Transforming Waste into Wealth: How Food Composting at Penn State Beaver Drives Sustainable Practices

MONACA, Pa. — As a new academic year begins, the Brodhead Bistro staff is hard at work feeding hundreds of students, faculty, and staff daily. This busy kitchen generates a lot of food waste, but recent sustainability efforts are making a big difference.

This year, the Bistro teamed up with Haley Sankey, the director of sustainability at Penn State, to tackle food waste. “Sustainability came up in a leadership meeting, and we were eager to get involved,” said Kelly Marcello, the Bistro’s manager.

One key initiative is their partnership with Carbon Compost in Pittsburgh. Every Friday, they deliver 10-gallon composting buckets to the campus and take away full buckets of organic waste, like vegetable scraps and coffee grounds.

“The staff embraced composting and followed the rules. They did an amazing job,” Marcello noted. “We really made an impact.” Between January and May this year, the Bistro composted 3,712 pounds of food waste, averaging 232 pounds per week, with just 10 pounds of non-compostable material left behind, according to Neil LaGreca, the director of housing and food services.

But food composting is just one part of their efforts. They also have general recycling, reusable food containers, and napkins made from 100% post-consumer recycled content. Additionally, the Bistro recycles used fryer oil and donates leftover food to a local non-profit. Notably, 20% of their ingredients are sourced locally.

Looking ahead, LaGreca mentioned they’re exploring new compostable products and increasing food sourced from their campus high tunnel, which provides fresh produce. He believes sustainability in housing and food services is more than just cutting waste; it’s about building a better future. “We’re proud of our progress and excited to continue this journey,” he shared.

Research shows that college campuses are increasingly prioritizing sustainability. A recent survey indicated that 62% of students want more eco-friendly initiatives from their schools. As trends shift towards greener practices, the Brodhead Bistro is leading the way, showing how small changes can create a larger impact.

For more insights on sustainability practices in educational institutions, check out the Association for the Advancement of Sustainability in Higher Education.

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