Looks like the trash can composter is doing well- red wigglers are reproducing here, meaning the environment is hospitable for them.
I water mine once a week (half a watering can) after I add my food scraps and cover with leaves.
A dry compost pile has a hard time working- keep it damp and you’ll keep it moving… and keep the worms around, too.
What is that smell? It is not the paper mill, and it is not the football team practicing on the fields. If students have caught a strong odor walking over on the north side of campus by the Reserve, odds are, it is the campus compost pile.
The compost pile equates to about 15 cubic yards of material. About 15 dump truck loads, explained Chris Brindley, director of the facility services.
“There are three piles of compost that facility services maintain,” said Brindley. An active pile, which has material added daily, the second which is left alone as it breaks down to its final product, the third is the finished pile that is ready to be used whenever.
“It takes 12 months and then we start a new pile,” said Brindley. “Then the first and second piles become the second and third piles and a new active pile is started.”
“All the compost is put back on campus,” said Brindley. “We also use it to amend our athletic fields, as well as in the flower beds throughout campus.”
Campus top dresses the fields when they need to seed them as well, said Brindley. They put a thin coat of the soil over the field which provides the seed with soil contact for germination plus a great source of nutrients for the newly germinated seed. It allows facility services to use one less application of a synthetic fertilizer on our fields.
“We use this soil that we create with the compost in all our landscaping projects as well,” said Brindley. Usually two parts sands to one-part compost and it makes the most beautiful topsoil one could ask for.
“Students get involved with composting when they use the compost bins throughout campus, in their residences and in the academic buildings,” said Brindley. With all the food scraps and compost collected from campus helps make the best compost possible.
“We need the food source to help create a well-balanced product,” said Brindley. “Residential living has always been active in this program and it ties into student involvement.”
Items such as fruits, vegetables, grains and dairy products are acceptable to add to compost according to the Facility Services website.
According to the website, “If it can be eaten, grown on a farm or field garden, then it can be composted.”
From July 2014 to July 2015, around 125,870 pounds of compost were collected from Debot, the Dreyfus University Center, the Trainer Natural Resources building and the College of Professional Studies building. All of that waste equates to 62.9 tons according to facility services.
Professor Rob Michitsch teaches soil science and waste management. The class has students do numerous experiments and research on the food waste from campus Brindley explained. They take the food waste that residential living provides for them and do different experiments on it to find ways to break the products down more efficiently.
The composting process makes a complete circle on campus. Students can breathe easy knowing that the scent near Schmeeckle means campus is working hard on composting materials and reducing waste.
This is a refreshing article to read- my main question for them is how much contamination they have, and how they handle it.
For a college campus, if you build an ongoing course around the composting program, it’ll be a surefire success.
For all the students out there- ask your school how they can start a composting program. It’s skills like this that will lead us in the right direction going forward.
I made another trash can composter today- this time with a nice door upgrade. What for?
Now that my first composter is filled up, it’s going to be tedious to empty out the finished compost 6 months from now. With the door at the bottom, I hope to remove the finished material much easier.
All in all, the project cost me less than $30 and about an hour of work… better yet, it was a cinch to make.
I picked a trash can that had a relatively flat side so it would be easier to attach hinges flush to the surface.
Here’s a close-up of the door at the bottom:
To build the door, I drilled the holes for all three hinges and screwed them in place first (don’t mount the washers and nuts yet).
Second, I used a boxcutter to cut out the door…I made it a good 10″ tall to give my hand some clearance to fish around and remove finished compost.
Next, I threaded the nuts on the screws on each of the hinges and tightened them down.
Finally, I used a 3/16″ bit to drill aeration holes on all sides of the bin plus the lid.
Clean up and dispose all of the plastic shavings from the inside and the outside.
Now you’re ready to divert organic materials from the landfill- Feels good, doesn’t it?
-Phillips head screwdriver
-3/16″ drill bit for ventilation holes
-Socket wrench (or adjustable wrench)
-Nylon insert lock nuts
-Stainless steel screws
Here’s a video I made to show you how to add materials to the bin:
If you have raccoons or opossums digging in your uncovered pile, it’s worth covering it up.
