College of Charleston Offers Composting for Charleston Residents

What if your apple core didn’t go to the landfill, but to the trees that shade Cougar Mall?

Composting – which turns food and yard waste into a nutrient-rich soil booster that conserves water, improves soil structure and reduces the need for fertilizers – sounds great in theory, but can be complicated in practice for a lot of people.

That’s exactly what students at the College of Charleston wanted to change. A year ago, they secured a Cougar Changemaker Grant to launch an official Charleston Composts residential food scrap drop site on campus. The food scrap drop site is located behind the School of Natural and Environmental Sciences Building, directly off the sidewalk on Duncan Street.

On a campus celebrated for its historic beauty, these efforts will sustain a healthy environment for generations.

A Community Compost Program for Everyone

The drop site is open not only to students, faculty and staff, but to community members from across the region. After completing a short online training to ensure proper sorting, participants gain access to secure bins designed for industrial composting. Unlike at‑home compost piles, the county’s commercial system can accept items like cooked meats, bones and certified compostable plastics.

Why it Matters: Reducing Emissions and Protecting Landfills

Food waste is a major contributor to methane emissions when buried in landfills.

“By diverting organic materials to composting, the College reduces greenhouse gas emissions, which is equivalent to nearly 1,000 tree saplings being grown for 10 years,” says Katie Doherty ’16, the College of Charleston Center for Sustainable Development‘s zero-waste manager.

The initiative also addresses a pressing local concern: the limited remaining capacity at local landfills. Every pound of compostable material diverted helps extend the landfill’s lifespan while producing nutrient‑rich compost that gardeners, landscapers and residents can purchase locally.

Campuswide Engagement and Hands‑On Learning

Charleston Culinary Group has long supported sustainability by sending food scraps to compost, using compostable service ware and piloting composting in catering operations.

The compost and sustainability efforts in the College’s dining locations have earned them sustainability awards from the Green Restaurant Association and Green Business Certification Inc.: Liberty St. Food Hall and City Bistro are recognized as 3-star Green Restaurants, while Marty’s Place is a 4-star Green Restaurant and a Certified TRUE Zero Waste facility.

The College and Charleston Culinary Group also host zero‑waste events supported with clearly labeled bins and trained volunteers and continues to expand training and collection systems. And, throughout the year, Charleston Culinary Group hosts compost workshops, community tabling sessions and special events such as the compost celebration at one of its monthly farmers markets last fall.

Students are central to this work. Environmental studies majors, business students, communication interns and others participate through internships, event planning and grant writing.

“Sustainability projects can often feel out of reach. My internship has taught me that it’s actually one of the most accessible ways to contribute to sustainability,” says Tessie Goron, a sophomore majoring in communication. “Seeing compost used across campus, from dining halls to student gardens, has been such an encouraging reminder of the impact we can have. I drop off any food scraps into the compost bins after eating at the dining halls and always encourage my friends to do the same. It is a simple habit, but always makes me feel like I’m doing my part.”

Looking Ahead

With growing interest, new workshops and an expanding network of partners from sorority groups to the Sustainable Agriculture Program, the College aims to make composting a seamless part of campus culture.

Whether you’re a student in a residence hall using a countertop bin, a community member dropping off frozen food scraps or a gardener using the finished compost in your backyard, the message is simple: This program is for everyone, and every contribution makes a difference.

FAQ

What is unique about Charleston County compost? 

• Largest compost producer in the state and one of the largest on the East Coast, processing 100% of yard waste generated and accepted at the landfill (75,000 tons/year)
• Residential collection alone diverted nearly 210 tons of food waste (equivalent to about 13 garbage trucks) from landfills in 2025

How is compost used on campus at CofC?

• Grounds Department: campus landscaping and plantings 
• Sustainable Agricultural Program: student gardens downtown have vermicompost which uses worms to break down organic waste, and the Stono Preserve garden uses backyard/at home compost methods 
• Charleston Culinary Group: diverts food waste from the landfill by composting
• The Center for Sustainable Development: provides trainings and education around composting as well as compost and recycling bins for events 

What are some general tips for composting?

• Items NOT accepted: raw meat, plastic, non-food, fats, oils, grease, non-compostable liquids, chemical cleaners
• Use compost in yards, gardens and potted plants
• DIY at-home compost guide: https://coastalconservationleague.org/get-involved/create-your-own-compost/

Where can I get compost bags?

Stop by the Cougar Free Store at 207 Calhoun St. during regular operating hours. Visit the Cougar Free Store Hub page to see current hours.

How can I get involved?

Visit the following:

• College of Charleston’s sustainability website at https://charleston.edu/sustain/index.php
• Center for Sustainability’s Residential Compost Program site on The Hub at https://cofc.sharepoint.com/sites/hub-sustainability/SitePages/Residential-Compost-Program.aspx