by Illinois Food Scrap & Composting Coalition | Oct 29, 2020 | Benefits of Compost, Commercial Composting Programs, Education and Outreach, Hotels & Hospitality, Institutions & Organizations, Member Accomplishments, Service Providers, Sustaining Members, Universities & Schools, We Compost Program
St. Louis Composting is a Silver Sustaining Partner of IFSC, and the company participates in both the IFSC social equity and market development committees. They also support the We Compost program in the southwest IL region. St. Louis Composting, which has been in...
by Illinois Food Scrap & Composting Coalition | Jun 25, 2020 | Commercial Composting Programs, Member Accomplishments, Municipalities & Counties, Residential Composting Service, Service Providers, Sustaining Members, Waste Reduction, We Compost Program
Collective Resource Compost began when Founder/Owner Erlene Howard became interested in composting but couldn’t find a good place to do it at her condo, with no outdoor space and no desire to have worms as roommates, especially since eating pineapple kills them....
by Illinois Food Scrap & Composting Coalition | Jun 6, 2017 | Benefits of Compost, Commercial Composting Programs, Service Providers, Sustaining Members
IFSC is grateful to Midwest Organics Recycling (MOR) for being a Gold level Sustaining Partner. Contributions from Sustaining Partners help further the impact of IFSC’s efforts to support and grow composting infrastructure in Illinois. Take a moment to learn...
by Illinois Food Scrap & Composting Coalition | Aug 22, 2016 | Case Studies, Curbside Composting, Municipalities & Counties, Service Providers
IFSC Guest Blog Series by Melissa Markay, Environmental Division Intern for DuPage County, IL Throughout the United States roughly forty-percent of food generated annually is not eaten. The majority of this food waste is taken to landfills to rot, but what if there...
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...
