First, examine the items that will be used at your establishment. You may consider purchasing in bulk rather than purchasing items in small packages. Fortunately the grain retains much usefulness. A portion of the grain remains at the brewery for use in bread and pizza dough and the rest is picked up by a local farmer who uses it to feed livestock. Another major trash ingredient that we have diverted is produce scrap that is created during food preparation.
Produce arrives needing to be cleaned and trimmed.
The resulting vegetable scraps and peelings are collected in buckets in the kitchen. The biggest hurdle here is old habits. When the compost buckets are full they are transferred to 35 gallon outdoor roll-carts. These carts are picked up through an arrangement with Ashland Sanitary and are then delivered to local farmers who compost them. Since we have started this program we have diverted two carts a week from the landfill and put nutrients back in the soil.