New York Municipal Composting Facility
A 24-acre windrow-style composting facility less than one mile from a major highway, large shopping mall, and residential neighborhoods was battling regulatory scrutiny and public outcry over the powerful odors emitted from the facility, while simultaneously struggling to increase capacity. The team at Odor-No-More was tasked to reduce odor generation at the facility with its patented oxidizing agent CupriDyne® Clean, utilizing the available equipment onsite.
Odor-No-More, Inc. identified the primary sources of odor emissions at the facility and provided CupriDyne Clean powders to be mixed in the facility’s water-truck and sprayed directly onto these areas. The facility’s areas that were treated with CupriDyne Clean were:
- Windrows consisting of food waste mixed with leaves and wood. Note that the odors emitted from the windrows were described as putrid.
- Site surfaces between the food processing area and the windrows. The area was loaded with leachate and/or ponding, and the odor was strong.
- Food processing area which is made up of two 3-sided buildings. Unprocessed food is piled in building 1. Processing takes place in building 2 and process residuals and leachate covered the concrete floor. Odor was strong in both buildings but stronger in building 2.
CupriDyne Clean Powder was mixed into their 4,000-gallon water truck and the food waste windrows were sprayed 5 times to significantly abate odor. The results were as follows:
- At the windrows, odor was still present within two or three feet from the windrows but there were no detectable odors beyond 10 to 15 feet from the windrows.
- The site surfaces were sprayed twice with the water truck. Again, odors were no longer detectable 10 to 15 feet from the area. Before spraying, the entire area smelled of rotten food waste and the acrid odor permeated past the facility’s entry road located several hundred feet from the area in question.
The next stage of the trial was planned for the following day. In the interim, all equipment was moved out of the food staging and processing areas so that the feedstock, processing area, leachate, and other residuals could be sprayed thoroughly.
Per the site manager, odor reduction results in the staging and processing areas were similar to those observed for the windrows, i.e., odor was only noticed in the immediate area of the source(s) after spraying and odors were not detectable about 10 to 15 feet away. In addition, odor reduction persisted for the week following the applications. This is astounding feat for a site that produces putrid odors in such high volumes
The food waste windrows were turned 1 week later and per the site manager, odor was detected during and immediately after turning but at much lower levels than had been previously observed. In addition, following the turning, odor from the windrows quickly returned to the low levels that existed prior to turning.