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Restaurants & Institutions
October 15, 2008
SPECIAL REPORT: "The Era of Sustainability"
Minimizing Waste
Dan Whitaker, managing partner at The Inn at Lambertville Station in Lambertville, N.J., extols the virtues of the property’s compost pile. "It’s exciting to see garbage get utilized into something positive," he says. "Our herb garden flourishes, and the kitchen gets excited about using herbs." In addition, "We’ve reduced our Dumpster capacity by 60%."
During the day, the kitchen staff fill yellow bins marked for compost with vegetable scraps, then bring them out to the compost heap, which resides in a remote part of the property. A gardener turns it with topsoil and wood chips until the nutrient-rich dirt is ready for the garden.
Not everyone has the space to turn kitchen scraps into compost. But more businesses are finding ways to introduce composting by partnering with a third party. What recycling is to operators today, composting very well could be to them tomorrow.
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