Here is an interesting question from Frank:
I read your article on Restaurant Vermicomposting and was
disappointed to read the sequel Restaurant Vermicomposting Post
Mortem. Would there not be a possibility to design a bin that can stay on site at the restaurant so you just have to go and collect the compost/worms every now and then? Or is that a dream?
That is a good question, and definitely highlights the importance of one of my recommendations in the post mortem. In order to really guarantee the long-term success of a project like this you need to find a way to get the restaurant as excited and involved as possible.
One thing I didn’t mention in my articles is the fact that I approached the restaurant owner about putting one or two backyard composters on the property – more as a symbol of their involvement than anything else (they would only be able to handle a fraction of what the restaurant is producing, and would need to be managed extremely well). Unfortunately he couldn’t even allow this since he isn’t the sole owner of the property itself, and the co-owners more than likely wouldn’t have gone for the idea.
Needless to say, trying to sell him on the idea of dropping many thousands of dollars for a climate controlled, automated vermicomposter that would take up space on site would have been a complete waste of time.
If the restaurant doesn’t get more involved than simply collecting and putting the wastes out for pick-up, there is definitely a greater risk of having the project completely derailed when any significant issue arises. In the minds of the restaurant staff, ownership of the project lies in someone else’s hands. If you can inspire them to take ownership of the project themselves there is greater potential for success.
Thanks for bringing this up, Frank!