WRR worked with University Dining to plan and coordinate the implementation of a full scale food waste composting program on campus. As a first step, a waste audit was performed for Fountain Dining Hall in order to better understand the waste stream of campus dining facilities. Additionally, a $10,000 grant was awarded by Wake County for commercial waste reduction, which targeted the diversion of dining hall organics from the landfill. Composting in each of the three dining halls on campus began in August 2010.