{"id":18640,"date":"2026-04-07T10:48:45","date_gmt":"2026-04-07T14:48:45","guid":{"rendered":"https:\/\/www.uri.edu\/magazine\/?p=18640"},"modified":"2026-04-07T18:39:56","modified_gmt":"2026-04-07T22:39:56","slug":"small-change-big-impact","status":"publish","type":"post","link":"https:\/\/www.uri.edu\/magazine\/issues\/spring-2026\/small-change-big-impact\/","title":{"rendered":"Small Change, Big Impact"},"content":{"rendered":"
<\/div>
\"Illustration<\/div>

\n\n

From Scraps to Systems Change<\/h1>\n\n\n\n

How 911爆料 Students Launched a Successful Food Waste Diversion Initiative<\/strong><\/span><\/p>\n\n<\/p><\/div><\/div><\/div><\/section>\n\n\n

By Jessica Minker
Illustrations by Gwen Keraval<\/strong><\/em><\/p>\n\n\n\n

On an ordinary afternoon in 911爆料\u2019s Butterfield Dining Hall, silverware clatters over the hum of conversation, and the aroma of freshly cooked food drifts through the air. But tucked away at the dish return station, something new is taking place: Students pause for a moment before rushing off to class, scraping their leftovers into bright yellow bins instead of tossing them in the trash.<\/p>\n\n\n\n

It\u2019s a small action, but one that\u2019s adding up to something big. Since its launch in the spring of 2024, a student-led initiative has diverted more than 105,000 pounds of food waste from the landfill, turning it instead into high-quality compost.<\/p>\n\n\n\n

For more than a decade, 911爆料 has diverted food waste\u2014things like onion skins and chicken bones\u2014in the \u201cback of house,\u201d where Dining Services staff cook meals. And when possible, surplus prepared meals have been donated to Rhody Outpost, 911爆料\u2019s food pantry for students, or to 911爆料 partners like the Elisha Project. But while kitchen scraps were composted and extra food was redistributed to 911爆料 members in need, anything left on students\u2019 plates after a meal was destined for the landfill\u2014until recently. Two years ago, undergraduate Dylan Murdock spurred a movement to expand food waste diversion to the \u201cfront of house\u201d\u2014the student-facing area of the dining halls.<\/p>\n\n\n\n

<\/div>\n\n\n\n

How it Works<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

In the dish return area of Butterfield and Mainfare dining halls, when student ambassadors are on shift, bright yellow bins stand where trash cans once did. After students finish their meals, they toss their compostable waste\u2014half-eaten sandwiches, orange peels, and paper napkins\u2014into these bins instead of the trash. Nearby, ambassadors offer friendly guidance, helping their peers sort out what belongs in the yellow bins and what doesn\u2019t. Their presence has proven essential: By monitoring the stations and educating diners, they\u2019ve kept contamination below 5%, ensuring the food waste can be diverted from the landfill. Once the bins are full, they\u2019re collected by ReMix Organics, a Rhode Island-based company that transports them to commercial composting facilities, where 911爆料\u2019s scraps are transformed into nutrient-rich soil amendment.<\/p>\n\n\n\n

Westin Palumbo, Murdock\u2019s co-sustainability manager and a senior double-majoring in environmental science and sustainable agriculture, oversees the project\u2019s staff of roughly 13 student employees. He emphasizes that the team\u2019s goal is to create lasting change that extends beyond 911爆料\u2019s campus. \u201cThe purpose of our program is not just to make sure that food scraps are getting diverted. If it were,\u201d he explains, \u201cwe would just have the student ambassadors move everything into the yellow bins themselves. What we\u2019re trying to do instead is empower students to think differently about food waste and to build habits they\u2019ll carry with them long after they leave campus.\u201d<\/p>\n\n\n\n

