Composting transformed kitchen scraps and yard waste into “black gold” soil amendment, becoming a cornerstone of sustainable living culture 2009-2020.
The Methods
- Bin composting: Enclosed bins (DIY or store-bought) for hot composting
- Tumbler composting: Rotating drums for easier turning
- Vermicomposting: Red wiggler worms eat scraps (apartment-friendly)
- Trench composting: Bury scraps directly in garden
- Bokashi: Fermentation method (handles meat/dairy)
YouTube channels from 2009 onward taught brown/green ratios (carbon/nitrogen), moisture levels, turning schedules, and troubleshooting (smell, pests, slow decomposition).
The Ratios
Classic composting rule: 25-30 parts browns (carbon: leaves, cardboard, paper) to 1 part greens (nitrogen: food scraps, grass clippings). Too much green = slimy, smelly compost. Too much brown = slow decomposition.
Urban Composting
City composting exploded with vermicomposting (worm bins under sinks) and countertop compost collection bins. Municipal compost pickup programs expanded 2010s, offering alternatives to DIY.
Source
- EPA Composting at Home guide (2009)
- Vermicomposting trend: 2012-2015
- Municipal program expansion: 2015-2020