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Food scraps — spoiled fruits and vegetables,
stale bakery items, kitchen prep trimmings, and leftover plate
scrapings — can be composted into a beneficial soil amendment,
thus greatly reducing the amount of material going into landfills.
Large compost systems can be used to compost food scraps at
the sites where they are produced, for example, grocery stores,
restaurants, cafeterias and other food service institutions.
In 2001 the California Grey Bears completed
a project to evaluate on-site composting of food scraps to
reduce disposal costs. A report on their project was completed
in September 2001. Over the course of ten months, the Grey
Bears composted 12 tons (66 cubic yards) of fruit, vegetable
and bread scraps and saved $982 on avoided disposal fees.
The Report Summary and the Full Report are available below.
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For information on financial
or technical assistance for food scrap diversion
contact: |
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Karin Grobe
Organic Recyclers Anonymous
Phone: (831) 427-3452
E-mail: kgrobe@pacbell.net
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