Green Village’s best composting tips
Author | Green Villages
Forty per cent of household waste is green waste. Why put it in landfill when it could be wonderful, rich food for your garden?
Here are Green Village’s top tips to get you started.
1. Bigger is better
Yes, this is one of those times when big is good – but small is better than nothing at all. When you’re selecting your compost bin, choose the largest size that works for your space.
2. And more is more
If you have plenty of room, invest in two compost bins. While you’re busy filling one, the second one can be working its magic. When it’s time to empty the first, they can switch positions and start all over again.
3. Right in the sun
Set the bin up in direct sunlight as it help the waste to break down faster.
4. A little help in the kitchen
Let’s face it, we all have a tendency to be a tad lazy, and if you have to run out to the compost bin several times a day, you’re much less likely to use it. Keep a lidded container in your kitchen and empty it when it’s full.
5. A cupboard list
Keep a list posted on the inside of the cupboard so everyone can see what can and can’t be composted. That way there’s no confusion – and no excuses!
6. It’s all in the balance
Balance green garden waste with materials that have already turned brown, giving your compost the carbon and nitrogen it needs.
7. Whiffy?
Turn your compost regularly (every week) to stop it from smelling. If it does get a bit whiffy, add lime, dolomite or woodfire ash.
8. No animal products
Don’t add any animal products (fats or any dairy, meat or seafood) or pet droppings. They’ll only attract rats and other pests.
9. Chemical free
There’s nothing like rich, organic compost. Keep it pesticide free by not adding any garden waste that’s been treated with chemicals or herbicides.
10. Find out more!
Green Villages is a City of Sydney project about coming together as a community and creating a more sustainable city. Head over to Green Villages for a host of other ideas on green living and sustainable eating.
