by Illinois Food Scrap Coalition | Mar 3, 2015 | Case Studies, Commercial Composting Programs, Grocery Stores & Farmers Markets, Hotels & Hospitality, Institutions & Organizations, Municipalities & Counties, Restaurants & Caterers, Service Providers, Sports Teams/Events, Universities & Schools
How the Program WorksOn average, a typical restaurant will generate about 50 tons of organic waste a year. That’s a whole lot of waste that can be put to good use rather than buried in a landfill. Additionally, when food waste is disposed into a landfill, it...
