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Compost Yields Healthy Crops

which promotes increased water retention and nutrient absorption for plant growth. Compost also provides a feedstock for essential microorganisms in the soil that aid plants and roots.

Utilizing Food Scraps in Compost

returns a nutrient rich soil amendment back to the earth and diverts roughly 30% of waste volumes sent to landfill annually in Illinois. 

Integrating Food Scraps Through Collection

drives demand from the bottom up, creating broader diversion opportunities for food scrap generators and haulers.

Wasting 40% of Food Supply

increases the need for more production of food crops. If efficiencies can be found in this system, the same amount of food can find its way to feed more people.

Restaurant Composting

 

Business/Institutional Composting

 
 
 

Residential Composting

 
 
 

Our food prep area/waste collection space is very limited. How can we work around this?

Small food prep and waste collection areas are not roadblocks to composting and can be overcome by using tall bins with a small floor footprint, using bins on wheels, increasing the frequency of pickup, and other alternatives.
  1. Use small food collection containers at the food prep area that can be taken to a larger container for collection (half pans, quarter pans or bane maries take up a lot less surface area and have a decent capacity). This could also prevent injury to workers from managing heavy containers.
  2. Consider collection containers on wheels to create flexible working environments. This may also reduce the amount of stationary waste containers needed by adapting to the needs of the kitchen at any given moment. This could also prevent injury to workers from managing heavy containers.
  3. Use a contained lined with a biodegradable bag for food waste and then dump it into a larger container. This container would take up the same amount of floor space as the traditional garbage can. The only behavior change would be a smaller can for product wrappings and containers that cannot be composted.
  4. Revisit best practices such as cutting techniques and first in/first out.