Hauling trash-bags full of coffee grounds and kitchen scraps, two three-wheeled rickshaw bicycles raced past campus foot traffic.
The fleet had just finished their first compost pickup.
The owner of the cafe, Devon Jackson-Kali, met the students near the cafe to give them leftover coffee grounds…he also gave them pounds of cabbage heads, carrot peelings, celery and other scraps leftover from his kitchen operations.
Leaders of an undergraduate environmental research team known as Waste Watchers drove the custom-built, electric and pedal-operated bikes – or rickshaws – on an extended campus route for the first time. Using the rickshaws for transport, the team collects and recycles leftover scraps at their own compost site located in Sunset Canyon Recreation Center.
Chloe Green, the Weyburn project coordinator and a graduate student in urban planning, excitedly greeted the team on the street outside her apartment Wednesday.
Green said it felt “unnatural” not to compost at her Weyburn apartment. She grew up composting and said she has since learned the technique through trial and error.
More on this – Daily Bruin: Compost crew: Waste Watchers turn trash into fertilizer by properly disposing organic waste