Through the Missouri State University Student Sustainability Fund, the nutrition and dietetics program received $1,500 to address food waste in the dietetics food lab.  

The funding supported purchasing a high-tech composter and reducing waste generated during lab classes. What began as a simple observation grew into a year-long experience built on data, teamwork and real-world application. 

From noticing waste to building a solution 

Hands-on lab classes in nutrition and dietetics naturally produce food waste. Instead of viewing that as inevitable, a group of undergraduate and graduate students worked to understand the scope of the waste and how to reduce it.

Seniors Clara Gust, Spencer Shafer and Janelle Patterson, as well as graduate student Amy Harrington led the effort, gaining skills that extended beyond technical training. 

“This project was really about giving students the chance to take their own ideas and try them out in a real-world way,” said registered dietitian Stephanie Mitchell Urich, clinical instructor in the School of Health Sciences.  

To strengthen their proposal for funding, the students gathered waste data during lab sessions. They used firsthand measurements to show the scale of food waste generated.   

After reviewing several solutions, they selected the Mill composter, an electric, indoor food-waste processor. It breaks down food scraps and turns them into a dry, soil-like material instead of sending them to the landfill. The Mill composter can process items that traditional composting methods cannot, producing a ready-to-use end product.   

Students also compared pricing, installation needs and logistics before presenting their proposal to Dr. Dee Siscoe, vice president for student affairs and the Student Government Association Senate. 

The funding request was student-led and focused on bringing the composter into the dietetics food lab as a long-term teaching tool. 

“It can reduce waste in our lab, create connections with campus gardens, support nutrition security in our community and inspire future students to explore sustainability projects of their own,” Urich said. 

Learning beyond the classroom 

The project took a full year and required steady commitment from the students alongside their coursework.

“Roadblocks happen and it can feel like nothing is moving,” Shafer said. “Staying persistent, keeping a schedule and following up made a big difference.” 

For Harrington, the project showed her the value of collaboration. 

“If you have an idea, share it with others,” she said. “Working together and using everyone’s strengths leads to a stronger plan.” 

Explore the Student Sustainability Fund