permaculture

[Steve Diver <steved@ncatark.uark.edu>]

Rhonda Sherman-Huntoon's site at NCSU is notable
for its summary of large-scale vermicomposting operations:

NCSU + Rhonda L. Sherman-Huntoon:  Compost Resources
http://www5.bae.ncsu.edu/people/faculty/sherman/

Snapshots of Selected Large-Scale Vermicomposting Operations
http://www.bae.ncsu.edu/people/faculty/sherman/vermiculture/snapshot.htm

Worm Digest, the quarterly magazine, is the prominent print source
http://www.wormdigest.org/

Worm Digest | Articles
http://www.wormdigest.org/articles.html

Worm Digest | Worm Growers Links
http://www.wormdigest.org/article_122.html

Several methods and systems are used, large-scale:
*industrial scale bins
*benches with screens on the bottom
*outdoor windrow systems

The Vermillennium conference held in Kalamazoo, MI
was a significant event.   Issue #26 of Worm Digest,
December 2000, reviewed the presentations and activities.

Yelm worm farm in Washington is a notable large-scale
vermicomposting site.  The KISS plan it published is worth
pointing to.

KISS Plan for vermicomposting on a modern dairy or horse farm
http://www.yelmworms.com/kissplan.htm

Pre-consumer food scraps from food prepration are one thing,
post-consumer food scraps are another.

Pathogen reduction enters the picture with post-consumer.   It
is something to be aware of.  Some folks will want you to put
that through a thermophyllic process; a large-scale windrow system
that is turned regularly to reach a steady high temperature for
a length of time.

EM Bokashi is a microbial tool I quickly add to the situation
when you are talking about food scraps.   It can improve your
food collection and storage situation through reduction of
odors and flies and on-site storagability prior to further
thermophllic composting, worm composting, etc.

Regards,
Steve Diver


Ute Bohnsack wrote:

> Hi,
> I was wondering if anybody had information on large-scale wormeries,
> e.g. for a restaurant or similar.
> In the situation I am looking at the prime purpose would be waste
> disposal (or rather reduction/conversion), compost and worms would be
> regarded as a by-product.
>
> A particular question that arises in a restaurant situation is the
> separation of cooked food, if indeed that is necessary (my understanding
> is that cooked food should not go into a wormery, but I stand to be
> corrected).
>
> Any hints, experiences, web links, paper titles etc. appreciated.
>
> Thanks in advance.
> Slán,
> Ute