From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods
Confused About Composting? Nine Common Questions Answered
When Food Is Too Good To Waste, College Kids Pick Up The Scraps
Mass. To Make Big Food Wasters Lose The Landfill
Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area
Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria
In the Trash: The Wasted 40% of Food
Is It Safe To Use Compost Made From Treated Human Waste?
QUEST: Curious About Compost?
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Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"},"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124840":{"type":"posts","id":"bayareabites_124840","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124840","score":null,"sort":[1517605652000]},"guestAuthors":[],"slug":"from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","title":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods","publishDate":1517605652,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.","status":"publish","parent":0,"modified":1517605652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1202},"headData":{"title":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods | KQED","description":"Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods","datePublished":"2018-02-02T21:07:32.000Z","dateModified":"2018-02-02T21:07:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124840 https://ww2.kqed.org/bayareabites/?p=124840","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/02/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods/","disqusTitle":"From Scraps To Snacks: Pulp Left Over From Juice Bars Is Reborn In New Foods","source":"Food Trends And Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Grace Hwang Lynch, \u003ca href=https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Grace Hwang Lynch for NPR","nprStoryId":"582145046","nprApiLink":"http://api.npr.org/query?id=582145046&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/02/02/582145046/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods?ft=nprml&f=582145046","nprRetrievedStory":"1","nprPubDate":"Fri, 02 Feb 2018 15:07:00 -0500","nprStoryDate":"Fri, 02 Feb 2018 08:00:00 -0500","nprLastModifiedDate":"Fri, 02 Feb 2018 15:07:11 -0500","path":"/bayareabites/124840/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold-pressed juice fills refrigerator cases at juice bars, health food shops, even big box stores – especially at the beginning of the year, when people are trying to \"\u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/15/146927835/can-a-diet-clean-out-toxins-in-the-body\">cleanse\u003c/a>\" after holiday excess. Fans of these elixirs, extracted at high pressure and low temperatures, believe they contain more nutrients and enzymes than conventional juices; they now generate \u003ca href=\"https://www.prnewswire.com/news-releases/global-cold-pressed-juice-market-to-reach-us-845-million-in-value-by-2024---persistence-market-research-614235703.html\">$500 million in sales worldwide each year\u003c/a>.\u003c/p>\n\u003cp>But what happens to all the parts of the fruits and vegetables that are left over after juicing? Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.\u003c/p>\n\u003cp>The amount of waste produced by making juice has bothered Los Angeles resident Kaitlin Mogentale since she was a college student. \"I saw a friend juicing a carrot,\" she recalls. \"It smelled so good, but so little juice came out.\"\u003c/p>\n\u003cp>At the same time, many of her peers hardly ate any vegetables. After graduating from the University of Southern California in 2015, Mogentale teamed up with freshman dormmate Ashley Miyasaki to start Pulp Pantry, with the idea of turning fruit and vegetable pulp into snack foods that would appeal to millennials like themselves. \"How do we make it cool to eat fruits and vegetables?\" Miyasaki muses.\u003c/p>\n\u003cp>Mogentale called a dozen juice bars in the LA area and drove around in her own car, picking up 300 pounds of pulp each week. Mogentale, who handles the company's operations, dehydrated the vegetable fiber in a commercial kitchen and turned it into the Pulp Pantry brand of granola, crackers and baking mixes sold at farmers markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rescuing juice pulp from going to waste isn't just the dream of young, idealistic entrepreneurs. Forager, a San Francisco company whose bottled green juices and cashew milk are sold in major chain stores such as Whole Foods and Target, also up-cycles its juice pulp as the main ingredient in its vegetable chips.\u003c/p>\n\u003cp>\"Sixty-five to 70 percent is juice, and the rest is dry pomace,\" says Forager CEO Stephen Williamson. \"That pomace was getting put into compost.