Composting will be the focus of Sustainable Oxford’s first fall workshop, which will take place at 6 p.m. on Monday, October 3 at the Powerhouse. The workshop is the first in a series of food-related events offered throughout October as part of the university and city’s observance of Food Day.
The workshop is for people who are new to composting, as well as individuals who would like to know more about what others in their community are doing. Participants are encouraged to come with questions, thoughts and comments.
Composting is the decomposition of organic matter into a rich, dark soil amendment that provides nutrients to gardens. According to the Environmental Protection Agency, food waste and yard scraps—much of which can be composted— make up about 20-30 percent of the waste stream.
“When that kind of organic matter goes into a landfill, it doesn’t decompose naturally, said Shannon Curtis of Sustainable Oxford. “Instead, it releases methane. The more we can do to stop food waste and other organic matter from going into landfills the more we can shrink our footprint and grow better food.”
Brooke Fly, who works at Magnolia Montessori, which has a composting program, is one of the guest speakers. Representatives from the Ole Miss Composting Program may also be present to talk about the university’s program.
Sustainable Oxford is an Oxford-Lafayette centered community organization that serves to educate and advocate for sustainability needs of this area. Anyone who is interested can sign up for the Sustainable Oxford listserv by visiting sustainableoxford.wordpress.com.
To learn more about upcoming Food Day events, follow the UM Office of Sustainability on Facebook.