When it rains, uncover it so the pile can keep working- compost piles crave moisture, and it’s not easy to oversaturate one.
It’s a steamy Friday morning, and Christi Turner is elbows-deep in compost. Armed with yellow gloves and an equally sunny smile, she is undeterred as flies buzz and a strong stench rises around the Dumpster where she’s tossing animal skins, pizza dough and other heavy-duty food refuse.
Removing straws and recyclables from the fresh pile of waste, Turner cleans her gloves and the newly empty compost bins. Job done, she hops on her bike and sets off for another pick-up point.
This smelly operation is all part of a day’s work for Scraps, a small-scale, bike-based composting company that Turner launched this year. She uses a bike with a trailer to collect compost from restaurants and apartment buildings that otherwise would throw their extra food in the garbage. Multiple times a week, she takes to the side streets and thoroughfares of Denver to wheel organic waste to a container in the heart of downtown.
Then it’s picked up by Alpine Waste & Recycling, which transports the waste to a compost processing facility where it’s turned into hearty soil to be resold. In her first month on the job, Turner composted 3,734 pounds of waste.
“We want to make composting cool and easy,” Turner says while pedaling from RiNo, where she picked up the compost, to the Dumpster just off 16th Street. “We’re a last-mile solution.”
Turner is part of a growing movement to fill the gaps in Denver’s food waste management using bikes. Along with Denver Food Rescue, a nonprofit that saves food that would otherwise be thrown away from grocery stores and takes it directly to communities in need, Scraps offers hyperlocal solutions that the city and others may not provide. Both groups do the bulk of their work from bikes, allowing neighborhood-based programs and immediate deliveries without a middleman.
“I want Scraps to be a model of how bikes can get stuff done,” Turner said. “This is a way of moving ourselves around that shouldn’t be looked at as some sort of passion project. This is a means of mobility that is more sustainable.”
Despite expanding its composting services in recent years, Denver’s waste diversion rate is 20 percent, compared to the national average of 34. Denver composted nearly 6,000 tons of organic material in 2016, and this spring started two new compost pick-up routes. The city will add four more this fall, aiming to service almost all residential homes by the end of 2017. But Denver doesn’t offer composting to multifamily homes with more than seven units, said Charlotte Pitt, who manages recycling for the city.
Turner designed her business to fill this gap. Scraps started collecting compost in June and so far has only four customers — restaurants in the RiNo and Highland. She makes runs four times a week, saving an average of 350 to 425 pounds of compost on each trip. Soon, she’ll start servicing apartment buildings at a price of $10 a month and a $20 start-up fee for each unit.
“I don’t think we were even aware of how much trash we were producing until we started composting,” said Tabatha Knop, a manager at RiNo restaurant Work & Class, Scraps’ first customer. The restaurant has reduced its trash output by 75 percent.
Just a couple of months into business, Turner is inundated with requests for her services. More than a hundred individuals have expressed interest in using Scraps, and the number of restaurants it serves is growing, too.
“I think we’ll begin to see even more businesses utilizing bikes for delivery,” said Dan Grunig, executive director of Bicycle Colorado. “Bikes park right by the front door. Even though point to point, a car may be able to travel a distance faster, when you factor in the whole trip time door to door, bikes are a great option.”
This model has proved true for Denver Food Rescue, a nonprofit that has been operating since 2012. The program coordinates an ever-growing network of volunteers, who pedal between food distributors and neighborhood drop-offs to provide fresh food for underserved communities.
Denver Food Rescue tends to pick up food with a short shelf life, meaning there’s no time for the groceries to sit in a warehouse awaiting distribution. That’s where the bikes come in handy: volunteers wheel trailers packed with produce and other foodstuffs straight from distributors to 14 designated “no-cost grocery programs” throughout the city, located in Montbello, Chaffee Park, Elyria Swansea and elsewhere.
The immediate delivery means produce and other perishable goods are still fresh upon arrival. Turner Wyatt, the Food Rescue’s executive director, said 80 to 90 percent of the food they save is produce. And unlike many food pick-up programs, they don’t have a minimum pick-up requirement.
“We will go to a corner store and pick up one bag of food,” Wyatt said.
