Investing in Compost at Oberlin

Written by Guest on February 10, 2012in Low Carbon Diet - 0 Comments

Submitted by Rick Panfil, General Manager

Sous Chef Christopher Brunst (left) and Director of Operations John Klancar, Bon Appétit at Stevenson Café’s building manager, grind some food scraps

Composting food scraps from kitchen prep is a no-brainer — an easy way to recycle soil fertility. But recycling the scrapings from diners’ plates is another story.

That’s why Bon Appétit at Oberlin College in Oberlin, OH, invested in a Somat Pulper, a system that grinds both pre and post-consumer food so it can be sent to a Class Two licensed municipal facility to become compost. In the future, they hope to also collect the bioplastic utensils that are often accidentally thrown into the compost bin.  Continue…

More in Low Carbon Diet