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A collaboration between Susquehanna University’s Office of Sustainability and dining services provider Aramark is diverting food waste.Every day, Aramark dining staff collect pre-consumer food waste that are in  five-gallon buckets that soon are  delivered to the garden by employees from facilities management. Afterwards student employees at the garden turn the compost regularly and then use that compost to fertilize and cultivate crops.Patrick Cross ’24, a psych major f and Sarah Joy ’26, an ecology major from  are in charge of the compost buckets. It is stated that since October dining service has collected all solid post-consumer food waste — roughly 12-14 five-gallon buckets per day.