Allyn Lottouzee, “Analysis of Nutritional Content Recycled Through Composting in Green Mountain Technology’s Earth Cube”
Mentor: Neal O’Reilly, Conservation and Environmental Science
Poster #86

The NRDC estimates that 40% of food is wasted in America due to increased urbanization and industrialization. Food banks claim food as lost if it is sent to the landfill, yet can avoid this by recycling these products into compost. Research was conducted over different composting methods, including the windrow system, piles, varied levels of turning, and using a Walipini (an underground greenhouse) to amass the composting materials. The Earth Cube, designed by Green Mountain Technologies, will be physically built and outdoor research will be conducted on nutrient levels of ingredients prior to being included and after being composted. Temperature, moisture/humidity, pathogen levels, and lumens (on the surface of the Earth Cube) will be documented. Turning will be conducted daily, and water added when necessary. It is anticipated that nutrient retention levels will remain above 20%, a temperature of 65˚ C for will be achieved and maintained for 72 hours, and the thermodynamic process will be completed in one month. This will justify the in-vessel title given to the Earth Cube, further advocating for its distribution to communities everywhere. With nutrient retention quantified, food banks can specify an amount on their diverted waste.