How to Compost: Hot vs Cold Compost - CulinArt Group

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How to Compost: Hot vs Cold Compost

First off, what is compost?

Compost is a mixture of decomposed organic material packed with nutrients. Composting enriches soil, retains moisture, and suppresses plant disease or pests. Composting can also eliminate the need to use fertilizers for growth. Not only does composting aid in maintaining a healthy garden but also has benefits for the environment. The high volumes of water help prevent erosion in soil, reduce runoff, and establishes vegetation. It also can retain pollutants including metals, nitrogen, phosphorus, fuels, and pesticides from downstream water.

Composting may be a bit tricky to start up, so today we are going to talk about the difference between hot and cold compost and how to get them started.

Did you know, there are two types of composting: hot and cold.

  • Cold composting comprises of collecting waste from the yard or collecting organic materials from the kitchen and piling them up in a compost bin as it will decompose on its own.
  • Hot composting is more manual work. Hot compositing will decompose quicker with the following four ingredients: nitrogen, carbon, air, and water. These four ingredients together will feed microorganisms, which is why it is a faster process.

Steps on how to make hot compost:

  1. Combine brown and green materials into a pile
    • Make sure the pile is at least 3-feet high
    • Brown materials: dried plant material, dead leaves, tree twigs, carboard, newspaper, hay, etc.
    • Green materials: kitchen and vegetable scraps, animals’ manure, plant, or grass trimmings.
  2. Water your pile
    • Sprinkle water regularly to result in the consistency of a wet sponge
  3. Stir up your pile
    • Turn once a week to provide oxygen.
    • Best time to turn your pile is when it is warm (130-150 F).
  4. Feed your garden
    • Add 4-6 inches of compost to the garden at the beginning of each planting season

How to make cold compost:

  1. Pick a location
    • Out of direct sunlight but where it will receive rainwater!
  2. Build your bin
    • Either build or buy a bin and make sure it can rotate to mix
    • Add layers
      • Use compost safe items
      • Make sure items are broken up into smaller pieces to decompose faster
    • Maintain and check on it
      • Although there is little work to do, mix rotate the bin once a week and water it if it is not receiving water weekly
      • Add to it in little amounts
    • Harvest
      • After 6 months to a year your compost pile is ready!
      • Shovel out the ready material into the garden and start fresh!

Do you compost at home? Did you find this post helpful to get started composting at home? Let us know!!

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  • August 23, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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