Composting at School

A practical guide on how to achieve successful composting, worm farming and bokashi systems.

www.createyourowneden.org.nz

Acknowledgements
This school resource has been funded and produced by the Create your own Eden (CYOE) Partner Councils, in conjunction with GHD Ltd and the Kaipatiki Project. Written by: Danielle Kennedy Melanie Buchanan Rosie Hutchinson CYOE Partner Councils 2009: Auckland City Council Franklin District Council Manukau City Council Nelson City Council North Shore City Council Papakura District Council Rodney District Council Tasman District Council Waste Net Southland Thank you to all the teachers who contributed their time to review and critique the draft version of this resource. Your valuable comments have enabled us to create a practical and useful resource. A special thanks to the following schools for allowing details and photographs of their composting systems to be included in this resource: Edmund Hillary School Hira School Matakana Primary School Selwyn College Victory Primary School Waiau Pa Primary School Waiheke Primary Willow Park School Winton Kindergarten Thank you also to the following organisations and school facilitators for providing technical advice and for allowing the use of images and activities in this publication: Worms R Us www.wormsrus.co.nz Bokashi NZ www.boakshi.co.nz The Enviroschools Foundation www.enviroschools.org.nz Auckland Regional Council www.arc.govt.nz North Shore City Council Ministry of Education EFS Advisors Ron Sperber Sarah Langi Nicky Elmore Further information about the Create your own Eden programme offered by CYOE Partner Councils, and for more resources, workshops and incentives for home composting, visit: www.createyourowneden.org.nz

August 2009

Contents
1. Introduction 2. Key people to involve 3. Engaging your local community 4. Types of composting systems 5. How to choose the right school system 4 6 8 9 10

6. How to set up and maintain your school composting system 12 7. Composting at school 8. Worm farming at school 9. Using Bokashi at school 10. Health and safety 11. Successful school composting 12. Extending your compost system 13. Additional resources 14. Notes page 15 20 28 33 35 43 45 46

1. Introduction
The purpose of this resource is to provide guidance to teachers, school staff, caretakers and students on composting at school. It includes information on the key people to involve, how to engage the local community and it showcases a variety of successful school systems. It also outlines health and safety considerations. This guide provides practical assistance and checklists to ensure schools make the correct choice of composting system and to ensure that the construction, set up, maintenance and monitoring of each school compost system runs smoothly. This guide forms part of a set of resources developed by the CYOE Partner Councils for use by teachers and school staff. It should be used in conjunction with the website www.createyourowneden.org.nz. This website contains the following teaching resources:

Curriculum integration with an inquiry approach to learning about composting. Composting information, facts, a glossary and activity ideas for teachers. A data collection sheet. Seven learning activities. Three posters. Links to useful websites and a list of relevant school journals and books.

Why reduce waste?

The main reasons we need to reduce the amount of waste going to landfill are to conserve our natural resources and to limit the environmental effects of landfills. As well as taking up space in a landfill, organic waste is damaging to the environment when it breaks down inside a landfill, producing toxic leachate and methane gas. Leachate can damage waterways and aquatic life if it reaches local streams. Methane gas can cause dangerous fires within landfills and is also a greenhouse gas that contributes to climate change. By reducing and composting organic waste instead of burning or incinerating it we can also reduce air pollution, reduce odours and help to stop the release of greenhouse gases.

Why compost?
Around half of the waste we produce at home is organic generated in kitchen and garden. This waste can easily be composted. It is similar situation at school. Each day food scraps and garden waste that could be composted at school are instead put in a rubbish bin and sent to a landfill. The composting process captures the nutrients of organic materials and returns them to the soil. This is nature s way of recycling. The following diagram shows the closed-loop cycle of making and using compost. Using compost to enrich the soil can mean there is a reduced need to use commercial fertilisers and other harmful chemicals.

A closed-loop compost cycle

The following diagram shows how organic materials move through a cycle of growth (in the garden), utilisation (by people as food), and recycling (as organic material). The nutrients contained in the organic waste material gathered for recycling can then be recovered by traditional composting, worm farming or using bokashi systems. After this, the resulting compost product is returned to the soil. This whole process is called a closed-loop cycle. It ensures valuable nutrients are kept within the earth s carbon cycle and are not lost as waste, burnt or buried in a landfill. This type of cycle is also referred to as a garden-to-plate-to-garden philosophy.

2. Key people to involve

Who should we tell about our composting system?
There are many key people in the school and wider community to involve when beginning a composting system or project. Everyone has a different role to play. Key people include:

Principal and senior management Board of trustees Teaching and support staff Property manager, caretaker, cleaners and grounds keepers Students, including the school envirogroup Parents and families Rubbish and gardening contractors Local community members, including school neighbours

Where do we start?
Organise a meeting of all those interested to share ideas, set some goals and think about what resources you ll need. Include interested students and staff, your principal, a member of the board of trustees and also your property manager, caretaker and/or gardener. Invite interested parents or local families to come along too. Students should be involved at every stage, as this gives them a sense of ownership of the composting systems. Activities that students can participate in include: applying for funding, organising and planning, choosing the composting system site location, sourcing and purchasing materials, educating the school about the systems, and care and maintenance of the systems.

Who will be responsible for the system?

Ideally students will take primary responsibility for your school compost system. However, they need support from one or two key teachers and the caretaker. Students are capable of most daily maintenance tasks if they are shown exactly what to do. See Section 10 for relevant health and safety considerations for operating school composting systems. It is vital that the school property manager, caretaker, cleaners, and/or grounds keepers are involved in setting up and maintaining the school composting system. Ask them to be involved when you first decide to start a system. They are usually the key people responsible for maintaining systems over the school holidays and so may need some initial composting training or assistance. It is preferable that they are involved in solving problems that arise with the school compost system. Refer them to this guide, in particular the frequently asked questions and common problems sections.

Who should collect food scraps?

Ideally students would collect food scraps from dedicated locations around the school, like classrooms and staff rooms. They could then take the food scraps to a central composting site. An environmental group, a senior class or a roster of classes could do this during the school year. Involve students from different year groups to allow for continuity of trained student teammembers from one year to the next. For further information, see Section 6.

How do we tell people about our system and how to use it?
Educating the school community about the school composting system is an important part of ensuring it is used correctly. Once students have completed a waste audit on the amount of organic waste thrown away at school, they can communicate the results via presentations to classes and assemblies, the school newsletter and the school website. Telling the whole school about how the composting system works once it is set up can be communicated in similar ways. Students and teachers will need to know where collection bins for food scraps are located. Bins need to be in obvious and accessible locations such as in classrooms, beside outdoor school rubbish bins, in the staff room and by the school canteen. People also need to know what kind of organic wastes can and cannot go into these collection bins. Students can spread these messages by creating and putting up posters at key bin locations and in classrooms. Regular reminders are required for an effective composting system. See the Create your own Eden Teachers Resource for information on curriculum integration, the inquiry learning process, and various composting systems. There are also related learning activities designed to involve students in school composting systems. These can be downloaded from www.createyourowneden.org.nz

3. Engaging your local community

How do we encourage people to compost more?
There are a number of ways in which a school can use the topic of composting to engage their local community. Inform the school community teachers and parents, as well as community groups and members about what composting systems the school intends to set up. The local community is a wealth of information that your school could tap into for free. Parents and family members of students may be able to assist in building and setting up school compost systems. Materials for constructing bins could be donated; and local businesses or councils could assist in funding systems. Contact local media, including your local newspaper, to profile your school composting ventures. This will ensure that the community has the opportunity to get involved and it will increase community awareness of composting. Teachers can encourage students to internalise composting messages and then take these messages home by carrying out the learning activities and investigations suggested in the Create your own Eden Teachers Resource found at www.createyourowneden.org.nz. Teachers can also foster an increase in home composting by giving students specific learning activities for homework, such as investigating their household waste. Your school could host composting workshops in conjunction with the local council for parents and local residents to attend. The school could be used as a composting demonstration site for the community to view how composting works. This would also help to gain a reputation for your school as being environmentally aware.

