvements, and enhanced crop productivity. Visual aids, such as graphs and tables, will be used to present findings in a clear and accessible manner.
Final Key Coordinator Meeting and Report Distribution
A concluding meeting with all key coordinators will review the findings and discuss future steps, including the possibility of scaling up the composting system for broader campus use. A comprehensive report summarizing the project will be prepared, and dissemination activities will be planned to share the results with the wider community.
Similarly to the first meeting, each key coordinator will receive a $200 stipend for their involvement, and the meeting will be recorded for reference.
Phase 5: Community Outreach and Education (Throughout Study)
- Results Release and Physical Distribution (Spring 2027): A visually engaging report with graphs, soil health data, and compost impacts on crop productivity will be made available online and at physical locations such as farmers' markets and local supply stores, ensuring access for community members without internet.
- Digital Publication and Social Media Campaign (Spring 2027): The final results will be published in the SMCM newsletter, on the campus farm website, and across social media channels. Graphics will highlight food waste reductions, carbon footprint impacts, and soil quality improvements, encouraging sustainable practices.
- Community Workshop and Results Presentation (Spring 2027): An in-person workshop will be held to present the study’s findings, allowing local farmers and community members to interact with the results through soil samples, yield comparisons, and data displays. Resources for starting or enhancing composting systems will also be provided.
This phased approach aims to comprehensively assess the feasibility and impact of campus composting. The outcomes will offer valuable insights into composting’s environmental, financial, and agricultural benefits, helping to guide future sustainability initiatives at SMCM and within the local community.