If you’ve always wanted to
start a composting program at your restaurant, this article is sure to inspire
you. Patrick Cuccaro, general manager of Affairs to Remember Catering,
Atlanta, and Christy Cook (right), senior manager sustainability field support,
Sodexo Company, offer ten tips to get the ball rolling at your establishment.
“Turning organic waste from leftovers can help divert waste
from landfills and return nutrients to the soil, by nourishing growing plants!”
so get started today!
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