Read the full story in the Daily Herald.
Across the [Chicago] suburbs, food scrap composting is taking hold at institutions and households that want to go beyond recycling. Composting diverts more material from landfills and lengthens their life spans. It also helps reduce greenhouse gases and cuts waste hauling costs. Further, the process recovers more nutrients than sending scraps down the garbage disposal, experts say.
Read the full story in FutureStructure.
Most of the nation’s garbage still ends up in landfills, and as much as half of what Americans toss into their trash bins is food waste and other organic material. But increasingly there’s recognition of the value in all of that smelly stuff.
Organic waste produces enough biogas that the collection of landfill gas to produce electricity or fuel has become a big business in the United States. And thanks to technological advances, another major use of organic waste, the production of high-quality compost, is increasingly being seen as a key ingredient in long-term community sustainability.
Did you know that between 28 and 38 percent of all waste is compostable? And that composting isn’t limited to just fruit and veggie scraps? Tea bags, tissues and even lint can be added to the compost bin. Every Minnesotan can choose to compost at home by establishing a backyard compost bin or worm compost bin.
The Minnesota Pollution Control Agency is hosting a live Twitter chat about composting on Wednesday, May 7 at 11 a.m., in celebration of International Compost Awareness Week (May 5-11). Get answers to your composting questions by following @MnPCA or #MNCompost and joining the conversation. Compost experts will share information that will help you take action to reduce Minnesota’s waste stream, save space in landfills, save money on trash disposal and improve the quality of the soil in your yard.
MPCA organics and recycling specialists Emily Barker and Tim Farnan will participate in the chat, along with the Recycling Association of Minnesota’s executive director Maggie Mattacola.
To participate, sign into your own Twitter account at 11 a.m. CDT on May 7 and submit a question on the topic using the hashtag #MNcompost.
If you aren’t a Twitter user, you can still follow the chat online at twitter.com/mnpca at the starting time. Post your questions to the MPCA’s Facebook page or email them to firstname.lastname@example.org. The MPCA will respond to as many tweets and questions on the topic as possible during the chat.
Read more about composting on the MPCA’s Living Green website.
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.).
Read the full story in Environmental Leader.
While the recycling of paper, plastic and glass is common across the country, composting remains the final frontier of recycling, especially in dense East Coast cities. But recent citywide composting efforts launched in Boston and New York are showing that it can be done, even in the most challenging urban environments with tight space constraints. Since 30% of waste generated in the US is made up of organic and food waste, many organizations are starting to realize that composting might be one of the few ways left to improve corporate sustainability goals or to achieve zero-waste ambitions.
But how do you know if you are ready to conquer the final frontier of recycling? Here is a quick guide to help you decide:
Read the full story from Benedictine University.
Benedictine University has received a $46,000 Food Scrap Composting Revitalization and Advancement Program (F-SCRAP) grant from the Illinois Department of Commerce and Economic Opportunity to allow for the diversion of food scraps generated in the Lisle campus cafeteria and other buildings.
Read the full story from the University of Kansas.
Kansas Athletics, in partnership with KU Recycling, is helping to launch the Rock Chalk Recycle waste-diversion program this fall at all KU home athletics events. The waste diversion effort will include recycling and composting inside and outside all sports complexes, including Memorial Stadium and Allen Fieldhouse.
Read the full story in Environmental Leader.
Boston is piloting its first public composting program, inviting residents to drop off compostable food scraps for free at three city farmers’ markets.
The program was inspired by feedback during community presentations around the city’s urban agricultural zoning amendment Article 89, and contributes to the city’s “Greenovate Boston” initiative, which seeks to educate the public on climate actions like recycling and waste management.
Read the full story in the New York Times.
Mayor Michael R. Bloomberg, who has built a name for pushing ambitious causes in New York, is rolling out a plan to begin requiring residents to collect their food scraps.
Read the full story at Environmental Leader.
Composting is a major job creator, according to a new report released by the Institute for Local Self-Reliance (ILSR) nonprofit think tank in Washington, DC, in conjunction with International Compost Awareness Week. The report, based on a survey of Maryland composters, claims that 1,400 new full-time jobs could be supported for every million tons of yard trimmings and food scraps converted into compost that is used locally.
In Maryland, compostable items such as food scraps, grass clippings, wood chips and the like equal to about 780,000 tons each year, according to Patch.com. Composting those items, per the Pay Dirt: Composting in Maryland to Reduce Waste, Create Jobs, & Protect the Bay [pdf] report, would create twice as many jobs as sending waste to landfill, and four times the number of jobs as burning garbage.