Composting Fox | Rian Bedard | TEDxWindham
-
0:08 - 0:09My name is Rian.
-
0:09 - 0:12In my community I'm better known
as the compost man. -
0:12 - 0:14This is compost.
-
0:14 - 0:17It was once sloppy Joes
and soggy French toast sticks. -
0:18 - 0:21This is my 3rd grade Principal
in the background. -
0:21 - 0:25And I spent a little bit too much time
in his office as a kid growing up. -
0:25 - 0:30These kids are for the first time seeing
the fruits of their labor. -
0:30 - 0:33They've spent a whole year
teaching their fellow students -
0:33 - 0:35how to separate their food waste.
-
0:35 - 0:36This is their a-ha! moment.
-
0:36 - 0:40This is where they realize
everything comes full circle. -
0:42 - 0:45My a-ha! moment came
when I moved to San Francisco in 2007 -
0:45 - 0:47and studied permaculture.
-
0:47 - 0:50Permaculture, at the root of the word
is permanent agriculture. -
0:50 - 0:52It's a designed system
that creates no waste -
0:52 - 0:54because it views it as a resource.
-
0:54 - 0:56In that course, the thing
that stuck with me most -
0:56 - 0:58is that we had to keep a journal.
-
0:58 - 1:01In that journal, we were supposed to
record what we did on a daily basis. -
1:01 - 1:02Did we drive to work?
-
1:02 - 1:03What food did we eat?
-
1:03 - 1:05What kind of toilet paper did we buy?
-
1:05 - 1:08It made you hyper-focused
on what you did. -
1:08 - 1:10What it did was it gave you
the ability to see -
1:10 - 1:13how much of an impact,
whether positive or negative, -
1:13 - 1:16you were having
on the environment on a daily basis. -
1:16 - 1:18And then I was changed.
-
1:18 - 1:21Like everyone who took the course
you now had these permi-lenses. -
1:21 - 1:23You are now looking at the world
in a different way. -
1:23 - 1:26I immediately started to make
small changes in my life. -
1:26 - 1:30I sold my car, started commuting
14 miles a day by bike, -
1:30 - 1:33I started composting,
I started my first garden. -
1:33 - 1:37They were both miserable failures
at my first attempts. -
1:37 - 1:39My compost was more like soup.
-
1:39 - 1:41I've come a long way.
-
1:43 - 1:46But what that did was it inspired us
-
1:46 - 1:48to make these small changes
on a daily basis -
1:48 - 1:51and realize that this
would definitely add up over time. -
1:52 - 1:56On top of this, this was
a community in San Francisco -
1:56 - 1:59that embraced this type of mindset.
-
1:59 - 2:03In San Francisco there is this little
organic hot dog joint called "Underdog" -
2:03 - 2:06out in the Outer Sunset of San Francisco.
-
2:06 - 2:09I'll never forget a day I went there
and watched a child; -
2:09 - 2:12a little girl teach her parents
to sort out their waste. -
2:12 - 2:14There was a station with three bins.
-
2:14 - 2:17I had never seen this three-bin concept
coming from New England. -
2:17 - 2:21There was a compost, recycling,
and landfill option. -
2:21 - 2:25What was amazing about this establishment
is that the owners, Max and Reeza -
2:25 - 2:28also only gave their customers
compostable ware. -
2:28 - 2:30And at that point I had no clue
what that meant. -
2:30 - 2:32All their utensils:
their forks, knives, spoons -
2:33 - 2:35were all made from corn and potato starch,
-
2:35 - 2:38and everything they gave their customers
was either reusable or compostable. -
2:38 - 2:43So they really generated no waste and it
was an amazing first thing for me to see. -
2:43 - 2:46What was also amazing
was in San Francisco -
2:46 - 2:51they had the option for you to push
your organics or your food waste curbside. -
2:51 - 2:54They took meat, dairy, bones,
and all your yard trimmings. -
2:54 - 2:58I had never seen that before,
and it really just blew my mind. -
2:58 - 3:00And I also at the end of this said,
-
3:00 - 3:02"Why the hell
aren't we doing this everywhere?" -
3:02 - 3:05This is ridiculous.
We should be doing this everywhere. -
3:05 - 3:06This is so great!
-
3:06 - 3:08When I cam home,
I had these permi-lenses on. -
3:08 - 3:12The first job I got
was at a little local cafe. -
3:12 - 3:15And when you have these lenses on,
you never see the world the same. -
3:15 - 3:18I started to look at
little things at this cafe -
3:18 - 3:20we could do to lessen our impact.
-
3:20 - 3:21One thing we noticed
-
3:21 - 3:22when we started studying
-
3:22 - 3:25the way our customers
interacted in the space -
3:25 - 3:27was that there's a counter
that the customers, -
3:27 - 3:29after they got their sandwich
would walk to. -
3:29 - 3:31And you just watch people,
almost like a robot -
3:31 - 3:35just throwing forks, knives, spoons,
salt and pepper into a bag -
3:35 - 3:37then walking out the door.
