To reduce smell and the likelihood of attracting pests, we only use enclosed compost bins. We try and make sure nothing too smelly ends up in the bins, which we'll get into in a minute! We also have to be very diligent about ensuring that enough carbon rich materials are added to the compost to balance out the large amounts of smelly nitrogen rich materials (i.e. the veggies and fruits). We do this by adding leaves, cardboard and more recently, coffee chaff! See our earlier post for info on how we source our coffee chaff and how awesomely sustainable it is.
Composting is such a rewarding thing to do, and we're glad we can produce this nutrient rich product right in the middle of our campus.