School Composting: Initial Site Evaluation

You may be considering a composting setup on your school campus. This is a complex situation which requires detailed planning before implementation. The following helpful considerations were collected from various sources. Considering each point might be helpful in making decisions for your particular circumstance. Contact us if we may be of help.

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1. Does the school administration fully support and approve onsite composting?

2. Are there funds available to purchase or build compost bins, tools, and storage space for the tools?​

3. Who comprises the leadership for the project and what is their composting experience?

4. Who will manage the day-to-day/weekly care of the site?

5. Have you designated a school composting coordinator?

6. If the designated coordinator moves on, then who will take on the responsibility?

7. Are there any other local schools which have already set up a composting operation which could serve as a model for your school?

8. Have you set up a health and safety checklist for those involved in the project?

9. Have you done a resources audit? What organic resources are available at your school for composting?

10. What organic materials do you anticipate adding to the composting setup?

11. Do you have a plan in place to educate students and staff about the composting project?

12. What space on school property will be devoted to a composting setup?

13. Is there storage space for tools and equipment at the composting/garden site?

14. What type of composting bin(s) have you selected?

15. Is there a water supply and hoses at the designated composting site?

16. Is there or will there be a school garden on the same site as the composting setup?

17. Is the designated composting space in the sun or shade in the summer months?

18. How do you plan to use the finished compost?

19. Once the site is set up and ongoing, who will manage the composting during extended school vacations?

20. Will parents and faculty be invited to help with composting site?

21. If you are considering using fruit, vegetable, and paper scraps from the school kitchen, do you have a plan in place to educate kitchen workers, students and staff on collection specifics and how to do source separation and manage the scraps after collection?