After one more week, the dry compost can be stored, or sifted and bagged for use by Vermont Academy, or sold to local farmers and gardeners.
Every batch of compost will take four weeks to complete and a newly completed batch will be continuously cycling through the system until the weather begins to drop below freezing. This process will be resumed in the spring when the temperature again rises again above freezing.
The goal is to reach zero food waste coming out of the dining hall and this project is part of VA's larger goal to significantly reduce its environmental impact.
Above, Vermont Academy students work with Master Composter Bruce Herforth of Garden Alternatives.