Molly Haviland, an MIU Sustainable Living alumna, will be teaching the upcoming Living Soils course this June. Joining her in the class will be David Fisher, PhD and SL Department Head, Loida Vasquez, an MIU alumna and graduate of the Dr. Elaine Ingham method course and Ben Ice, Owner of Ice’s Soil Regeneration in Otsego, MN.
Since late December, all of the food waste from Annapurna Dining Hall —leftovers from veggie prep, leftover food in serving trays at the end of a meal, and diners’ uneaten food deposited in the colored bins — is being composted, amounting to about 720 lbs per day.
The last time we spoke with Monica was back in August. The on-campus composting project she launched began with 10% of the dining hall waste, and quickly shot up to 45%. Since then, she has been focusing on ways to get that number to 100%, including building an on-site storage shed and hiring more helping hands.
As of this week, her focus and tenacity has paid off – Monica successfully organized the funds and purchase of a compost shed for the MIU campus dining hall! The shed will allow for...
LaToya Crick was attending community college in her hometown of Freeport, Texas, when one day a friend told her about MIU. LaToya had been learning about healthy eating and living, so MIU’s offering of organic meals and the practice of the Transcendental Meditation technique appealed to her. She and her friend attended a Visitors Weekend and soon they both enrolled.
Monica Moscovici spends her evenings measuring, recording, and transporting food waste from the MIU Food Service to the MIU Organic Farms, where it gets converted into compost. She also documents every step of the process to prove that it is not only sustainable, but financially feasible.