by Illinois Food Scrap & Composting Coalition | Jul 19, 2024 | Advocacy, Commercial Composting Programs, Education and Outreach, Events, Grocery Stores & Farmers Markets, IFSCC News, Market Development, Member Accomplishments, Policy, Repurposing Food Scraps, Restaurants & Caterers, Service Providers, Sustaining Members, Waste Reduction
This post was written by Amy Bartucci, IFSCC Administrator. I recently learned more than I could ever imagine about the incredible work led by our very own, Jamie Brown. Jamie is a Product and Zero Waste Specialist of EcoProducts, one of the two IFSCC Platinum...
by Illinois Food Scrap & Composting Coalition | Mar 16, 2024 | Agriculture, Backyard Composting, Benefits of Compost, Community Drop-off Programs, Community Gardens, Education and Outreach, Events, Grocery Stores & Farmers Markets, Member Accomplishments, Repurposing Food Scraps, Waste Reduction
“Compost is the answer.” This was the gist of a beautiful afternoon during Soil Health Week (March 4 – 10) with the Illinois Stewardship Alliance. Fremont Township Garden volunteers and community members throughout the region gathered with the...
by Illinois Food Scrap & Composting Coalition | Dec 8, 2021 | Commercial Composting Programs, Grocery Stores & Farmers Markets, Member Accomplishments, Municipalities & Counties, Restaurants & Caterers
This fall, the Champaign County Environmental Stewards (CCES) received a ‘Land, Health, Community’ Lumpkin Family Foundation Grant to help launch a commercial food scrap compost pilot project at the Landscape Recycling Center (LRC) in Urbana, IL. This...
by Illinois Food Scrap & Composting Coalition | Aug 13, 2015 | Case Studies, Grocery Stores & Farmers Markets, Repurposing Food Scraps, Waste Reduction, We Compost Program
Backhauling Compost ProgramCompost containers are located in the cooler at the warehouse, underneath the assembly line where orders are packed. As the packing team sorts through produce, anything they find that is blemished will go into either a “Take...
by Illinois Food Scrap & Composting 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...
