The Secret Life of Compost: How Ryan Turns Waste into Gold at The Farm
What if the waste from your dinner could help grow tomorrow’s meal? At The Farm Byron Bay, that’s exactly what happens. Our on-site restaurant, Three Blue Ducks, produces food scraps that are transformed into nutrient-rich compost, which then feeds the very soil that grows our next crop. It’s a beautiful cycle—one that embodies the principles of regeneration and sustainability.
But creating this cycle isn’t just about tossing scraps into a bin. It’s about craft, attention to detail, and a deep understanding of soil health. And at the heart of it is Ryan—a chef-turned-composter who has discovered a new way to nourish the land he once cooked for.
Meet Ryan: From Fine Dining to Compost Alchemist
Ryan didn’t always see himself knee-deep in compost. Originally from England, he spent over a decade perfecting his skills as a chef in fine dining restaurants across the UK and Australia. Despite cooking with the finest local, seasonal ingredients, something was missing.
“I realised I was disconnected from the food I was cooking,” Ryan explains. “I needed something more—a deeper connection to where it all begins, with the soil and the land.”
That realisation hit him hardest during his time as Head Chef at a renowned restaurant in the Tweed Shire. He’d earned his Australian residency, but the long hours and relentless pace began to take their toll. It was time for a change.
Then, in 2020, the pandemic brought the world to a halt, giving Ryan the push he needed to shift direction. He recalled hearing about a local organic farm that was more than just a place to grow food—it was an education center focused on sustainability and regeneration.
“It felt like the opportunity I’d been waiting for—a chance to step into a life that had been calling out to me for years,” he says.
Ryan joined Conscious Ground as a full-time volunteer, diving headfirst into regenerative agriculture. Before long, he was managing the farm’s compost system—a pivotal moment that set him on a new path.
The Seed Was Planted: Ryan’s Move to The Farm
Ryan’s dedication didn’t go unnoticed. While managing compost at Conscious Ground, he caught the attention of The Farm’s General Manager, who invited him to lead composting efforts at The Farm. Although he was initially focused on permaculture and food forest systems with Bunya & Flavia, he soon felt a pull back toward composting. This time, however, he wanted to experiment with a new method he’d heard about—the SPICE process, or “Static Pile Inoculated Compost Extension.”
SPICE vs. Hot Compost: What’s the Difference?
Hot composting, also known as the Berkeley Method, is what most people think of when they imagine composting. It’s labor-intensive, requiring frequent turning and a lot of water to keep the process going.
But Ryan uses a more efficient approach—the SPICE method (Static Pile Inoculated Compost Extension)—which relies on beneficial microbes and uses 80% less water and energy.
“It’s like fermenting soil,” Ryan explains. “The compost is more nutrient-dense, and the process itself is less demanding, both physically and environmentally.”
By following a straightforward yet meticulous recipe of three parts carbon to one part nitrogen, Ryan uses materials like wood chips and dry leaves (carbon) alongside food waste from Three Blue Ducks (nitrogen). He lets the compost mature over six to twelve months, producing a high-quality result.
Full Circle: The Closed-Loop System
At The Farm, the focus is on creating a truly closed-loop system. Organic waste from the restaurant is collected twice a week and carefully sorted to fit The Farm’s composting needs. Food scraps are transformed into compost, which nourishes the next cycle of crops—bringing the process full circle.
“My goal is zero waste,” Ryan says. “I want every scrap of food to go back into the soil.”
His system has been carefully refined. Compost piles are monitored closely to ensure they reach the required 55 degrees Celsius, which helps break down organic matter while maintaining nutrient integrity. The process takes time, but it results in compost that’s rich in life and ready to nourish the land.
The Numbers Behind the System
Now approaching the end of its second year, Ryan’s compost system at The Farm has achieved some incredible results. Between November 2022 and October 2024, the composting system has processed:
10.24 tonnes of coffee grounds and tea leaves
2.28 tonnes of eggshells
1.95 tonnes of harvest waste from on-site growers
34 tonnes of food waste from Three Blue Ducks
That’s just shy of 50 tonnes of organic waste that has been kept out of landfills and turned into around 160 cubic meters of nutrient-rich compost. This compost is then used to support the next cycle of crop production, creating a closed-loop waste management system.
Life at The Farm: A Perfect Balance
When asked what he loves most about working at The Farm, Ryan doesn’t hesitate. “It’s the combination of everything—the land, the animals, the people. One moment I’m alone in the paddock, and the next, I’m surrounded by community members. It’s a dynamic, beautiful place to work.”
For Ryan, the connection between the land and the community is what makes The Farm special. It’s not just about growing food; it’s about creating a system that feeds the people and the soil in harmony.
What’s Next for Ryan? Liquid Gold for the Land
Ryan’s latest project aims to bring the benefits of compost to a whole new level. He’s currently setting up a compost extraction system to create liquid soil amendments, each bottle packed with beneficial microbes from his compost. This “liquid gold” will enhance soil health even further, offering a powerful boost to fields, crops, and orchards.
“These compost extracts are a game-changer,” Ryan says. “I’m thrilled to start applying them and seeing the impact firsthand.”
Soon, visitors may spot Ryan in the paddock, enriching the soil with these potent extracts—and, before long, these liquid amendments might just be available for you to try in your own garden, too.
