Black Gold: Behind the Scenes Tour of Composting at Princeton - Section B

Ever wonder where your food scraps go after you scrape your plate at one of the dining venues on campus? Get an insider’s look into food scraps recycling at Princeton’s own campus composting facility, the Sustainable Composting Research at Princeton (S.C.R.A.P.) Lab. You’ll tour the facility where Princeton students and staff work together to make “black gold” out of Princeton’s wasted food from “SCRAPPY” the composter, while we engage in conversations about what it means to sustainably manage resources.

Meet the Facilitator:
Gina Talt, Food Systems Project Manager with Princeton University’s Office of Sustainability, works across University operations and academics to advance project-based campus efforts and educational opportunities around food systems. She currently oversees the S.C.R.A.P. Lab, an investigation into food scraps recycling and soil revitalization through small-scale, in-vessel composting. Gina is responsible for managing the day-to-day operations of the composting system, collecting and analyzing performance data, leading communication and engagement efforts around the project, and working closely with the Campus as Lab program to develop and support related coursework and research opportunities for staff, faculty, and students. Gina also helps manage the Seed Farm, a new project on 3.5 acres of land where we grow rare, culturally-meaningful seed crops with community partners and pursue relevant research questions about the art and science of heirloom plants. Gina graduated from Princeton University in 2015 with a major in economics and a certificate in environmental studies. She is currently pursuing a Master in Business of Science at Rutgers, concentrating in Global Agriculture.

What to Expect:
Mini workshop

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