2010

1. 2010 University of Idaho Composting System Design Problem Project Goals Preliminary Conceptual Design The University of Idaho produces nearly 40 tons in food waste each year along with handling animal mortalities. Compostable wastes are currently hauled away to landfill. The current waste handling method costs the university money for haulage and tipping fees instead of producing a useable product. A successful composting operation will save the university money while helping to create a more sustainable campus here in Moscow. Team Green Machine: From L to R: Duncan Pfeifer, Dallace Sevier, Kyle Artrip, Robin Peterson, John Boyd Sponsors • The preliminary conceptual design consisted of a 3-bin, negatively aerated static pile system shown above. This system is designed to handle a waste stream of 100 tons compostable food waste per year. During final design, this preliminary design was determined to be oversized after further analysis showed a much reduced waste stream flow. Final Design Selection The project goals were to design, develop, and implement a composting system for the University of Idaho with the ability to: • Utilize 100% of Campus Dining food wastes. • Utilize all dairy, beef, and sheep mortalities • Be robust and expandable • Strive for a low capital cost Testing Final Design Costs The Green Machine design team has concluded that the B and W Organic Model 205 Composter is the best decision due to the overall lower capital costs and the adjusted food waste volumes produced by campus dining. Compost mix ratios were tested using an experimental compost reactor. The composting temperature was controlled using thermocouples and a logic controller. The graph above shows the complete composting process. Special Thanks to the Sustainability Center, Campus Dining, PREEC for supporting this project.