StudentOct 10, 2024Campus News
By: Amelia Farry '26, and Samantha Kosmark, 26

Composting: The Earth's Friend

Founder of Sunshine Composting Company Sean Campbell '25, a University of Scranton business major, helped members of The Society for Sustainability and Conservation Club determine the “compostability” of items at the club's biweekly meeting.
Amelia Farry '26, and Samantha Kosmark, '26
The Society for Sustainability and Conservation Club recently hosted student Sean Campbell '25, the founder of Sunshine Composting Company, shown, at a biweekly club meeting to educate members about composting and its benefits.

By Amelia Farry '26, and Samantha Kosmark '26, Student Correspondents

The Society for Sustainability and Conservation Club recently hosted student Sean Campbell '25, at a biweekly meeting to educate members about composting and its benefits. There was a large turnout of club members, many brought different items to determine their “compostability,” adding an interactive element to the meeting.

“You have to be nice to the Earth,” said Campbell, the founder of Sunshine Composting Company and a business major at The University of Scranton.

Composting is an eco-friendly way to reduce waste by turning organic materials, like food scraps and yard waste, into nutrient-rich soil. It enriches soil with essential nutrients, supporting gardening, agriculture and land restoration, while reducing chemical fertilizer use and promoting sustainable land practices. The life cycle of food scraps and organic waste can result in three outcomes: ending up in landfills, being incinerated, or being composted.

Campbell explained that composting has no negative impacts, as it promotes biodiversity and improves the Earth’s carbon footprint. By adopting composting practices, individuals can enhance environmental health and inspire others to do the same.

Composting

Samantha Kosmark ’26, is an officer in the Society for Sustainability and Conservation Club and a work study student in the Sustainability Office. Amelia Farry ’26, is a four-year work study student in the Sustainability Office.
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