Pilot Site
at Danny Woo Community Garden
About the site
Since the launch of our pilot project, we have partnered with InterimCDA to compost restaurant scraps locally at the Danny Woo Community Garden (DWCG). This partnership allows us to work within the CID community, providing a needed resource to many gardeners, and also host educational programming.
Our process consists of three different composting methods: hot composting within an enclosed aerobic environment or Earth Cube (aka Cubert), bokashi composting (anaerobic pre-compost fermentation), and worm composting.
Activating space
Hyperlocal and volunteer powered
During a typical volunteer workday, we collect food scraps from our partner restaurants, carry it back to our DWCG worksite, start a new batch of bokashi, and aerate the hot compost in the Earth Cube. If you’re lucky, you’ll catch us on a “harvest day” when we sift the finished compost and distribute it to the gardeners.
[put a map of pick-up locations + site]
~100lbs
food waste collected weekly
>200lbs
compost produced bi-monthly