How It Started

In November 2019, the Reducing Food Waste Initiative was launched at the College of Medicine, University of Sharjah. Founded by Dr. Anu V. Ranade, Assistant Professor and passionate advocate for sustainable practices, the initiative emerged in response to the noticeable amount of food waste produced during daily campus operations and events.
Driven by student engagement and faculty support, this grassroots program is transforming how the university handles organic waste—by turning it into a valuable resource: compost.

Inspired by Nature, Powered by Community
The initiative revolves around two practical and eco-friendly methods:

1. Smart Collection & Freezer Composting
Select organic food scraps—like fruit and vegetable peels, tea bags, and eggshells—are collected from classrooms and staff rooms. These are stored in the College of Medicine’s dedicated deep freezer to avoid odors and pests. Later, the frozen waste is used for composting, contributing to the nourishment of campus gardens and green spaces.

2. Dig & Dump: Natural Decomposition
After major campus events or gatherings, larger quantities of leftover food are gathered and disposed of using the “dig and dump” method. The food is placed in shallow pits on campus, covered with soil, and left to naturally decompose over time—turning waste into rich, fertile compost with zero chemical intervention.

A Culture of Conscious Consumption
By redirecting food scraps from landfill to soil, this initiative not only reduces methane emissions but also educates students about mindful consumption and sustainable living. It’s a simple idea with powerful results—an everyday habit that contributes to a greener, more resilient university.

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Impact & Future Goals

Why It Matters
Food waste is one of the largest contributors to global greenhouse gas emissions. This initiative helps close the loop on campus by turning waste into growth—literally.

Our Process in Action

Step	Description
Collection	Students and faculty collect food waste from everyday use and events.
Separation & Storage	Items are either frozen or prepared for immediate composting.
Decomposition	Waste is converted into compost using natural methods.
Utilization	Compost nourishes plants and trees on campus.

Looking Ahead

The Reducing Food Waste Initiative is set to expand with:

• Awareness campaigns for students across all colleges
• Collaborations with campus cafeterias and food vendors
• Workshops on home composting and sustainable food habits
• Data collection and reporting to track compost output and impact

Be a Part of the Change

Whether you're a student, staff member, or visitor, your small actions can make a big difference. Reduce waste. Reuse resources. Regrow the future.