Nearly every chef feels a periodic pang of guilt when
they consider how much food they waste during the course
of a day's business. But now Chicago chefs' guilt can
be eased thanks to a new program that has been launched
by the Resource Center. This local organization is offering
to remove and recycle trimmings, food waste and plate
scrapings from the city's restaurants. Its destination?
Their compost heap.
After one year the food will have decomposed and will
be used to enhance the soil of the organization's inner
city farm projects. The farms produce crops of heirloom
tomatoes, beets and carrots to name but a few. Who buys
these crops? Yes, you've guessed it, the city's restaurants.
At last a non-medical cure for every chef's conscience...
Interested parties can contact Ken Dunn for further
Written By: Jeremy Emmerson