Cobb Galleria Centre Starts Composting Program
The 10,000 pounds of coffee grounds and tea leaves brewed each year at the Cobb Galleria Centre now have an additional life – compost produced from the Centre’s newest sustainability program.
Coffee grounds, tea leaves, flour, sweet potatoes, lettuce, and other green, leafy vegetables are the core ingredients in the Centre’s 65-gallon compost bin. Stewarding Manager Michael Nelson manages the program. “It’s pretty much everything green and brown except meat, bones and fruit. Those items attract bugs and pests,” Nelson said. The compost bin resides near the venue’s on-site garden. Once the compost is ready, which is every 15-45 days if the bin is turned regularly and gets enough sun, it is used as soil for the garden.
“It’s going so well that we are about to get another large bin, and we’re getting worms later this week,” Nelson said. He anticipates there will be enough soil created that the Centre will be able to give it away to home gardeners.
The Centre’s staff deposits items for use in the compost bin at two locations. First, the banquet staff places all of the coffee grounds and tea bags into a container next to the brewing machines, and the stewarding team takes it to the composting bin. Second, there is a container in the kitchen for the culinary department to deposit their food items. Stewarding again transports the containers to the composting bin.
“The staff has been well trained,” Nelson said. “Now, it’s automatic. The employees are excited about it.”
As Nelson dutifully turns the bin and then opens it and stirs its contents, he points to the garden, which has spontaneously sprouted greens. “This stuff is gold, it’s so nutrient rich.”