Best Management Practices for Community Composters
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This document discusses best management practices for community composting operations. It defines community composting as a relatively small-scale system that converts organic materials into compost within a local community. Best practices are important to ensure public safety and prevent nuisances. The document provides guidance on choosing a composting system, site location, feedstock materials, active management practices, and planning considerations to help community composting operations succeed.
Best Management Practices for Community Composters
- 1. Linda Bilsens Brolis Project Manager, Composting for Community Initiative Institute for Local Self-Reliance January 23rd, 2018 Cultivating Community Composting Forum USCC Conference, Atlanta Best Management Practices for Community Composting
- 2. What is Community Composting? It involves a relatively small-scale system in which material is converted into compost within a local community. • Local control, community access, sometimes community ownership • Organic materials and nutrients remain and are cycled within the community Growing Local Fertility: A Guide to Community Composting, ILSR
- 3. Why BMPs for Community-Scale? To ensure public safety (extreme) To prevent public nuisances (real or perceived) Community-Scale is: Generally exempt from permitting requirements Often managed by volunteers GREAT for educating the public about composting…but not if mismanaged
- 4. How Big is “Small”?
- 5. How do BMPs change… Based on: Scale? Feedstocks? End use? Urban vs rural? How do we set a high bar for community composting, while not discouraging potential composters?
- 6. For This Presentation Focus on: Community sites composting yard / garden / food scraps on- site Sites accepting yard / garden / food scraps from off-site Sites producing a product being used for food production Not discussing: Backyard composting Farms composting only their agriculture wastes On-farm specific feedstocks like manures & animal mortalities Solid waste composting
- 7. BMPs: Before You Begin Do your homework Training! Map out a plan: goal & team What local resources do you have access to? What rules are you affected by? Choose an animal-resistant composting system In-vessel Enclosed bins (hardware cloth) Open pile systems o Passively or actively aerated o Biofilter “cap” is key! Concrete or gravel pads for very active site NSR Master Composter Program
- 8. Design by Urban Farm Plans (www.urbanfarmplans.com) Raised off the ground for aeration and less protection for animals Enclosed in ½” hardware cloth Paver stone-lined floor No warped slats, no gaps, no loose corners Red Hook Community Farm in Brooklyn, NY Hot core! O2 O2 Water Vapor Heat CO2 The Compost Pile “Chimney Effect”
- 9. BMPs: Before You Begin Choose your location & develop a site plan • Who are your neighbors? • Observation: avoid standing water if possible • Space for the entire compost process • Access to reliable water Identify site operators & managers • At least 2 • Trained in BMPs • Reliable, maybe even paid
- 10. Set yourself up for success! You need space: To compost To store browns (carbon source & bulking materials) To store temperature probe, scale, recording binder To cure To screen To store finished compost To handle water To move around To breathe
- 11. BMPs: Getting Started Think through your recipe oAvoid: dairy meat, oils, fats, grease oMaybe even avoid: diseased plants, aggressive grasses, weeds that have gone to seed Identify reliable browns* Engage your neighbors oBe proactive oInstall informational signage Start small & simple Informational signage at Real Food Farm in Baltimore
- 12. Flow & Storage Real Food Farm’s Compost Co-op System in Baltimore Lockable bin for Browns for community drop-off (Leaves) Lockable tumbler for community food scrap drop-off Lockable bin for Co-op tools, incl. scale and data logs Lockable 5-bin, rat-resistant composting system for active & curing piles
- 13. BMPs: Managing Your Compost For sites composting large* quantities of food scraps, particularly those creating compost for sale or for use in food production: Active management Thermophilic conditions (>105°F, 110 – 150°F recommended) Process for Further Pathogen Reduction (PFPR) guidelines met Mixing bin & tarps used at the DPR Compost Cooperative at Howard University
- 14. The Process for Reducing Pathogens (PFRP) Adapted from U.S. Composting Council, “Model Compost Rule Template” April 2013. Average Temp Duration Notes: Windrows: ≥ 131∘F ( 55∘C) ≥ 15 days, non- continuous During this period: ≥ 5 turnings, with ≥ 3 days in between turnings. Aerated Static Piles or In-Vessel: ≥ 131∘F ( 55∘C) ≥ 3 days, continuous The ≥ 14 days at ≥ 113∘F follows the ≥ 3 days at ≥ 131∘F ≥ 113∘F (45∘C) ≥ 14 days, continuous Compost processing time and temperatures should be sufficient to kill weed seeds, and reduce pathogens and vector attraction.
- 15. Protecting Curing and Finished Compost at the DPR Compost Cooperative at Howard University Hardware cloth ”curing corral” on pavers, secured with zip-ties, and covered with agricultural cloth After sifting, finished compost is stored in re-purposed tumblers A recent rat-proofing retrofit: adding gravel under and around pavers that the corral sits on
- 16. Management Considerations Monitoring: Check your compost regularly! Act on your observations: Don’t let small problems become big ones. Training matters: Train your people! Communication matters: Be accessible! Clean up nicely: Site hygiene is key! Observe, record, take action, repeat!
- 17. Planning Considerations Your microbe allies have predictable needs, how will you meet them? Create a monitoring and management schedule that meets these needs! What amount can your system handle? What schedule can your dependable labor force handle? New members of the Real Food Farm Compost-Coop get trained on the procedure for dropping off food scraps, recording weights, and turning piles. The Compost Food Web NRC, 1981a