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.
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