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”?
It hasn’t rained in weeks, so on this 98 degree day it felt pretty great getting soaked.
Compost piles crave moisture, and mine were thirsty!
Within a day or two, I’ll see an uptick in temperature and activity for sure.
How should we adapt to this? Who’s going to take back all of our crap?
For starters, “I compost” needs to be the new “I recycle”.
I’m starting to get blue in the face, but I’m going to keep saying it anyway: Organic materials make up nearly half of our waste stream, and you don’t have to rely on anyone else to do it properly.
Right in your backyard, you can drastically reduce your impact today. Here’s how:
[15:44] Is glass in compost toxic?
Since glass is inert, I would say no… however, it’s a drag to find glass in your compost.
I would be skeptical of the compost quality if you’re finding glass in it.
Yes, it really is this simple- find some stuff, make it into a pen, add leaves and food scraps.
[ original article found here: http://www.medicalnewstoday.com/articles/318106.php ]
Gardening this weekend? Beware of the compost
Inhaling or ingesting compost may raise the risk of Legionnaires’ disease.
Legionnaires’ disease is contracted when people inhale small water droplets contaminated with L. pneumophila. This may occur through showering using a water system in which the bacterium has grown and multiplied, for example.
One lesser known cause of Legionnaires’ disease is a bacterium called Legionella longbeachae.
First isolated in 1980 from a patient in Long Beach, CA, L. longbeachae is found in compost and potting soil. Studies have suggested that inhalation and ingestion of these products may cause Legionnaires’ disease.
For this latest study, co-author Prof. Patricia Priest, of the University of Otago in New Zealand, and colleagues set out to determine the key risk factors for infection with L. longbeachae.
The researchers recently reported their findings in Emerging Infectious Diseases, a journal of the Centers for Disease Control and Prevention (CDC).
Gardeners should be cautious
The study involved 31 adults who had been hospitalized as a result of L. longbeachae-related Legionnaires’ disease, alongside 172 controls.
Over two summers, participants completed questionnaires detailing their demographics, smoking status, pre-existing health conditions, and any activities that might have exposed them to compost or potting mix, such as gardening.
The study suggests that gardening is a significant risk factor for Legionnaires’ disease; almost all patients with the condition reported gardening in the 3 weeks prior to becoming ill, which involved coming into contact with purchased compost products.
Washing hands immediately after coming into contact with compost products was associated with a lower risk of Legionnaires’ disease, though wearing masks or gloves did not appear to help.
Other risk factors for Legionnaires’ disease included smoking and a diagnosis of chronic obstructive pulmonary disease.
Based on their results, the researchers say that gardeners should be cautious when handling compost products.
“We recommend gardeners avoid breathing in compost or potting mix, by opening bags away from the face and keeping it close to the ground when moving it around. Also, always wash compost/potting mix off hands before putting them near the face.”
Prof. Patricia Priest
“Smokers and people with chronic obstructive pulmonary disease should be particularly careful to follow these safety precautions when gardening,” adds Prof. Priest.
I was pretty skeptical of this article when I first saw it, but after doing some digging, it appears that this link has been mentioned for several years now.
The takeaway from this potential risk is to wear gloves when you’re gardening, and wash your hands when you’re done- two actions you’re probably doing already.
In this Telegraph article from 2013, Legionella Longbeachae was found in 4 out of 22 store brand composts in the UK.
One aspect I don’t see mentioned is if there’s a presence of this bacteria in homemade composts. Time for a soil test again?
I was out for a walk and I saw this compost tumbler tucked away in a little park… I’ve seen plenty of dual-chamber composters before, but not this one.
I hopped the fence to take a closer look at it- it’s a pretty nice design, although I wish it were larger.
It had drain holes on the corners, which is great especially for a tumbler since they tend to get over-saturated too easily.
I’m stoked they have a composter on site… we need a lot more of that.