4. Types of composting systems

How are the three composting systems different from each other?
This section provides an overview of three different types of composting systems traditional composting, worm farming and bokashi systems. Differences between the systems:

Different materials can be broken down. Different processes take place (anaerobic or aerobic, varying temperatures and/or times). Different organisms are involved (microorganisms and/or worms). Different products are produced (solid and/or liquid). Different sized systems are suitable for different uses (home, school or commercial use). Compost bin Worm farm Bokashi unit

Below is quick reference guide to what materials are suitable for each system. Type of organic waste Grass clippings

Tree prunings and leaves

Food scraps (uncooked, excluding meat and dairy)

All food scraps (including cooked food)

Paper products (including torn paper, cardboard, egg cartons and paper towels)

Posters of what should and should not be put into the different systems are found at www.createyourowneden.org.nz

5. How to choose the right school system

What system is best for our school?
There are a number of factors your school needs to consider in order to determine if it requires a composting system and if so, what the most suitable type of system is. These factors, affecting the type and amount of organic waste your school produces, are outlined below. The size of your school The physical size of the school grounds and the number of students attending the school will affect the amount of organic waste that is generated and disposed of at your school. The amount of garden waste (grass clippings and tree prunings) your school disposes of will depend on the size of school gardens and fields and on whether or not this material is left on site or removed by a garden contractor. The number of students will affect the amount of food waste disposed of at your school the more students there are, the more lunch waste will be generated. It is estimated that a school of 500 students can generate around 25 litres of food per day. Your school lunch policy and facilities If your school has a cafeteria, tuckshop, and/or has staff room cooking facilities, the amount of food waste generated and disposed of will be more than if the only food brought onto the school grounds is in packed lunches. Also consider food waste from Food Technology and/or Hospitality classes. If your school has a litterless lunchespolicy of sending all leftover food home with students, the amount of food waste disposed of at school will be minor and a fullschool composting system may not be required. What type of learning do you want students to undertake? Another consideration is the type of learning you wish your students to undertake. Some schools choose to have all three systems traditional compost, worm farm and a bokashi unit working as a demonstration for students. Other schools choose one or two systems to cater for the type and amount of organic waste they produce at their school. Many schools choose composting systems that are actively managed by the students, with some systems situated directly in learning areas. Other schools decide on a system that is managed by the property manager or caretaker. Composting systems come in many sizes and so it is possible to choose a system that is suitable for each individual class to look after. Find out what organic waste is produced at your school To find out the type and amount of organic waste your school produces, it is recommended that you conduct a school waste audit. This involves measuring and weighing a day s or a week s worth of rubbish from your school. For further information visit www.createyourowneden.org.nz to download the waste audit activity. This will also link you to the national www.measuringchange.org.nz website. Refer to the table in the previous section, Types of composting, to see which system is the most suitable for the type of organic waste your school produces. It is likely that your school may need to use two different systems to deal with all the organic waste it produces, or perhaps you just want to choose one to begin with. The waste audit will also help you to assess the size of the composting system and the number of bins your school will require (see Sections 7-9 for further information on individual system requirements).

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The advantages and disadvantages of each system The following table provides a summary of the advantages and disadvantages of different types of composting system. Traditional Composting Traditional composting uses food, garden and some paper waste. It is relatively easy and cheap to obtain, buy or construct compost bins. A large amount of compost can be produced. Most systems require manual turning.

Worm Farming Worm farms are great educational tools and interest young children. Small-scale systems can be kept in or near classrooms. Worm farms produce solid and liquid fertilisers. There are many storebought small-scale worm farms available. Worm farms can take paper. Worm farms do not take garden waste. Worms need to be purchased and looked after. Worm farms need to be kept in a sheltered location. Large-scale worm farms can be expensive to set up.

Bokashi Small systems can be used indoors. The initial process is fast. It takes cooked food waste, meat and dairy products and bread. It doesn t take garden or paper waste. It requires the purchase of an effective microorganism (EM) activator (Compost-Zing). It requires a compost bin or soil (ground area) to trench materials into, in order to complete the process. Large-scale school systems are not yet well established.

Costs of different systems Composting, worm farming and bokashi systems require ongoing attention and maintenance, but are relatively low cost to run. However the initial costs to set up a system may influence the type of system you choose. Your school can choose to purchase either a store-bought or custom-built system, or alternatively invest in a low cost do-it-yourself option. Funding There are many ways to fund a school composting system. Your school may have specific project or unit budgets to pay for the materials required to set up a composting system, or you could undertake fundraising. Ask the local community to donate time and physical resources. Get local businesses to sponsor compost bins, worm farms or bokashi units. Check with your local council to see if they have funding available for compost units or advisors to help you set them up. Some local councils provide onsite training for teachers and caretakers on how to maintain compost systems. District health boards and regional councils have also been known to fund compost systems and there are also many environmental funds available to initiate school sustainability programmes, which include composting. The type of bins you choose for your school will be based on the factors discussed above and could include any or all of the following: small store-bought household scale systems, large commercial scale systems, custom built wooden bins and boxes, and repurposed items such as baths. This guide will help you to assess which composting system(s) - compost, worm farm or bokashi - will be best for your school. The pros and cons of each system are discussed in the following sections. Section 11 of this guide provides case studies that highlight successful examples of school composting systems in early childhood centres, primary schools and secondary schools.

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6. How to set up and maintain a school composting system

Where do we start?
There are several factors crucial to the success of setting up a school composting system. Once you ve chosen the type and size of your system, you then need to pick a suitable location site. Consider shade, shelter, slope of ground, access to classrooms, and student access. Consider too that the site needs to be located at a sufficient distance from neighbours and that it needs to be out of sight to avoid vandalism. Your school can choose a store-bought bin or make a custom-built system. You need to consider how the system will be maintained if you are constructing your own (i.e. how to make it student friendly and easily accessible). You can involve the students in the design and building of the composting unit. You can also recruit members of the school and wider community parents, local community group members and the caretaker to assist with the construction of your school system. Sections 7-9 of this guide outline some ways to set up different types of composting systems traditional compost bins, worm farms and bokashi units.

How should our school collection work?

You will need to consider how you will collect food scraps from your school to feed the compost system. Decide where collection bins will be located, who will empty these into the system and who will return clean collection containers to collection points. In many schools this is the responsibility of a student environmental group and is overseen by the caretaker. There is no right or wrong way for schools to collect organic waste for their composting system. The following list provides a guide of the kinds of daily collection tasks that students can get involved in:

Emptying food waste collection containers/bins into the compost bin, worm farm or bokashi unit once a day. Putting bins out and collecting them again at the end of morning tea and lunch breaks. Rinsing collection containers/bins and storing them again until the next day, or returning the bins to their designated location if they are going to be left out for students to use throughout the day. Emptying food scraps into the composting system and spreading or layering, as required. Recording the amount of waste and the frequency it is added to the school system.

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How do we make our system work in the long-term?

As well as daily collection tasks performed by students, there are also weekly or as needed tasks that are more suitable for the school property manager or caretaker to perform. Students can still be involved in applying compost to school gardens once it is ready. Assign responsibility for:

Maintaining the bins; Adding garden waste from the school grounds to the bin, if appropriate; Turning compost or trenching bokashi, as required; Removing compost, castings and/or bokashi once it is ready to add to your school garden or grounds; and Maintaining compost systems over extended school holiday periods.

Ensure a suitable contact person, most likely the school caretaker, is nominated to provide assistance if there are problems with your school compost system. In some schools it may be more suitable for the nominated school composting expertto be a teacher or even a local parent. It is a good idea to keep a record of the amount and type of organic waste you are putting into your system, along with any water and/or additives you put in. This will enable you to track over time the success of your system and discover the cause of any problems that might occur (e.g. due to overfeeding or changes in pH or temperature).

What tools and equipment will we need?

Your school will need some equipment other than a compost bin, worm farm or bokashi unit to maintain your composting system. Some suggestions are provided here:

Bins/containers for collecting food scraps. Ten-litre buckets with handles are suggested for smaller systems and 120-140 litre wheelies bins are suggested for larger scale systems, although wheelie bins are more difficult to empty. Collection bins can be lined with plastic bags. Clear signage and posters both on the collection bins and at the designated collection areas, so students and staff know what can go in the bins. Personal protective equipment - gloves need to be worn at all times when collecting food scraps and working with compost. A stool located at the compost bin, worm farm or bokashi unit for smaller students to reach when adding food scraps to the system. A watering can or similar vessel for adding water to your composting systems as required. Tools for turning the compost, such as a pitchfork or spade. Compost additives or activators such as lime or Compost-Zing may need to be purchased, depending on the type of system your school is using. Tools to remove the compost, castings or bokashi once it is ready, such as a trowel or spade and containers to collect any liquid fertiliser your school system produces.

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Data collection chart

This chart can be used by students, key teachers and the caretaker to record what is being put into the compost system and to make regular notes and observations. A version of this chart (which is easy to photocopy) is found at www.createyourowneden.org.nz. An example is provided below: Notes: Temperature, pH, sights and smells -

Date

Type of organic matter added Food scraps from the staff room Paper towels

Amount added 1 bucket 2 bins

Additives: Water Lime 500ml water

20 April 25 April

How do we know when the compost is ready to use and what do we do with it?
Different systems take different times to produce finished compost ready for use on gardens or pot plants. There are also different applications and dilutions required for the various composting products produced by each system. Sections 7-9 of this guide provide information specific to identifying when the composting process is complete for each system and how to use each product.

Keys to success:
Use this simple checklist to ensure you have considered they key factors that result in a school composting system that is successful in the long-term.

Measure your organic waste. Choose the most appropriate system. Involve the caretaker. Assign roles to students. Provide clear signage. Use the right tools. Check the system regularly. Record results. Refer to the problem solving information. Keep the whole school informed of progress with composting.

The next sections provide step-by-step guidance to each of the three different types of composting systems you can operate at school.

