Tulane x Schmelly’s Dirt Farm have joined forces on a new composting initiative that will divert thousands of pounds of food scraps from Tulane University’s dining halls each year. The program transforms leftover plate waste and kitchen scraps into nutrient-rich soil, helping both local gardens and Tulane’s sustainability agenda.

Launching this fall at the university’s two main residential dining halls, the program will compost roughly 250 pounds of fruit rinds daily from the Commons alone, reducing emissions by nearly one metric ton of CO₂e per month. Schmelly’s Dirt Farm will process the collected material, turning waste into valuable compost for community use.

This initiative builds on Tulane Hospitality’s broader sustainability efforts, including reusable meal containers and LEED-certified facilities. For Schmelly’s, the partnership strengthens its role in New Orleans’ push toward a circular food system, highlighting how local collaborations can scale climate-positive solutions.

Image Credit:

Paula Burch-Celentano