The EPA estimates that 20 percent of a household’s waste stream is comprised of food scraps. Garbage from Hoboken is transported to a landfill in West Virginia, and tipping fees are $100 per ton of waste. The city believes composting organic material will be an easy way to divert waste from the landfill, reduce greenhouse gas emissions and help save money by cutting down on landfill fees as well as the volume and frequency of garbage collection.
This spring marks the inaugural season for the Hudson Valley Farm Business Incubator, opened in October by Glynwood, an agricultural nonprofit. The 323-acre farm incubator is owned by the Open Space Institute in the Mohonk Preserve Foothills. And Community Compost Co., launched in New Paltz (NY) and Hoboken, New Jersey last May by co-owners Eileen Banyra and Noa Simons, will be one of the three fledgling businesses in its freshman class.
“In nature there is no waste,” says Banyra. “Everything gets broken down by bacteria, microbes and fungi all working on digesting.” Compost is three parts carbon (trees, woodchips, leaves and forest debris) to one part nitrogen (food scraps). “When you mix it all together in the presence of air, microbes show up,” explains Banyra.
Eileen Banyra would like to introduce you to “table to farm.” Her company, Community Compost, will pick up your table scraps and organic waste and compost it, then sell the compost to local farms. She calls it “earthcycling.”
Compost is packed with the nutrients needed by plants, and mixing it into soil is the best way to fertilize an organic garden. It also retains water much better than mere dirt, so it can reduce erosion as well as the need for irrigation of crops and gardens alike.
The purpose is to contribute to the growth of sustainable food and farming businesses in the Hudson Valley region while bringing more preserved farmland into production and investing in farm communities across the region.
New Paltz Times | October 2014
Community Compost Co. P.O. Box 1254 New Paltz, NY 12561