Students Lead in Sustainability

Oakwood Against Waste, a newly formed club, is leading the charge in reducing food waste on campus. Under the guidance of science teacher Rebecca Damodaran, the club has introduced a composting program that is already making a significant impact. By collecting and composting food scraps from the Oakwood Kitchen, this initiative promotes sustainability, environmental awareness, and community involvement. The momentum has spread across both campuses, with the elementary campus launching its own ECO Champions group, furthering the commitment to a greener, more eco-conscious school environment.

Rebecca was inspired to grow this program after seeing how eager her students were to make a difference. “When discussing climate change in class, students often express frustration, feeling powerless because many solutions—like voting for policies or transitioning to sustainable energy—are beyond their direct control. However, food waste accounts for nearly 10% of greenhouse gases, and reducing it is something students can take action on themselves,” she shares. 

Oakwood Against Waste members Jack ‘27, Oliver ‘27, Rory ‘27, Ben ‘27, and Will ‘27 formed the group, alongside Rebecca, after participating in Rebecca’s Immersion class last spring, Sustainability and Justice in the Food System. During the course, Oliver gained a new perspective on how composting can be an easy and effective way to contribute to sustainability. “I was particularly struck by the amount of food waste produced at Oakwood that could be composted, which motivated me to take action,” Oliver shares. 

These initiatives reinforce the importance of experiential learning beyond the classroom. “Rather than just learning about climate change, students actively participate by turning food waste into nutrient-rich soil that will support future food growth.” According to Rebecca, engaging in this hands-on experience deepens their understanding of composting science and instills a lasting appreciation for waste reduction. “I’m excited to show my peers how easy composting is as I lead Oakwood Chemistry students through the process,’ Oliver adds. ‘I’d also encourage others to think about the food waste they create and spread awareness of the importance of composting to friends and family.”

The program currently focuses on composting food scraps from the Oakwood Kitchen, primarily fruits and vegetables. One of the biggest challenges in composting is ensuring that organic matter breaks down efficiently, which is why our kitchen staff plays a crucial role. Chopping the scraps into small pieces significantly aids the decomposition process. Their support has been invaluable, making the initiative more manageable for students—something Rebecca and the team appreciate.

Oakwood has partnered with Steven Wymbrandt of Wymbrandt Farms, a composting expert who has developed a specialized method that minimizes odors and promotes aerobic decomposition. Keeping the compost aerated avoids methane emissions, making it both effective and environmentally responsible. “The most surprising part is that it didn’t smell, ‘ adds Jack. ‘The compost bin is right next to my history class, and no one has commented on any odor. I think it helps eliminate the stigma people have about composting and what that can look like.” 

Looking ahead, Oakwood Against Waste envisions an even larger impact. While the current system primarily processes fruit and vegetable scraps, the ultimate goal is to compost all food waste. Plans include adding more composting bins, integrating the program into the elementary campus, and working toward making Oakwood a zero-food-waste school. “Our biggest challenge isn’t student engagement—it’s securing the resources and space needed to expand our composting efforts. We would like to compost food scraps from the kitchen and collect student food waste,” Rebecca explains.

At the elementary campus, Assistant Head of School for Institutional Programs and Initiatives Miriam Singer and fourth-grade teacher Melanie Jacobson are leading a group of young environmental activists in promoting sustainability and environmental awareness for K-6 students. “I am so inspired by the enthusiasm and ideas of our ECO Champion student leaders and how they seek to make a positive impact on our world,” Miriam shares. Melanie echoes this sentiment: “I am delighted that an enthusiastic group of fifth and sixth graders have volunteered their time, energy, and ideas to lead our campus in becoming more sustainable. They care deeply about our community and are eager to advocate for positive changes!”

Students Bennett ‘32, Natalie ‘31, Kai-Li ‘31, and Emmy ‘31, along with Miriam and Melanie, are identifying key priorities for the program. Natalie joined ECO Champions in response to the effects of climate change, while Bennett was motivated by witnessing the devastation of the Los Angeles wildfires. For Kai-Li and Emmy, the joy of making the earth greener drew them to the group. This passionate team is working to educate and empower their peers while implementing meaningful action projects.

Oakwood Against Waste and ECO Champions are proving that small actions can lead to significant change. With the dedication of students, the support of faculty and staff, and expert guidance, the school is paving the way for a more sustainable future—one compost bin at a time.