Around 14,000 students rely on receiving at least two meals a day from one of Syracuse University’s dining halls, which ends up in the compost bins at the university’s sustainability stations. When visiting the Sadler, Brockway, and Ernie Davis dining halls, we interviewed students on the subject and found that the majority of them don’t know what actually happens after they put the food in the compost bins. Using footage from the dining halls and OCRRA’s Amboy compost site, we aim to educate students on the facilities and processes from bin to compost pile. We take an in-depth look into OCRRA’s aerated static pile system, which separates the Amboy site from other municipal composting sites.