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.
How is Brattleboro Food Co-op set up?
How is Stone Environmental Inc. set up?
How is Mountainside Resort set-up?
How long has your business been separating food scraps from the trash?