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7. Composting at school
Traditional composting - what is it?
Traditional composting is an aerobic process (i.e. it occurs in the presence of oxygen), which mimics nature by recyclingorganic material. Organic material is broken down by bacteria, fungi and other beneficial insects and micro-organisms. Aerobic composting enables us to recover the nutrients from nitrogencontaining food scraps and garden waste (green waste) and from carbon-containing dried leaves, sawdust, hay and paper (brown waste). Compost takes approximately 10 weeks to mature and be ready for use if actively turned and maintained (hot composting). If wastes are added to a compost pile and left, as is often the case with commercially bought plastic compost bins, it will take around 20 weeks for compost to be ready for use (cold composting).

What can be composted?

Compost should be made up mostly of brown, carbon-rich materials, in a 30:1 ratio to green, nitrogen-rich materials. This equates roughly to adding half brown materials and half green materials (as brown material is often high in carbon, whereas nitrogen content in green materials can be much lower). The best decomposition will take place when there is slightly more carbon than nitrogen (by volume) present in the compost bin. Garden waste including grass clippings, leaves and thin tree prunings can be composted. Organic kitchen waste, including fruits and vegetables, dead flowers, teabags, coffee grinds and eggshells can be composted. Also manure from herbivores like horses can be composted, as can paper and cardboard materials that breakdown when wet, such as paper towels and shredded paper. A poster showing the types of green and brown materials that should go in a compost bin can be found online at www.createyourowneden.org.nz

What should not be composted?

Meat and bones, bread, cooked food including pasta and rice, dairy products and noxious weeds should not be composted. Although meat can be hot composted, it is recommended that it not be composted at school, due to the risk of attracting rodents. Some school paper artwork is not suitable for composting as it contains paints and glues.

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Choosing a composting system

Is composting right for our school?
See Section 6 of this guide for tips on how to choose the right system for your school. You will need to consider your school size, policy, facilities and learning outcomes. You will also need to conduct a school waste audit to determine the amount of food and garden waste your school currently produces. For further information and to download the waste audit activity, visit www.createyourowneden.org.nz. This activity will also link you to the national www.measuringchange.org.nz website. Conducting a waste audit will also help you to assess the size of the system your school needs, i.e. the capacity and number of bins that you will require. The size and type of your bin will be determined by how much food and garden waste your school produces. A 340-400L store-bought plastic compost bin can take around 10kg of organic waste per week. Larger commercially produced bins can take up to 20kg per week. Homemade compost bins can take around 25kg per week, per cubic metre of bin space. Consider the following benefits and disadvantages of composting:

Traditional composting uses food, garden and some paper wastes. It is relatively easy and cheap to obtain, buy or construct compost bins. A large amount of compost can be produced. Most systems require manual turning.

Constructing and setting up a school composting system

Where do we start?
Commercially made store-bought plastic compost bins are available for purchase from local garden centres and hardware stores. You can purchase several of these in order to manage your school s organic waste and simply follow the set-up instructions to construct these. Alternatively you can custom build your own compost bins to suit your school needs.

Where should we put our compost bin?

Choose a location for your bin that is both accessible and sunny. Compost bins should be placed directly on the soil dig up the soil lightly before situating your bin in your chosen location. Consider a site that is located at a sufficient distance from neighbours and out of sight to avoid vandalism.

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How do we build a school system?

Making your own compost system is covered briefly in the CYOE composting how to guide at www.createyourowneden.org.nz. The following section gives an outline of the types of systems you can expect to make without purchasing a store-bought compost system. It also provides tips on things to consider when choosing and building your school compost system.

In order to sufficiently heat up, a compost bin should be at least 1 metre wide, by 1 metre deep, by 1 metre high. Operating two compost bins will allow you to keep composting while the first bin matures.

The following websites contain step-by-step instructions for building and constructing various types of custom-made compost bins: http://www.backyardgardener.com/compost/ www.solidwaste.org/solidwaste/sub.aspx?id=5114 www.digitalseed.com/composter/bins http://www.compostinfo.com/tutorial/Bins.htm

Types of homemade compost bins

Wooden Pallet Compost Bin

Extra compartments can be easily added to suit your needs.

Stackable Wood Compost Bin

Start a new compartment by removing the upper tiers of the original bin, turning the compost into them and re-building layers on the first bin.

Mesh Wire Compost Bin

This bin can be lined with plastic to retain moisture in dry climates.

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Maintaining and monitoring a system

How do we make our system work?
Once you ve made or bought your compost bins, set them up in the following way:

Start with a layer of twigs or sticks in the base about 10cm high. Add a layer of soil. Regularly add layers of green and brown materials to the bin, approximately a handswidth in depth. Turn and mix up the compost every 1-2 weeks to aerate and speed up decomposition. This can be done manually with a garden pitchfork or spade, moving the cooler edges of the pile into the centre. Add a good mix of green and brown materials. Add water if the compost becomes brittle or dry. Cover the bin with a lid or piece of carpet to avoid excessive moisture inside the bin. Check your compost to make sure it is heating up in the centre (30-60 C). Sprinkle on lime or untreated wood ash to help balance pH and reduce smells. Speed up the process by adding finely shredded materials, layering and turning well. Stop adding materials when the bin is full, but keep turning it and move onto filling your second bin.

Schools are likely to have more green materials, such as food scraps readily available than brown materials. Those responsible for the school compost system may actively need to find sufficient volumes of brown materials, such as dry leaves, paper towels, paper and cardboard to add to the compost bin.

Using compost
How do we know when the compost is ready to use?
If compost is well maintained and turned often it can be ready in as little as 6-8 weeks, however if wastes are added and left (cold composting) it will take 20 weeks or longer for compost to be ready for use. Compost is ready when it becomes a dark, crumbly material that looks like soil and you can no longer distinguish the original materials in it. When ready, either remove the compost from the bin with a pitchfork or remove the bin from the pile (if using a plastic store bought bin). Some bins have trap doors at the base from which to remove the finished compost. Compost can be removed from the bin by students, but is recommended that this is done with supervision or by the caretaker, as manual lifting is generally involved.

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How should we use the finished compost?

Apply compost to soil in the garden in spring and summer so that plants benefit from the nutrients over the growing season. It should either be dug into the topsoil or mulched onto the school garden surface. Apply a layer of compost to the surface of pot plants as mulch and the nutrients will slowly release as the plant is watered. Mix one part compost, one part good soil and one part leaf mould to create a useable potting mix. Compost should never be used alone as a potting mix as it is too rich for seeds and seedlings. Give away or sell compost to the parents of students at your school.

Common problems and solutions

The most common concern about school compost bins is how to manage them over the school holidays. Compost bins and heaps can generally be left over the holidays without problems (although they may require turning during extended periods of more than two weeks). A local parent may be able to check in on the compost bins if required and the caretaker is unavailable. The following table provides some solutions to common problems. Problem Smelly, slimy heap Materials are not decomposing Pests e.g. flies, rats, cockroaches and mice Fruit flies Ants Beetles and worms Cause Not enough air, too wet or too much nitrogen Heap too small, not enough heat or materials are too large Wrong food added or bin not rodent proof Heap is too acidic Heap is too dry These are not a problem they are essential to the composting process Solution Turn heap and add brown material (e.g. dry leaves) Increase size of heap, add green materials and water, break materials into small bits Bury food scraps in centre of heap and don t add meat etc. Rodent proof your bin with chicken wire Sprinkle lime on heap Add water and lime Do nothing enjoy their hard work!

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8. Worm farming at school

Worm farming - what is it?
Worm farming is the process of using tiger worms in an artificial ecosystem to convert organic waste into nutrient-rich fertiliser. This process is also called vermiculture . Solid castings and a liquid are produced as worms digest and excrete food and paper waste. These products known as vermi-cast and vermi-liquid provide beneficial nutrients (nitrogen, phosphorus and potassium) for the soil, encouraging plant growth. Vermi-cast can either be diluted into a liquid fertiliser for plants or be used in solid form as a compost-like soil conditioner to mix in with soil in order to enrich it. Vermi-liquid (also called worm tea or worm wee ) is the liquid produced in a worm farm. It is used as a liquid plant food that is high in minerals and nutrients.

What can worms eat?

Worms can eat organic waste from the kitchen (except the items listed in the section below), including teabags, ground coffee beans, eggshells, paper and cardboard that breaks down when wet, paper lunch bags, serviettes, paper towels, (unwaxed) lunch paper, hair trimmings, vacuum cleaner dust, and even toe clippings! You should aim to include about 20 percent paper and 80 percent food scraps in your school worm farm (by volume). This provides a good living environment and food source for the worms. Adding items such as shredded paper and screwed up paper towels or lunch paper will ensure the worm farm remains aerated and does not become too wet.

What should not be put in a worm farm?

