The Green Cone
a Food Waste Digester, not a composter...
The Green Cone works quickly to digest almost all organic waste with minimal effort on your part. It's double walls heat up in the Sun and cycle warmed air to the chamber below which is humid and connected to the surrounding soil which is full of powerful bacteria, famished fungi and very hungry worms. 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 only fruit, vegetable and 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 as bacteria hibernate during deep winter. One can continue to add to the cone (and a second cone) and it catches up come warmer weather. Often people use two, one for summer and one for winter, the other has completely caught up by the return of winter.
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. Over time, much of the volume in your Green Cone will 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 really handle? & What about the cold?
A healthy GC does really rock through 4 kg+ or 10lbs+/week. The problem is harsh winters. Digestion does slow down as the temperature drops below freezing. That 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. Great winter solutions are: 1. one might use a composter for all fruit and veggie waste to save space in the specialized Green Cone which you save for meat-scraps, bones, oils, grease, some seafood scraps, dairy, pet waste, etc. You then create compost and also save space in the Green Cone. 2. Get two Green Cones, use one all spring/summer/autumn and fill the other all winter.
You can also add accelerator powder (included) or bran flakes to help the bacteria in colder temps.
More on 'How it Works', Users Manual and Installation help.
GREENCONE USERS MANUAL(Original)
Tips for dealing with Bears.
Tips for Stopping Rats and Small Animals in their tracks.
The Compost Gardeners excellent description of decomposers: Bacteria Engines of Earth's Nutrients Cycles