Show Changes: On / Off Key: Additions Deletions
Restaurant composting and ‘zero-waster’ restaurants are becoming more common in Maryland. Composting not only helps the environment by redirecting organic waste from landfills, but it saves restaurants thousands of dollars each year in waste management expenses.
A restaurant has a large amount of waste food products from the kitchen and from leftovers on customer’s plates. When the wasted organic material is placed in a separate container from non-organic trash, the food can be put into a compost heap to rot and become rich soil for gardening or farming.
A Maryland county commissioner, Kai Hagen believes it is a shame to put food waste into an incinerator and burn it to ash. The idea that money would be saved in a total recycling system where food is composted and the added benefits to farmers is welcomed by many restaurant owners and politicians in the state.
Maryland Ecology and Composting
The state of Maryland has a unique ecosystem that can support many types of composting. Restaurant composting helps to save the ecology because the compost supports the delicate balance of the Chesapeake Bay area. During rain, the compost run of is organic unlike fertilizer which can damage the riparian and aquatic diversity.
No comments yet.