2017 R3 Conference - Organics, Session 2 - Compost Roundup

2. • What is the Cape Cod
Composting
Network?
• The Commercial Food
Waste Disposal Ban
• Current compost
status on Cape Cod.
• Lessons/information
so far…
• Resources available.

3. • Formed in response to the Commercial
Food Waste Ban which took effect in
October, 2014.
• We are a community working group
focused on organics diversion, regional
composting options and community
partnerships.
• Goal: To increase the number of compost
sites that accept food waste, and to make
food waste diversion a economically viable
option for local businesses on Cape Cod.
• Membership: County & Town officials,
local waste haulers, compost site
operators, farmers, consultants/private
industry, compost start-ups, restaurants,
and interested citizens.
• Our Role: To educate businesses and
residents about food waste diversion and
facilitate discussion about potential
solutions among various stakeholders.

4. • Food waste and vegetative material
• Commercial/institutional
generators that dispose of 1 ton
food waste or more per week
• ~1,700 entities potentially subject
to the ban
• Took effect on October 1, 2014
• Food waste must be sent to
composting/animal-feed operations
or shipped to an anaerobic
digestion (AD) facility.
http://www.fao.org

5. http://www.recyclingworksma.com/

6. MassDEP, 2011 Waste Characterization Study

7. Estimated Food Waste amounts from commercial sources on Cape Cod
(DEP study 2011):
Type
#of Food
Generators
Estimated
Tons/Yr
Avg.
Tons/Wk
Resorts and Conference Facilities 20 126.70 0.12
Food and Beverage Manufacturers/Processors 33 0.00
Supermarkets and Grocery Stores 56 6345.45 2.18
Institutions -Colleges/Universities 1 71.44 1.37
Institutions -Healthcare Facilities 30 1062.01 0.68
Restaurants 300 13378.50 0.86
Wholesale Distributors 29 0.00
Grand Total 469 20984.10 0.86

10. • Frequent pick-ups
• Collection areas
must be kept clean
• Pick-ups are 1-5
times per week/as
needed
• Collection using
small, energy
efficient vehicles!
Compost With Me
Falmouth, MA

12. • Started collecting in
May 2015
• Two 30 gallon barrels
1x week, but quickly
increased to 2x week
• Collected 300 barrels
of food scraps to date.
• Estimating between
80-100 pounds per
barrel
• Approximately 12-13
TONS of food scraps!

13. • Collects from Supermarkets and
local transfer stations.
• The compost consists of food
waste, cranberries, manure, leaves,
and wood waste.
• With the right mixture of materials,
it generally takes eight to twelve
months to make.
• The compost is made in windrows
approximately 20 feet wide by 150
feet long and 15 feet tall.
• The windrows are aerated twice a
month and sometimes more if
weather permits.
http://www.wattsfamilyfarms.com/

15. Robert Rynk, On-Farm Composting Handbook
Involves the formation of composting
windrows and the periodic turning of the
windrows with a bucket loader, windrow
turner, or excavator.
Involves the formation of piles over perforated
aeration channels or ducts that push or pull air
through the material in a controlled manner with
blowers. Positive Aeration is when air is pushed
through the composting material. Negative Aeration
is when air is pulled through the composting
material.

16. Contained composting systems in which the
composting materials are processed and
aerated by a system of agitation or forced
aeration and often a combination of the two.
Forming piles in large bins and turning them
periodically, usually from one bin to the other.

17. An unturned compost pile:.
THIS IS NOT RECOMMENDED WHEN
HANDLING FOOD SCRAPS FROM OFF-SITE
AS IT DOES NOT MEET THE INTENT OF
THE PATHOGEN REDUCTION STANDARD.

18. • Temperature
• Carbon-Nitrogen
(C:N) Ratio
• Oxygen Content
(Porosity)
• Moisture Content
• pH
• Particle Size
Maine Compost School

19. To compost, or not to compost…
Benefits:
– Soil conditioning
– Saleable product
– Improve manure
handling
– Pathogen destruction
– Bedding substitute
– Processing fees
Drawbacks:
– Time & money
– Equipment
– Land
– Odor
– Marketing product
– Regulatory hurdles
(Robert Rynk, On-Farm Composting Handbook)

20. 1. Can we develop a market for food waste that is cost neutral
or generates cost savings to restaurants and haulers?
http://recyclingworksma.com www.biocycle.net

21. 2. How to manage contamination in source separated food waste?
https://www.biocycle.net/2015/01/14/new-york-city-organics-collection/

22. 3. What is the appropriate location and size of compost facilities?
4. Is there a strong market for compost on Cape Cod in terms of
the end-product?
http://www.backtothegarden.us

23. Compost Site Technical Assistance:
Apply to have composting experts contracted
through RecyclingWorks:
• Conduct up to 2 site visits
• Utilize an operational best management practices
(BMPs) checklist reviewed
by MassDEP and MDAR to
assess each facility
• Develop a written report for
compost site operators.

24. Todd Koep
Municipal Assistance Coordinator
MassDEP/Southeast District 3
(781) 293-1775
tkoep@town.Halifax.ma.us
Massachusetts Recycling Works
Hotline: 888-254-5525
Email:
info@recyclingworksma.com