Everywhere you look you are seeing businesses and restaurants advertising their "green" practices. This trend is growing rapidly, and it doesn't look like it's going to slow down. Cities like Seattle and San Francisco are even requiring businesses to compost their waste now, and this is expected to start in other cities as well. Restaurants of all types and sizes are seeing the benefits of switching to green practices and advertising this to their customers. The hardest part about going green is starting. Out of the hundreds of ways to make your restaurant eco-friendly, where do you start?
Most people are unfamiliar with how composting actually works, and therefore the benefits it provides for both the environment and business. Before writing this, I was just as unfamiliar with the process. To educate myself, I talked to several composting facilities in the area. Terra-Gro, Inc. in Terre Hill, Pennsylvania was kind enough to walk me through their composting process to give me a better idea of how it works. Terra-Gro, Inc. gets most of their composting material from farmers, but they also collect material from local restaurants and food services that makes their composting quicker and more efficient. Each composting facility has their own techniques and preferences, but the general process is the same for most of them.
And that's it! By the end of this 3 month period, you are left with rich composted material for gardens or farmland. So what are the benefits? Composting your organic material will eliminate a significant amount of waste in landfills, where it is not always able to compost properly by itself. This will reduce the amount of harmful gases that are produced by landfills, allowing for much cleaner air. Business-wise, you are enhancing your "green" image to your customers by showing your environmental responsibility. Since organic material is most of the waste that comes from restaurants, you will be saving money on trash costs, too.