Composting - The Alternative Methods
Most compostable kitchen and garden waste can be processed through a traditional compost heap or a worm bin. However it may be preferable to use different techniques to recycle specific types of kitchen and garden ‘waste’ such as autumn leaves, woody prunings and hedge clippings, food waste such as meat, dairy products and cooked food and some perennial weeds.
The contents of this half day course include:
- An introduction to basic composting requirements
- Learning about different types of composting systems designed to deal with the materials not typically added to a cool compost bin.
- Methods of ‘pre-treatment’ and enclosed system making use of the heat generated within the composting process.
- Investigating when the various methods of composting or disposal may be suitable and practical to maintain.
This course is run by the waste team within the Sustainable Communities Team at Garden Organic. This team researches and provides advice on composting as a sustainable solution to organic waste management. They have expertise in the promotion of home composting initiatives in collaboration with local authorities, monitoring and evaluating home composting, and providing information, training and support for home composters and community volunteers, as well as local authority waste minimisation personnel. The team are currently involved with a number of Master Composter schemes across the UK which are all run in conjunction with the relevant county council or waste partnership. We have responsibility for training the volunteers and for providing them with technical support and, in some instances, provide the day-to-day operational support.
Participants will be able to take home a variety of factsheets to help get you started.
Intermediate to advanced level. This course is subjected to changes. *Please note the date of this course has changed and was originally the 12th July.
Places are limited and are allocated on a first come, first served basis. Please contact us for more information and to reserve a place or register your interest online.
Details of this course are subject to change.