\"\u003c/p>\n\u003cp>According to Forager co-founder John-Charles Hanley, each week the company processes 4,000 pounds of pomace, the fruit and vegetable fibers left over after pressing. Like the USC graduates, Williamson also began experimenting with the pulp in his own kitchen.\u003c/p>\n\u003cp>\"We took our pomace and dehydrated it and mixed it with ancient grains and seeds,\" he explains. \"I fried a cracker and said, 'This doesn't taste bad.' I tried to make a tortilla and just experimented, literally, on a Wolf stove, as you would expect anybody at home cooking to do.\"\u003c/p>\n\u003cp>Forager launched its vegetable chips in 2016, with three varieties: beets, yellow root vegetables and greens. The juice and chip lines are now focused on greens. The first ingredient of the chip is rehydrated pressed vegetables, including cucumber, celery, kale and spinach. Among the other ingredients are sprouted brown rice, sesame seeds, millet, quinoa and amaranth. The finished snack has the texture of a tortilla chip.\u003c/p>\n\u003cp>Forager is now introducing three more flavors: barbecue, cheese and wasabi. Even though the company projects its pomace output will increase to 6,000 pounds each week, that's still not enough to keep up with the volume needed to fulfill chip orders, so Forager also gets pulp from other juice manufacturers, such as San Diego-based Suja.\u003c/p>\n\u003cp>Making foods out of juice byproducts does have its challenges. The pomace is wet, heavy and often stringy, and it needs to be refrigerated or frozen and checked for spoilage before being processed. Once in the kitchen, there are other pitfalls to cooking with vegetable pulp. If too much is added to a baked good, the muffin or cookie won't hold together. On its own, vegetable fiber isn't sticky enough to form into items that need to be flexible, like tortillas. Both Pulp Pantry and Forager work around these issues by dehydrating the vegetable fiber and grinding it into a flour-like powder.\u003c/p>\n\u003cp>Last fall, the Los Angeles-based Mendocino Farms sandwich chain served the limited-edition Rescued Veggie burger, a collaboration with Pressed Juicery. The husband and wife founders of Mendocino Farms, Mario Del Pero and Ellen Chen, often stick to juice diets after days of tasting potential new menu items. That led them to wonder what happens to all the vegetable pulp that juice bars generate.\u003c/p>\n\u003cp>So the couple reached out to Pressed Juicery, a Southern California-based chain with 70 juice bars on the West Coast and Northeast.\u003c/p>\n\u003cp>\"Historically, we have given the pulp left over\" – 72,000 pounds each week – \"from our juicing process to local farmers for compost or feed,\" says Pressed Juicery CEO and co-founder Hayden Slater.\u003c/p>\n\u003cp>Mendocino Farms chefs took the pulp of beets, carrots, spinach, kale, romaine and turmeric from Pressed Juicery and blended it with onions, shiitake mushrooms and brown rice. Gluten-free tamari and nutritional yeast were added for flavor. \"In three months, our guests helped us rescue over 3,400 pounds of vegetable waste,\" says Del Pero.\u003c/p>\n\u003cp>While the veggie burger is no longer on the Mendocino Farms menu, Slater says, \"We hope this partnership will contribute to the larger narrative around upcycling and inspire others to be mindful of food waste and hopefully create similar partnerships.\"\u003c/p>\n\u003cp>Making food out of items usually considered waste is gaining in popularity. Portland based Salt & Straw created ice cream flavors with discarded vegetables. At the Winter Fancy Foods Show in San Francisco last week, the Bay Area startup Renewal Mill was debuting soy flour made from okara, bean fiber leftover from tofu manufacturing. The Portland Pet Food Company was showing dog biscuits whose first ingredient is spent barley from Oregon microbreweries.\u003c/p>\n\u003cp>Mogentale and Miyasaki of Pulp Pantry are among those continuing to look for ways to salvage the byproducts of juicing. In the past year, the startup has narrowed down its products to grain-free granolas made of almond pulp, along with apple or carrot fiber. The granolas are offered in apple pie, cinnamon spice, and cacao flavors. They are now partnering with The Butcher's Daughter, a juice bar and vegetarian restaurant with locations in New York and Los Angeles, to make its house-branded granola.\u003c/p>\n\u003cp>While many experts believe that juices – even cold-pressed ones made from kale or beets – are still \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/29/382422706/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit\">not as healthy as eating whole fruits and vegetables\u003c/a>, the thirst for these health elixirs is expected to grow. A study by Persistence Market Research forecasts cold-pressed juices to grow into a $845 million per year global business by 2024.