Expanding Composting to Include Food Residuals Presented by Eva Christensen, Earthtenders

Transcription

1 Expanding Composting to Include Food Residuals Presented by Eva Christensen, Earthtenders

2 Details relating to this presentation at: (Resources section, Fact Sheets and Reports)

3 Preparing for Food Residuals Investigate State, Local Rules Adapt as Needed Are permits/licenses required to compost food residuals? Special water management practices or facilities? Specific signage? Pathogen reduction requirements?

4 Retention Pond. Site graded at 3% slope toward pond. Collects leachates and sediment, and water can be re-applied to piles as needed.

5 Preparing for Food Residuals Investigate State, Local Rules Adapt as Needed Are permits/licenses required to compost food residuals? Special water management practices or facilities? Specific signage? Other restrictions? Determine Volume and Frequency Anticipated, and KNOW what You re Getting! Unlike yard waste, food residuals must be managed upon arrival. Have personnel and mixing materials available in advance. Before accepting new food residuals, see a realistic sample.

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8 Preparing for Food Residuals Investigate State, Local Rules Adapt as Needed Are permits/licenses required to compost food residuals? Special water management practices or facilities? Specific signage? Other restrictions? Determine Volume and Frequency Anticipated Unlike yard waste, food residuals must be managed upon arrival. Have personnel and mixing materials available in advance. Before accepting new food residuals, see a realistic sample. Ensure Personnel are Well-Trained There is far less room for error in composting food residuals. Pathogens (bacteria harmful to humans) reside in solids and liquids. Odors can snowball into HUGE problems. Train personnel in composting science as well as health & safety of handling these materials.

9 Be prepared for liquids accompanying food residuals! Liquids spread quickly, carrying significant odors, nutrients and pathogens.

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11 Preparing for Food Residuals ü Investigate State, Local Rules Adapt as Needed ü Determine Volume and Frequency Anticipated, and KNOW What You re Getting! ü Ensure Personnel are Well-Trained Review Best Management Practices

12 Best Management Practices for Composting Food Residuals What to Exclude All organic materials can be composted; however, it s not advisable to include certain items - Oils, Fats - Dairy - Meat, Bones * - Seafood, Seafood Processing Wastes * * Some states disallow these items from being composted. These items can cause excessive odors and pests, and may also slow the composting process.

13 Best Management Practices for Composting Food Residuals Understand the Factors Affecting the Composting Process Compost "factors" are conditions that can be altered to affect or enhance the composting process, and help ensure creation of a usable end product. They are: - Particle Size smaller is better (within reason) - Moisture 50% works best - Oxygen microbes require oxygen to live - Bulk Density air & moisture must be able to circulate thru piles - Carbon-to-Nitrogen Ratio between 30:1 and 45:1 is ideal Temperature --the indicator of success (generally speaking); F is ideal. NOTE: Keeping records of inputs, pile mixtures and temperatures is very important, and may be required by laws in your state.

14 Determining C:N Ratio for a Given Mixture of Feed Stocks 2 parts leaves 2 x (60:1)* = 120:2 1 part apple pomace 1 x (48:1) = +48:1 OR, 168:3 or, 56:1 (too much C) 2 parts leaves 2 x (60:1)* = 120:2 1 part mixed food waste 1 x (15:1)* = +15:1 135:3 or, 45:1 (acceptable)

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16 Best Management Practices for Composting Food Residuals ü Know what to include and exclude ü Know the factors which affect the composting process Proper mixing and managing of organics should enable composting with minimal odors, but not odor-free. When odors arise, manage them immediately! - In existing piles, consider site conditions, check records for aeration history and recipe, and examine the physical characteristics of the pile; - In newly arriving materials or when turning piles, add sufficient carbonrich materials or a layer of finished compost as a bio-filter.

17 Best Management Practices for Composting Food Residuals ü Know what to include and exclude ü Know the factors which affect the composting process ü Prepare for odors before they emerge, and manage them immediately Teach and Enforce Health and Safety Practices - Properly manage organics upon arrival to avoid spread of pathogens; - Equipment, boots, hands and thermometer should all be cleaned after contact with residuals; - Workers should wear gloves around organics, wash hands after, and refrain from touching eyes/mouth/nose before washing; - Keep composting area free from trash, tall grass (where rodents can nest), and ward off seagulls if they show up.

18 Best Management Practices for Composting Food Residuals ü Know what to include and exclude ü Know the factors which affect the composting process ü Prepare for odors before they emerge, and manage them immediately ü Teach and Enforce Health and Safety Practices

19 Preparing for Food Residuals ü Investigate State, Local Rules Adapt as Needed ü Determine Volume and Frequency Anticipated ü Ensure Personnel are Well-Trained Best Management Practices for Composting Food Residuals ü Know what to include and exclude ü Know the factors which affect the composting process ü Prepare for odors before they emerge, and manage them immediately ü Teach and Enforce Health and Safety Practices