Temple composts flower waste to wealth

Flowers, leaves, coconut shells, residues of incense sticks, fruits, prasadam etc, generated from the temple will be composted, to create a zero-waste premise. The process stared with study by a group of technical experts, which revealed that more than 90% of the solid waste generated by the temple comprised organic matter. 

The temple authorities and local communities were sensitized on the dire need of a waste management ecosystem and finally, with the consensus from all stake holders, the project was initiated at the temple premises. On October 5, the programme was kicked off by TS Krishnamurthy, Former Chief Election Commissioner and AN Srinivasa Rao, Hereditary Trustee, Sri Anantha  Padmanabha Swamy Temple. 

Mangalam Balasubramanian, founder and managing trustee of Exnora Green Pammal, said that there are two organic composters (Aagas), which have been installed in the temple. 

“These have been installed inside the temple premises to recycle 40-50 kgs of flower and garden waste that is being generated every day. These composters can produce about 200 kg of organic manure, within a time span of 25 days, which can be used in the Temple garden and can also be sold to the devotees by temple authorities. Around 15 kgs of flower waste needs to be fed daily for 20 days to the aagas, along with composting enhancing bacteria, after which the container will be closed and kept aside,” said the environmentalist, adding that the temple generates around 5 kgs of waste daily, but on Saturdays, the quantity touches 20 kgs. 

The project, by ITC’s Mission Sunehra Kal, focusses on making temples environment friendly and sustainable. C Lakshmanan, Joint Commissioner, Hindu Religious and Charitable Endowments (HR&CE) Department said that they hope to install sustainable waste management solutions on the temple premises. 

Earlier this year, two biogas plants of 12 cubic meters were installed at the Kapaleeswarar Temple, to use the cow dung from the cowshed to generate biogas, which is used to cook the offering in the temple kitchen.