This presentation gives an overview of composting and the project at the University of Missouri Bradford Research Center where food waste and horse bedding is being converted to compost to grow vegetables for Campus Dining and doing it all with a Zero Carbon Footprint

1. Tim Reinbott
Bradford Research Center
Steven Kirk
Lincoln University
Eric Cartwright
Campus Dining Services

2.  Recycle Nutrients-N,
P, K, Ca, Mg, S,
Micros
 Organic Matter
 Improves soil quality
 Feed Soil Microbes
 Analogy to a cow’s
stomach

3.  Nitrogen-3%
 Phosphorus-2%
 Potassium-2%
 Calcium-6%
 Magnesium, Iron, Zinc, Copper, Manganese

5.  Nitrogen-Middle East
 Extremely high C
footprint-from
natural gas
 Potassium-Russia
 Phosphorus-Morocco

6.  This is what separates us
(Missouri) from Central
Iowa, Illinois, Minnesota, Indian
a, etc
 In these areas climatic
conditions favor the
accumulation of Organic Matter
 Slower breakdown, long
history of deep rooted native
perennial plants

7.  Nutrient Cycling
 Nutrient Holding
Capacity
 Pool of Nutrients
 Food for soil organisms
 Water Dynamics
 Improves water
infiltration
 Improves water holding
capacity
 Structure
 Reduces
crusting, compaction, eros
ion
 Encourages root
development

9.  Bacteria-100
million-1 Billion!
 Fungal Filaments-
Several Yards
 Protoza-Several
Thousand
 Nematodes-10-20

13. A Science and an Art

15.  A Mix of Greens and
Browns To Balance the
C:N Ratio
 Greens (high N)-Food
Waste, Fresh Grass
Clippings, manures,
 Browns (high C)-dry
leaves, paper
products, sawdust, stra
w
 Aeration-speed of the
process and products
produced

16.  Micro Organisms have a carbon to Nitrogen
ratio of about 14:1. Or for every 14 parts
Carbon (C) there is 1 part Nitrogen (N).
 Carbon is for their bodies, nitrogen for proteins
 They will tie up nitrogen if not enough
 Plant Materials will vary depending upon what
their function is.

17.  Food Waste- 20:1
 Manures-10-30:1
 Green Grass
Clippings-20:1
 Leaves-60:1
 Straw 80:1
 Newspaper-400:1
 Sawdust-400:1
 Wood
Chips/Shavings-500:1

18.  Can Be Mixed
 Or layered
 Why Don’t We Have a
Ratio of 14:1?

22.  Bacteria-rapid
breakdown of
proteins, fats, cellulos
e
 Pysochrophillic
 Up to 70oF
 Mesophillic
 Up to 104oF
 Thermophillic
 105-150oF

23. Thermophyllic
Mesophyllic
Pysochrophyllic
From: On Farm Composting

24.  Rich Earthy Smell
 Responsible for
breaking down
complex
carbohydrates such as
Lignin and Pectin.
Important breaking
down wood materials.

26. Break down very complex materials
such as lignins and pectins
that keep bacteria working. Found
all through the Compost Process.

28. From: On Farm Composting

29.  What if it is not hot enough and I am turning
on a regular basis?- More greens
 Too hot? Turn it (aerate) and/or add more
browns

30.  Too Dry-bacteria won’t work well, will not heat
up
 Too Moist- anaerobic conditions which results
in methane production, loss of N through
ammonia loss

31. Too Dry-30% Moisture Too Wet-80% Moisture

32.  Wet “As Is”
 Dry in oven
 Subtract Wet from
Dry and divide by
Wet
 So, in ours
5 lbs-3.2 lbs=1.8 then
divide by the wet
weight: 1.8/5=36%
Moisture

33.  Aerobic
 Earthy Smell
 -much of the nutrients
are kept in the compost
and not released
 Anaerobic
 Acidic smell-vomit
-release of methane
and Nitrous Oxide

