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Submitted by estuhl on

The change was the only stumbling block in the program; taking our normal routine and just modifying it a little bit. Over time, the changes become routine, and it’s just another thing we do. But it was a simple training of the dish washer and kitchen staff and wait staff for the composting. I estimate we generate about 30 tons of food waste annually. [In addition to composting], we donate what we can to local establishments.

That 30 tons of food used to partly go in our septic system, but when you put that much food into a garbage disposal it can smell and leak, and attract flies. Some of that food waste would end up in our leach field. In 2008, we completely replaced our leach field, which cost around $250,000. It had a lifespan of 25 years. Now that we’re composting, I estimate the life span of our leach field will be at least another 20 years over that. That is just a huge advantage.

We have two fewer garbage hauls going away because of less weight from less food in the trash. The composting costs, compared to our benefits, I consider minimal. I have been doing this since 2008 and it has been a joy. This whole system has just been wonderful to have. I think the biggest reason it has been such a success is our composter. He comes, he hauls everything away, he delivers something new, he makes it as easy as possible.

- Mark Avery, Resort Owner

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