Composting, Nature’s Recycling
Posted by Mary CurranStudents at Unquowa are learning first hand that one way to recycle food and garden waste is through composting. Students collect leftover fruit and raw vegetables from their tables during lunch and deliver them to a bucket located near the kitchen. Chef David and Chef Tommy add coffee grounds, egg shells, and additional vegetables throughout the week. Every Friday, students deliver the bucket of food scraps to our compost bin. These high nitrogen materials are combined with carbon rich materials such as dry leaves and straw and transformed into organic matter through the work of microorganisms. Water and oxygen are also important in order for decomposition to take place. Students add oxygen by stirring the food scraps in with an aerator. Compost provides nutrients to plants and encourages the growth of beneficial organisms. It is perfect for amending the soil of our gardens in the spring and as a fertilizer for vegetables.
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