According to governmental statistics less than 3% of food waste in America is recycled. That’s more than 30 million tons of pure wasted food every year. What an embarrassment when millions of Americans go to bed hungry each night. Concurrently we spend millions on bagged mulch (compost and other) every year while also removing natural composting materials from our yards just to fill up trash bins and bags. Missed opportunities with few excuses. I’d suspect personal lifestyle adjustments have contributed greatly to my own awareness and, to a degree, my small yet consistent efforts at doing my part to correct this travesty.
Beginning with a trip to the local botanical center and informal discussion with their onsite composting expert and ending with a mid-sized home composting bin just outside the fence I’m confident I’m upholding my part. With a total investment of $100 +/- plus only a few minutes a week I’ve been able to recycle well over 90% of food waste as well as a small bit of outside greens and browns. I’d be at 100% but for my ongoing training of Ames~~ she’s sketchy but improving. Beyond a doubt dropping down the drain and spinning is easier, but it’s small amounts and infrequent so no complaints; just reminders.
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| Compost Beginning |
Once wheels were in motion the process became pretty easy. Becoming aware of the excessive waste, coupled with low start-up and zero ongoing costs, were the only things needed to ramp it up. I picked up a close-out, mid-size (+/- 85 gallons) home unit and assembled it onsite just outside the courtyard and a few feet from a gate. Lazy by nature I knew I needed to have it on the midpoint of convient yet out of the way. From speaking with a couple experts I learned we need an equal mix of greens and browns from both inside and out. Right away I took care of the outside with scraps of mesquite, palo verde, brush and dead sticks. I hadn’t yet thought through how to collect inside waste but after cleaning out and rearranging the freezer I had a solution. Plastic bags and a spare freezer shelf has worked great.
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| Batch #1 Still Cooking |
At least once a week bits and parts of inside and outside scraps have been added and after a few months I’m well on my way. I’ve been somewhat disappointed in results so far; it’s not broken down as much as I’d anticipated and I’ve not yet been able to use a first batch.
On the other hand I’ve recycled over 90% of food scraps, peels, skins, cores and other waste and have avoided sending a small (relatively) small amount of yard waste out to Waste Management. I’ve learned I left out a key element in the process–a way to easily get water into the bin. It’s placement on the southeast side (partially shaded on the SW) means plenty of heat scorches its black surface; enough that I’m materially low on moisture. I’ve recently ramped up hauling out water bottles and hope that’ll kick things into gear.
In a typical week upwards of 75-80% of our meals involve some sort of food waste, generally during prep. Peels, ends, tips, edges, shells and the occasional leftover or burnt piece during experimentation. At this point I find it ridiculous and even embarrassing that prior to a few months ago I would have shoved all that down a disposal or in the trash without a second thought. My plants and I are anxiously awaiting the first shovels full……..