The composting project, currently operating at maximum capacity, plans to expand its capabilities.
Sustain Mizzou’s ongoing composting initiative has been operating at maximum capacity this semester due to Tiger Pantry’s contribution of their excess produce. They are currently the sole contributor of compostable material to the project based in Henry Kirklin Community Garden located off of South Providence Road.
Though the project currently has no issue meeting its organic waste needs, this was not always the case. When the project originally launched in the spring of 2023, all attempts to source from local businesses failed due to communication and logistics issues. Since the two organizations work under the same umbrella of community service, they were able to work out a partnership beginning in fall of 2023.
The collaboration consists of Tiger Pantry giving their accumulated leftover produce to Sustain Mizzou every other week. The composting group then takes the produce to Kirklin Garden where it is processed in their handmade composters, adding crucial nutrients back into the soil.
“It’s awesome being able to work with Tiger Pantry. It’s been a huge blessing,” composting co-lead Davis Sallee said.
Director of Tiger Pantry Lindsey Linkous spoke about how the organization is always looking for opportunities to collaborate with other student organizations in order to make improvements.
“We’re serving patrons, we’re serving people in the community, but then we can also give back to our environment, and fully use all of our resources here and not be able to waste anything,” Linkous said.
Now that intake needs have been met, Sallee said the project will focus on building up a larger capacity and eventually using the compost they create to fertilize food that will be donated to Tiger Pantry, completing the sustainability loop.
Both Sallee and Sophia Sapp, another composting co-lead, noted that their effort was still an indefinite amount of time away from closing that loop, but not from a lack of trying.
“We’re probably always going to be working on it,” Sapp said.
Garden manager Daniel Yuhasz said that, along with time and effort, the project and garden as a whole will need continued support from several offices on campus to achieve its production and sustainability goals.
“This is just the beginning,” Yuhasz said.“You know, we’ll make mistakes. But the important thing is we’re trying.”
Edited by Sam Barrett | sbarrett@themaneater.com
Copy edited by Grace Knight | gknight@themaneater.com