The other day when standing in line at the lunch truck, I watched someone buy a sandwich and ask for napkins. Big deal, right? To my surprise, he was handed both napkins and a plastic fork and spoon. He turned around and walked off, throwing the cutlery in a trash can 10 feet away.
MoreTurkey alert! It’s time to order your mouth-watering, local turkey from Fair Food. This year, choose from naturally raised and heirloom varieties from Koch’s Turkey Farm (Tamaqua, Pa.), a heritage breed from Griggstown Quail Farm (Princeton, N.J.) and an organic option from Spring Wood Farm (Kinzers, Pa.).
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When the Peninsula Compost Group first proposed building a composting center in Wilmington, DE., the neighboring community of Southbridge wasn’t very excited.
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Composting can be a messy business. For commercial-scale composters, like restaurants and hotels, finding the proper equipment and adequate space can be a challenge. And worse, if the organic waste isn’t properly handled, it smells bad.
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When Tim Bennett moved to Philadelphia 10 years ago, he wanted to compost. But composting in a college apartment seemed difficult and the city didn’t have a collection service (and still doesn’t). So, a few years later, Bennett started his own collection business. Today, Bennett Compost works with residential and commercial clients throughout Philadelphia, hauling
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Uneaten food isn’t garbage, it’s organic waste. But when treated like garbage and sent to a landfill, the waste releases methane, a greenhouse gas 21 times more potent than carbon.
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You could drive past the rusty mailbox and steep muddy driveway of Two Particular Acres, and be totally unaware you had passed a composting facility. There is no smell in the air, no hint of decomposing food, no sign that at the top of the driveway organic waste is being composted by the ton.
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