\u003c/p>\n\u003cp>While drinking juice or munching on plant-based snacks might not be as healthy as actually eating an apple or carrot, Miyasaki says, \"We meet our customers where they're at.\" The pair is upfront that they are selling a lifestyle – of health and sustainability – as well as granola. Mogentale points to herself as an example of how changing her diet led to bigger life changes. Raised a meat and potatoes girl in the Midwest, she is now a vegan who wears thrift store clothes and drives an electric car.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124840/from-scraps-to-snacks-pulp-left-over-from-juice-bars-is-reborn-in-new-foods","authors":["byline_bayareabites_124840"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_2524","bayareabites_10395"],"featImg":"bayareabites_124841","label":"source_bayareabites_124840"},"bayareabites_124531":{"type":"posts","id":"bayareabites_124531","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124531","score":null,"sort":[1516722732000]},"guestAuthors":[],"slug":"confused-about-composting-nine-common-questions-answered","title":"Confused About Composting? Nine Common Questions Answered","publishDate":1516722732,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Composting can be thought of as recycling’s smellier and more complex kin. But as important as it is, it can also create a lot of confusion. Approximately \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">40 percent\u003c/a> of food in the U.S. gets thrown away every year. Although \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">reducing food waste\u003c/a> should always be your first goal, composting is a last-ditch effort to put inedible food scraps to good use.\u003c/p>\n\u003cp>Why is composting important? When food scraps are sent to the landfill, not only are their valuable soil nutrients wasted, but they can actually cause environmental harm. In the landfill, organic materials decompose anaerobically (without oxygen), releasing methane, a greenhouse gas that is 23 times more potent than carbon dioxide. Landfills account for 34 percent of methane emissions in the U.S., so composting can help to \u003ca href=\"https://cuesa.org/article/can-soil-save-us-climate-change\">mitigate climate change\u003c/a>.\u003c/p>\n\u003cp>Ten years ago, most of what ended up in the garbage cans at the Ferry Plaza Farmers Market was compostable. Since then, \u003ca href=\"https://cuesa.org/learn/waste-wise\">90 percent of that waste has changed course\u003c/a> as CUESA, along with the city of San Francisco, embarked on a journey to get to \u003ca href=\"https://www.azcentral.com/story/entertainment/dining/food-waste/2017/08/03/san-francisco-mandatory-composting-law-turns-food-waste-money/440879001/\">zero waste\u003c/a> by 2020.\u003c/p>\n\u003cp>Today in the Bay Area, you can find three waste bins: a black one for trash, a blue one for recyclables, and a green one for compost. Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.\u003c/p>\n\u003cp>\u003cstrong>Let’s start with the basics. What is compost?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/learn/waste-wise/composting-recycling-our-food\">Compost\u003c/a> is formed when organic matter (material that comes from plants or animals) decomposes aerobically (with oxygen). The resulting nitrogen- and carbon-rich substance can be added to soil for nutrients, to prevent erosion, and encourage the growth of beneficial insects and microorganisms. On farms, compost is an essential ingredient to creating healthy soil and plants, reducing the need for chemical fertilizers and pesticides.\u003c/p>\n\u003cp>\u003cstrong>What can I actually compost?\u003c/strong>\u003c/p>\n\u003cp>Usually this is summed up to “organic matter,” but the lines can get blurry for what you can and can not compost. If it is food or a food-soiled paper product, it can go in the green compost bin. Compostable plastics — which usually say “compostable” or have a green stripe, like Greenware — can go in the compost bin, while biodegradable plastics that aren’t labeled as compostable must go to the landfill. Styrofoam of any sort is not biodegradable and therefore not compostable. Find a \u003ca href=\"https://www.recology.com/recology-san-francisco/your-three-carts/\">complete list of what’s compostable here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do I do with my coffee cup?