MIT collects food waste from the kitchens and turns these materials into a high-value compost that is used to support tree growth at a local nursery. Scraps from the preparation of food in several cafeterias (including food prepared by MIT Catering), are collected separately in yellow containers and picked up daily by Herb's Disposal, a dedicated organics hauler.

Composting has several benefits: it saves the Institute money compared to throwing the materials into the trash dumpster. It increases our recycling numbers. And it reduces issues associated with vermin near the dumpsters, since food waste is removed from the site each night. It also benefits the environment by producing a nutrient-rich end product that serves as a soil conditioner and fertilizer. And because food is wet and has a very low BTU value, including it in the trash stream reduces the efficiency of incineration when the trash is burned. So, even the incinerator operators benefit.