We’re deep in the “Discovery” phase of a research & development project that will design and build a compost heat recovery system to heat Highfields’ worm parlor, shop and office, and make information and designs on compost heat recovery available to the composting community.
Please make sure to spread the word in your community regarding Close the Loop! Rutland. We are here to assist businesses, schools, and institutions in training on food scrap recycling and to make your ideas a reality.
Many of you are aware that Green Mountain Compost (GMC), formerly Intervale Compost, has ceased sales and recalled compost from retail outlets due to the presence of two persistent herbicides in some of this spring’s product. The composting community is extremely concerned by the contaminations at GMC and is actively rooting out all potential sources of contamination, with support from the VT Agency of Agriculture and the Agency of Natural Resources, as well as a nationwide support network.
In 2010, Highfields technical staff began design work with a team at Jasper Hill Farm in Greensboro, Vermont, to develop a highly integrated, biologically mediated, waste management, renewable energy, and nutrient recovery system for their dairy and cheese making operations.
Gilbert sees composting as the beginning and end of the local food cycle, which runs from compost to soil to food to waste and back again. To him, it is the antithesis of the “fertilizer to landfill” model that has turned this country into an energy-gulping, waste-spewing Goliath. “It’s hard to separate composting from an organic, environmentally friendly culture,” says Gilbert, 31. “A linear model is not sustainable. The line has to become a circle.”