\u003c/strong>\u003c/p>\n\u003cp>Most of the food serviceware you find in CUESA’s farmers markets is compostable or recyclable. But coffee cups have been moved to the recyclable category,\u003cem> even \u003c/em>if the coffee cup says that it is compostable. Recology \u003ca href=\"https://www.recology.com/recology_news/sf-accepts-new-recyclable-items/\">recommends\u003c/a> that you put cup, sleeve, and plastic lid in the blue bin, only after dumping out any remaining liquids. Coffee cups that come from other coffee shops outside of the farmers market or Ferry Building might not be recyclable at all.\u003c/p>\n\u003cp>\u003cstrong>What about straws?\u003c/strong>\u003c/p>\n\u003cp>Straws are considered to be the worst of the worst from an environmental standpoint. Americans use over \u003ca href=\"https://www.strawlessocean.org/faq/\">500 million\u003c/a> of them every day! Unfortunately, plastic straws aren’t recyclable because most of them are too lightweight to make it through the mechanical recycling sorter, and they are most definitely not compostable. Restaurants such as \u003ca href=\"https://cuesa.org/seller/tacolicious\">Tacolicious\u003c/a> (at the Ferry Plaza Farmers Market on Thursdays) have taken a stand against this environmental abomination and recently transitioned from plastic straws to \u003ca href=\"http://www.sfweekly.com/dining/fresh-eats/tacolicious-has-two-cannabis-crab-dinners-this-month/\">paper straws\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Can I compost my meat scraps and dairy?\u003c/strong>\u003c/p>\n\u003cp>Yes, meat scraps, bones, eggs, dairy, and seafood can go in the green bin, though be aware that adding any animal products to your compost can make your bin smelly and spawn critters. If you are unsure about which bin a certain item goes into, visit Recology’s “\u003ca href=\"https://www.recology.com/recology-san-francisco/what-bin/\">WhatBin\u003c/a>” page, type in the item you want to dispose of, and they will tell you which bin it goes into.\u003c/p>\n\u003cp>\u003cstrong>Where does my compost go after I put it in the building’s green bin?\u003c/strong>\u003c/p>\n\u003cp>After your compost bins are collected, the contents are transported to one of two Recology composting facilities, either outside Vacaville or Tracy. Your composted food waste will go to good use after it is sorted through and treated for any contaminants. It is then sold to farms, vineyards, and home gardeners as soil amendments.\u003c/p>\n\u003cp>\u003cstrong>I created my own compost pile at home and it’s starting to smell bad. What do I do?\u003c/strong>\u003c/p>\n\u003cp>There are lots of \u003ca href=\"https://www.epa.gov/recycle/composting-home\">resources\u003c/a> out there, but the general rule is a healthy compost should have much more carbon than nitrogen. If this balance is off, it can cause a sour odor to arise. To ensure that your compost stays healthy and odor-free, consider this ratio: two-thirds brown and one-third green materials. Brown materials, or carbon-rich materials, include twigs, dry leaves, egg shells, straw, fruit peels, and yard debris. Green, or nitrogen-rich materials, include food waste and fresh lawn clippings. For indoor compost bins, using a container with a charcoal filter can help to reduce odors.\u003c/p>\n\u003cp>\u003cstrong>I live in an apartment and don’t have a backyard. Can I compost indoors?\u003c/strong>\u003c/p>\n\u003cp>Yes! Apartment buildings sometimes offer bins and biodegradable bags for your composting needs, so be sure to ask your management office first. If they don’t, you can purchase a plastic or ceramic bin at most stores. San Francisco residents can also \u003ca href=\"https://www.recology.com/recology-san-francisco/contact/\">request\u003c/a> one from Recology. The key to composting indoors is ventilation and keeping an optimal wet-dry ratio.\u003c/p>\n\u003cp>\u003cstrong>What do I do now with what I’ve composted?\u003c/strong>\u003c/p>\n\u003cp>The most popular use for compost is using it as a natural fertilizer. Use your compost to add rich nutrients to your indoor potted plants or lawn. If you want to be eco-friendly by composting but don’t have a place for your compost or if you simply have too much of it at one time, you can always donate it to your nearest community garden. If none of these options work for you, it’s time to head to your apartment building’s green bin to dispose of your compost.