-
3:37 - 3:39And you just sit back and say,
-
3:39 - 3:43"Man, I would really love to see
that person eat a sandwich with a spoon. -
3:43 - 3:45That would be something else.
-
3:45 - 3:48I have no idea why they just grabbed
all those things." -
3:48 - 3:51And what you start to realize
is that people have these habits -
3:51 - 3:53where they just automatically do things.
-
3:53 - 3:56So we started to change that by first,
taking away the plastic utensils; -
3:56 - 3:58putting them behind the counter.
-
3:58 - 4:00And if they wanted them
they could have them. -
4:00 - 4:02We weren't saying,
"You can't ever use this again." -
4:02 - 4:06Also training the staff to say,
"Is that for here or to go?" -
4:07 - 4:10It's a really simple question,
but it's powerful. -
4:10 - 4:13It's either a mug or a paper cup
with a lid on it. -
4:14 - 4:16Do you really need a bag
to carry your sandwich, -
4:16 - 4:18which is already wrapped
across the street? -
4:18 - 4:19No, you really don't.
-
4:19 - 4:21So you get people thinking about that,
-
4:21 - 4:24and what we started to do
is really lessen the impact -
4:24 - 4:26of the source of the waste, which was us.
-
4:27 - 4:30And also retrain the people
coming in, our customers, -
4:30 - 4:33to then also think about
what they were creating. -
4:33 - 4:36With that, we started saving
hundreds of dollars every month. -
4:36 - 4:38On top of that,
we were purchasing in bulk, -
4:38 - 4:41so we had less little packages of things.
-
4:41 - 4:44We stopped dumping out gallons of milk,
like the old manager was doing -
4:44 - 4:46because the [part] was set properly.
-
4:46 - 4:48And I was able to then,
-
4:48 - 4:51- because I'm geeking out
hard on this permaculture thing - -
4:51 - 4:52go to my owner and say,
-
4:52 - 4:56"Hey, we're saving money,
can we try to attempt this compost thing?" -
4:56 - 4:59And at this time, nobody
in Portsmouth was composting. -
4:59 - 5:03As soon as we started that,
we started diverting -
5:03 - 5:0790% or greater of our total waste
from the landfill. -
5:07 - 5:10That was between
composting and recycling. -
5:10 - 5:14We were now taking our garbage out
once every two weeks. That was it. -
5:14 - 5:17So with this process, I also realized
-
5:17 - 5:19there was a greater community need
-
5:19 - 5:21for this service of compost hauling.
-
5:21 - 5:23So we started Mr. Fox composting.
-
5:23 - 5:26We started out with a pick-up truck
and a dump trailer. -
5:26 - 5:29And it was a labor of love,
let me tell you. -
5:29 - 5:33Two guys lugging 30 pound bags
of compost in the back of a trailer. -
5:33 - 5:36We didn't have the Yankee ingenuity
to have a tipper to tip the cart. -
5:36 - 5:38We were doing it all by hand.
-
5:38 - 5:40And it quickly grew.
-
5:41 - 5:44Now, we've got over
100 commercial businesses. -
5:44 - 5:49We've got 15 schools, we've got nursing
homes, hospitals, restaurants, and cafes. -
5:49 - 5:52We have several hundred residents
we work with. -
5:52 - 5:54We also have municipal projects,
-
5:54 - 5:57where we have residents bring
their food scraps to the municipalities. -
5:57 - 5:59At the transfer station, we pick that up,
-
5:59 - 6:01and we charge less of a tipping fee.
-
6:01 - 6:04These municipalities are now saving money.
-
6:04 - 6:08The biggest part about this, and one
of the reasons why I started this company -
6:08 - 6:09was that ripple effect though.
-
6:09 - 6:14Everyone at these businesses
goes to work on a daily basis, -
6:14 - 6:16and they start this process.
-
6:16 - 6:19And they're going to go home
after work, or after school, and say, -
6:19 - 6:21why aren't we doing this at home?
-
6:21 - 6:23Why aren't we doing this at school?
-
6:23 - 6:25So you have that ripple effect
that the students -
6:25 - 6:28and these people in these restaurants
that have been trained -
6:28 - 6:30will never look at the world the same.
-
6:30 - 6:33They'll always question,
"Why aren't we composting? -
6:33 - 6:35This makes sense."
-
6:36 - 6:38So this is how we do it.
-
6:38 - 6:40I'm glad the winter is over,
-
6:40 - 6:43but that left, top picture
is the vehicle we use. -
6:43 - 6:46It gets double the MPGs
that most garbage trucks do. -
6:46 - 6:49And it's a clean diesel,
so you'll never see black emissions -
6:49 - 6:51coming out of that exhaust pipe
on this truck. -
6:51 - 6:53It's taken to our facility.
