times. In spring the compartment can be used to dry and cure the harvested vermicompost. |
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In Amsterdam, the Netherlands, many of its residents don’ t separate their organic waste. Many homes don’ t have a garden or a balcony, making it difficult to choose to compost at home. The Worm Hotels of Le Compostier are offering a stylish, odorless, practical & fun solution.
After the successful pilots of the last two years in the city of Amsterdam now more Dutch cities are asking Le Compostier to help design solutions for Urban Composting. By designing customized urban composting systems Le Compostier helps cities to reduce waste & add value to their local economies by using urban resources like organic waste.
Integrated vermicomposting solutions
Together with his colleague Chris Mueller( Full Harvest), Rowin Snijder is now focusing on designing integrated vermicompost solutions where growing plants, recreation & play go hand-in-hand with urban vermicomposting.“ Experimenting with urban vermicomposting & urban food production is super exciting! For example we are now trying to grow edible mushrooms in combination with Strawberries on one of the Community Composters currently placed on the streets of Amsterdam.
Compost coop
For the past few months Chris & Rowin have been working together on site at a local mushroom producer, to compost the used mushroom substrate.“ We are currently building a big Continuous Flow System to turn the composted mushroom substrate together with urban found additives into a rich urban vermicompost that we would like to offer to grow food in the city. We have started a compost cooperation named StadsOogst( City Harvest) to join local compost producers and make the compost available in the city.“
Community Compost School
In collaboration with Aveen Colgan, founder of the Green Living Lab, Le Composier developed an educational program named the Community Compost School. The participants learned how to start their own community composting project and how to create value for their own neighbourhoods using urban waste. Read more.
First Class Worm Hotel
On a recent visit to Greece Rowin designed a worm hotel for the Athens climate, in collaboration with Pumpkin & Bamboo by Coco- Mat. Aveen Colgan from the Green Living Lab had the idea to build the first Worm Hotel for Athens and Coco-mat owner Paul Efmorfidis loved the idea so much that he made a place for the Worm Hotel at their exhibition at the hotel fair of Athens.
This new warm-weather worm hotel has been made using waste materials from Coco-Mat mattresses, Pumpkin & Bamboo products. It’ s design ensures that its resident worms enjoy optimum comfort all year round, much like staying in a beautiful Coco-mat hotel!
Photographs info: 1. Combining food production with
Vermicomposting
2. Students of the Community Compost School at the Green Living Lab
3. Hand made sign by my beloved friend Carol Poye
4. Street corner Composter by Le Compostier
5. Worm Hotel by Le Compostier at
Nafsika Coco-mat hotel 6. Compost Cooperation 7. Community Composter at Community Garden Zeeburgertuin
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