Recognizing the growing need to equip citizens with strategies for living a more sustainable lifestyle, Camp Morty engages its participants in practices that reduce their ecological footprint.

Vegetarian alternatives are provided at every meal.  On Wednesdays our kitchen will present an “Eat Low on the Food Chain Day” where a vegetarian-only menu of creative recipes will be served to all campers and staff.

The camp uses washable plates and dinnerware in an effort to reduce the waste stream for the program. When it is necessary to use ‘disposable,’ compostable cups and dinnerware are used

Food waste, is composted using worm vermiculture to transform our organic ‘cast-offs’ into a useful soil-enhancing product.

Campers make trips to nearby Muscoot Farm, where they tour the farm, work in the garden and harvest some of the produce from their efforts. They even get to enjoy their freshly harvested vegetables at mealtimes.

 

      
 

Joseph A. Stout, Commissioner