Composting—like jam-making—is one of those activities I tend just to read about. Nice idea, but too much hassle to actually carry out.
Until I somehow became one of those people who processes kitchen waste on her balcony, producing nutrient-rich soil and saving the environment one banana peel at a time.
I am not an urban hippie or a even a DIY type, much less a person with any sort of practical skills. Instead, my worm-filled adventure started (as these things often do) with guilt. I read too many articles about how choking landfills with organic matter is terribly harmful for the environment.
I finally caved and bought a cute composting crate (bag of worms sold separately). Composting doesn’t require worms, but vermicomposting sounded like less effort, as it does not require you to regularly aerate your pile of kitchen refuse. My modest goal was to collect just my food scraps and let them rot in a semi-responsible fashion.
A charming essay: My Misadventures in Urban Composting - CityLab
Tens of thousands of recycled plastic bottles combined to create this cloud-shaped pavilion by Brooklyn architecture and design firm StudioKCA, which has been named one of the winners of the American Institute of Architects' Small Projects Awards.
Heinz and Ford exploring new uses for tomato waste
Heinz ends up with a large number of byproducts while using more than two million tons of tomatoes annually to make ketchup and the hope is that the skins, peels, stems and seeds can be recycled to make a plant-based plastic.
Ford has also enlisted the help of Coca-Cola, Nike and Procter & Gamble to help create “a 100 percent plant-based plastic to be used to make everything from fabric to packaging.”
See also: Earlier Unconsumption posts on bioplastics here.