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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“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.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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!!”

“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!”

“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.”

“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…”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“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.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

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