\u003c/p>\n\u003cp>\u003cem>Get more tips about composting and recycling through \u003ca href=\"https://cuesa.org/learn/waste-wise\">CUESA’s Waste Wise Initiative\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\" target=\"_blank\" rel=\"noopener\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.","status":"publish","parent":0,"modified":1516670963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1111},"headData":{"title":"Confused About Composting? Nine Common Questions Answered | KQED","description":"Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Confused About Composting? Nine Common Questions Answered","datePublished":"2018-01-23T15:52:12.000Z","dateModified":"2018-01-23T01:29:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124531 https://ww2.kqed.org/bayareabites/?p=124531","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/23/confused-about-composting-nine-common-questions-answered/","disqusTitle":"Confused About Composting? Nine Common Questions Answered","nprByline":"Daisy Prado, \u003cstrong>\u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\">CUESA\u003c/a>\u003c/strong>","path":"/bayareabites/124531/confused-about-composting-nine-common-questions-answered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Composting can be thought of as recycling’s smellier and more complex kin. But as important as it is, it can also create a lot of confusion. Approximately \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">40 percent\u003c/a> of food in the U.S. gets thrown away every year. Although \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">reducing food waste\u003c/a> should always be your first goal, composting is a last-ditch effort to put inedible food scraps to good use.\u003c/p>\n\u003cp>Why is composting important? When food scraps are sent to the landfill, not only are their valuable soil nutrients wasted, but they can actually cause environmental harm. In the landfill, organic materials decompose anaerobically (without oxygen), releasing methane, a greenhouse gas that is 23 times more potent than carbon dioxide. Landfills account for 34 percent of methane emissions in the U.S., so composting can help to \u003ca href=\"https://cuesa.org/article/can-soil-save-us-climate-change\">mitigate climate change\u003c/a>.\u003c/p>\n\u003cp>Ten years ago, most of what ended up in the garbage cans at the Ferry Plaza Farmers Market was compostable. Since then, \u003ca href=\"https://cuesa.org/learn/waste-wise\">90 percent of that waste has changed course\u003c/a> as CUESA, along with the city of San Francisco, embarked on a journey to get to \u003ca href=\"https://www.azcentral.com/story/entertainment/dining/food-waste/2017/08/03/san-francisco-mandatory-composting-law-turns-food-waste-money/440879001/\">zero waste\u003c/a> by 2020.\u003c/p>\n\u003cp>Today in the Bay Area, you can find three waste bins: a black one for trash, a blue one for recyclables, and a green one for compost. Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.\u003c/p>\n\u003cp>\u003cstrong>Let’s start with the basics. What is compost?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/learn/waste-wise/composting-recycling-our-food\">Compost\u003c/a> is formed when organic matter (material that comes from plants or animals) decomposes aerobically (with oxygen). The resulting nitrogen- and carbon-rich substance can be added to soil for nutrients, to prevent erosion, and encourage the growth of beneficial insects and microorganisms. On farms, compost is an essential ingredient to creating healthy soil and plants, reducing the need for chemical fertilizers and pesticides.\u003c/p>\n\u003cp>\u003cstrong>What can I actually compost?\u003c/strong>\u003c/p>\n\u003cp>Usually this is summed up to “organic matter,” but the lines can get blurry for what you can and can not compost. If it is food or a food-soiled paper product, it can go in the green compost bin. Compostable plastics — which usually say “compostable” or have a green stripe, like Greenware — can go in the compost bin, while biodegradable plastics that aren’t labeled as compostable must go to the landfill. Styrofoam of any sort is not biodegradable and therefore not compostable. Find a \u003ca href=\"https://www.recology.com/recology-san-francisco/your-three-carts/\">complete list of what’s compostable here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do I do with my coffee cup?\u003c/strong>\u003c/p>\n\u003cp>Most of the food serviceware you find in CUESA’s farmers markets is compostable or recyclable. But coffee cups have been moved to the recyclable category,\u003cem> even \u003c/em>if the coffee cup says that it is compostable. Recology \u003ca href=\"https://www.recology.com/recology_news/sf-accepts-new-recyclable-items/\">recommends\u003c/a> that you put cup, sleeve, and plastic lid in the blue bin, only after dumping out any remaining liquids. Coffee cups that come from other coffee shops outside of the farmers market or Ferry Building might not be recyclable at all.\u003c/p>\n\u003cp>\u003cstrong>What about straws?