Introduction to compost points

Vitorla is a very busy compost point, we process extra amounts of green waste. Once a week we cut, turn and sort and tidy the surroundings of the bins. In addition, we constantly keep in touch with the community, provide news about current work, educate, and organize events.

The composting site on Őrlő Street is also a highly popular and well-functioning facility; ideally, the compost can be sifted twice a year, though it can also be collected unsifted. The humus produced here is primarily taken by local residents—who arrive equipped with buckets, boxes, and bags during distribution events—and they greatly appreciate our work. Communication takes place effectively both via the Facebook group and in person, and initial issues (such as the dumping of bakery products) have now been almost entirely eliminated.

The compost point was discovered relatively late due to its hidden location, but now 20-30 people take their kitchen waste there every day. The two composters sort the compost twice a week. The main tasks are usually chopping, crushing eggshells, removing sticky notes, and collecting pieces of rubber and nylon. The avocado peel and seed often teach us a lesson: the peel only decomposes if there is some fruit flesh on it, and the seed only when it is chopped up.