Staff members at 1855 Place are working together to reduce waste and promote sustainability through the Compost Crew. What started as a small initiative has grown into a team-driven effort that benefits Michigan State University and the greater community by fostering an environmentally conscious culture and reducing waste output. 
 
A Grassroots Effort for Sustainability 
The Compost Crew at 1855 Place diverts organic waste from landfills and educates others on sustainability. The initiative existed before the COVID-19 pandemic but became more structured in recent years, allowing members to make a meaningful impact on campus waste reduction. 

"It is inspiring to see how much waste we have been able to divert from landfills," says Compost Crew Member Sally Gatlin. "Every small action contributes to a larger environmental goal." 
 
The division’s Sustainability Officer Carla Iansiti has played an instrumental role in organizing the crew and spreading awareness about composting. Her leadership helped build a committed group of volunteers who actively participate in composting efforts and encourage others to do the same. 
 
"I initially joined because I wanted to contribute to something meaningful on campus," says Compost Crew Member Janet Caprario. "Now, composting has become something I am passionate about, both at work and at home." 
 
By collecting organic waste and properly processing it, the Compost Crew directly contributes to the MSU Surplus worm farm, which transforms waste into nutrient-rich compost that is sold to the public for gardening and agricultural use. 
 
How It Works: A Team Effort 
Crew members share responsibilities through a coordinated effort, ensuring that composting remains a consistent and effective process. 
 
"We all take turns checking and emptying the compost bins, making sure everything is properly sorted," says Compost Crew Member Phoenix Blackwood. "It is a collective effort that really makes a difference." 
 
Having a collaborative system in place allows the crew to efficiently manage their duties while ensuring that compost collection remains uninterrupted. Each floor of 1855 Place has a composting station where members ensure the proper disposal of organic waste, such as coffee grounds and fruit peels. 
 
By following a structured routine, crew members prevent overflow and contamination in the compost bins, maintaining a clean and sustainable environment. 
 
"I have become more mindful about what I throw away, both at work and at home," says Gatlin. "This initiative has changed the way I think about waste." 
 
Once collected, members transport the compost to a designated bin outside, ensuring it is properly gathered and processed. With teamwork and a shared commitment, the Compost Crew effectively reduces waste and promotes sustainable practices throughout the building. 
 
Community and Campus Impact 
The Compost Crew's work extends beyond 1855 Place. The compost collected supports the MSU worm farm, reducing landfill waste and producing nutrient-rich compost that residents and farmers can purchase. 
 
The crew works with the Grow Green Vermicompost Program, a sustainability initiative that helps recycle organic waste across campus. The program collects organic material from dining and residential halls, MSU Landscape Services for seasonal leaf pickup, and other campus buildings. The Vermicomposting Facility at the Surplus and Recycling Center processes about 200,000 pounds of compost annually, significantly impacting waste reduction efforts. 
"The fact that our composting efforts contribute to a larger sustainability initiative is rewarding," says Blackwood. "It shows that small local actions can have a bigger impact." 
 
The surplus store sells compost in different quantities, making it accessible to both small-scale gardeners and larger agricultural needs. The accessibility of the compost ensures that the sustainable practices implemented by the Composting Crew continue to benefit the broader community. 
 
"It is great to see that what we are doing here at 1855 Place is part of something bigger," says Caprario. "The compost we collect actually goes on to support gardens and farms in our community." 
 
The Importance of Composting 
Research shows that about one-third of food produced in the United States is never eaten, wasting resources such as water, land, and energy. Composting recovers nutrients, benefits plant health, and reduces greenhouse gas emissions from food waste in landfills, ultimately creating a more sustainable food cycle. 
 
Vermicomposting, which uses earthworms and microorganisms to break down organic materials, provides a low-cost, biologically efficient way to recycle food waste. MSU's composting process follows four key steps: Collecting, Processing, Composting, and 

• Fueling to ensure the highest level of sustainability. 
• Collecting: Campus partners gather organic material and send it to the Surplus and Recycling Center. 
• Processing: The Material Recovery Facility processes pre-consumer food scraps before sending them to the Vermicomposting Facility. 
• Composting: The food waste undergoes pre-composting before worms consume it in a designated hoop house. 

• Fueling: After six months, the composting process is completed, and the soil amendment is screened, packaged, and sold at the MSU Surplus Store. 

  "Understanding how much waste can be repurposed instead of discarded is eye-opening," says Gatlin. "It is a reminder of how important sustainability practices are." 
   
  Growing Awareness and Participation 
  Crew members have become more aware of sustainability through their involvement, and their passion for composting has influenced their daily habits. By integrating composting into their personal lives, members reinforce their commitment to environmental responsibility beyond their roles at 1855 Place. 
   
  "I have started composting at home because of what I learned in this crew," says Blackwood. "It is a habit that I know will make a difference." 
   
  The crew is actively looking to expand its efforts, potentially incorporating composting in other administrative offices. Compost collection is already in place at Sparty's Market and Starbucks, helping to divert even more organic waste from landfills. 
   
  With plans to encourage greater participation, the crew remains dedicated to increasing composting accessibility across MSU. 
   
  "We are always looking for ways to get more people involved," says Blackwood. "The more people who compost, the greater the impact." 
   
  The crew continues to look for new ways to engage with the MSU community and expand sustainability efforts. 
   
  Words of Encouragement for Future Composters 
  Crew members emphasize the importance of education and teamwork for those interested in composting. They believe that small efforts can lead to significant changes in sustainability. 
  "It does not take much to start composting," says Gatlin. "All it takes is a little effort and the willingness to change habits." 
   
  Encouraging individuals to take initiative is key to expanding sustainability practices across different environments. 
   
  "Start small and stay consistent," says Blackwood. "Once you get into the habit, it becomes second nature." 
   
  The Compost Crew at 1855 Place continues to promote sustainability, one banana peel at a time. 
  "Even if you do not have a large composting system, just being mindful of waste and making small efforts to reduce it is a step in the right direction," says Caprario. 
   
  Get Involved 
  Support sustainability by purchasing Grow Green Vermicompost from the MSU Surplus Store or starting a composting initiative at home or work.  
  
  For more information about vermicomposting, visit MSU Vermicomposting. 

Author: Daniela Del Castillo