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Columbia Restaurant Food Waste Feeding Rosebud Continuum’s Biodigesters One Bucket at a Time
Taylor Garrett
I’ve started a project with my workplace, The Columbia Restaurant on Sand Key, to help reduce their carbon footprint! My goal is to reduce as much food waste as possible from the restaurant. I started yesterday by bringing 6 5-gallon buckets to collect food. This morning I took the buckets up to Rosebud to feed the dragon! It’s a lot of work, and I’d love some help with transportation and grinding so that I can reduce the food waste even more. Today , I collected about 7 1/2 5-gallon buckets. The kitchen staff is still adjusting to putting food waste into the buckets, but I’m seeing improvement already! It just takes one person to make a huge difference. Everybody is on board and excited about contributing. My next goal is to get the servers and bartenders to contribute by adding food waste coming back from tables to the buckets. It would be amazing if restaurants had inSinkerators to grind food throughout the day which could then be picked up to be used for fertilizer and clean methane gas. We need to limit the amount of food waste that goes into landfills, it’s 1 of the top 3 contributors to greenhouse gas emissions, and we could be using it to grow more food or for energy. The United States wastes about 40% of the food produced. We could decrease this substantially by using biodigesters. I am going to do my project on the idea of turning restaurants into fertilizer and gas producing machines with zero food-waste. This will include ideas for change, steps to take, implementation, cost, and return on investment. If anyone is interested in contributing, we can do the project together, and you can help me transport and grind this organic material.