\u003c/strong>\u003c/p>\n\u003cp>Straws are considered to be the worst of the worst from an environmental standpoint. Americans use over \u003ca href=\"https://www.strawlessocean.org/faq/\">500 million\u003c/a> of them every day! Unfortunately, plastic straws aren’t recyclable because most of them are too lightweight to make it through the mechanical recycling sorter, and they are most definitely not compostable. Restaurants such as \u003ca href=\"https://cuesa.org/seller/tacolicious\">Tacolicious\u003c/a> (at the Ferry Plaza Farmers Market on Thursdays) have taken a stand against this environmental abomination and recently transitioned from plastic straws to \u003ca href=\"http://www.sfweekly.com/dining/fresh-eats/tacolicious-has-two-cannabis-crab-dinners-this-month/\">paper straws\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Can I compost my meat scraps and dairy?\u003c/strong>\u003c/p>\n\u003cp>Yes, meat scraps, bones, eggs, dairy, and seafood can go in the green bin, though be aware that adding any animal products to your compost can make your bin smelly and spawn critters. If you are unsure about which bin a certain item goes into, visit Recology’s “\u003ca href=\"https://www.recology.com/recology-san-francisco/what-bin/\">WhatBin\u003c/a>” page, type in the item you want to dispose of, and they will tell you which bin it goes into.\u003c/p>\n\u003cp>\u003cstrong>Where does my compost go after I put it in the building’s green bin?\u003c/strong>\u003c/p>\n\u003cp>After your compost bins are collected, the contents are transported to one of two Recology composting facilities, either outside Vacaville or Tracy. Your composted food waste will go to good use after it is sorted through and treated for any contaminants. It is then sold to farms, vineyards, and home gardeners as soil amendments.\u003c/p>\n\u003cp>\u003cstrong>I created my own compost pile at home and it’s starting to smell bad. What do I do?\u003c/strong>\u003c/p>\n\u003cp>There are lots of \u003ca href=\"https://www.epa.gov/recycle/composting-home\">resources\u003c/a> out there, but the general rule is a healthy compost should have much more carbon than nitrogen. If this balance is off, it can cause a sour odor to arise. To ensure that your compost stays healthy and odor-free, consider this ratio: two-thirds brown and one-third green materials. Brown materials, or carbon-rich materials, include twigs, dry leaves, egg shells, straw, fruit peels, and yard debris. Green, or nitrogen-rich materials, include food waste and fresh lawn clippings. For indoor compost bins, using a container with a charcoal filter can help to reduce odors.\u003c/p>\n\u003cp>\u003cstrong>I live in an apartment and don’t have a backyard. Can I compost indoors?\u003c/strong>\u003c/p>\n\u003cp>Yes! Apartment buildings sometimes offer bins and biodegradable bags for your composting needs, so be sure to ask your management office first. If they don’t, you can purchase a plastic or ceramic bin at most stores. San Francisco residents can also \u003ca href=\"https://www.recology.com/recology-san-francisco/contact/\">request\u003c/a> one from Recology. The key to composting indoors is ventilation and keeping an optimal wet-dry ratio.\u003c/p>\n\u003cp>\u003cstrong>What do I do now with what I’ve composted?\u003c/strong>\u003c/p>\n\u003cp>The most popular use for compost is using it as a natural fertilizer. Use your compost to add rich nutrients to your indoor potted plants or lawn. If you want to be eco-friendly by composting but don’t have a place for your compost or if you simply have too much of it at one time, you can always donate it to your nearest community garden. If none of these options work for you, it’s time to head to your apartment building’s green bin to dispose of your compost.\u003c/p>\n\u003cp>\u003cem>Get more tips about composting and recycling through \u003ca href=\"https://cuesa.org/learn/waste-wise\">CUESA’s Waste Wise Initiative\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\" target=\"_blank\" rel=\"noopener\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124531/confused-about-composting-nine-common-questions-answered","authors":["byline_bayareabites_124531"],"categories":["bayareabites_12276","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_2524","bayareabites_3707","bayareabites_15351"],"featImg":"bayareabites_124532","label":"bayareabites"},"bayareabites_93583":{"type":"posts","id":"bayareabites_93583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93583","score":null,"sort":[1425080136000]},"guestAuthors":[],"slug":"when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps","title":"When Food Is Too Good To Waste, College Kids Pick Up The Scraps","publishDate":1425080136,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.","status":"publish","parent":0,"modified":1425080136,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1066},"headData":{"title":"When Food Is Too Good To Waste, College Kids Pick Up The Scraps | KQED","description":"Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Food Is Too Good To Waste, College Kids