Dealing with Cooked Food Waste in Your Garden

The Green Cone system takes all household food waste, including meat and bones. It comprises a lower basket installed below ground which forms the base for an upper unit consisting of a black inner cone and a green outer one.

The diameter of the outer green cone is 59cm at the base and 28cm at the lid end and acts as the base for an upper assembly consisting of a black inner cone and a green outer lidded plastic cone. Once installed, it stands about 70cm above ground.

The principal advantage of the Green Cone system of recycling is that it takes ALL household food waste, including vegetable scraps, raw and cooked meat or fish, bones, dairy products and other kitchen waste e.g. tea bags, bread etc. Even though some local authorities collect cooked food waste, meat and bones, using a Green Cone does the job without the waste needing to be transported anywhere else for processing.

The waste is digested because of a solar heating effect between the inner and outer cones to promote air circulation. This facilitates the growth of micro-organisms and the desirable aerobic digestion process. The waste is converted into water, carbon dioxide and a small amount of residue which will only need to be emptied every few years in a well operating device. The food waste becomes covered in a blue/grey fur - and this is the bacteria doing its work. A poor mix might mean bacteria fails to form, in which case accelerator powder can be added.

More information can be found via the internet, or the council's recycling officer, Jon Sharpe, can help explain the system and probably suggest suppliers.