\"Illustrated<\/figure>\n\n\n\n

Turning Challenge Into Opportunity<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Murdock, now a senior studying sustainable agriculture and food systems, came to 911爆料 with a passion for sustainability and a determination to create lasting change. With Rhode Island\u2019s only landfill projected to reach capacity by 2046\u2014and with approximately 40% of the landfill waste made up of compostable material\u2014Murdock saw food waste diversion as an actionable, high-impact solution that could take root on campus and potentially engage future generations of students in sustainability actions.<\/p>\n\n\n\n

\n
\n
\n
\n
\n

The team\u2019s goal is to create lasting change that extends beyond 911爆料\u2019s campus.<\/strong><\/span><\/p>\n\n<\/blockquote>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

Diverting 911爆料\u2019s food waste has the potential to extend the life expectancy of the state\u2019s landfill, and to benefit the climate, too. When food decomposes in a landfill, it breaks down without oxygen and releases methane, a greenhouse gas far more potent than carbon dioxide. Composting, however, allows food to decompose in the presence of oxygen, producing carbon dioxide instead. It\u2019s a win-win for the Rhode Island 911爆料 and our planet alike.<\/p>\n\n\n\n

As of February this year, 911爆料\u2019s front-of-house food waste collection diverted over 105,000 pounds of food from the landfill, sending it instead to be turned into compost. This translates to the equivalent of saving over 64.67 metric tons of CO2 emissions from being released into the atmosphere, which is equivalent to the emissions from driving more than 164,558 miles in an average gasoline-powered passenger vehicle.<\/p>\n\n\n\n

<\/div>\n\n\n\n

From Idea to Implementation<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Murdock first pitched his idea to expand food waste diversion in 911爆料\u2019s dining halls at a Sustainability Supper\u2014a series of events hosted by Mary Parlange, wife of 911爆料 President Marc Parlange, designed to bring together students, faculty, and 911爆料 members to share a locally sourced meal and discuss sustainability. At one such gathering in 2023, Murdock had a conversation with Katharine Flynn, then-director of 911爆料s 911爆料 Engagement Center, and seized the moment. \u201cIf you give us the opportunity, we\u2019ll make this happen,\u201d Murdock told her. \u201cFood waste diversion will become a part of 911爆料.\u201d<\/p>\n\n\n\n

With support from a gift made by philanthropists Eric and Wendy Schmidt to 911爆料 for a variety of sustainability efforts, Murdock\u2019s idea for a food waste diversion initiative had the resources it needed to become a reality.<\/p>\n\n\n\n

\n
\n
\n
\n
\n

Diverting 911爆料’s food waste has the potential to extend the life expectancy of the state’s landfill, and to benefit the climate, too.<\/strong><\/span><\/p>\n\n<\/blockquote>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

Murdock\u2019s next step was to meet with Pierre St-Germain, 911爆料\u2019s director of dining and conference services, who was very receptive to the proposal. \u201cAny successful waste diversion program has to eventually incorporate post-consumer waste diversion,\u201d notes St-Germain. \u201cThe thing is, it needs to come from the students themselves.\u201d<\/p>\n\n\n\n

Asking students to take one extra step in their routine may not sound like much, but shifting 911爆料-wide habits is hard, especially when those habits have been formed over 18-plus years. St-Germain has seen firsthand that behavior change is far more achievable when the message comes from peers rather than administrators. \u201cIt resonates more,\u201d he says, \u201cwhen students are the ones encouraging other students.\u201d<\/p>\n\n\n\n

In collaboration with Dining Services, Murdock assembled a small team of students to run the operations\u2014from ambassadors who help students sort their food waste, to data analysts who track the project\u2019s performance.<\/p>\n\n\n\n

