Turning kitchen scraps into Black Gold
At TRJFP our goal is to feel bellies, not bins, however we will always end up with some inedible food waste.
By combining our kitchen scraps with garden waste and some paper and cardboard we can create a free, sustainable compost that benefits the soil and plants in our gardens and allotments. Home made compost adds valuable organic matter that improves the soil’s structure and biodiversity. It also helps to hold in moisture, which means we use less water during hot summers. Garden compost can take between six months and two years to reach maturity. If you have a garden at home and would like to start your own compost the RHS website has lots of good advice.
We avoid adding cooked food, meat scraps, bones, grease and dairy products to our home compost because they decompose slowly and attract rodents. We also limit the amount of bread that is added for similar reasons. Luckily these can all be processed in council commercial composters and we encourage everyone who has access to a green food waste bin to use it for their home food waste.
More information about food waste collections can be found on the Richmond Council website.