More Specifics on Hot and Cold Composting - CulinArt Group

Eat Well Blog

More Specifics on Hot and Cold Composting

For those of you who read our post on composting back in August (click here to read) – we discussed how to start hot and cold compost piles. Here is some more information and details about that process.

Hot Composting

When starting a hot compost pile, it is a good idea to have all the organic matter at hand to start it off properly. Then, more can slowly be added on over time. Referring to the term “hot” compost, the goal is to create a pile warm in temperature. To do so, there must be the perfect carbon to nitrogen ratio. This would be 25 carbon to one nitrogen. Some carbon materials that are rich in carbon may include but are not limited to, shredded paper, small twigs, dry leaves, straw, or dry corn stalks. Meanwhile nitrogen rich ingredients are more moist products. Such as grass clippings, farm animal manure, trimmings of garden plants, coffee grounds, tea bags, weeds, or fruit and vegetable scraps or peels. When maintaining this pile and keeping its warmth, it must be turned regularly. The goal is to keep temperatures at 130 to 140 degrees Fahrenheit. On top of maintaining temperatures, moisture is also essential. The pile should have a sponge consistency. If you ever find the pile to be too dry, running a hose over it will help moisten it. Or if the pile becomes too wet, adding a high carbon material such as shredded paper will ensure levels to even out.

 

Cold Composting

Cold composting is a much quicker process that does not require as much maintenance or monitoring compared to hot compost. It is a great way to ease into the world of composting for beginners and learn the basics before advancing to a hot compost pile. Cold compost is created in a bin and materials that can be used include fruits and vegetables, nuts and seeds, hair and fur, grains, beans, lentils, eggshells, leaf and grass clippings, yard waste, and coffee grounds. When mixing the materials, typically two cups of nitrogen rich material and six cups of carbon rich material will start off one bin. A great way to tell the difference between material is color. Nitrogen rich materials are often green while carbon rich is brown.

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  • September 13, 2021

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What our clients are saying

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“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’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“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.”

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