Compost 101

“It’s a logical, natural, and economical solution”, explained Yves Laurent, inventor of a high-tech composter. Many people feel that you need a university degree in bio-chemistry to use one.”

During 90 minutes, Laurent demystified the act of composting and spoke about the advantages. By composting food and yard waste, we avoid of putting organic waste into landfills that then emits methane – that’s 21 times more powerful than carbon dioxide – into the atmosphere and creates more greenhouse gases. A family of five that composts can reduce those emissions by a half-tonne annually, he explained.

Carbon is created by dead leaves, newspapers (shredded), dried grass, cardboard, table napkins, and egg cartons. Nitrogen is produced by fruit and veggie peels, egg shells, coffee filters and tea bags, fresh-cut grass, and other garden waste.

By regularly turning over the organic waste inside and keeping the right balance of carbon and nitrogen, you could have compost within seven to ten weeks.

“If you don’t recognize the banana peel or the potato skin, it has been composted and ready to use,” he said. “You don’t have to wait until it becomes very fine.”

After the presentation and questions, a draw was held for a free composter. The winner was 29-year resident Claude Manzagol, an active gardener who grows tomatoes, herbs, spinach and flowers in his garden.

The Town bought some composters for the benefit of residents and to encourage residents to compost. According to Stéphanie Roy, the technical coordinator at the Engineering department, “By not collecting as much organic waste, the Town will save in pick-up and dumping costs.”