Join us for our next webinar! James McSweeney will walk through core concepts related to planning compost site operational capacity, drawing from his newly released book.
Join this webinar to hear internationally renowned vermicomposting expert, Rhonda Sherman, share the highlights from her new book, The Worm Farmer’s Handbook: Mid- to Large-Scale Vermicomposting for Farms, Businesses, Municipalities, Schools, and Institutions. … Read More
On November 14th, ILSR and the Sustainable Economies Law Center hosted a webinar, Entity Structure for Community Composters: Co-ops, Nonprofits, For-profits, Oh My! View the recording here! Cartoonist/attorney Janelle Orsi explained considerations related to cooperative, nonprofit, for-profit, and hybrid models, with the help of cake … Read More
Join us for a webinar on July 17th, 2018 at 2PM Eastern to dive into the details of our new report, Yes! In My Backyard: A Home Composting Guide for Local Government. The report advocates for home composting programs as one of the best opportunities to reduce food waste, especially as they can be implemented relatively quickly, and in areas lacking curbside organics collection or facilities to compost. Eleven programs were profiled, demonstrating that there is no one right way to implement a home composting program.… Read More
As part of our Community Compost Law & Policy Project, ILSR hosted a webinar with The Sustainable Economies Law Center to provide community composters with an opportunity to share, discuss, and strategize around legal and policy issues confronting community composting. The webinar provided a short overview of the legal and policy trends we see impacting each stage of the composting process, including 1) organic waste generation, 2) hauling, 3) composting, and 4) distribution of compost. These issues include zoning, franchise agreements, insurance, permitting, and more.… Read More
Bokashi is a Japanese term meaning “fermented organic matter.” Bokashi fermentation utilizes a variety of by-products – such as leaves, sawdust, husks, bran, other grains – inoculated with beneficial microbes to ferment kitchen waste. It is an anaerobic (without oxygen) process, akin to pickling. Often mistakenly considered a form of composting, it results in a very different product. However, as a pre-processing step to composting, it has several benefits including ability to handle meat and dairy, repelling rats, speeding up the composting process, and cutting frequency of food scrap collection.
Join this webinar.… Read More
On Wednesday, November 15th at 2 pm (EST), The Composting Collaborative will host the second installment of its monthly webinar series. Nora Goldstein of BioCycle Magazine and Brenda Platt and Virginia Streeter of the Institute for Local Self-Reliance will present: Illuminating … Read More