Home composting is not as scary or difficult as it seems!
When the lockdown was announced owing to the global pandemic, my world seemed to have turned upside down; the 21-day-period looked like an eternity. For the first few days, it seemed as if the days were blending.
Yes, it looks terrifying, but we can use this opportunity to develop inner strength and perseverance. This is a time to spend time on our favourite hobby or even developing a new one. Activities are a means for us to connect and understand our passion. Did you know that nurturing an activity requires unlearning and learning new skills? It is also a good stress-buster. During this period of lockdown, I have developed my bucket list of activities that I’ve always wanted to do but somehow never got around to doing.
One of the activities, which was on my bucket list, is composting. In Kanpur, the waste collection mechanism does not have provision for wet waste segregation. Most of you must be familiar with the foul smell near a landfill, from even half a kilometre away. One of the reasons for the stench is the mixing of wet and dry waste.
I had heard from friends who compost that not only did the quantity of their household waste decrease, but they were also getting a good natural fertiliser black gold in colour. I am making an effort to develop habits that are eco-friendly, and composting is one such habit. A considerable amount of the waste that goes in landfills is food waste.
Composting is a natural process of turning organic waste (fruit and vegetable peels, leaves) into compost, which can then be used in gardens, or around trees and plants to improve the soil condition. Worm and microbes break down the wet waste/food waste into compost.
When I decided to start home composting, I had been nervous about how to get started, and also worried about worms and the smell. I had an impression before starting out that it requires a ton of work. I started my composting journey with two old plastic buckets that were kept in the covered area of my balcony. Once I started the process, I realised that it doesn’t require any more effort than keeping the dustbin outside for the waste collector to collect.
Before I started the process, I made tiny holes at the bottom of the bucket for air circulation. The first layer was about an inch of dried leaves at the base — it helps create air pockets. I then added the wet kitchen wet waste, which include fruit and vegetable scraps, tea extract. Alternate wet waste with a layer of dry waste. In this season, dry leaves are available in abundance, so I used them as dry waste. Don’t add cooked food or dairy products.
I had kept a small container in my kitchen to fill it with fruits and vegetable scrap and when it was full, I would empty it into the compost bin. After adding wet waste, I would add a layer of dry leaves. I would also stir the compost daily to circulate oxygen in the pile. It is also a great way to speed up the process of composting.
My composting buckets were covered with a cardboard sheet and kept away from direct sunlight. Once a week, I would add lemon cleanser or curd to bring in additional microbes. Once the bucket was full, I covered it with a layer of soil and set it aside for six weeks. I then started composting in the second bucket.
Another important point to remember is to keep a plastic plate/tray under the bucket to collect leachate. This liquid is full of nutrients and I pour it to my potted plants. I am finding this process very fulfilling and feel that by composting, we are being kinder to the environment. When more and more of us start composting, we can reduce the amount of food waste going to landfills. Food waste contributes a considerable amount to the trash in landfills.
This was my first experience in composting. Why don’t we all give it a try and contribute our bit to save our Mother Earth?
Note: This article has been written by Priya Shukla who is providing counselling support in our Mental Health Internship Program.
About the author: Yo Zindagi is a campaign to Promote Mental Health & Emotional Maturity by engaging individuals in conversations and workshop. Follow us on Facebook, Twitter and Instagram.