Organic waste makes up a large part of our waste stream. If we cannot reduce our consumption from the source, we can do something else to help mitigate this organic waste. We do this by composting, which decomposes our food and yard waste (such as vegetables, fruit, and yard trimmings) into soil that can be used in gardens and fields. This type of recycling is just as important as recycling our paper, plastic, cardboard, metal, and glass!
Compost is a dark, moist, and crumbly form of decomposed plant and animal matter. It smells earthy, like a rich forest.
Compostable material accounts for 20 to 30 percent of all material deposited into landfills. Composting is a convenient way to dispose of yard and kitchen wastes. Finished compost, when added to gardens, improves soil fertility by adding essential nutrients to the soil. Compost increases sandy soils ability to retain moisture, thus requiring less watering. The structure of clay soils is improved by adding compost.
(High Nitrogen containing materials)
Fruit and vegetable cores and peelings, Grass clippings, Green leaves, Corn husks, Weeds (avoid weeds with many seeds), Coffee grounds and filters, Teabags, Seaweed and algae, Manure
(High Carbon containing materials)
Dry leaves, Dry straw or hay, Shredded newspaper, Corrugated cardboard, Sawdust (small amounts), Wood chips, Corn stalks and corn cobs, Pine needles and cones (small amounts), Paper egg cartons
Add 1/3 Greens and 2/3 Browns mixed together or layered. Mix or turn occasionally. A temperature of 90-140 degrees is optimal. Material should be moist, not dripping or dusty. Add water or moisture rich material if too dry. Add dry material and turn often if too wet.
What Stays out?
Meat, Fat, Oils, Grease and bones, Cat or dog droppings, Weeds with many seeds, Milk, Cheese or yogurt, Fish scraps, Large amounts of ashes, Diseased plants, Plants treated with herbicides or pesticides.