My first four columns covered different ways to collect food waste from residents. But collection is only the start. Once food scraps are collected, they need to be composted. This is where it gets tricky. We don’t currently have enough permitted composting facilities in the region to handle all of the food scraps. So what
Moreby Alli Katz
A local company forsakes peat
All gardeners use potting soil,” says mark Highland, president of Organic Mechanics. “Why not use a local product?” Founded in 2006, the company, located just outside of Coatesville, makes a variety of soils for every level of planter—from large organic farms to botanical gardens to recreational gardeners.
Marvin Dixon takes lessons learned on a farm to the luxury hotel businessby Char Vandermeer
If the typical luxury hotel is a gaping hole of conspicuous consumption, then Philadelphia’s Four Seasons Hotel is anything but. With its hugely successful composting program, a commitment to reusing cooking oil, an aggressive commingled recycling program and a brand-new cogeneration
Turn waste into black goldby Will DeanIf you’re reading this magazine, you probably have at least have a vague idea of what composting is. The natural way to make nutritious (for plants, that is) fertilizer, composting was once a standard practice for every farmer, gardener and consumer.
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