Do not put garden waste, citrus fruits or peals, spicy foods (such as onion, garlic and peppers), meat, oils and fats, cooked food, bread, dairy food, or plastic into your worm farm. Biodegradable bags (such as those made out of cornstarch) may be used to collect food scraps for the worm farm. If these are added to the worm farm they must be torn or cut up, or they will not break down and will create a barrier blocking airflow and access to food for the worms. A poster showing the types of materials than should and should not go in a worm farm can be found online at www.createyourowneden.org.nz.

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Choosing a worm farm

Is worm farming right for our school?
See Section 6 of this guide for tips on how to choose the right system for your school. You will need to consider your school size, policy, facilities and learning outcomes. You will also need to and conduct a school waste audit to determine the amount of food and garden waste your school produces. For further information visit www.createyourowneden.org.nz to download the waste audit activity, which links to the national www.measuringchange.org.nz website. The waste audit will also help you to assess the size of the system your school needs, i.e. the capacity and number of bins you will require. The size and type of worm farm your school requires will depend on how much food waste your school produces. Tiger worms can eat up to their own weight in food each day (one litre of organic waste can be considered equivalent to one kilogram of organic waste). The worm farm can be fed either small quantities of food on a daily basis, or worms can survive on less frequent, but larger feedings, such as once every two weeks. Apply approximately 10 litres of food scraps and 3 litres of paper to 2 square metres of worm-bed surface area daily. Surface area is the most important consideration when determining the capacity of a worm farm. It is estimated that a worm farm with a surface area capacity of 2 square metres will cater for approximately 500 students. Worm farms come in different shapes and sizes. Store-bought plastic household worm farms are pest-proof, but are small and take a limited amount of food waste. Larger custom-built worm farms can take increased volumes of food waste, but may need more management. The following table outlines the capacity of some popular worm farms. Type of worm farm Can O Worms Modula crate bin Worm A Round Reused bath tub Wooden Boxed frame 1x1mtr Commercial scale custom built models (per square metre) Amount of waste processed per week 4-5L 4-5L 6-8L 10L 50L 4kg Initial weight of worms required 0.25-0.5kg 0.25-0.5kg 0.5-1kg 1-2kg 2-3kg 4kg

It will take 1-2 terms for your worms to breed and multiply enough to process the specified quantities of waste in the above table. Worms self regulate their population to the size of the worm farm. Consider the following advantages and disadvantages of worm farming:

Worm farms are great educational tools and interest young children. Small-scale systems can be kept in or near classrooms. Worm farms produce solid and liquid fertilisers. There are many store-bought small-scale worm farms available. Worm farms can take paper wastes. Worm farms do not take garden wastes. Worms need to be purchased and looked after. Worm farms need to be kept in a sheltered location. Large-scale worm farms can be expensive to set up.

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Constructing and setting up a school worm farm

Where do we start?
If your school chooses a store-bought bin such as a Can O Worms , Worm A Round or a modular crate bin, put the bin together as per the manufacturer s instructions. If you choose a large custom-made bin, the supplier will usually install it and set it up for your school.

Where can we buy a worm farm and worms?

Contact details of suppliers of worm farms and worms can be found www.createyourowneden.org.nz, from you local council or in the yellow pages directory. at

Types of worm farms

The following section outlines the different small and large-scale worm farm systems currently available on the market that are suitable for school settings. All sizes of worm farm have a lid and will have aeration holes for worms to breathe. Most also have a tap for removing liquid fertiliser produced. Most are also elevated off the ground on legs to stop pests getting into the worm farm.

Small-scale worm farms

Typically, small worm farms designed for household use have a layer system. Worms occupy a layer and make castings until the layer is full. Then additional layers are added and worms move into these, while the layers full of castings are removed. These systems should also have a base to collect the liquid produced by the worms and a tap to remove the liquid. Photographs of different models in operation are shown below. These systems suit small schools and are good for display purposes. They can be placed in or near individual classes to be managed by students (although teachers will need some level of up-skilling in order to confidently supervise the students). Can O Worms: Worm A Round: Modular crate bin:

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Large-scale worm farms

Larger worm farms have been developed to cater for businesses and schools. These typically use a flow throughsystem (rather than layers), with aeration dividers and a raised floor under which the liquid produced by the worms is captured. These systems can be custom made and supplied by companies specialising in worm farms or they can be constructed by your school. To make a do-it-yourself worm farm, you can reuse and recycle a range of items and materials such as a bath, old recycling crates, polystyrene box packaging, wheelie bins and even untreated wood (in order to make your own wooden casing). Be wary of using tyres to make worm farms, as there have been concerns over heavy metals and toxins leaching into the compost from the breakdown of the rubber. Photographs of different models in operation are shown below, along with instructions for constructing a bath worm farm, a popular low cost option for many schools. Examples of custom-made worm farms used by schools. Waste away worm farm Waste on wheels

Capacity of 2 square metres Custom wooden options:

(This has a bath inside!)

Making your own bathtub worm farm:

Remove the plug and place this end in a frame on at least a 5degree downward angle in order for the worm tea to drain. Add a lid to provide protection. Create a filter layer at the base with wooden slats/chicken wire and cover with scoria. Add worm bedding over a mesh (shade cloth is suitable). You will need to purchase approximately 1-2kgs of worms from a supplier. Your supplier will also be able to advise you on the amount of worms appropriate for the size/surface area of your bath.

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Where should we put our worm farm?

The location of your school worm farm will depend on the type of system your school has chosen whether it is small or large. Either way, you should:

Select a cool, sheltered location out of direct sunlight, such as under the eaves, on the South-side of a building or under some trees. Ensure your bin(s) are easily accessible to students for adding materials and for learning opportunities. Keep small units directly in or near classrooms. Keep large-scale units in a central location, near gardens.

Maintaining and monitoring a system

How do we make our system work?
Once you ve constructed your worm farm, you need to set it up. To begin:

Make damp bedding by adding water to shredded paper, coconut fiber, or to the bedding supplied with your worm farm. Place bedding into the top layer of the bin. Add a small amount of compost or soil. Add your worms to the bin. Add food scraps, which should be around 2cm in size. Build up food scraps slowly and feed the worms only once a week to begin with until they settle in to their new home. Keep the worm farm cool and moist by keeping the lid closed. Add a layer of carpet underlay or felt directly on top of the worms and food scraps to help to retain moisture and stop pests. Add water to your worm farm once every one to two weeks, as needed. Aerate the worms food and bedding by turning it every one to two months. Rotate the layers in a layered system. When the top layer is full, add the next layer (on top with food scraps in it), for the worms to move into. This will allow you to remove the finished castings layer.

How do we know the worms are being fed correctly?

Feed worms small amounts frequently. Check that the food scraps are disappearing (if they are not, you may be over-feeding the worms). Spread food scraps over the surface of the worm farm, no thicker than 50-75cm deep. Regularly rotate feeding sites in the worm farm. If food is rotting, then remove it and feed the worms less frequently. If food is rapidly disappearing, feed the worms more often. You should see worm castings and worm tea produced. Worms should stay in the bin.

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Using worm castings and vermi-liquid

How do we know when the product is ready to use?
When the product is ready to use, worm castings will appear in your bins. Remember to wait until the bin or layer is full before removing the castings. In a small-scale system you can remove the castings a layer at a time as they become full. For a large-scale system, wait until the worm farm is full (which can take up to 6 months, depending on the size). Instructions for removing worm castings are provide below. Worm tea or vermi-liquid may take some time to appear and you may need to add water to the bin if there is none. Worm tea can be removed via the tap at the base of your bin every few weeks. Or, if there is no tap, remove the worm tea by emptying the bottom tray and rinsing the drainage layer thoroughly to catch all the liquid (in large-scale systems).

Removing vermi-cast from the worm farm

The worms in the worm farm will generally cluster around the food. However, there will always be some worms that remain in the finished vermi-cast when you go to remove it. If you have plenty of worms in the working part of the worm farm, then removing some worms along with the vermi-cast is not a problem (even though these worms will probably not survive for long after being removed). If you want to avoid losing worms, or you want to use some of the worms to start another worm farm, it is possible to separate the worms out. Vertical stacking small-scale systems like Can O Worms , should be placed in a sunny position when removing vermi-cast. Remove the bottom tray filled with finished vermi-cast (not the layer with the worm tea) and place it on top of the current feeding layer, leaving the lid off. The feeding layer underneath will ideally have a layer of carpet or thick paper on it. The light and warmth from the sun will motivate the worms to head down into the layer below. Remove the top centimetre of vermi-cast approximately every 15 minutes. If you see worms, wait and return every 15 minutes until they have eventually moved down. Or, you can collect some of the worms for relocating into another worm farm. For horizontal feeding systems, such as bathtubs or large-scale worm farms, shift the unfinished material/food scraps on the top of the feeding area to one side (most of the worms will move with this). Harvest the vermi-cast that is now exposed and place it in little heaps on a tarpaulin in full sunlight. Wait 15 minutes to give the worms time to escapedownwards and then skim more vermi-cast off the top until worms are exposed again. Repeat the process every 15 minutes as often as needed. Be aware that the worms will need rescuing and returning to the worm farm quickly once most of the castings around them have been removed as the heat and sun will damage them.

