Composting

We are working with the GT Dining and the Office of Environmental Stewardship to reinstate a composting program for Georgia Tech. Composting reduces the amount of waste we send to landfills, helps us return nutrients back into the soil, and saves money by producing a valuable commodity for landscaping services.

Composting is the controlled decomposition of organic material such as leaves, twigs, grass clippings, and vegetable food waste. Compost is the soil amendment product that results from proper composting. It is one of the easiest ways that you can reduce your wastestream at home.

Three Simple Steps

Mix browns (dry, woody materials) with greens (moist green materials)
Maintain air and water balance (compost should be moist like a damp sponge)
Chop materials to speed up the breakdown process

What to Compost

Browns: Fallen leaves or redwood/fir/pine needles, hay, chopped woody prunings, most s awdust, compostable packaging products (plates, etc.)
Greens: Fruit and vegetable trimmings, lawn clippings, citrus rinds, egg shells, weeds (without seed heads), coffee grounds and filters, tea bags, herbivore manure (cow, sheep, horse, rabbit, chicken)
DON'T compost: meat, bones, fish, pet waste, diseased plants, dairy products, grease, citrus fruits