Thursday, November 04, 2004
Leftovers become compost
Haute cuisine is going green in a program that recycles restaurant and household food scraps into high-grade compost for Northern California farms and vineyards.
More than 2,200 restaurants and food businesses and 75,000 households in San Francisco take part in the clean-plate, clean-environment project, which began on an experimental basis in the late 1990s and has since become a national model for food recycling.
From Candlestick Park to Fisherman's Wharf, table scraps are deposited in green plastic cans and then converted into Four Course Compost.
The result is less waste in landfills, lower garbage pickup costs, vibrant vines and vegetables - and a cheerful sense of completing a circle.
Story.
posted by chris at 2:05 PM
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