Composting Chaney Dining Hall s Food Refuse. Completed by: Zack Jacobs, Paul Todd, Brandon Ewig

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Ariel Reed
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1 Composting Chaney Dining Hall s Food Refuse Completed by: Zack Jacobs, Paul Todd, Brandon Ewig

2 Our Goals To reduce the carbon emissions and fossil fuels used to transport the food waste from the Dining Hall. Develop several sustainable uses for the material in a beneficial manner for SUNY Canton. Pave the way for SUNY Canton to create a more environmentally friendly campus.

3 Composting Basics Composting is the transformation of organic material (through decomposition into a soil-like material called compost. Invertebrates (insects and earthworms), and microorganisms (bacteria and fungi) help in this transformation.

4 What Composting Involves Adding ingredients Maintaining proper temperatures Mixing Maintaining moisture Harvesting

5 Why Compost? Composting provides a partial solution to the important issue of overflowing landfills and garbage incineration. Other waste disposal options are costly to waste producers and the environment. Provides chemical free fertilizers that can be used to replenish gardens and farms resulting in better food for everyone.

6 Composting Methods On-site Composting Vermicomposting Windrow Composting Aerated Static Pile Composting In-vessel Composting Anaerobic Digestion

7 Uses Early stages can be used as mulch Keeps weeds from growing Helps retain moisture Beneficial minerals go into soil Later stages can be used for soil amending Enriches soil Helps with moisture retention Removes/reduces need for chemical fertilizers that leach into our ground water

8 What You Can Compost Vegetables Fruits Rinds Brown paper products Bread Cooked Pasta Tofu Peelings Leafy Greens Egg Shells Corn Cobs Yard Waste

9 What Not To Compost Meat Dairy Products Seeds Bleached paper products Bones Wax paper products Metals Plastics Oils Pet Waste

10 Carbon/Nitrogen Level Compost mix should be 30 parts carbon to 1 part nitrogen by weight Grass Clippings 19:1 Leaves 40:1 Equal weight of each would give you approximately 30:1 ratio for pile

11 Interview with John Sullivan Excited to compost Chaney s waste Mentioned pig farmer and troubles faced Owns horses, giving the campus potential for high nutrient soil Potential for possible on-campus gardening and selling to Chaney This completes an energy cycle

12 Plan of Action Amount of Compost Location Process of Collection

13 Amount of Compost Chaney s compostable kitchen waste amounted to about 150 gallons per week. Over the course of a school year that amounts to 4500 gallons To maintain a 30:1 Carbon to Nitrogen ratio a total of 112,500 gallons of leaves/grass clippings would be added. Total Gallons in = 117,000 gallons

14 Amount of Compost This would require about 15, cubic feet of space to be used for one year per turnover if the On-Site method is used. This method is impractical considering the turnover rate and labor involved In-vessel composting would save space and reduce labor

15 Location of Composting Site

16 Collection of Waste The school s electric utility vehicles could be used to deliver the compost

17 Collection of Waste With the use of electric vehicles the CO 2 saved by cutting out Casella s waste removal remains unchanged

18 Cost Benefits Average disposal fees are approximately $150 per ton Chaney approximately pays $360 per month $2,880 per academic year.

19 Carbon Offset by Composting Chaney s Food Waste

20 Carbon Offset by Composting Chaney s Food Waste Units Garbage Truck AVG. MPG 3 MPG Trip Distance 1 way 16 Miles Fuel Use Annually gallons Fuel Cost Annually $18, Carbon Emissions per US Gallons of Diesel Tons Carbon Emissions per Trip Tons Carbon Emissions Monthly Tons Carbon Emissions Annually Tons

21 Uses for the Compost Vegetable Garden Green House Campus Landscaping

22 USDA (United States Department of Agriculture) Organic Requirements

23 Three levels of Organic Foods In the United States, federal legislation defines three levels of organic foods. -Products made entirely with certified organic ingredients and methods can be labeled "100% organic," -While only products with at least 95% organic ingredients may be labeled "organic." -A third category, containing a minimum of 70% organic ingredients, can be labeled "made with organic ingredients," but may NOT display the USDA Organic seal.

24 Crop Production Standards For crops to be certified organic they must follow strict guidelines: Must be grown on land that has been free of prohibited pesticides and substances for at least three years before harvest Consistent careful management of soil fertility Correct dispersal of manure if used Use prevention as the first form of pest control Must have buffer zones that protect from the flow of unwanted substances from nearby farms

25 Prohibited Substances Synthetic substances and ingredients Nonsynthetic substances Nonagricultural substances used in or on processed products Nonorganic agricultural substances used in or on processed products Ionizing radiation Sewage sludge.

26 General Requirements for Certification Comply with the Act and applicable organic production and handling regulations Establish, implement, and update annually an organic production or handling system plan Permit on-site inspections with complete access to the production or handling operation Submit the applicable fees charged by the certifying agent Immediately notify the certifying agent concerning: Application, including drift, of a prohibited substance to any field, production unit, site, facility, or product that is part of an operation; and Change in a certified operation or any portion of a certified operation that may affect its compliance with the Act and the regulations.

27 Green House Compost could be used in raised planting beds to grow various plant species Test different varieties for the garden Extend the growing season Grow plants for use in biofuels

28 Cooper Services All planting areas around campus need fertile soil Compost tea can be used as fertilizer instead of traditional fertilizer

29 Demo Composter

30 Description of Composter 55 gallon barrel Includes: Waste food from Chaney Leaves and grass clippings from campus

31 First Day: Tuesday, March 5th

33 Barrel at 3 weeks: Wednesday, March 27th

36 Barrel at 6 weeks: Wednesday, April 17th

39 Barrel at 9 weeks: Today

41 Sources Storey s Basic Country Skills by John and Martha Storey (GEM Cars) ww.epa.gov/compost/

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