How should we use the finished products?

The vermi-cast and vermi-liquid products produced by worm farms have many uses as a natural fertiliser to enrich soil in school gardens. The following sections explain some of the applications and dilutions for these products.

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Using worm castings or vermi-cast Vermi-cast has many uses. Worm castings can be used in solid form or can be diluted to make a liquid fertiliser.

Spread a layer of worm castings about 1 centimetre deep onto the soil around your favourite plants, fruit trees and natives. Mulch and water, reapply as necessary. Use as fertiliser around the plant drip zone. Dig the castings into the soil and then add water, approximately 2-5 litres per square metre of soil. Add a generous 5cm layer of compost or mulch on top. Castings can be added to potting mixes. 1-part castings to 4-6 parts soil mix. Make a seed-raising mixture by adding 3-parts of aged compost or coir fibre to 1-part worm castings. Dilute worm castings to make a liquid fertiliser for use in the garden or on pot plants. Add 1-part castings to 3-parts water and stir well, until dissolved, to form a concentrate. This can be bottled and has similar properties to vermi-liquid. It should be further diluted 1-part concentrate to 10-parts water before it is used.

Using worm tea or vermi-liquid Vermi-liquid or worm tea also has many uses. It needs to be diluted in different concentrations, depending on it s being used for. Generally a litre of vermi-liquid can make up to 20 litres of finished product. Diluting vermi-liquid to the colour of weak black teais a good rule of thumb. Vermi-liquid should be stored away from direct sunlight. It should be used when it is fresh, ideally within 6 weeks of production.

Make a liquid fertiliser for the pot plants; mix 1-part vermi-liquid to 10-parts water. Reapply every 2-4 weeks. Spray worm tea directly onto plant leaves to enhance growth and reduce pests. Mix 1-part vermi-liquid to 20-parts water for foliar feeding indoor plants, or 1-part vermiliquid to 10-parts water for spraying on vegetable plants in the garden. Reapply monthly. Pour vermi-liquid around the plant root zone in the garden fortnightly. Half a cup (once diluted) is an ideal amount to put around each plant. This equates to 2 litres per square metre of vegetable garden.

Many schools choose to bottle and give away or sell worm tea to parents or the local community. This can be a good fundraiser and a great way to promote your successful school worm farm system. Your worm farm will also produce more worms over time. If your worms breed well and outgrow the space available, remove some worms from your bin and give them away to others, so they can start their own worm farms.

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Common problems and solutions

The most common concern schools have about worm farms is how to manage them over the school holidays. For holiday breaks of 2 weeks, you will need to prepare your worm farm just before the break by feeding the worms generously (e.g. by adding a large pumpkin) and then covering with wet cardboard. For holiday breaks of 6 weeks or more, you will need to feed the worms in this way once or twice during the break. The school caretaker, a teacher or a local parent could do this. If your school has small-scale worm farms, the families of school children could easily take these home to care for over the holiday period. The following table provides some solutions to common problems that occur with worm farms. Problem Rotting food Flies around farm or small white bugs and worms appear in farm Ants Worms climbing up sides or worms very fat and pale No worm tea Cause Too much for worms to eat; food pieces are too big; wrong food is added Too acidic Solution Feed worms less; break food into smaller pieces; remove bread, pastry etc. Cover food with damp paper; add lime to increase pH Place legs of farm in containers of water; add water or lime Add paper products and dry leaves, then gently fork holes in working layer Add water

Too dry or acidic

Too wet Too dry

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9. Using Bokashi at school

Bokashi - what is it?

This method uses beneficial micro-organisms to ferment organic matter anaerobically (in the absence of oxygen) in a sealed container. This is followed by traditional composting or burying material directly into the soil to produce a solid and a liquid soil conditioner. This system was first developed in Japan. The word bokashiis a Japanese word that means fermented organic matter . This system is typically made up of a drainage bucket with a fermentation bucket nested inside. Both buckets are sealed from the air, the top bucket with a lid. Compost-Zing (a fermented wheat-bran mixture containing effective microorganisms or EM) is then added to aid fermentation (or pickling) of the food.

What can go in a bokashi unit?

All kitchen waste can go in a bokashi unit, including, cooked and uncooked fruit and vegetables, meat, fish and chicken, bread, eggs and cooked leftovers. A poster showing the types of materials that should go into a bokashi unit can be found online at www.createyourowneden.org.nz.

What shouldn t go in a bokashi unit?

Don t put paper, plastic, seafood shells, bones or garden waste in the bokashi unit. Chicken and fish bones may go into the unit, but not bones from other meat such as beef, pork or lamb (as these are harder, more dense and may take years to break down). Liquids including oils, milk and juice also cannot go into a bokashi unit. For further information visit www.bokashi.co.nz.

Choosing a bokashi unit

Is bokashi right for our school?
See Section 6 of this guide for tips on choosing the right system for your school. You will need to consider your school s size, policy, facilities and the desired student learning outcomes. You will need to conduct a school waste audit to determine the amount of food and garden waste your school produces. Visit www.createyourowneden.org.nz to download the waste audit activity, which also links you to the national www.measuringchange.org.nz website. The results of your waste audit will determine the size, type and number of bokashi units your school will require. A large-scale system is recommended for schools producing 20 litres or more of food scraps per day. If your school chooses a large-scale system, it is likely you will require either two 120 litre drums or two 140 litre wheelie bins. If your school chooses a smallscale bokashi system it is estimated that two 15 litre bokashi units will cater for a class of 30 students.

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Consider the following advantages and disadvantages of using a bokashi system:

Small bokashi systems can be used indoors. It involves a relatively fast initial process. It takes cooked food waste, meat, dairy products and bread. It doesn t take garden or paper waste. It requires the purchase of an EM activator (Compost-Zing). It requires a compost bin, or an area in the garden to trench the fermented material into the soil, in order to complete the process. Large-scale school bokashi systems are not yet well established.

Where can we buy a bokashi unit and EM?

Contact details for suppliers of bokashi systems and Compost-Zing (containing EM) can be found from you local council or yellow pages directory, or by visiting www.bokashi.co.nz. Follow the Internet links below for recipes on how to make your own activator containing EM. Be aware that these may be less effective than the patented Compost-Zing. http://www.emshop.co.nz/fermentation-production/how-to-make-bokashi http://www.bokashi.co.nz/large/compost-zingbag.jpg

Constructing and setting up a school bokashi unit

Where do we start?
There are a number of ways to use bokashi systems at school. Currently only small-scale household bokashi units can be purchased in stores. If your school chooses a large-scale bokashi system, you will need to adapt materials to construct your own custom system. Your local bokashi distributor or www.bokashi.co.nz should be able to supply further information regarding construction and set up of large-scale systems. This section outlines the different small and large-scale bokashi systems currently available that are suitable for school settings.

Small-scale bokashi
Typically small bokashi units designed for household use a layer system. These systems suit small schools and can be placed in individual classrooms to be managed by students (although teachers will need some level of up-skilling in order to confidently oversee these systems). A traditional bokashi system uses two buckets that fit into each other to ensure an anaerobic environment. Two buckets can be used in each class. Plastic paint pails or restaurant food storage bins can be reused to make your own system and are suitable for classroom use. The two containers need to be stacked into each other, using the original lid to create an airtight seal on the top container. Ensure paint buckets are thoroughly cleaned out before use and drill holes in the base of the upper bucket for drainage. Suitable plastic pails can often be sourced for free from wwww.renewwasteexchange.org.nz

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As a guideline you will need two 15 litre bokashi buckets for every 12kgs of food waste produced by your school. Follow these steps to start your small-scale bokashi system:

Food scraps should be added to buckets once a day and pushed down in the bucket, to limit the amount of oxygen in the system. Compost-zing should be added daily; 1-2 tablespoons for small systems. Liquid should be drained from the lower bucket, removed and used daily. Each unit should be left to complete a fermentation period of 7-10 days in summer months to 10-14 days in winter months. Rotate bokashi buckets as they fill. Fermented material can be buried into the school garden soil or put into a trench dug into a designated area of land within the school grounds, which is at least 40cm deep. Alternatively it can be added to a traditional compost system as a green material. Fermented matter breaks down in the soil within 3-6 weeks.

Large-scale bokashi
Larger-scale bokashi units have been developed and trialed by a number of schools and found to be a great way to deal with all the food waste they produce. Large-scale bokashi systems can be made in an adapted wheelie bin with a collection tray and tap at the base to collect the EM juice. Food scraps should be added to the bin and layered with Compost-Zing daily, following the same process as for a small-scale system. Ensure the bin is fitted with a rubber seal and bungy cord to ensure an airtight seal on the existing lid. Once full, it should be left to ferment for about two weeks. The wheelie bin can then be moved to the site where you choose to bury the bokashi material to fertilise the garden. These big bokashi bins can also be stored inside over night if required. Another type of large-scale bokashi system uses two large drums, 60-120 litres in size.

