Restaurant Recycling Eases Landfill Burden

California's expanding restaurant food waste recycling program gives back to agricultural areas and draws international attention.

1 minute read

November 16, 2004, 5:00 AM PST

By C. Scott Smith

"More than 2,200 businesses and 75,000 households participate in San Francisco's food recycling program, yielding 300 tons a day of what waste management officials have dubbed 'four course compost.' The high-grade natural fertilizer, good enough for organic farms, is helping grow some of the finest wine grapes in the Napa Valley.

'Growers are always trying to improve and do things that are better for the environment. For us, this compost is a great source of nutrition for the vines. It's kind of like a slow-release vitamin,' said Remi Cohen, vineyard manager at Bouchaine Vineyards in the southern end of Napa Valley."

Thanks to C. Scott Smith

Read the full story: Restaurants Put Recycling on Menu

Sunday, November 14, 2004 in The Los Angeles Times

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