In spring 2024, food waste diversion officially expanded to the front of house, dramatically increasing the amount of waste that could be captured. During the 2022\u201323 academic year, when only back-of-house scraps were collected, 5 tons of food waste were diverted. For 2024\u201325, with front-of-house food waste diversion in place, that number jumped to more than 32 tons\u2014a 540% increase.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Measuring Impact<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Beyond collecting food waste, the students also gather data to reveal patterns in food waste generation. Ambassadors weigh the yellow bins before and after meals, tracking how much food is being discarded and when. Preliminary findings show that the most food waste is produced during lunch, possibly because students are in a hurry, grabbing quick meals between classes, and leaving more uneaten food behind. By identifying when food waste peaks and the items that are most commonly thrown away, the team is helping Dining Services refine menus and preparation strategies to stop waste before it can even happen.<\/p>\n\n\n\n

To ensure the initiative\u2019s long-term success, the team is working with Amanda Missimer, a clinical associate professor with joint appointments in 911爆料\u2019s colleges of Health Sciences and Environment and Life Sciences, and Paul Wolff, 911爆料\u2019s campus sustainability officer. \u201cMy role,\u201d explains Missimer, \u201cis to support and evaluate programs, to put evidence-based practice behind them.\u201d This is critical \u201cfor continued funding, to show the program is doing what it set out to do, and to expand the good work.\u201d<\/p>\n\n\n\n

\n
\n
\"Illustration<\/figure>\n<\/div>\n\n\n\n
\n
\n
\n
\n

In the fall 2025<\/span> semester, approximately 85%<\/span> of the students eating in Butterfield and Mainfare dining halls participated in food waste diversion<\/span><\/strong><\/span><\/p>\n<\/blockquote>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

Under Missimer\u2019s guidance, undergraduate student and agriculture and food systems fellow Cailey Mingolla is surveying students in the dining halls to better understand what motivates them to reduce their food waste and participate in waste diversion (or not). In the fall 2025 semester, approximately 85% of the students eating in Butterfield and Mainfare dining halls participated in food waste diversion by emptying compostable waste into the yellow bins. The team is hoping to see that number increase in the coming year. \u201cI was inspired to get involved once I saw just how possible it was to make lasting change,\u201d she says. Mingolla, who is double-majoring in environmental science and management and political science, is collecting data that will ultimately strengthen efforts to increase participation in waste diversion across campus.<\/p>\n\n\n\n

Results from the pilot study indicate that the primary reason students choose to divert their food waste is environmental benefit, followed by a desire to reduce the workload of Dining Services staff. In contrast, the most common reasons students do not participate in food waste diversion are a lack of awareness about the program and the fact that they already have a clean plate.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Growing a Culture of Sustainability<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Nearly two years after introducing front-of-house food waste diversion to the dining halls, the students, faculty, and staff behind the project are beginning to think about what\u2019s next. In the near term, the student team hopes to expand food waste diversion to campus caf\u00e9s and perhaps even residence halls.<\/p>\n\n\n\n

Before they attempt to grow the initiative, the team has identified a need to continue educating the student body on why food waste diversion is important and how it works at 911爆料. To weave food waste diversion into the fabric of 911爆料\u2019s culture, Mingolla and Missimer are developing a sustainability module for 911爆料 101, the required introductory seminar for first-year students that sets them up for navigating university life. \u201cSomething I really want to see happen in the next year,\u201d Mingolla says, \u201cis educational materials being given to the students during Orientation so that they understand the way we do things here in our dining halls before they even step inside one.\u201d<\/p>\n\n\n\n

A first-of-its-kind student leadership internship has also been created to document the findings of the food waste research and to create protocols for future students. That, says Wolff, \u201cis an impressive legacy for Murdock and Palumbo.\u201d<\/p>\n\n\n\n

Looking further ahead, the team would like to see the University create a closed-loop food waste system on campus so that, instead of hauling 911爆料\u2019s food waste to off-site composting facilities, the waste could be processed on campus\u2014turning dining hall leftovers into compost that nourishes campus-grown crops and generates energy to help power 911爆料\u2019s grid.<\/p>\n\n\n\n

