Be in the Moment

Think about this fact. Every time we prepare a meal or clear the plates after a meal we have the opportunity to create a locally produced natural resource that not only has value in itself but creating it actually helps improve our air, water and soil. It does not matter where our food comes from. What does matter is the moment where we are scraping those plates of peeling that banana, we can either create what - at that moment - becomes a locally produced natural resource or add to the 150,000 tons of food scraps that go into our landfill every year. It does not matter in the least that the lettuce was grown in California or the orange grown in Florida. What does matter is that at that critical moment we decide it’s worth the small amount of time, effort and mental awareness to choose recycling those food scraps over landfilling them when we decide where to toss these materials. At that very moment we are the creators of our own destiny.

Summer Solution

I manage two of the five drop off booths each week (Dublin on Sat’s & Whole Foods Market on Sun’s), so I am able to hear members comments - likes and dislikes. One thing they definitely need a solution to is the pool of funky smelling liquid that some weeks appears underneath the filled liner. This is caused by the rapid breaking down of the food scraps caused by the high and persistent temps during these warmer months. The other thing that happens (for the same reason) is that the liner starts to degrade as well - and leaks DO start to appear - this occurs in hot temps after about 3 weeks.

An easy solution that will eliminate both issues is to simply freeze the food scraps during the week. Then, On the drop off day, the scraps are placed into the bucket and brought to our booths - no funky liquid, no risk of liners falling apart, no smells AT ALL. The one variable preventing some members from trying this trick is having the freezer space. In that case, try freezing the scraps from the first 2 - 3 days and then placing the rest in the fridge.

Have an idea about this or anything else that might benefit all members? send that email to me at

Ray Leard, Chief Composter

OSU expanding food scraps recycling

the OSU Zero Waste Syndicate - an OSU student group - has partnered with The Compost Exchange to open a food scraps drop off booth pilot program for fall semester 2019 at St, Stephens Episcopal church on West Woodruf Ave. Easy, Convenient, and Affordable are the catchwords for this unique service which will be offered from 12-3 each Sunday after services. OSU’s Student government will fund the cost for 30 students ($25 each) with the remainder of the expected 100 members coming from those attending church services each Sunday as well as students who live in nearby neighborhoods.