Over the summer, Loyola High School partnered with founder of Wynbrandt Farms and composting expert Steven Wynbrandt  to introduce composting to the Loyola campus.

Starting  this  school year, green composting buckets have been placed all around campus to receive food scraps from students and faculty.

Two large composting containers are located on Hernandez Field, where the magic happens.

On Wednesdays, a group of students join Director of Faculty and AP History teacher Daniel Annarelli, while other faculty members dump their waste from the small composting bins into the larger containers.

As Daniel Woodward ‘25 describes, “We process the food waste by layering it in a certain way into the composting bins to increase versatility.”

The  composting program being implemented was no easy task. Many fought to have it on campus to better care for the environment.

As Annarelli stated in Loyola Magazine, “Each time a plant grows from this soil, it will symbolize the cycle of renewal.”

Composting shows that one person’s waste can have a large, positive impact. Students and faculty are all encouraged to maintain composting as the main way to throw away their food waste. Help do your part to make Loyola a green campus!