1. Compost Train the Trainer Workshop

3. Ecosystems and Food Webs An ecosystem is a biological community of interacting organisms and their physical environment Producers harness energy from the sun Consumers feed on other organisms to get what they need to survive  Producers are eaten by plant eating organisms called Herbivores  Herbivores are eaten by either Omnivores, that eat both plants and animals, e.g. humans, or Carnivores, that eat only meat.

4. Organic matter is important because: It improves soil structure which improves aeration, infiltration of water and makes it easier for roots to grow It holds water – very useful in dry periods It holds soils particles together forming stable crumbs (aggregates) Other beneficial organisms e.g. earthworms feed on organic matter It hold and releases nutrients continuously which increases nutrient supply to plants and reduces leaching. It helps balance/maintain healthy soil pH

5. “So what’s so great about compost?” Benefits of compost It turns waste into something useful. It provides food and the energy that is needed by the soil organisms improves structure, aeration and moisture in the soil to help our crops grow. Compost makes soil healthy and helps crops to grow

6. Generally High C:N ratio materials are Dry/Brown Generally Low C:N ratio materials are Green

7. What can I put into my compost? Food scraps from the kitchen, including egg shells, fish waste Garden waste Newspapers and other paper Coconut husks

8. What can’t I put into my compost? Large quantities of meat products Dairy products – cheese Plastics Metal – aluminum, steel etc

9. Compost should be a balanced mix of – greens : browns : air : water

10. Layering the materials

11. Moisture and Air Composting organisms need both moisture and air to survive. Moisture content should be around 60% Some moisture will come from the materials, but you will also need to add water Check the moisture level by squeezing some material with your hand – it should feel like a wet sponge

12. To ensure there is enough air the heap should be turned regularly Speeds up process by aerating the heap Moves material from outside into the centre Should be turned about once a month Turning the compost

13. Temperature and pH The process of composting has 3 main stages – heating, cooling, maturing. Temperatures - Heating phase: 60 to 65°C - Cooling phase: 25 to 40°C - Maturing phase: 20 to 40°C Different things are going on inside the heap at the different stages

14. Surface area and volume of the heap Minimum size – 1m x 1m Maximum size – no wider than 2.5m, no higher than 1.5m – this is for practicality of managing the heap e.g. turning It can be as long as you like…this is termed a windrow

15. What can go wrong – problems and solutions ProblemIndicationSolution Too dry Look for white fungal growth in the heap Add water Too wet Material will be slimy and have a strong smell Turn the heap and add more dry material. Lack of oxygen Material becomes compacted, forming tightly packed clumps Turn heap and break up material Low quantity of materialTemperature too low. Add more nitrogen rich materials Lack of microorganismNone of the other conditions apply Add old compost, manure or soil to the heap to introduce microorganisms

16. Making the compost Decided on method and on size Selected site Tools are ready Some ready made compost to show Now……to the field

17. Summary of demonstration 1.Planned 2.Introduced topic 3.Chose site 4.Discussed types of materials and size 5.Building up layers 6.Turning and monitoring 7.Asked and answered questions

18. DAY TWO Help others learn how to compost – Training skills 1. Communication – Chinese Whispers 2.Discussion

19. Good communicator – verbally, non verbally, in writing Patient Well organized – including outlining structure of training to the group Flexible Good people skills Sense of humor Enthusiasm for learning Open to feedback Good research and problem solving skills Good time management skills Have respect for those they are teaching Desire to share what they know Helping to make everyone feel comfortable What makes a good trainer?

20. Clear communication is essential Includes verbal, non verbal, written etc Whether in the field or classroom, body language and vocal projection is very important. Body posture – how we stand and sit Gestures – hands, head and body movements Eye contact – maintain an appropriate amount Proximity – distance from the participants.

21. Communication cont. Voice projection – which direction we face when we talk, whether we whisper, mumble, shout etc Voice speed – talk too slow or too fast Language – use of local language is better understood, but sometimes, technical detail may be lost. Use of technical terms shows knowledge but often a point is lost as trainees do not understand the words used – adapt language appropriately

22. Preparing your training session Consider the following Who Needs Content Planning Method Evaluation Handout- Training session plan