Read this article! =)
This is about the Four Seasons in Philadelphia realizing a few years ago that their 'recycling program' was only capturing 3-5% of their total waste. Their Director of engineering was passionate about the fact that they 'strive for perfection', and so they implemented a composting program with a local farmer. I like how they originally had a contracted trucker to drive the kitchens waste material to the farm every day and then because of fuel costs, the director himself actually drives the material himself--on biodiesel fuel made from the same kitchen!
The idea of the 'close-looped partnership' is extremely cost efficient--the Four Seasons saves almost $5,000 annually by buying its own compost back from the farm to use for its landscaping and garden since it's cheaper than landfilling. It's literally being recycled right from the kitchen, to all around the establishment and it's soil.
They even incorporate this into their regular staff training programs, teaching their employees the importance of composting and how to separate waste correctly. I think the director said it perfectly: "People have to carry the message to make sure it happens; that's the success right there."
It's too bad more restaurants and food establishments don't take the initiative this director did in starting a program that not only benefited them financially, but more importantly the environment.
What do you think?
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This may or may not be a really cool idea. A hotel/restaurant that composts all of their "scraps"? They are definitely in the mindset of green. The Four Seasons sends all of their scraps to be composted and then buy it back for fertilization for their landscapes and gardens. This is definitely being sustainable and using recycled ingredients to fertilize their future ingredients.
ReplyDeleteNot only are they going green in the means of recycling, they are going green by saving $4800 annually. That is pretty good considering the economy in these times. I work at a place that tries to recycle but enforcing it is near impossible. This article makes me think of the percentage of the establishment's waste by weight. Actually it makes me think of how much waste JWU outputs. The culinary arts college wastes a lot of product.
If more restaurants can do something along the lines of this plan, we might be able to fix the fact that it's 65 degrees in January. The Four Seasons could be on the right path to helping the environment.
This idea that The Four Seasons has is really good, not just for them but for Dixon. The trucks pick up the "garbage" and drives it to a couple of acres that get composted and then returned. Doing this keeps that company running, plus the trucks to do their own part in staying green is that they run on biodiesel.
ReplyDeleteI can't believe with this new way of recycling The Four Seasons saving around $5,000 annually. But doing it this way still cost a pretty penny, about $9,400 per month which is one of the few downfalls of this "green" action.
I do like the concept to this but it seems like its to much effort to be going through the trouble of separating all the organic from the nonorganic. But at least unlike other major businesses, The Four Seasons is going green for the right reasons.
This waste system that Four Seasons has is something that all restaurant owners should consider. Our environment should be a huge concern to anybody working in any industry, and especially the food service. This system although focuses a lot on the environment also helps out the company's wallet as well. The food service industry produces a lot of waste compared to other industries, and most of our waste is biodegradable. The restaurant is also helping out local businesses by repurchasing their compost instead of doing it themselves, which i found very interesting. The only flaw i find in this system is motivating all employees to abide by it, but this is a very minor flaw to something that is so big. At the restaurant i work at we have a compost bin, and i feel it is a good start.
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