The Compost Exchange, a facility located in The Plains, is becoming more and more of a popular option for those who want to avoid the hassle and stink of composting at home.
Since The Compost Exchange was founded in January, Ray Leard, owner and chief composter, said the word about his business has spread and he has been getting more business each month.
The principle behind the business is simple, Leard said.
“A lot of folks don’t have the space or the time to compost, and neighbors complain if they do,” Leard said. “Our idea is to provide a clean bucket. People hate to clean the bucket out.”
The exchange has several options for dropping off compostable food waste that fit the schedules of its members.
Members can pay a $30 fee every six months to drop off a compost bucket full of food waste at the Athens Farmers Market, 1000 E. State St. Each time someone drops off a bucket, he or she is given a new one to take home for the week.
Other options include home pickup, which costs $20 a month, and a third option is to drop off compost off at The Compost Exchange facility in The Plains for free.
Another local composting option is Ohio University’s in-vessel composter located at The Ridges.
Jillian Prusa, a second year grad student studying geography at Ohio University, drives from the north side of Athens to the farmers market each Saturday to drop off her food waste.
“Bringing my compostable food to the farmers market makes my trash smell better and it diverts waste from the landfill,” Prusa said.
Composting at home can involve a three-bin system in which compost rotates in order for the pile to ‘fluff’ as the fungus used to break down the organic matter receives necessary oxygen, Leard said. Each bin must be heated to a temperature of 120 degrees in order for the compost to be cured and ready to use by the last rotation in bin three.
The time commitment of composting at home has turned many restaurants, grocery stores, local townspeople, and OU students to helping out the local environment by dropping off food waste at the exchange.
Unlike the at-home process, the exchange uses an Aerated Static Pile system that blows air through the base and up into the pile, Leard said.
The Compost Exchange has accumulated more than 50 local restaurants and grocery store participants.
The Leghorn, 994 E. State St., Fluff Bakery and Catering, 8 N. Court St., and two Subway restaurants in town are his “compost heroes” for the amount of food waste he receives from them weekly.
Fluff Bakery owner Jessica Kopelwitz said the store donates five to six buckets of compostable food a week.
“When Ray first started, it made sense for us to participate,” Kopelwitz said. “We go through a lot of food, and this way we don’t waste it.”
Leard agreed.
“34 million tons (of trash) is wasted each year,” Leard said. “It’s important that stakeholders in this region change the way we think of trash.”
jw384811@ohiou.edu
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