Composting and Edible Plant Parts in Family and Consumer Sciences

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Across
  1. 4. Some farms adopt composting as a sustainable practice, enriching soil and improving crop yield.
  2. 6. Composting diverts approximately 30% of waste from landfills, significantly reducing environmental impact.
  3. 7. Requires active management, generating high temperatures to kill pathogens efficiently.
  4. 9. Composting is the process where organic waste is transformed into compost via decomposition.
  5. 11. Includes vegetable peels, fruit scraps, and eggshells, which are rich in nutrients.
  6. 12. Carrots, beets, & sweet potatoes
  7. 14. Educational programs teach students about composting, fostering environmental awareness and responsibility.
  8. 15. Spinach, kale, & swish chard
  9. 17. This category consists of food scraps, grass clippings, and coffee grounds, which add nitrogen to the mix.
  10. 18. Enriches soil with essential nutrients, promoting better plant growth and healthier crops.
  11. 19. These materials include dry leaves, straw, and cardboard, providing carbon to the compost.
  12. 20. Urban areas implement composting to enhance soil health, promoting sustainable gardening.
Down
  1. 1. Utilizes worms to accelerate the composting process and produce nutrient-rich worm castings.
  2. 2. Non-glossy items like newspaper and cardboard contribute carbon to compost.
  3. 3. Consists of grass clippings, leaves, and small branches, essential for compost health.
  4. 5. A more passive method involving less management, leading to longer decomposition times.
  5. 8. Compost enhances soil structure, improving aeration and moisture retention, which benefits plant growth.
  6. 10. Bacteria, fungi, and other decomposers are essential for breaking down organic matter during composting.
  7. 13. Celery, asparagus, & rhubarb
  8. 16. Broccoli, cauliflower, artichokes