University Compost Spotlight: Seattle University
Friday, May 14th, 2010
The first spotlight in what I’d like to see as a series, the Seattle University Compost facility is one I can see other Universities model for it’s simplicity and efficiency. This was the first compost facility I had the opportunity to tour, needless to say my expectations were heightened. Having composting on a campus should be mandated, and Seattle U is a great example of how to get started with pure simplicity.
Walking in you realize just how simple a composting facility can be. It really reminded me of 3 big compost bins that you consequently fill up, walk away from, and by the time you go back to the first bin you filled up- everything is composted! Of course there are a few technological improvements to keep things churning and burning without the need for human touch.
Learning about large scale composting on a “permitting” basis was quite fascinating. Due to city ordinances - dairy, meat, and post-consumer food (off the plate scraps) make for some pretty serious paperwork and financial hurdles. No bueno!! So the University doesn’t allow it in their compost to keep away the headache. What it amounts to is pathogens. E-coli being the most common. Regardless, Seattle University sends soil samples to a testing facility in Oregon to make sure they stay pathogen-free.
Although not the route they are currently taking, the University’s setup is ready to take on post-consumer foods. Currently at peak times they are running at half capacity so if they decide to turn that switch on it is within their means of being able to uphold. What it really comes down to is how much of a University’s budget can they put towards composting? The fact they put down $185,000 to get this program off the ground means they’re willing to go far, but permitting really takes the costs to the next level.
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laAs you can see with how the compost finishes up in some of the slideshow pictures, a grinder would be very useful to create a finer and more rich soil-like end product. If those melon rinds, pineapple tops, and woodchips were ground, they would allow for a much hotter pile and much quicker turn-a-round. Since they are using the compost as a mulch and aren’t near capacity they don’t need this expensive piece of the picture just yet.
One major benefit of having an on campus compost facility is for the environmental education majors. For that matter, anyone going down a more agricultural route (in my opinion the majority of students!). This allows for caring and interested volunteers on hand to make sure the facility runs smoothly.
With any large program, understanding operations is key. Seattle U has 4,000 undergrad and almost 2,000 graduate. The costs are kept pretty low, with 2 part-time staff, free woodchips, Bobcat gas (maybe $400/year) and some electricity for the blower which runs 24/7.
The compost doesn’t ever get “hot hot” but it always gets above 131 degrees Fahrenheit which is the sweet spot for PFRP, or the Process for Further Reducing Pathogens. Remember that one when you want to get your commercial compost license :). They also never have an oxygen content less than 5% which keeps things cooking, this is in great thanks to the ventilation system (seen in the slide-show). With the amount of oxygen constantly pumping through their piles, Seattle University starts their piles moist, and after seeing the water runoff I’d even say wet.
Of all the issues coming from the municipality the major one is most definitely…*drum roll*…smell. This as noted in the slide-show is somewhat deterred from the 8 foot high cedar wood-chip filtration setup of all air being sucked through the compost. One other main issue is the runoff of liquid from the piles, mostly from fresh piles when they are still at their wettest. There are drains and collectors that keep it from running off into the water systems. Yet another necessity for a permit free compost facility.
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