This Pickle Company Achieved Zero Food Waste By Turning Scraps Into Compost And Bloody Marys

Read the full story in Fast Company.

In the early days of The Real Dill, a pickle company that Denver locals Justin Park and Tyler DuBois founded in 2012, the two friends were tossing around 300 pounds of food scraps in the trash every week. Cucumber cutoffs, raw horseradish, peppers–all of it was bagged up and left for the garbage collection rounds.

That did not sit right with DuBois and Park, who, prior to founding The Real Dill, had worked, respectively, in the food industry and the community development nonprofit world, and were attuned to the need to cut back on waste. But the friends had never set out to launch a pickle company in the first place, and its breakneck growth–and resulting piles of leftover produce–caught them off guard.

Author: Laura B.

I'm the Illinois Sustainable Technology Center's Sustainability Information Curator, which is a fancy way of saying embedded librarian. I'm also Executive Director of the Great Lakes Regional Pollution Prevention Roundtable. When not writing for Environmental News Bits, I'm an avid reader. Visit Laura's Reads to see what I'm currently reading.

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