Hop Compost today launched its urban compost facility, in which it expects to save 2,000,000 pounds of food waste and more than 4,000,000 pounds of emissions over the next 12 months.
By Kevin Davies
Hop Compost Ltd.
Oct 5, 2016
Since the City of Vancouver Organics Disposal Ban, compostable waste has been hauled to facilities in Richmond, Delta, and rural sites that require up to two-hour roundtrips heavy in trucking emissions. Several facilities have been at the centre of odor complaints, primarily due to challenges in process control with outdoor composting techniques.
Hop’s facility uses patented indoor technology that seals the composting process within computerized vessels. It’s so finely tuned, composting takes just 11 days instead of 6 months. Using live data for 24/7 process control, Hop technology has been proven to run free of odor, methane, and leachate for urban zoning.
The company has already been awarded the Quest Climate Grant for saving over 3,300,000 pounds of emissions in Canada, and believes its unique urban facility can eliminate up to 84% of emissions from compostable waste hauling in Vancouver.
Already, Hop’s hauling service has been adopted by renowned Vancouver restaurants and cafés such as Royal Dinette (Vancouver Magazine, Best New Restaurant, 2016), Matchstick Coffee Roasters (Golden Plate, Best Independent Coffee Shop, 2015), and The Acorn (Golden Plate, Most Vegan-Friendly, 2016).
Controlling ingredient sources with its collection service, Hop places a unique emphasis on its product. Each bin it collects is labeled for its source and hand-sorted for ideal ingredient pairings. Batches are then prepared in loads 98% smaller than the industry standard, so as to never change the technology’s microbe culture by more than 0.4%. Its technology tracks CO2 respiration, acidity, and heat every second, and initiates
automated responses every minute to perfect the active composting environment.
Having pioneered these standards for craft compost, Hop is by Ontario lab standards the most nutrient-rich compost in Canada, and has the highest organic matter content of any tested compost of which Hop is aware. It’s accomplished a perfect zero lab score for pesticide and herbicide traces, and is 2000-times cleaner than the OMRI organic standard for bifenthrin residue. Hop’s product has been picked up by retailers such as Whole Foods and Homestead Junction, tapping into a growing movement for organic gardening. Hop will sell the majority of its product to local farms that supply the restaurants from which Hop collects its waste.
Says Hop CEO, Kevin Davies, “For years, we’ve seen a farm-to-table push to localize our food sourcing. With a more desirable urban compost, the next step is to return those scraps table-to-farm, creating a closed loop for local food.”
After his family dog was poisoned by fertilizer, Kevin Davies founded Hop Compost to address the chemical growth and waste of food. Hop created Canada’s first inner-city compost facility in Calgary, Canada, in February 2015. The company has saved over 3,000,000 pounds of food waste from landfill, and supplies an estimated 85% of urban farmlands in Calgary with its product. For his work with Hop, Kevin Davies has been named one of Canada’s Top 30 Under 30 (Corporate Knights, 2015) and one of the
2017 Clean50 (The Globe & Mail).