Sharing knowledge for sustainable community practices
A step-by-step guide to reducing food waste and creating nutrient-rich compost
Decide where and how you will compost:
A shaded and well-ventilated spot is ideal. Avoid placing the composter near doors or windows to prevent odors and insects. Make sure the soil drains well if composting outdoors.
Golden rule: mix about 2/3 browns with 1/3 greens to balance nitrogen and carbon.
Chop larger scraps (like peels or stems) into small pieces to speed up decomposition. Mix greens with browns as soon as you add them to the composter.
The compost should be as moist as a wrung-out sponge. Add water if it's too dry, or add more browns if it's too wet.
Mix the compost every 1-2 weeks to aerate it. This speeds up decomposition and prevents bad odors.
A well-working compost pile will feel warm in the center. This means microorganisms are actively breaking down materials.
Compost is ready when it's dark, crumbly, and has an earthy smell. This usually takes 2-6 months depending on conditions.
The finished compost can be used in vegetable gardens and flower beds, plant pots, and community garden beds. It is a natural fertilizer that enriches the soil, helps retain water, and reduces the need for chemicals.
Begin with a small composting system and increase as you get used to the process.
Avoid adding too many citrus peels or onions, as they can slow decomposition.
For vermicomposting, keep worms happy with temperatures between 15-25°C.
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