What do you do with what's left over from juicing 20 pounds of veggies and fruit a day (the pulp and trimmings)?

You can treat it as garbage and let it rot, or you can turn it into both solid and liquid "gold". We use a miniature green, clean, and mean composting machine.

Waste is collected right where it is generated: In our kitchen (Bistro 150).  A computer controls the temperature, air flow, moisture, and mixing to accelerate the process and eliminate the backbreaking work.

Everything is fully contained in a modern, attractive container. Just a few square feet of floor space is required.

No special plumbing or electrical connections are needed, other than a standard electrical outlet.

It uses only 10 Watts of electricity (about 50 cents a month).

No worms, bugs, or trash odors: Natural composting cultures consume waste quickly, without odors. These machines produce a mild aroma like sourdough, mushrooms, or straw.

Lingering odors are removed by a powerful carbon filter that only needs to be replaced about every 5 years.

Balance the chemistry by adding sawdust to increase "brown" content, and baking soda to reduce acidity. A fan draws air into the machine, providing oxygen to the composting cultures.

Kitchen compost is very high in nitrogen, which is essential for healthy plants. You can spread it over the soil surface, like mulch. Nutrients will gradually enter the soil during watering.

At Bistro 150, we also infuse mature compost with water to brew a "compost tea" (liquid fertilizer).

Note from Raster Master: Fortunately, we also have our own "Urban Plantation" (small organic garden). There is something uniquely satisfying about witnessing the entire food chain: from the garden, to the dining table, and back to the garden again.

:: Source: [NatureMill, San Fransisco, CA, USA]
:: Image Credit: [NatureMill, Russ Cohn, San Fransisco, CA, USA]
:: Innovation: Someday everyone will make compost: What a difference that will make!
:: Available: Now.
:: Cost: USD$299 - $399.