Skip to main content Skip to footer unit links
← Back to all capstone projects
2013 Autumn | Business & Sustainability, Education & Outreach

The Motivation, Methods, and Mishaps of Composting in the Restaurant

Student(s):

Alyssa Milo

Program or Department(s):

  • Program on the Environment
  • University of Washington

Site supervisor(s):

Terri Butler

Partner(s):

  • University of Washington

Faculty advisor(s):

Thomas Ackerman, Atmospheric Sciences, University of Washington

My project investigated why some restaurants in Seattle do not compost their food waste despite having the resources available to do so. I interviewed local non-chain companies, ranging from cafés to large restaurants, to find out more about why they began a composting program, how they do it, and challenges they face to understand potential recruitment strategies and barriers that may limit other restaurants from participating as well. I discovered composting is a very simple process that is less expensive than regular garbage hauling services. This information will be useful for encouraging more restaurants to participate in waste diversion practices in the future.