March 8–9 2016, 8:15am–4:30pmWhere
Ohio Agricultural Research and Development Center 1680 Madison Avenue, Wooster, OH 44691
The annual event, which OARDC is presenting in conjunction with the Organics Recycling Association of Ohio, is for people who work at or with large-scale composting facilities.
The intended audience includes compost facility managers, public health officials, farmers, plant nursery operators, municipal solid waste managers, composting consultants, public policy consultants, environmental regulators and equipment vendors.
Participants will gain a practical understanding of the composting process and the means to address operational issues involved in the production of compost at large-scale facilities.
Teaching the course will be scientists from OARDC and the college, facility design engineers, compost industry regulatory personnel, compost facility operators, and marketing experts.
The course runs from 8:15 to 4:30 p.m. March 8 and from 8:30 to 4 p.m. March 9.
Composting fundamentals, including principles, biology, methods, mixing, turning, testing and site design.
Managing a composting operation, including regulations, minimizing odors, and the effects of pH and salt.
Economics and utilization of compost, including marketing, developing value-added uses for compost and using organic mulches in ornamental landscapes.
Registration for the course is $175 for ORAO members and $225 for nonmembers. The cost covers all materials and continental breakfast and lunch both days. Registration is limited to 25.
Participants interested in joining ORAO and receiving the discounted registration rate can contact Marcie Kress.
A brochure with the full list of sessions and topics and a registration form can be downloaded.
Participants in the course will be eligible for the following continuing education credits: 13.0 hours, Ohio Environmental Protection Agency Wastewater Certification; 11.0 hours, Ohio Registered Sanitarians; and 8.0 continuing professional development credits, Professional Engineers.
For more information, contact Mary Wicks at 330-202-3533 or [email protected].