Cut off the base of the drum. Dig a hole and push the drum down into ground so that half or two thirds of the drum is buried. The removed soil can be left piled around the drum. Fill the drum by layering with food scraps and Compost-Zing daily, as you would with a small system. Push the food scraps down and replace the airtight lid each time materials are added. Once full leave the drum to ferment for 2 weeks. The caretaker can then remove the drum from the ground and bury the fermented materials directly in the garden at the site (by covering over with the soil remaining from when the drum was dug in). In this system typically no bokashi liquid is collected. Depending on the size of the school and the size of the drums being used, it can take up to a term to fill one to two drums.

Use half a cup (125 grams) of Compost-Zing per 10 litres of food scraps added to a large-scale unit. This is approximately a handful per unit each day. It is estimated that one or two 5kg bags of Compost-Zing would last a school term dependant on the scale of the bokashi system.

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Where should we keep our school bokashi unit?

The location of your school bokashi unit will depend on the type of system your school has chosen whether it is small or large. Either way you should:

Keep it out of direct sunlight, but still in a warm place to allow the fermentation process to complete. Ensure your bin is accessible to students for adding materials. Keep small units directly in classrooms. Place large-scale units in a central location in or near school gardens, where bokashi can be trenched or added to another compost bin.

Maintaining and monitoring a Bokashi system

How do we make our system work?
Once you ve set up your school bokashi system, ensure that you:

Avoid too much air space within the system. Maintain an airtight seal by using snug fitting bins, or a rubber seal and bungy cord for larger systems. Use the correct dosage of Compost Zing. Regularly remove the liquid produced, if not everyday, then at least after 2-3 days.

It is recommended that two bokashi bins be used together so that one is able to ferment while the other continues to be filled with food waste.

Using Bokashi
How do we know when the product is ready to use?
Fermented food waste takes 7-14 days to mature , and then the bokashi must be buried in soil to continue the decomposition process (directly in the garden or in a compost bin).

What do we do with finished product?

The finished bokashi product can be buried directly into the soil. It needs to be buried for one week before planting on it in order to reduce its acidity. If you have nowhere to bury the finished bokashi product, you can put it into the compost bin as a green layer with a good brown waste topping and it will compost with the ordinary garden waste. To compost on its own, particularly in a small space, mix the finished bokashi product with an equal amount of soil and then place it directly on the soil. Cover with a plastic box or tarpaulin to reduce moisture getting in. Allow the bokashi product to decompose for one month before planting. The liquid produced can be diluted 1:100 for general soil application or 1:500 as a spray to help deter pests (this is approximately 2-4 teaspoons in a 10 litre bucket). The concentrated liquid can also be used in drains to help remove accumulated odours and bacteria.

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Common problems
The most common concern schools have with bokashi systems is how to manage them over the school holidays. Ensure small bokashi buckets are cleared of food before the holiday period. This may require that you stop adding food a week to two weeks prior to the holidays. Resume adding food to the system when you return. Larger bokashi units using drums or wheelie bins can be left to ferment over a two week holiday period. You can leave them longer, as long they remain airtight, after which they can be emptied and the contents can be dug into the garden before the next school term begins. The following table provides solutions to common problems. Problem There is white mould in my bokashi unit? Is there something wrong? There is green mould in my bokashi unit. Is there something wrong? Cause Fungi cause white mould; it will not disrupt the system. The green mould indicates that the food scraps are going putrid. This indicates there is air getting into the system. There will be a slight smell from the Compost-Zing all the time. If it smells stronger than that, it means that you are opening the bin too often. Yes, because the CompostZing ferments the food scraps anaerobically. This preserves the food and means that it keeps its natural look. It s similar to pickling onions. The water content of the fruits and vegetables produces the liquid this is part of the process. It is normal to get white spots of a skin on the bokashi liquid. A grey or black coloured mould accompanied by a smell indicates infrequent emptying. The liquid comes from the natural water content of the fruits and vegetables. If you have a lot of bread going into the system, then it will absorb the water and no liquid will come through. The bokashi unit should be a totally sealed system. If you leave liquid in the bottom bucket for more than 3 days it will start to smell and go off. Solution This mould is OK and means that your system is running well. It can be buried in the garden along with the waste. Ensure the system is air tight and squash down food to remove air trapped within food scraps Also ensure food is not left for long periods of time before being added to the unit The unit should only be opened once a day. Add some more Compost-Zing and leave it for a day to settle. If the problem carries on you should dispose of the food waste in the bucket, clean it out and start again. The bokashi bucket does not compost the food: this decomposition needs to occur following the fermentation process, either in a compost bin or in the ground. The liquid needs to be emptied out every two or three days. Try to empty out the liquid everyday. You can dilute the liquid 1:100 and use it as a liquid plant fertiliser. Or use it as an effective cleaner for toilets, showers and drains. Ensure the liquid is emptied out every two or three days and used as soon as possible/

My bokashi bucket smells when I open it. What should I do?

The bucket is nearly full and the food looks exactly the same. Is this OK? There is liquid coming out the bottom of the bokashi unit. What do I do with it? There is mould growing on the bokashi liquid. Is this OK?

There is no liquid collecting at the bottom of the bokashi unit. Can flies get into the unit and will there be maggots? The liquid at the bottom of the bokashi unit is smelly and has things growing on it.

This is not a problem and there is no need to worry.

Ensure the lid is properly resealed after every opening. Flies and other pests can only enter if it is not sealed. Make sure that you empty out the liquid every day.

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10. Health and safety

What are the issues we should consider when composting?
This section provides an overview of what to consider in regards to health and safety when working with compost systems.

Provide clear instructions for students (including identifying the toilet areas nearest to the composting site). Ensure health and safety procedures are written down and displayed near to the composting site. Ensure procedures are well known by students, teachers and the caretaker. Ensure that access to the composting site is clear of obstacles. Issue correct and appropriate personal protective equipment to students e.g. issue gloves to students who are handling food waste, bokashi, worm farms and compost. Teach students how to handle organic waste, how to open and close containers or bins, and how to safely handle the worms and other creatures found in compost.

As with any activity, there can be risks involved in composting and it is important to identify these risks and to remove or minimise them. These risks can be managed and should not stop you from undertaking a school composting project. Your school should conduct a hazard identification process and include the measures you take into your school s health and safety procedures, safety action plan or risk analysis and management system (RAMS). Some potential hazards and preventative actions are included in the following table. Potential composting hazards and preventative actions Hazard Handling compost, worm farm and bokashi piles Preventative Action Always wear gloves when opening any containers and learn how to open them correctly. Hands and tools should be washed before and after handling compost. Equipment such as gloves (and optional facemasks) should be worn while adding materials to compost systems, turning compost or removing finished compost. Ensure the task is suitable for the age, size and strength of the student. Involve the caretaker where necessary, as students may require assistance to use equipment correctly and to reach the compost with a stool. Try to avoid lifting heavy items. Use more than one person if necessary and remember to bend from the knees. If students are using equipment, ensure they know how to use it correctly. If not, only an adult should use the equipment. Seek advice on correct procedures in this guide to ensure that compost, worm farms and bokashi units don t smell. These could be left in food scraps by mistake. If found, they should be removed immediately. Always use gloves and be careful when handling food waste and compost. If compost is being made and used at school then it may not be necessary to use garden chemicals. If chemicals or compost additives are used, they should be safely stored and disposed of correctly. Contact your local council or refer to your local yellow pages directory for contact information on disposal facilities such as the HazMobile collections. Provide clear instructions and guidelines both for students participating in the audit and for those observing the audit.

Turning compost, removing finished compost and moving compost bins Lifting heavy bins, bags or buckets Use of gardening equipment Odours from decomposing organic waste Sharp objects

Garden chemicals

Injury during a school waste audit

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Hot compost can burn

Exposure to the elements while working outdoors Pollen allergies and disease

Food allergies from food scraps and compost-zing (for those with lactose intolerances) Sickness caused by handling food scraps

Use a fork or other suitable tool for turning compost: never use hands. Ensure gloves are worn at all times and compost is handled as little as possible. Caution should be exercised when turning compost and it is generally recommended that the caretaker conduct this activity. Ensure appropriate outdoor clothing, a hat, sunscreen etc. are worn by students and staff. Care must be taken to avoid breathing in particles from the top of the compost or worm farms. Facemasks can be supplied to students if necessary. (There is a particular risk of Legionnaires Disease from working with compost.) Ensure students with food allergies are not elected as compost monitors. Clean storage bins regularly to ensure they are hygienic. Always wash hands well after handling the equipment. The regular collection of food scraps should be undertaken to avoid moulds growing. Correctly managed compost systems will not attract rats or other pests. Students and staff should be properly educated to ensure only the correct food scraps are placed in the composting system. If necessary, the caretaker should pest-proof the bin and/or ensure incorrect materials are removed.

Rats or pests

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11. Successful school composting

This section presents case studies of New Zealand schools with successful composting, worm farming and bokashi systems. It highlights the ways in which schools can adapt these diverse systems to suit their particular needs.