The bike-based, hyper-local model has proven so successful that Denver Food Rescue recently partnered with Denver Urban Gardens and Groundwork Denver on a program called Fresh Food Connect, which allows people to donate extra produce grown in home or community gardens. Youth employees use bikes and trailers pick up the food directly from donors’ homes. Starting this week, the produce will be sold at a pay-what-you-can farm stand on East 30th Avenue and Richard Allen Court every Thursday.
Denver Food Rescue saved more than 320,000 pounds of food in 2016 and is on track to rescue 450,000 by the end of this year. Almost all of that weight was hauled by individual volunteers, biking across the city.
“A big truck can pull a lot more than a bike can, but (this) saves a lot of fossil fuels,” said Sam Talarczyk, a first-time volunteer who helped deliver 222 pounds of groceries to the Cope Boys and Girls Club on Inca Street last month.
Passers-by cheered Talarczyk and other volunteers on as they whizzed down side streets from the Sprouts on East Colfax Avenue, trailers packed with food behind them.
“So many of our kids and parents are really into not quality; they’re into quantity,” said Julio Flores, the club’s site director. “They’re not thinking about healthy. They’re thinking about survival. This is giving them an opportunity to start thinking about other habits.”
Residents can sign up for city compost at www.denvergov.org/compostsignup and Scraps at https://scrapsmilehigh.com/join-here-1/. Compost from A1 Organics, which composts for both Scraps and the city, is sold at Pioneer Sand and Gravel.
I see this business model expanding over the next few years, as it should- the more methods to divert organics, the better.
FREDERICK, Md. — It’s a sad, but unavoidable fact: Many deer don’t make it to the other side when trying to cross busy roads and highways.
But those deer that don’t make it to the other side can help Maryland’s roadside plant life — as compost.
“I [saw] it Saturday, so it might be a little bit stinky,” said Jim Fogle, a team leader with Maryland’s State Highway Administration, as he drove to the location of a deer carcass near an Interstate 70 off-ramp near Frederick, Maryland.
As part of his job, Fogle retrieves dead deer and takes them to an SHA site near Mt. Airy, where the carcasses will be composted into wood chips.
As traffic raced by one day, Fogle stopped his yellow truck at the place where he had spotted the particular deer. It had been out in the hot sun for two or three days, and the smell was knee-buckling.
“When you get a holiday weekend, and it’s 100 degrees out, yeah, they get pretty bad,” Fogle said. “You better have a strong stomach for it.”
It used to be that the state simply buried dead deer along the side of the road where they were found, but some 15 years ago that practice changed.
“What we’re doing is recycling these deer,” said SHA spokesman Charlie Gischlar. “And after about nine months, we have a usable product that we can go out and stabilize soil with for planting of trees or big wildlife plantings.”
At the composting site, Fogle placed the deer on top of a big pile of wood chips using a front loader. With a pitchfork, he spread the wood chips over the deer until it could no longer be seen.
Once the carcass is covered, the smell virtually disappears. Something people who live in a group of houses nearby undoubtedly appreciate.
“We used to mix it with horse manure, and it gave out more of an odor,” Fogle said. “So we switched it. … We’re just using wood chips and it seems to be working fine now. We don’t get that odor, and so far we’ve been lucky with our neighbors. They’ve been fine with it,” he said.
With manure, Fogle said, higher temperatures are created inside the pile of chips. But even without it, he said, internal temperatures reach 80 to 90 degrees; and that’s enough to reduce the carcass to a little more than bones in about six months. The compost pile is used for roadside plantings.
Clearly, what Fogle does is not a job for everyone.
“I enjoy it,” he said, before adding with a chuckle, “Some people think I’m crazy.”
This is the smart thing to do with roadkill, and any animal carcasses for that matter.
Whenever my cat kills a mouse, or I find a dead bird near the house, I’ll put it in the compost pile.
Like any other organic material, it will break down into soil with enough time in a properly managed compost pile.
That’s funny that they tried using manure first- this is just more nitrogen and won’t help break down the deer effectively.
If he switches away from wood chips and over to leaves, grass and dead plants, he’ll shorten the composting process and improve his finished compost product, too.
Composting is a no-brainer 🙂
George Washington is the nation’s first recognized composter- he had a “dung repository”?