Food waste produced annually:
12,000 sq. miles
This rural region of northern France largely attributes the success of its municipal composting operation to the education of residents from the outset so that they were able to sort their trash efficiently, resulting in a high-quality product.
- Pilot program started with only 3,000 inhabitants, then scaled up to serving its full population of 23,600 residents across 56 towns. About half of all waste ends up in “green bins” devoted to compostable waste.
- Leaflets and composting guides were send to all households along with the green bins to ensure they were aware of proper sorting and this has been attributed as an essential part of what has brought the success of this project.
- However, taking advantage of modern tech, RI could create an online video project to ensure that residents are well informed on how to sort their waste.
Collection of Materials
- Compost is collected in 7 weekly collection rounds
- The SIVOM collective has four vehicles, three collect green and regular bins while one is kept in reserve.
Method of Composting
- Indoor windrow composting
- Kitchen and garden waste is composted along with paper and cardboard, this addition helps to balance the ratio between kitchen waste and garden waste which peaks in spring and fall.
- Compost is sold to the regional agricultural collective which in turn sells the compost to local farmers along with advice on its application.
- In the SIVOM model, the compost is sold to the local agricultural cooperative, this means that local farmers get to take advantage of this black gold being produced in their own community!
- This operation also succeeded in producing a very high quality product by making sure residents were well informed on waste sorting.
- By adding paper and cardboard from the waste stream to the composting operation when carbon rich materials like tree leaves are seasonally unavailable, an ideal C:N ratio can be achieved year-round.