Pick Up The Scraps","datePublished":"2015-02-27T23:35:36.000Z","dateModified":"2015-02-27T23:35:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93583 http://blogs.kqed.org/bayareabites/?p=93583","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/27/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps/","disqusTitle":"When Food Is Too Good To Waste, College Kids Pick Up The Scraps","nprByline":"Linda Poon","nprStoryId":"389284061","nprApiLink":"http://api.npr.org/query?id=389284061&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps?ft=nprml&f=389284061","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Feb 2015 16:57:00 -0500","nprStoryDate":"Fri, 27 Feb 2015 13:51:00 -0500","nprLastModifiedDate":"Fri, 27 Feb 2015 16:57:38 -0500","path":"/bayareabites/93583/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93584\" class=\"wp-caption aligncenter\" style=\"max-width: 1783px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg\" alt=\"Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen \" width=\"1783\" height=\"1201\" class=\"size-full wp-image-93584\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc.jpg 1783w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1440x970.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/food-waste-1_enl-6a0a590462479a2a9eeac8f3e4f465eef08bc3dc-320x216.jpg 320w\" sizes=\"(max-width: 1783px) 100vw, 1783px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Student volunteers with The Campus Kitchens Project evaluate produce. The initiative gets high-school and college students to scavenge food from cafeterias, grocery stores and farmers' markets, cook it and deliver it to organizations serving low-income people in their communities. Photo: Courtesy of DC Central Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/27/389284061/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/15)\u003c/p>\n\u003cp>Back in 2011 when I was a student at the University of Maryland in College Park I once noticed a massive pile of trash in front of a dining hall. A closer look revealed that it was mostly food — a half-eaten sandwich, a browning apple and what appeared to be the remains of the day's lunch special.\u003c/p>\n\u003cp>The heap was gross, but intriguing. Turned out it was a stunt to get students thinking about how much food they throw out each day.\u003c/p>\n\u003cp>Nowadays, students are coming face to face with their food waste, and its environmental and social impact, a lot more often. They also have more opportunities do something about it.\u003c/p>\n\u003cp>The conspirator behind the stinky installation at UMD was Ben Simon, 25. Simon founded the \u003ca href=\"http://www.foodrecoverynetwork.org/\">Food Recovery Network\u003c/a> as an undergraduate as a way to get college kids to salvage uneaten food from cafeterias and deliver it to local agencies that feed the needy. He's been so successful with the initiative that he \u003ca href=\"http://www.forbes.com/pictures/emeg45edife/ben-simon-25/\">was recently highlighted\u003c/a> on Forbes' \"30 Under 30\" list of entrepreneurs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The average college student generates 142 pounds of food waste a year, \u003ca href=\"http://www.recyclingworksma.com/food-waste-estimation-guide/#Jump01\">according\u003c/a> to Recycling Works, a program in Massachusetts. And college campuses as a group throw out a total of 22 million pounds of uneaten food each year, the Food Recovery Network has found. It's a small – but significant — piece of the 35 million tons of food discarded by Americans in 2012 alone, \u003ca href=\"http://www.epa.gov/osw/nonhaz/municipal/pubs/2012_msw_fs.pdf\">according\u003c/a> to the latest estimate from the U.S. Environmental Protection Agency. About 40 percent of all food in the U.S. never even makes it to the plate before it's tossed. Yet \u003ca href=\"http://www.feedingamerica.org/hunger-in-america/\">1 in 6\u003c/a> Americans go hungry.\u003c/p>\n\u003cp>Like many institutions with big food service operations, colleges and universities are forced to throw food away because they never know exactly how many people will be dining in their cafeterias every day. Many schools are serving meals buffet-style and can't run the risk of running out of food.\u003c/p>\n\u003cp>Simon says all the waste at the UMD began to resonate with him as a lost opportunity to feed the hungry — he was volunteering at soup kitchens and involved with food drives at the time. He discovered that only a handful of U.S. colleges had some sort of program to repurpose uneaten food. There was \u003ca href=\"http://hunger.stanford.edu/\">SPOON\u003c/a> at Stanford University and the \u003ca href=\"http://www.campuskitchens.org/\">The Campus Kitchens Project\u003c/a>, which had chapters in a few dozen schools.