In most Indian institutions, food and organic matter make up the largest share of waste by weight. Because it is wet and heavy, it is also the most expensive fraction to transport, and the main cause of smell, leachate and pests at dumpsites.
Composting on site treats this waste where it is generated and returns it to the soil as a useful product.
Choosing a composting method
- Aerobic bins and pits: low cost and suited to homes, small offices and schools.
- Windrows and tumblers: good for campuses and gated communities with some open space.
- In-vessel or mechanical composters: compact, faster and odour-controlled, suited to hotels, hospitals and large kitchens.
What good composting needs
Successful composting balances nitrogen-rich “greens” such as food scraps with carbon-rich “browns” such as dry leaves, sawdust or shredded cardboard. It also needs enough air and moisture: roughly as damp as a wrung-out sponge.
- Keep plastics, foil and glass out. Contamination is the most common failure.
- Turn or aerate regularly to prevent odour.
- Allow enough curing time before the compost is used on plants.
The payback
Lower collection costs, less dependence on municipal pick-up, and a steady supply of compost for landscaping are the obvious returns. The less obvious one is reputation: guests, students and residents increasingly notice how an organisation handles its waste.