A unique partnership at Princeton University highlights the role of coffee in sustainability efforts. The Coffee Club, a student-run coffee shop, has been donating used coffee grounds to the Sustainable Composting Research at Princeton (S.C.R.A.P.) lab since its opening in 2019. This initiative not only reduces waste but also enriches composting operations on campus.
• Coffee grounds are nitrogen-rich and help aerate compost, improving drainage.
• Student workers, known as “compost concierges,” manage the collection of coffee grounds from various campus locations.
• The S.C.R.A.P. lab processes these grounds alongside dining hall waste to create compost for campus gardening.
• Contamination in compost bins has increased, highlighting the need for better waste management practices.
This initiative is significant as it demonstrates how everyday activities, like drinking coffee, can contribute to environmental sustainability. By transforming waste into valuable compost, Princeton is setting an example for other institutions on how to integrate sustainability into daily operations effectively.
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