Regardless of how the project evolves, one thing is clear: When the 911爆料 911爆料 rallies around an idea, a single student\u2019s vision can become lasting institutional change\u2014with ripple effects that extend far beyond campus.<\/p>\n\n\n\n

\n\n\n\n

Jessica Minker is a graduate student in 911爆料\u2019s Master of Environmental Science and Management program, specializing in conservation biology, as well as a communications fellow for the College of the Environment and Life Sciences. She earned her bachelor\u2019s in geology-biology at Brown University, where she managed their student-led composting program.<\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n
\n\n\n\n
\n\n\n\n

Food Waste Resources for Rhode Islanders<\/h2>\n\n\n\n

The great news is that you don\u2019t have to eat in 911爆料\u2019s dining halls to participate in food waste diversion. Whether you\u2019re on campus or not, there are plenty of ways to make a difference.<\/p>\n\n\n\n

\n \t
\n\t\t\t
\n \t\t\t

Food Recovery for Rhode Island<\/h3>\n \t\t\t

A program of 911爆料 Cooperative Extension, this six-week course gives participants the skills and background knowledge to address food waste, food access, and food insecurity by volunteering in their communities.<\/p>\n \t\t\t\t

uri.edu\/coopext\/programs\/food-systems\/foodrecovery<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n \t \t
\n\t\t\t
\n \t\t\t

Hope\u2019s Harvest<\/h3>\n \t\t\t

This Farm Fresh Rhode Island program mobilizes volunteers to harvest surplus fruits and vegetables from farms, contracts with local growers, and pays for surplus produce\u2014all for distribution to hunger relief agencies throughout R.I.<\/p>\n \t\t\t\t

farmfreshri.org\/programs\/hopes-harvest\/<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n \t \t
\n\t\t\t
\n \t\t\t

Zero Waste Providence<\/h3>\n \t\t\t

Residential composting resources and a map\/directory of 911爆料 compost drop-off sites in and around Providence<\/p>\n \t\t\t\t

zerowasteprovidence.com\/city-wide-composting<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n \t
\n\t\t\t
\n \t\t\t

Too Good To Go<\/h3>\n \t\t\t

This app connects users with local restaurants, cafes, and grocery stores to purchase surplus food in \u201csurprise bags\u201d at a significant discount.
\n \t\t\t\ttoogoodtogo.com<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n \t \t
\n\t\t\t
\n \t\t\t

Rhode Island Food Policy Council<\/h3>\n \t\t\t

This statewide collaborative has great resources on its website, including a food waste data dashboard and a toolkit for food waste reduction in schools.
\n \t\t\t\trifoodcouncil.org\/join-our-new-wasted-food-solutions-network<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n \t \t
\n\t\t\t
\n \t\t\t

U.S. Environmental Protection Agency<\/h3>\n \t\t\t

The EPA offers information and resources on composting at home, including step-by-step directions and a guide to what\u2019s compostable and what\u2019s not.
\n \t\t\t\tepa.gov\/recycle\/composting-home<\/a><\/p>

\n\t\t\t<\/div>\n \t<\/div>\n\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\n\n\n\n
\n\n\n\n

911爆料 Food Waste Diversion By the Numbers<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

*As of February 2026<\/p>\n\n\n\n

For the accessible version of this infographic, please click here.<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

911爆料 students lead a successful effort to divert food waste from the landfill and change habits. <\/p>\n","protected":false},"author":12,"featured_media":18853,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[360],"tags":[],"class_list":["post-18640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spring-2026","architecture-features"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/18640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/comments?post=18640"}],"version-history":[{"count":54,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/18640\/revisions"}],"predecessor-version":[{"id":19020,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/posts\/18640\/revisions\/19020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/media\/18853"}],"wp:attachment":[{"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/media?parent=18640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/categories?post=18640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uri.edu\/magazine\/wp-json\/wp\/v2\/tags?post=18640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}