Food service composting update

Article Abstract:

Food service composting projects, which cover institutional and organic wastes, are growing. The preference for on-site composting is increasing due to cost-effectiveness, reduced legal restrictions and low capital investment needs. Various processing approaches utilize the static pile method, outdoor and indoor windrows, invessel and agitated bay system and vermicomposting. Efficient organic collection and recovery will determine the future of food service composting. Various aspects of food composting, such as storage and handling, and market options for the ready compost are discussed.

Compost plants

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On-farm custom composting

Article Abstract:

Custom composter Lincoln and Associates exemplify the increasing demand for on-farm custom composting in Washington. Lincoln composts various feedstocks manure, yard trimmings and fruit residuals at the Cheyne landfill in Yakima County, WA. It also provides windrow turning service for dairies such as the Watts Brothers Farm, Alvin DeJung Dairy, Ole Johnson Dairy and John Lynde Dairy which use mixed manure and straw compost to fertilize their soil. Since Lincoln keeps the compost produced from these sites, it sells it by bulk to landscapers.

Services, Refuse disposal industry, Waste management industry, Organic fertilizers, Lincoln and Associates

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Composting food service scraps at resort

Article Abstract:

The holiday resort of Smugglers' Notch in Jeffersonville, Vermont, collects preconsumer food scraps from its food service facilities for on-site composting.

Food, Resorts, Jeffersonville, Vermont, Smugglers' Notch, Vermont

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