Waiheke Primary
Auckland City, 196 students, Year 0-8, decile 5. Small-scale bokashi system This new school (2005) formed an Earth Care Team of 10 students who are involved in school Enviro expos' and in maintaining their school s composting and recycling systems. The school has three different systems running Bokashi, a worm farm and traditional composting. The food waste produced at the school is dealt with by one of these three systems. The Bokashi buckets were originally set up in the staff room to manage food scraps. However, in 2008 two classes of Year 3 and 4 students took the initiative to get all students involved and educated to use this system. The school purchased three household bokashi units and also had one donated. As part of the school s Sharing the Planet learning programme strand, the students offered demonstrations and sold bokashi buckets. Students look after both the traditional composting system and small-scale bokashi units. Students apply the compost product to the school s raised bed vegetable gardens, where they grow their own vegetables. This was set up during a garden and organics teaching unit of inquiry in 2008. This school has different classes focus on the environment as a topic throughout the year. The teacher and students of the two classes undertaking this specific unit of inquiry are responsible for the Bokashi bins for the duration of this topic. There are two Bokashi units located within each of the classes that are responsible for them (as well as one in the staff room). A reused ice cream container is placed on top of the Bokashi bin for children to put all their food scraps in. The allocated student monitors empty out these containers at the end of each day into the bokashi bins. Once full the bins are then kept in the garden in a hot sunny place to activate fermentation. They are then emptied and dug into the garden by students at the appropriate times. Students also usually take turns to empty the Bokashi juices and use this in the gardens they are cultivating. This school Bokashi system serves primarily as an educational tool for students; as the school also operates other composting systems to deal with food wastes (traditional composting and worm farming). The school has an Enviro-Coordinator who is working on strategies to incorporate the school TV station to further involve children in all aspects of the Enviroschools programme to which they belong. This includes running competitions and challenges to motivate students and bring a stronger awareness of environmental issues to their community. Teamwork and communication is vital to the success of the school Bokashi and other composting systems. It is a wonderful way to demonstrate the important role we play in returning nutrition back to the soil and to actively reduce waste to landfill , says teacher Jacqui. Contact Jacqui Cloete J.Cloete@waiheke.school.nz

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Willow Park School

North Shore City, 584 students, Year 0-6, decile 9. Small-scale worm farm system This primary school is currently using four worm farms and one bokashi unit. They set up their systems in 2008 when recycling and reducing waste was the unit of inquiry topic for the Year 1 and 2 students. The school purchased small crate-style worm farms for each class with assistance from the North Shore City Council WasteWise Fund, along with funding from the school science and gifted & talented school budget. A local environment centre assisted in the set-up of the bins.

The worm farms have since been moved from the classrooms to the garden/compost area. Twice a week, several children from the school s Envirogroup (with occasional supervision from the two Envirogroup teachers) collect the food scrap buckets from outside classrooms and feed the worms. Every day the Year 6 staffroom monitors collect the staffroom bucket filled with ground coffee beans and teabags to feed to the worms. A bokashi bucket is kept in one teacher's classroom and used to collect the food waste from her class. The contents of the bokashi bucket are regularly dug into the school vegetable garden. The students bottle the worm wee and sell it to parents and others in the community at the school Christmas gift market and by advertising in the school newsletter. The junior students have been involved right from the start in the set up and maintenance of the worm farms. By completing the unit of inquiry about worm farming, they have gained wonderful knowledge and a sense of responsibility and ownership. They have learnt to be very careful about what they put into the food scrap buckets, knowing that it is going to feed the worms. They now understand where the food scraps would end up if we didn't have a composting system in place. Students see the composting process in action at school and know that they are making a difference to the environment. The whole process has been very hands-on for the children. They have been involved in everything, right down to designing and printing of labels for the worm wee bottles.

Contact Janet Nicolson janet.n@willowpark.school.nz

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Winton Kindergarten
Southland Public Early Childhood Centre, 60 children (30 per session), preschool ages 3-5years, decile 5. Small-scale worm farms The Winton Kindergarten started worm farming in 2006 with the purchase of a small three-layer crate bin. The kindergarten committee funded the bin as it fit with the ethos of the kindergarten and because it was a practical way to involve young children in reducing waste. The teachers soon found that they were producing more food than the one worm farm could handle, so they applied to the WasteNet Community Grant Fund for assistance. The kindergarden was gifted a Can O Worms warm farm from the WasteNet Fund in 2008, to help further reduce their food waste. Food leftovers from morning, lunch and afternoon breaks are collected by the children and placed in buckets. Pictures are used on the labels on the collection buckets so the children know which bucket to put the correct type of food into for the worms. When the bucket is full, the children empty the contents into one of the two worm farms. Each week the children are given a homework question about the worms such as "What kinds of food do Worms NOT like to eat?" Answers have so far included orange peels and onionskins. And one student (and parent) has found out that the worms really like popcorn! The kindergarten s food scraps are recycled by the worms. The kindergarden also reuses empty juice bottles as well as plastic marmite and peanut butter plastic jars that have been washed out and dropped off by parents. Teachers just have to request more bottles (to hold the worm juice) in their local paper and people drop them in. The teachers feel the worm farms are a great way to teach the children to be waste-wise. The teachers love to see how the children enjoy being involved with the worms and creating their own individual labels for the worm juice. To raise funds for the kindergarten, the children collect, bottle and sell the Winton famous worm juicethrough two local gardening outlets for $2 a jar. The children look after the Winton Kindergarten gardens and use the worm juice made in their worm farms in order to nourish their growing tomatoes, radishes, carrots, cucumbers and sugar peas. Winton Kindergarten is now also beginning to use a Bokashi bucket system for other food-scraps that cannot be eaten by worms. Contact Head Teacher Judy Brown wintonk@callplus.net.nz

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Selwyn College
Auckland City, 925 students, Year 9-13, decile 4. Large-scale worm farm system and garden Selwyn College was the first secondary school in Auckland to have a worm farm. The school received funding from their local community board to establish a school worm farm. Selwyn College accepted the challenge of becoming a pioneer in school sustainability, as sustainability was already taught as a unit of work in the junior social studies programme. The worm farm was easily incorporated into lessons and made into an interactive learning activity. It was not an easy task to get secondary school students to buy into sustainability, but the staff and students at the school came together to make it work and are now proud of their efforts. The success of the Selwyn College worm farm cannot be narrowed down to the efforts of any particular individual but rather was a result of school-wide cooperation. Students helped in building the worm farm from a kitset in August 2008 and then introduced the tiger worms. This ensured their buy-in and gave them a sense of responsibility and ownership for the worm farm. The school chose a large 1 by 2 metre wooden worm farm with the capacity to take food scraps produced by much of the school. The worm farm is managed through the voluntary efforts of the Environmental Council, made up of students from all the students in year levels 10 to 13, along with a teacher representative. Currently seven waste collection containers are placed in key areas around the school. A teacher oversees each collection area. The students are put on a roster system or volunteer to empty the bins into the school worm farm on a daily basis. There are different collection systems in place for each area within the school, located near the special education unit, the hospitality classes, the onsite crche (for children of adult refugee school students) and the staffroom. To keep the worm farm functioning successfully is a schoolwide effort involving both students and school staff. The worm castings and worm tea produced by the worm farm are used on the school vegetable and flower garden. The Selwyn College adult refugee students created this garden and work together to maintain it. Selwyn College recently assisted the Eastern Bays Community Board to receive the Best Practice with Children Award from UNICEF, based on the merits of the Selwyn College worm farm. This was a huge accomplishment for both the community board and the school. The school worm farm is about making everyone responsible for their surroundings - not just in the classroom, but in the community as well. Contact Social Sciences Teacher Brianne Kellner behunb@selwyn.school.nz Or Principal Sheryll Ofner ofners@selwyn.school.nz

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Hira School
Nelson, 80 students, Year 0-6, decile 10. Rural traditional composting system Hira School has two compost bins made of wooden slats along with a worm farm. They have operated these systems for around two years in order to cater for the organic waste their school produces. Some food scraps are collected from the children, but the school encourages them to take home their leftovers. This is so that families have a good idea of what their children are and are not eating at school. The school purchased the timber for constructing their compost bins with funding from W.W.F. when the school was successful in applying to set up raised vegetable gardens. The school caretaker built the bins on the back boundary of the school in a shady location near the school vegetable gardens and near the school swimming pool. Because the caretaker checks the pool regularly, it is easy for him to take food scraps over to the composting bins at the same time. As the composting bins are at some distance from the school buildings, food scraps are often put in the school worm farm instead (which is located close to the school buildings). The school made the decision to locate the compost bins away from the school buildings in order to reduce any potential pest problem that may arise. This school composting system is not complex. The caretaker puts all the suitable organic waste from the school grounds into the bins. If the two bins are full, the material is piled up between them. When compost from one bin is ready, it is emptied out and put on the school vegetable garden. The school takes a relaxed approach to composting, (basically adding to them without a strict balanced diet of carbon and nitrogen and they are satisfied with the resulting compost). Everyone in the school finds the compost bins relatively easy to maintain, with the caretaker happy to monitor the compost. Every second year or so, the teachers do a class study involving the school worm farm or compost bins. The school has a philosophy of making caring for our planet part of the students daily lives so that sustainable actions can eventually become second nature to them. Part of this philosophy involves surrounding the children with good models of living well environmentally which includes composting.

