Food waste, a problem whose partial solutions are myriad, has been on my radar since Milo posted about it. Its root seems obviously related to not properly pricing the input resources, like land, water, etc., which paradoxically makes it possible to produce an abundance sufficient to waste. But dealing with the problem at the tail end of the value chain is another partial solution so the video above is worth a few minutes of your time.
If you live nearby, get more information about how to subscribe to their home composting program by clicking here. Sandy and her operation tell me that waiting for someone else to solve the collective action problem is wasted time. David Owen brought her and it to my attention in this short profile:
…BK ROT was founded, in 2013, by Sandy Nurse. She was born in Panama, in 1984—both her parents were in the U.S. Navy—and grew up mainly there and in South Korea and Japan. She studied international affairs at the New School and assumed that she was headed for a diplomatic career. But she changed her mind after working on food assistance in Haiti after the big earthquake there in 2010.
“I came back to New York and got really excited about urban resiliency and food sovereignty and disaster recovery,” she said recently. BK ROT was one of the results. “We have a very specific mission of environmental and social-justice values, and grassroots accountability to the neighborhood, and transparency, and giving our output, the compost, back into food-growing and soil-building operations.” BK ROT is partly a grant-supported jobs program for young people. (Ibarra and his co-workers, most of whom live in the neighborhood, earn fifteen dollars an hour.) Nurse also teaches community activism and basic construction skills, which she studied as a trainee of the New York City District Council of Carpenters.
At BK ROT, food waste is mixed with wood chips and sawdust, then moved, over a period of weeks, through a succession of wooden bins the size of washing machines. By the time it reaches the final bin, it’s black and bug-covered and unrecognizable as former food. Then it’s heaped into sloping, loaflike piles, called windrows. “Convection sucks in air from the bottom and pulls it to the top,” Nurse said. “That keeps the microorganisms inside the windrows healthy.” The resulting mass is eventually shovelled into a rotating cylindrical sifter that looks like something you might pull bingo numbers out of; the original version was built by a friend of Nurse’s, who found instructions on YouTube. The compost is sold in local stores and directly to individuals—“Somebody came from Staten Island yesterday and took a bunch,” Nurse said—but most of it goes to nearby urban farms and community gardens, a few of which Nurse herself helped to start.