The Green Cone
a Food Waste Digester, not a composter...
The Green Cone works quickly to digest almost all organic waste with minimal effort. It's double walls heat up in the Sun and cycle oxygen to the chamber below which is humid and connected to the surrounding soil. This is the perfect microsystem for the natural processes of digestion, decomposition and dehydration. Doing all three aerobically (with oxygen) reduces possible odours and means that the Green Cone can handle the full spectrum of organic waste unlike a regular composter which is best used for veg/garden waste.
The Green Cone was invented in 1988 just North of Toronto and patented in 1991. The goal was to sustainably and efficiently get rid of kitchen waste without interference from animals.
The Green Cone Food Waste Digester Quick Facts
In a sunny spot with good drainage the Green Cone can digest 1+ kg. or 2+ lbs. every few days in the summer. Digestion slows down near freezing and hibernates during deep winter. One can continue to add to the cone (and a second cone) and it catches up come warmer weather.
Capacity can be estimated at roughly 4 kg. or 10lbs. a week with correct usage, in full sun, with great drainage, during the summer.
Frequently Asked Questions
How does it work? Where does organic waste go?
Many types of bacteria, fungi, micro-organisms, insects and worms help consume and break down the cell structures in the kitchen waste and over time much of the volume in your Green Cone will also be absorbed by the surrounding soil as nutrient rich water. One may have to empty the cone periodically if you're very heavy users. If the Green Cone is used sparingly (or alongside a veg/fruit black composter) it may not ever have to be emptied!
How much can it handle?
The Green Cone's capacity is about 4 kg or 10lbs/week max. Digestion slows down as the temperature drops below freezing This being said, decomposition does create it's own heat, the basket is insulated & underground AND the Sun re-heats the Cone every day. Good Sun and great drainage help to maximize efficiency. One might use a hot composter for all fruit and veggie waste to save space in the specialized Green Cone for meat-scraps, bones, oils, grease, some seafood scraps, dairy, pet waste, etc...
What about the cold?
You can also add accelerator powder (included) to help it in colder temps and there is sufficient room in the chamber to accommodate quite a bit of waste until digestion can catch up come spring. Some large families in northern climates place two+ cones together and thus manage all winter and back to the cycle .