Back in December, you might remember the BSW we ran from 7th until 13th . Natalie held a talk all about food waste prevention in the hospitality industry. This was well attended and we were keen to ask her to come back for the next sustainability week.

Saying this, we were happy to hear that Natalie was happy to come back and do another talk for Bedford Sustainability Week in 2021

For Bedford Sustainability Week in May, Natalie Pearson is back once again with another interesting talk .

Home Composting - A Basic Introduction

If food waste were a country it would be the third highest emitter of greenhouse gases in the world. This is partly because when food waste goes to landfill it does not decompose properly and releases methane into the atmosphere. Around the world, we are also rapidly losing topsoil in which to grow crops. By composting our food scraps – and garden waste – we help alleviate these problems and return nutrients to the soil.

However, many parts of the country do not have food waste collections and only around 3% of households compost. Even if you do have access to food waste collections, home composting is still worth considering for many reasons. Moreover, composting solutions are also available to those who have no, or limited, outside space, and no access to food waste collections.

In this session I will introduce you to the basics of home composting, including:

• The benefits of home composting;

• How to compost – in particular, what can and can’t be composted;

• Different methods of composting to best meet your needs (e.g. budget, no outdoor space, dog poo); and

• Using your compost.

At the end of the session there will be the opportunity for questions.

About me:

I am a PhD Researcher exploring food waste prevention in the hospitality industry. In particular, I am interested in hospitality employees’ perceptions and experiences of food waste, what hospitality organisations do to prevent food waste, and how policies, practices and perceptions are communicated to and among staff and other stakeholders. I am currently conducting interviews so if you work in the hospitality industry (or know someone who does) and are interested in taking part, please get in touch with me at n.pearson@bath.ac.uk

You can also find me on Instagram @foodwastestories where I post mostly about growing my own food, but also about other aspects of food sustainability.

You will need to register your space via EventBrite beforehand, where you will be then sent a access link for the Zoom meeting when it is about to begin (usually on the evening before the event)

This is a free event but spaces are limited so please register in advance

For more details you can contact the Sustainable Bedford page where your questions will be answered. Alternatively you can contact sustainablebedford@gmail.com