Contact Jane Pearson jane@hira.school.nz

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Waiau Pa Primary School

Franklin District, 316 students, Year 0-8, decile 9. Rural large-scale worm farm system, traditional composting and edible garden Waiau Pa have two worm farms one custom built wooden box and one bath. They also have a compost heap, a plastic compost bin and twelve 2 by 2 metre edible garden areas. The original wooden worm bin has been used at the school for over ten years. It was first set up with the help of a local worm breeder and was recently relocated to its present location next to the gardens. A new worm farm using a reused bathtub was donated to the school and set up in 2009. Students are encouraged to put their food scraps into designated worm buckets everyday. These buckets are collected from the three lunch areas around the school in the junior, middle and senior school syndicates, as well as from the teachers staff room. They are collected by two worm bin monitors after lunch and deposited into the worm bin and bath. This system actively involves the students and they enjoy taking responsibility for the worms. Senior school Middle school Juniors

The worm bins are currently looked after by the students and teacher of Room 2 (years 5 and 6), while the edible garden is cared for by the school conservation group (made up of students and supervised by a teacher). In addition to this, the caretaker is actively involved in overseeing all school composting systems and gardening. The finished compost is used locally on the school s edible gardens. Worm castings are also collected and sold at Calf Club. The Room 2 worm bin monitors recently gave a presentation to the school assembly and students are creating posters to make sure the whole school community knows what are the correct items to put into the food scrap bins. School systems can be challenging at times, due to competing demands on teacherstime and young students misusing the system. Waiau Pa Primary is currently working towards a successful composting system; they use a cold composting system , but need more material for the compost heap and more time to devote to collecting the correct material. Contact Nicole Young young.nicole@waiaupa.school.nz

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Victory Primary School

Nelson, 380 students, Year 0-6, decile 3 Large-scale bokashi system Two years ago Victory school had a problem with the large amount of fruit scraps, generated as a result of their involvement in the Fruit In Schools Programme, run by the District Health Board. This programme provides free fruit to students at school every day, to boost the children s nutrition levels. A large-scale bokashi system provided the answer to their fruit scrap problem. This system takes care of citrus and other fruit scraps, as well as ham sandwiches and all kinds of lunchtime food scraps (that are not suitable for other systems). Nelson City Council donated two large 120-litre drums to the school for use as large-scale Bokashi containers. One drum is used at a time and is dug down into the ground in a suitable spot within the school garden. The soil removed to create a hole for the drum is piled around the base and is used to cover the Bokashi mix once the hole is full and the drum is removed. This part of the garden is then planted after a couple of weeks. The drums are rotated around the sites in the garden on a regular basis. The garden coordinator (rather than the school caretaker) is responsible for the school Bokashi system, as the local community gardens are located at Victory Primary School. Selected senior students are on collection duty for the term. They collect fruit scraps in buckets at the end of the school day and carry them over to the big bokashi drum in the community garden. They usually get about six full buckets of scraps from a total of 18 collection buckets located in each classroom. The students tip the buckets into the drum, pack the food scraps down and sprinkle in a handful of Bokashi Compost-Zing on top, before making sure the lid is put back on tightly. The school funds the ongoing cost of the Compost-Zing activator for their Bokashi system. Before we had the bokashi system, we were having a big problem, as there were just too many fruit scraps and our compost bin was overflowing. Also the type of waste was not suitable for composting - some days we had just banana skins, other days too much orange peel. The Bokashi system makes it easy , says teacher Judy-Anne.

Contact teacher: Judy-Anne Sumby admin@victory.school.nz or

judysumby@xtra.co.nz

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Edmund Hillary School

Papakura District, 151 students, Year 0-8, decile 1 Large-scale worm farm system and traditional compost bins Edmund Hilary School has a large wooden worm farm, along with four 3 by 1.5 metre wooden compost bins to deal with their organic waste. The worm farm was donated to the school in 2007 by the Papakura District Council and the compost bins were made by school staff out of wooden poles that had been donated by Telecom. The large-scale worm farms have been managed at this school for over two years now. Both staff and students are responsible for looking after them. Worm castings are used in the extensive school gardens and shared with families for use on their own backyard gardens. This allows the school to have organic gardens without the need for commercial fertilisers or pesticides. Since introducing the school worm farm, the school has reduced waste and stopped using rubbish bins. The children now take home their lunch wrappers and left over food. This school system is successful as it saves school money on waste disposal. Edmund Hilary School is working towards a zero waste tolerance and has engaged parental support for this. Edmund Hilary School is involved in the Fruit in Schoolsinitiative, operated by the District Health Board. The fruit waste generated by the school goes into the worm farm on a daily basis. The school has also made an application to the Manukau District Health Board to upgrade their worm farm to a bigger waste digester model, with more capacity. The school also makes an organic comfrey fertiliser, using containers and drums donated by local businesses. The school is currently considering providing comfrey tanks for local backyard gardens now that families are growing their own comfrey. The school has also turned their old school swimming pool into a plant nursery.

Contact Principal Kataraina Nock principal@edmundhillary.school.nz

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12. Extending your compost system

Sustainable gardening
Many schools choose to set up a garden along with their compost system, so they have somewhere to use the compost and so they can demonstrate a garden-to-plate-to-garden closed loop. This means that schools can grow their own food; students can eat this food; and then compost any food waste to return the nutrients to their garden again. Some useful sustainable gardening resources for schools, available for purchase include: Growing Gardeners Dee Pignguy, Papawai Press 2008 This book explains the science of organic gardening so budding gardeners can create wonderful gardens to feed their families. It reviews the benefits of having a backyard vegetable garden and teaches the reader how to start one. Creating organic gardens in schools This resource outlines the process of setting up an organic garden. It offers practical gardening tips and also offers student investigations that are linked to the NZ school curriculum. It is available from the Auckland Regional Council ph 09 3662000.

Mulching
Many schools leave grass clippings directly on their fields and other lawn areas. This practice, often referred to as grass-cycling, allows the grass to retain moisture and return vital nutrients to the soil. It can also reduce the amount of times you need to mow these areas of lawn. Ideally school gardeners and caretakers should use a mulching lawn mower and only cut the top third of the grass each time. Schools can also hire chippers and mulching machines to turn old or dead trees and shrubs into mulch for use around planted areas of the school or in the school garden.

Smart gardening
Smart gardening techniques benefit the environment and also save time and money. The aim is to minimise garden waste, reduce the need for chemicals, and conserve water and natural resources. Here are some smart gardening tips you can use around the school grounds:

Make and use compost in your garden. Plant natives and replace some areas of lawn with ground cover. Use mulches and drought-tolerant plant species. Grass-cycle by leaving lawn clippings on fields. Reuse rainwater and landscaping materials in the garden. Avoid using harmful pest and weed control sprays. Purchase sustainable gardening materials. Create special areas in the garden for learning and reflection such as butterfly gardens, rain gardens and vegetable patches.

The Create your own Eden Smart Gardening how to guide is available online at www.createyourowneden.org.nz

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Smart food choices

While composting our garden and food waste is great, there are also ways to avoid producing organic waste in the first place. Here are some ideas for reducing food waste at school:

Encourage parents and teachers to plan school lunches to reduce food waste via staff notices and parent newsletters. Encourage the correct storage of food in reusable lunchboxes to avoid spoiling. Ensure food waste from school tuck shops, canteens and school lunch days is kept to a minimum. Food Technology and Hospitality classes that generate food waste should consider ways to reduce their waste when preparing and working with food.

Further information on reducing food waste at home can be found at www.lovefoodhatewaste.com

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13. Additional resources

Where can we find more information on composting?
Further information and resources for teachers can be found online at www.createyourowneden.org.nz

Create your own Eden school resources:

Create your own Eden Teacher Resources:

Curriculum integration information, including an inquiry approach to learning about composting. Composting information, facts, a glossary and learning activity ideas for teachers. A data-collection sheet for monitoring school composting systems. Links to useful websites and a list of relevant school journals and books.

Learning Activities:

Waste audit Waste timeline Building a miniature compost bin Building a miniature worm farm Decomposer scavenger hunt I have, who has game Growing with compost

Compost System Posters:

What should go in the compost bin? What should go in the worm farm? What should go in the Bokashi unit?

Your local council or environment centre can also provide further resources, such as waste data about your local area, collection services available, field trip opportunities, locations of local community gardens and links to composting demonstration sites. Some councils also provide assistance by funding school compost systems, setting up these systems and by offering composting workshops for residents.

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14. Notes page

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