34.  Agriculture
Contributes 90% to
Nitrous Oxide
 Nitrogen Cycle
 Fertilizer
 Manure
Courtesy of Peter Scharf

37.  Each student through
out 4.5 oz of food each
meal
 250 tons/year!
 400 big round bales!

39. FOOD WASTE 20:1 HORSE BEDDING 40:1

40. Zero Carbo n Fo o tprin t Ve getable & Co m po st P ro ductio n System
U iv ity o M s u B fo R earc & E u atio C ter & M C p s D in
n ers f is o ri rad rd es h d c n en U am u in g
T R b tt, B EC Superintendent; E C rig t, M Cam us Dining; S en K , M Division of Plant Sciences
im ein o R ric artw h U p tev irk U
An estimated 40% of all food produced in the country is discarded, according to a new federal report. Each day, every person in the U.S. puts about 1,400 calories
worth of food in the garbage, according to researchers at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Food waste has increased
50% since previous estimates were made in 1974, and now totals some 150 trillion calories per year. SOURCE: CALIFORNIA EMERGENCY FOODLINK
The University of Missouri Animal
Sciences and Veterinary Medicine
produce 1500 tons of manure and
bedding material each year. MU’s
Campus Dining produces 270 tons
of food waste annually.
MU’s Campus Dining halls
generate 3,000+ gallons of
Waste Vegetable Oil
annually. This WVO will be
converted into biodiesel.
Biodiesel will power the trucks, tractors & equipment used for
Several large-scale composting vegetable production as well as pick-up and delivery of food
methods exist. These include:
waist and produce to and from campus. Carbon Credits will be
Windrow, Aerated Windrow, Aerated
used to off-set any other energy needs for this project.
Static Pile, In-Vessel, Containerized
In-Vessel, Rotating Drum and Bag
Systems. Variables include: cost,
compost consistency, time, labor and
area requirements.
BREC can serve as a model for similar institutions by providing a
working example for alternative waste management. Food waste from There is a growing interest in locally produced food by the general
Campus Dining will be collected and taken to BREC, mixed with animal public and in our school systems. This proposed system is the
manures and beddings as needed to balance any nitrogen or carbon essence of Community Development, and can serve as a model of
requirements, and composted to create the optimum soil amendment how food waste from any type of cafeteria (school, business,
to be used to grow produce that will then be sold back to Campus institutional) can be utilized to produce a valuable commodity. Similar
Dining completing the circle. In addition to the compost utilized by systems could be used to provide schools with a healthy source of
horticultural researchers and students to grow vegetables, excess locally grown food, and provide vegetable producers with a creative
compost can be applied to larger fields such as sweet corn, pumpkins, way to convert so called waste materials into assets to sell at local
melons and other crops, as well as be used as a soil amendment by farmers markets and to the general public. The cost/benefits realized
MU’s Landscape Services and the Mizzou Botanical Garden. from not sending materials to the landfill could be substantial.

45. CHOICES AERATED STATIC PILE
 Passive Composting (no
turning)
 Leaves-2 years
 Infrequent Turning
 Leaves-6 months to a year
 Frequent Turning
 Manure + leaves-1 to 4 months
 Aerated Static Pile
 Manure+leaves-5 weeks

From: On Farm Composting

46. From: On Farm Composting

47. From: Composting on the Farm

56. FFA Field Day-Table Service
Elementary School Field Trips

58.  Summer Welcome:
10,000 Andy’s Frozen
Custard Cups
 Biodegradable Table
Service
 South Farm-Beef and
Hog Facilities
 Stephens Stables

59. Zero Carbo n Fo o tprin t Ve getable & Co m po st P ro ductio n System
U iv ity o M s u B fo R earc & E u atio C ter & M C p s D in
n ers f is o ri rad rd es h d c n en U am u in g
T R b tt, B EC Superintendent; E C rig t, M Cam us Dining; S en K , M Division of Plant Sciences
im ein o R ric artw h U p tev irk U
An estimated 40% of all food produced in the country is discarded, according to a new federal report. Each day, every person in the U.S. puts about 1,400 calories
worth of food in the garbage, according to researchers at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). Food waste has increased
50% since previous estimates were made in 1974, and now totals some 150 trillion calories per year. SOURCE: CALIFORNIA EMERGENCY FOODLINK
The University of Missouri Animal
Sciences and Veterinary Medicine
produce 1500 tons of manure and
bedding material each year. MU’s
Campus Dining produces 270 tons
of food waste annually.
MU’s Campus Dining halls
generate 3,000+ gallons of
Waste Vegetable Oil
annually. This WVO will be
converted into biodiesel.
Biodiesel will power the trucks, tractors & equipment used for
Several large-scale composting vegetable production as well as pick-up and delivery of food
methods exist. These include:
waist and produce to and from campus. Carbon Credits will be
Windrow, Aerated Windrow, Aerated
used to off-set any other energy needs for this project.
Static Pile, In-Vessel, Containerized
In-Vessel, Rotating Drum and Bag
Systems. Variables include: cost,
compost consistency, time, labor and
area requirements.
BREC can serve as a model for similar institutions by providing a
working example for alternative waste management. Food waste from There is a growing interest in locally produced food by the general
Campus Dining will be collected and taken to BREC, mixed with animal public and in our school systems. This proposed system is the
manures and beddings as needed to balance any nitrogen or carbon essence of Community Development, and can serve as a model of
requirements, and composted to create the optimum soil amendment how food waste from any type of cafeteria (school, business,
to be used to grow produce that will then be sold back to Campus institutional) can be utilized to produce a valuable commodity. Similar
Dining completing the circle. In addition to the compost utilized by systems could be used to provide schools with a healthy source of
horticultural researchers and students to grow vegetables, excess locally grown food, and provide vegetable producers with a creative
compost can be applied to larger fields such as sweet corn, pumpkins, way to convert so called waste materials into assets to sell at local
melons and other crops, as well as be used as a soil amendment by farmers markets and to the general public. The cost/benefits realized
MU’s Landscape Services and the Mizzou Botanical Garden. from not sending materials to the landfill could be substantial.

60.  Campus Dining Goes
Through 3,000 gallons
of Waste Vegetable
Oil Each Year!

61. $10,000 MISSOURI
SOYBEAN ASSOCIATION
 50 gallons every 48 hours
 By product Glycerol
which contains methanol
 Challenge to remove the
methanol, then the
Glycerin can be
 Composted
 Burned
 Animal feed
 Made into soap

64.  University of Illinois
 http://web.extension.illinois.edu/homecompo
st/
 Cornell
 http://compost.css.cornell.edu/science.html

65. http://aes.missouri.edu/bradford/