The RIDAN unit, which is made in the UK has been piloted at Bishops Castle Community College in south Shropshire and we also recently were involved with one being installed at Fordhall Organic Farm in Market Drayton.
Shropshire Master Composter Volunteer and National Trust gardener Debbie has been instrumental in organising the composting and growing at this site.
With this additional investment the National Trust will now be able to safely compost a wider variety of their kitchen waste including meat and cooked food. The unit is sited in the growing area by the greenhouse in the walled garden. It will be used to pre-compost the kitchen waste generated by staff, volunteers and visitors and their busy cafe.
The compost spends about a fortnight within the RIDAN hot composter where it gets up to about 65 degrees Celcius before being transfered into their huge composting bays in the orchard where it will be mixed with garden waste, chicken muck and other organic matter for final maturation.
The final compost is dug into the beds in the walled garden and used to grow local food with volunteers which is sold in their shop and used for the cafe. Now thats what I call reducing food miles! The RIDAN composting unit was bought courtesy of a DEFRA grant from the Eat into Green Living project.
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