By Phillip Tran / WM
The holidays are just around the corner! Have you been wanting to make this time of year a little greener? One easy step is to compost at home, either at your curbside bin or in your very own back yard.
Composting is a great way to reduce waste because it keeps food scraps and yard waste, which normally make up about 30% of what we throw away, out of the landfill. Bacteria produce compost by breaking down organic materials with the help of water and air, and release heat as they decompose. The result is a nutrient-rich soil amendment — perfect for healthy gardens.
Depending on your goals and circumstances, you can compost at home, at the curb, or both. Curbside composting is a convenient option for those with limited time and backyard space. In a curbside program, any food can be included — even meat and bones.
If you have the outdoor space, backyard composting is a rewarding way to produce your own finished compost and return nutrients to your garden. Unlike curbside composting, certain foods like dairy should be kept out of backyard compost piles.
If backyard composting sounds like the best fit for you, the process begins with meal prep. Keep the compost bin ready for food scraps — potato peels, eggshells, nut shells and more. You can also add paper towels used to mop up greasy, runny messes. While it’s best to send guests home with leftovers or eat them yourself, remember most food that isn’t eaten can be composted.
Just like meals that you cook up, the quality of your home compost will depend on the quality of the ingredients or materials going in. Here are some helpful guidelines:
Do compost:
Fruits and vegetables
Rice and grains
Coffee grounds
Flowers
Eggshells
Do not compost
Meat and fish
Bones
Dairy
Cooked food with oil or butter
Meat and dairy products composted at home can create odor problems, attract pests and carry pathogens. Materials going into your compost pile can be categorized as either “greens” (nitrogen) or “browns” (carbon). The ideal compost has a carbon-to-nitrogen ratio of about one-part greens for every one-part browns. Typical “green” items include food scraps, grass clippings and coffee grounds. Typical “brown” material includes dead leaves, branches and paper.
Once you have all your materials, you can begin making your pile somewhere that is dry and shady. Avoid anywhere that might get soggy or has poor drainage. You can slowly build this pile with alternating layers of green material and brown material and regularly turn this compost pile every two to four weeks to promote maximum bacterial activity. With a little love and patience, you will see rich dark brown compost in just a few weeks.
Composting is not an exact science, so you’ll likely have to experiment at first to see what works best for you. With some time and care, you will be able to create your own compost, reduce waste and emissions and impress all your guests with compost you created by yourself!
To learn more about composting, check out some tips for managing composting from Washington State’s Department of Ecology. Until then, stay calm and compost on!
Phillip Tran is an outreach coordinator with WM. For tips on recycling and waste reduction, visit the WM website, wmnorthwest.com.
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