Read the full post from the National Park Service Commercial Services.
As more businesses seek opportunities to lower their carbon footprints, it is often the food and beverage departments that lead the charge. At parks around the country, concessioners are switching to biodegradable and compostable service-ware and utensils, composting their food waste, and promoting more recycling. Food and beverage operations are generally the number one contributor to waste in parks, which means there is ample opportunity for concessioners to make strides in this area.
Organic materials are among the highest volume of waste collected at park events.i Compost is organic material that aids in growing plants. Food waste and yard trimmings are common inputs for creating compost — both of which are found frequently in parks and at concession locations. There are many benefits to composting. Concessioners can compost food scraps or vegetation waste to reduce their output to landfills. Other benefits of composting include:
- Reduction or elimination of the need for chemical fertilizers;
- Cost-effective means of remediating soil;
- Avoidance of methane formation in landfills;
- Marketable commodity. Concessioners can supply their compost to those who need it (gardens, local farmers, etc.).