Organic+Waste+treatment+procedures

Prepared February 2011 by the Environment and Sustainability Co-ordinator ESC - John Cull ** Eco-bokashi  ** This system will use Eco-Bokashi. (Bokashi is a Japanese term for fermented organic matter) It is a mixture of sawdust and bran infused with effective microbes for fermentation of organic waste. They are in a dry state in the packet and are activated in the presence of liquids. The microbes ferment the waste under anaerobic conditions prior to burying for final decomposition where microbes break the waste down within a few weeks. Unlike traditional compost systems all types of organic waste can be included including meat and dairy products. ** Sources of Organic waste  ** The supply of organic waste at Aquinas consists primarily of food waste from the staff kitchen and Food Technology/Hospitality classes with the potential of adding sawdust from the Design and Technology centre. The system relies on a working partnership between the Food technology, Design Technology and VCAL staff and students and the ESC who will oversee the implementation of the system. The intention is for the new hospitality wing of the college to treat their waste this way when it is functional. ** Environmental benefits   ** This process has a number of environmental benefits: It minimises the production of greenhouse gases such as methane and reduces waste to landfill; speeds up the rate of decomposition once the organic matter is added to the soil; adds nutrients back to the soil; is a good demonstration of a low energy food production and consumption lifecycle if produce can be sourced from local gardens such as the schools food garden; and provides a practical example of a positive action project at the local level for dealing with climate change. ** Current system  ** The staff kitchen presently operates with two dedicated eco-bokashi bins located just outside the staff centre. Kitchen scraps are placed in a bucket in the kitchen and emptied each day by the Environment and Sustainability Co-ordinator ESC who adds the bokashi mix. The bins contain a drain tap to siphon off liquid as it builds up in the bins. This liquid acts as a fertiliser and can be added to the garden beds. Some waste from the food technology rooms has also been added to the eco-bokashi bins. Due to the volume of organic waste generated so far in 2011 and the need to empty this bin the build up of liquid has been minimal. Whilst these bins are specially designed to allow tapping off the liquid the system can still work without them. The bokashi treated waste has been added to the compost bins in the food garden area of the college and has been monitored by the ESC. In future it will be possible to dig the waste from the bokashi bin directly into the ground. There is a small quantity of compost ready to be dug into the garden bed but no designated area set aside for this. In the management of the food garden this will have to happen as the dug in bokashi mix will require a couple of weeks to break down. ** Purchases in 2011 to facilitate the system  ** A green waste bin from Bunnings has been purchased at a cost of $89 along with 5 litres (dry mix) of Eco Bokashi $16.95. The initial purchase has come from the Environment and Sustainability budget and will be monitored by the Co-ordinator. The volume of waste generated will determine the volume of eco-bokashi needed but it is readily available at Bunnings and can be purchased as required. For information about Eco-bokashi: [|www.eco-organics.com.au] **  Procedures for the Organic Waste Treatment System at Aquinas   ** **  Food technology classes   ** 1. Food scraps from each Food Technology class is collected in small plastic buckets. A small amount of eco-bokashi is sprinkled over the mixture. This process would be monitored by the class teacher. 2. The plastic bucket is emptied into the Green 120 Litre Bin located in the Food tech area. This bin can be located inside if a suitable location is found or should be located in a position which makes it easily accessible to the kitchens. This process would be monitored by the teachers and assistants. 3. The Bin is checked for an assessment of the volume of waste. The longer the system is in place the “sweeter” the mix becomes but the contents will normally be in the mix for a minimum of one week. This process would be monitored by the Technology assistant. 4. VCAL Co-ordinator arranges for Bin contents to be emptied and buried by VCAL students in the Food Garden. A suitable area of the garden should be set aside for this and will be monitored by the VCAL co-ordinator. If the bin is filling quicker than anticipated the Food technology assistant should inform the VCAL Co-ordinator of the need for removal. ** Design and technology classes   ** Saw dust waste from Design and Technology can be added into the 120 litre wheelie bin at the discretion of the Design and Technology teachers. This should be supervised by the teachers and suitable students trained in the assessment of the volumes of saw dust that can be added. Sufficient Eco-bokashi will also need to be added. Purchase requests for the eco-bokashi can be given to the Environment and Sustainability Co-ordinator who will monitor the volumes being used and report back. ** Staff kitchen   ** The present system will continue but the decision about the placement of the treated waste will be made by the ESC. It could be placed into the 120 litre bin or directly into the compost bins depending on the volumes being generated and the stages of treatment. ** Community engagement  ** The overall functioning of the system will need to be reported to the ESC who will ask for feedback about the system at least once a term. A report about the system will be posted on the College ** // Sustainability Matters // ** web site (under development) to help inform the College community of its progress. Students will be encouraged to provide the basis of the report to be edited by t he ESC. ** Risk Management  ** The microbes used in the eco-bokashi system are termed Efficient Microbes. They are considered safe as they are non-pathogenic and are not activated until they have sufficient moisture. In this system of waste management only small quantities of the dry mix containing the microbes, sawdust from untreated timber and bran are added at any one time and can be done with a spoon, but is considered safe to sprinkle by hand. Students and staff would not be required to handle the treated waste as it is in buckets and bins with lids. Appropriate hand washing and routine hygiene practices should be employed though as would apply at any time where organic matter is handled in food preparation areas. The hole required to bury the waste only needs to be 25-30 cms deep and would be filled with the waste and covered by soil. It needs to be left untouched to allow the breakdown to occur and its location should be familiar to those working in the garden. The actual location is likely to vary as the garden beds are rotated. Students involved in digging the holes should understand the procedures for the safe handling of tools prior to the waste being dug in to the soil. Information about the Efficient Microbes is contained below with further information available from the eco-organics web site.  **Efficient Microbes (EM) ** //  “EM is a natural, probiotic technology developed for over 25 years around the world. It is based on beneficial and effective microorganisms ("EM"). The microbes in EM are non-harmful, non-pathogenic, not-genetically-engineered or modified (non-GMO), and not chemically-synthesized. The basic groups of microorganisms in EM are lactic acid bacteria (commonly found in yogurt, cheeses), yeast (bread, beer), and phototrophic bacteria ("cousins" of blue-green algae).”  // [|//http://www.eco-organics.com.au/efficient_microbes.htm//] ** Questions or Further information  ** Questions about the organic waste management system can be directed to the Aquinas College Environment and Sustainability Co-ordinator – John Cull culljf@aquinas.vic.edu.au
 * Aquinas Organic Waste Treatment System and Procedures  **