6 Best Practices (6/7) -- Composting Toolkit

6 Best Practices Collection of Food Scraps One of the most important factors in whether an On site Composting system will succeed or fail is the manner in which food scraps are collected. If there is any “ick factor” for those not directly involved with the Composting process there will be less and less support for the effort. Any collection method should be: - - - Easy - Clean - Every collection method will be unique to your specific work site. The following tips will help to set up a collection system that is easy and clean. To keep things Easy – Set up collection containers next to where the food scraps are being made: - Kitchens - Next to prep areas - Next to existing waste bins - Large enough to handle one meals worth of scraps, so it is convenient without the need to swap containers before meal prep is complete. - Coffee Rooms - Next to coffee machine - Next to existing waste bins - Easy to use and understand instructions on what can go in the collection container. To keep things Clean – - For both Kitchens and Coffee Rooms - Utilize container liners. These can be compostable liners that will be composted with the food scraps, or plastic liners that will need to be removed before Composting. (Note: there are Certified Plastic Compostable liners, look for a home compostable label or BPI Compostable Certification) - Or, Clean containers between collection - Use a container with a lid, so that it can covered when not being used - Collect regularly - Create a plan to empty collection containers in the kitchen or coffee room daily. - Utilize a larger collection container outside or away from eating areas to collect the food scraps if they need to be kept longer before they can be placed in the Composting System. - Set up your Composting system to process these scraps on a weekly to biweekly basis. - If fruit flies become an issue, increase collection frequency to avoid food waste sitting and allowing populations to flourish. Any collection system will require people to utilize it. Ensure that training and signage is provided to staff on what they can place in the organics or food scraps collection bin. Monitoring Key Parameters: - Moisture Level - Check the moisture level of the Composting system using your hands. - Use the hand squeeze test to measure moisture. - Maintain good moisture level - If too dry – Add water, evenly water material with a spray bottle, or spray nozzle on hose. - If too wet – Add additional dry brown material to soak up moisture and provide air space for air to move through and dry the material. (Paper or cardboard, sawdust etc…) - Temperature - Use a temperature probe to measure the temperature at the center of the Composting material. For systems that have a smaller volume a typical meat thermometer will suffice. However in a larger windrow system a specially made Compost temperature probe that is long enough to reach the center of a pile is required. - Smell - Use your nose to assess whether there are any unpleasant od