During a chilly November weekend, 45 student leaders from eight colleges and universities gathered for a sustainability summit at Goshen College’s Merry Lea Environmental Learning Center. The goal of the sustainability summit was to bring students from area institutions together to learn, network and brainstorm ways to make their home campuses more sustainable. This year’s focus was on food.
On a typical weekday during the semester, about 75 to 100 pounds of food waste is produced in the college’s dining hall. Because of student commitment and ingenuity, that waste is now turned into compost, which is used as a natural fertilizer in a small garden, eventually producing vegetables and herbs for meals to be served to students.