Originally posted on Living Lightly:

By P.C. Zick@PCZick

I’ve been composting kitchen waste ever since I had a small rooftop garden in my efficiency apartment in Ann Arbor in 1979. Since then I’ve composted on a 20-acre homestead, in an urban backyard and behind the shed in my current home in Pennsylvania. It’s a simple process and begins with finding a container with a sealable lid to keep in the kitchen for the food scraps.

Not all of your waste from the kitchen makes good compostable material. Avoid the use of meat scraps, fish byproducts, cheese, bones, fats, oils or grease because they all attract wild animals and take a very long time to break down. Egg shells, coffee grounds and vegetable matter make the best material to start the process of minting your very own black gold.

Once the container is filled, take it to the compost bin and put it inside…

View original 571 more words

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About Salman Zafar

Salman Zafar is a renowned expert in waste management, renewable energy and sustainable development. He is the Founder of EcoMENA, a Doha-based organization meant to promote sustainable development and create environmental awareness in MENA countries. Salman possesses Masters degree in Chemical Engineering from Aligarh Muslim University (Aligarh, India) and has successfully accomplished a wide range of projects, mainly in the areas of biogas technology, biomass energy, waste-to-energy and solid waste management. Salman is proactively engaged in creating mass awareness on clean energy technologies and waste management systems through his websites, blogs and articles. He has participated in various international conferences as session chair, keynote speaker and panelist. Salman is a prolific writer and has authored numerous articles in reputed journals, magazines and newsletters on renewable energy and environmental issues. He is based in India and can be reached at salman@bioenergyconsult.com or salman@ecomena.org

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