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-DRAFT - <br />Table <br />DRAFT- <br />Table 2 <br />Food Scraps -Specific BMPs for Odor Control <br />Design Considerations <br />Receiving <br />Have a designated delivery/mixing area with a berm/trough of processed green <br />material always awaiting deliveries. <br />All food scraps material initially received on a dedicated concrete pad. <br />Operational Considerations <br />Receiving <br />Assure an adequate supply of bulking agent (processed green material) is always <br />on site and awaiting delivery of the food scraps; to adjust C:N ratio and absorb <br />free liquids. <br />To the extent possible, work with haulers to schedule deliveries (of food and <br />digestate). <br />Assure received food scraps are adequately mixed and placed into a windrow on <br />the same day they are delivered, or at least within 24 hours. <br />Rapid incorporation of the food scraps with at least a 3 to 1 ratio of bulking agent <br />and rapid placement in active windrow. Mix adequately using windrow turner, <br />loader, or other equipment. <br />Redirect extremely odiferous loads to Forward, Inc. landfill for disposal <br />Composting <br />Meet established company manufacturing targets for moisture, C:N ratio, <br />porosity, etc. <br />Cover each food -containing windrows with 4-6 inches of finished compost, to <br />serve as a "compost cap". <br />Practice first in, first out inventory management <br />If necessary, lower windrow height for food -scraps containing windrows. <br />Maintain a stockpile of odor neutralizer to use for spot problems and as necessary. <br />Integrated Waste Management Consulting, LLC <br />November 2016 <br />I <br />Odor Impact Minimization Plan <br />Harvest — Lathrop Composting Facility <br />0 <br />�J <br />