11 2 Composting
- 1. Waste Management Term: Composting Website – EPA - composting
- 2. Composting The purposeful biodegradation of organic matter, such as yard and food waste
- 3. Google Composting – Go to the EPA site Go to Basics What percentage of the US waste stream is made up of materials that could be composted? Make a list of what can be and what cannot be composted.
- 4. Composting Do’s Animal manure Cardboard rolls Clean paper Coffee grounds and filters Cotton rags Dryer and vacuum cleaner lint Eggshells Fireplace ashes Fruits and vegetables Grass clippings Hair and fur Hay and straw Houseplants Leaves Nut shells Sawdust Shredded newspaper Tea bags Wood chips Wool rags Yard trimmings Don’ts Black walnut tree leaves or twigs Coal or charcoal ash Dairy products Diseased or insect-ridden plants Fats, grease, lard, or oils Meat or fish bones and scraps Pet wastes (e.g., dog or cat feces, soiled cat litter) Yard trimmings treated with chemical pesticides
- 5. Research What is the appropriate moisture level for compost? What are the carbon ingredients What are the nitrogen ingredients What is the correct ratio of C to N? How do you make a hot pile? What is the difference between a hot pile and a cold pile?
- 6. Passive or Cold No special requirements Pile it up and let it sit Add more material at any time Takes 6 mos – 1 year
- 7. Active or Hot Compost Fast or "active" composting can be completed in two to six weeks. This method requires three key activities 1) "aeration," by turning the compost pile, 2) moisture 3) the proper carbon to nitrogen (C:N) ratio Raise the temperature to around 130 -140
- 8. Steps to hot compost Build the pile Layer brown & green – chopped up is best Don’t add anything after it is built Store until you have enough Turn every 3-5 days Or when temp drops below 120 4-5 weeks in summer 6-8 weeks in fall ? In winter
- 9. Today Build a 3 stage pile Make a sign to begin collecting wastes Need volunteer to take bucket to cafeteria for lunch every day Make a poster/sign to go with it Why collecting What to/not to add