The next time you think about throwing away banana peels, coffee grounds, eggshells or the core of a piece of fruit, think again! Those items end up in the landfill and produce methane, a greenhouse gas that the Environmental Protection Agency says is 21 times more potent at trapping heat in the atmosphere than carbon dioxide.
That’s really bad, especially, when that waste can be used to make something very valuable like compost for a community garden. Troy and Vanessa Thomas of Forever Green Composting are trying to do something to change that cycle in Louisiana. They are offering daily curbside food scrap collection to restaurants, grocery stores, and schools. They will begin serving residents curbside service via bicycle in May. Vegetable and food waste have vital nutrients when mixed with soil and other materials turn into rich black gold compost for the garden. When done properly causes no odors as many assume.
Nearly 30% of what we throw away is recyclable food scraps. That’s 30% bigger landfills from food we don’t eat. What we eat and what we do with it when we are done with it has a direct impact on global warming. That means each of us has a responsibility to eat more environmentally friendly. That is why you should thank Bella Frigento, Pizza Hut, and Karl’s for doing their part to be green. Meat, dairy, fried foods, and bread should be avoided as they do not break down properly.
Our plans include creating a demonstration learning garden. Gardens engage adults and children by providing a dynamic environment where they can observe, discover, experiment, nurture, and learn.
Through gardening activities, children develop respect for their environment and establish an important connection with nature. The garden will provide learning opportunities to our youth and provide a place for families to learn about healthy eating. The garden will serve to amplify lessons currently being taught at five elementary schools. Topics covered include whole grains, eating local and farmer’s markets, growing your own food, organic and environmental stewardship. Eating a rainbow lesson was a huge success at BONCL last week! I brought in a variety of fruit and vegetables for the kids to see and taste. I heard kids say things like “I love Kale!” and “More beets, please!”. It was the first time many had even seen some of the vegetables; they first thought Kale was broccoli. Hands on learning where kids can smell, touch, taste, and see is what will make a lasting impact.
We are passionate about soil, organic gardening, the environment, the community and the local food system. We hope our composing business will provide jobs and be an eco-tourism attraction for the area. We will have onsite demonstrations and education awareness days for the public. Please check out our page facebook.com/LilSproutsFarm to find out more information.
Pictured are my BONCL after school Kale heroes!