An estimated 2,605 tons (5,210,000 pounds!) of food scraps have been diverted to composting through the Business Organics Program! (as of July 1, 2009)
The CVSWMD has launched a Business Composting Program to work with area restaurants and other commercial food waste generators to keep food scraps out of the landfill. The material is diverted to a composting facility where it can be recycled into a valuable soil amendment, rather than wasted.
Food scraps comprise 20% of the waste Vermonters send to the landfill, and up to 50%-60% of the restaurant waste. Not only do organic materials take up a lot of landfill space, they produce greenhouse gases as they decay. Composting makes good use of this “waste” material, producing a product that helps build healthy soil for growing more food.
Why take part? Environmental Facts (256 kB PDF).
Diverting Food Scraps Can Save You Money
Through diverting food scraps to composting, many participating businesses are reducing their waste management costs, too.
Why take part? Economic Facts (264 kB PDF).
To help you get started, the CVSWMD Business Composting Program offers:
- Free employee training;
- Free instructional signs for your work spaces;
- Free hauling of food scraps for the first month;
- 100% subsidized tipping fees for the first month;
- Free sturdy 48-gallon totes for food scraps;
- Help in understanding your trash contract; and
- Help in renegotiating your trash contract to reflect the savings from food scrap diversion.
Large food waste generators may find food scrap diversion offers substantial savings, besides the environmental benefits. Smaller generators may find that participation is simply cost-neutral — plus the environmental benefits!
For more information, contact the Field Programs Coordinator-802-229-9383 ext.106, or e-mail:fieldprograms@cvswmd.org