-
6:53 - 6:56We combine it with a carbon source,
mainly leaf waste. -
6:57 - 7:00And we put it through a mixer
that was made by a local company. -
7:00 - 7:02And then the magic happens.
-
7:03 - 7:05Most people will ask us how compost works.
-
7:05 - 7:08They say, "Do you add
an outside heating element? -
7:08 - 7:09Is it the sun?"
-
7:09 - 7:11No, it's microbes.
-
7:11 - 7:12And I get excited about this.
-
7:12 - 7:19When I do talks, we say, "This is
Mrs. and Mr. PacMan doing work. -
7:19 - 7:20They're going to town."
-
7:20 - 7:22I went to compost school.
-
7:22 - 7:23There is such a thing.
-
7:23 - 7:25(Laughter)
-
7:25 - 7:29The thing that stuck with me most
was, as a composter, -
7:29 - 7:33you're creating an environment
conducive for microbes to thrive. -
7:33 - 7:36After I heard that, I was like
"OK, I get it now. This makes sense." -
7:36 - 7:38You're an alchemist.
-
7:38 - 7:41You need the right amount of carbon;
which is the dead brown stuff. -
7:41 - 7:44The right amount of nitrogen,
which is the live green stuff. -
7:44 - 7:45The right amount of oxygen,
-
7:45 - 7:48and the right amount of moisture,
like a wrung out sponge. -
7:48 - 7:51When you do that you create an environment
for these microbes to thrive. -
7:51 - 7:55When those microbes thrive,
they create so much heat in that pile -
7:55 - 7:59that they are breaking down
compostable ware which is made from corn. -
7:59 - 8:01They're able to kill off
pathogens and bad bacteria -
8:01 - 8:04found in meats, dairy,
and bones, and cooked things; -
8:04 - 8:06the things you can't compost
in your backyard. -
8:06 - 8:08You're not really supposed to,
-
8:08 - 8:11unless you want
a neighborhood pest-fest going on. -
8:14 - 8:17This is what a load
looks like from 14 grocery stores. -
8:17 - 8:19This is 28,000 pounds.
-
8:19 - 8:23These loads are different from the loads
we collect from the restaurants. -
8:23 - 8:25These loads are beautiful.
-
8:26 - 8:30And this is me geeking out on compost,
but this could be eaten. -
8:30 - 8:33You could grab a melon out of this pile,
cut it open and eat it. -
8:33 - 8:36There's a major issue in this country
with waste, at the source. -
8:36 - 8:38We're creating too much of it.
-
8:38 - 8:4040% of all food is wasted.
-
8:40 - 8:42That's ridiculous!
-
8:42 - 8:44This is beautiful stuff,
coming from grocery stores -
8:44 - 8:46that maybe didn't look so good.
-
8:46 - 8:49or because of legal reasons
isn't getting into peoples' mouths. -
8:49 - 8:51We need to change that.
-
8:52 - 8:54The alternative for food waste
-
8:54 - 8:58if it's not ending up
in a compost facility, is the landfill. -
8:59 - 9:0160% of waste goes to the landfill
-
9:01 - 9:04and accounts for 20%
of overall methane emissions. -
9:04 - 9:07Methane is 22 times more potent than CO2.
-
9:08 - 9:11I show this picture to kids,
-
9:11 - 9:15and I ask them to give me one word
that describes how it makes them feel. -
9:15 - 9:18And I hear "sick."
-
9:18 - 9:19Disgusted.
-
9:19 - 9:21Sad.
-
9:21 - 9:23Wasteful.
-
9:23 - 9:25And powerless.
-
9:27 - 9:29We need to change that.
-
9:34 - 9:40This is my high school principal
beaming with pride. -
9:40 - 9:42This is part of my journey.
-
9:42 - 9:43But this is their compost.
-
9:43 - 9:46This is one of many
of their a-ha! moments. -
9:46 - 9:49I can give them their permi-lenses,
-
9:49 - 9:52and I can help them plant
the seeds of change, -
9:52 - 9:55and together, we can help
solve this problem. -
9:56 - 9:57Thank you.
-
9:57 - 9:59(Applause)
- Title:
- Composting Fox | Rian Bedard | TEDxWindham
- Description:
-
This talk was given at a TEDx event using the TED conference format but independently organized by a local community.
Food waste shouldn’t have to go in plastic bags and be thrown into landfills.
The future of our planet is dependent on us changing small habits.
Composting our food is a small habit that can change the world. - Video Language:
- English
- Team:
- closed TED
- Project:
- TEDxTalks
- Duration:
- 10:02
Denise RQ approved English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ accepted English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham | ||
Denise RQ edited English subtitles for Composting Fox | Rian Bedard | TEDxWindham |