“Food waste is the largest single item in our waste stream, and there is no need for it to take up valuable space in our landfills. Food can easily be separated and processed into a rich compost material for gardening, landscaping and farming” (Stopwaste.org).
San Francisco and the outlying counties are leading the way in curbside food recycling, but “it’s still a rare service in the rest of the U.S.–less than 3% of the more than 30 million tons of organic waste we produce annually is recycled” (Justin Sullivan / Getty; Time Magazine).
Composting may be simple hobby for many, but it could be implemented into recycling programs across the United States. It’s hard to gauge the number of restaurants in the U.S, but the National Restaurant Association reports 12.8 million Americans are employed by restaurants, having a 1.7 trillion dollar total economic impact for 2011. Aside from curbside recycling, restaurants could have an instrumental impact in this movement. It’s hard to overlook the financial benefits food recycling could produce and the land fill space that could be saved. Compost is another great way to reduce your imprint. Growing up, my Grandma always used fresh compost in her garden and I can contest she had the freshest, biggest, and juiciest vegetables on the block. We recycle plastics & glass, so why not food as well.