\u003c/p>\n\u003cp>\"It just seemed like everywhere across the country, this surplus food from college campuses was just getting wasted,\" he tells The Salt.\u003c/p>\n\u003cp>So he got to work, initially with a group of 11 people. Soon 200 people from other student organizations on campus came to volunteer. Three years later, the program expanded to more than 100 chapters around the country. To date, students in the network have salvaged nearly 640,000 pounds of food, which they repackage and driven by students in their own cars to local agencies that feed the hungry.\u003c/p>\n\u003cp>Colleges and universities have also been coming up with their own ways to prevent food waste, says \u003ca href=\"http://www.ulsf.org/about_bio_wcalder.html\">Wynn Calder\u003c/a>, a sustainability consultant and the director of the Association of University Leaders for a Sustainable Future. \"A lot of schools have done things like introduce trayless dining,\" he says. \"A study at Loyola University Chicago found that a combination of getting rid of trays and reducing plate sizes makes about a 25 percent reduction in food waste.\"\u003c/p>\n\u003cp>Other tactics include offering fewer food choices and putting unhealthful food further in the back to make students take less at a time.\u003c/p>\n\u003cp>Simon says part of his inspiration came from The Campus Kitchens Project, which was started in 2001 by the nonprofit \u003ca href=\"http://www.dccentralkitchen.org/\">D.C. Central Kitchen\u003c/a> and now has 42 chapters. Whereas Simon's organization rescues food that's already been cooked, The Campus Kitchens Project has high-school and college students scavenging food from cafeterias, grocery stores and farmers' markets, preparing it and delivering it to organizations serving low-income people in their communities.\u003c/p>\n\u003cp>\"It's the students who come up with the recipes, who check the temperature of the food, who are trained in [food] safety and who are running the shifts as a chef would,\" says Jenny Bird, a coordinator for the The Campus Kitchens Project at the St. Louis University chapter.\u003c/p>\n\u003cfigure id=\"attachment_93585\" class=\"wp-caption aligncenter\" style=\"max-width: 1291px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg\" alt=\"Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams \" width=\"1291\" height=\"860\" class=\"size-full wp-image-93585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915.jpg 1291w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/composting-1_slide-43aea62eb22ed09ae8812b788dbb54ade0a7f915-320x213.jpg 320w\" sizes=\"(max-width: 1291px) 100vw, 1291px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Director Nidhi Solanki of Project Compost uses a tractor and compost turner to turn food waste into compost. Photo: Sequoia Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At University of California, Davis, students are focusing on food waste that can't be eaten but can be composted. Jessica Siegel, 21, is a senior who runs \u003ca href=\"http://projectcompost.ucdavis.edu/\">Project Compost\u003c/a>. The student-led program collects nearly 2,000 pounds a week in carrot peels and coffee grounds from the school's main coffee house and from a plant lab. It all gets composted into a material that's donated to community gardens.\u003c/p>\n\u003cp>\"You just see so much when you're behind the scenes digging at the waste, like how much waste is produced and how much of that can be used to make compost,\" says Siegel.\u003c/p>\n\u003cp>Wynn Calder at Association of University Leaders for a Sustainable Future says he's thrilled that students are getting involved with the food waste issue.\u003c/p>\n\u003cp>\"If you become aware of the importance of not wasting food at the age of 15, 18 or 20, it's a heck of a lot better than figuring that out when you're 50,\" he tells The Salt.\u003c/p>\n\u003cp>If anyone is going to reverse the trend of food waste, it's millennials, says \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\">Dana Gunders\u003c/a> at the nonprofit National Resources Defense Council. \"They care, they're just starting to form their food habits and they're opened to new things,\" she says. \"And they're going to be eating food for longer than [older] generations.\u003c/p>\n\u003cp>What's really needed, she says, is a \"paradigm shift in how we value food. And I think millennials are really poised to drive that.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93583/when-food-is-too-good-to-waste-college-kids-pick-up-the-scraps","authors":["byline_bayareabites_93583"],"categories":["bayareabites_1962","bayareabites_3032","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14178","bayareabites_2524","bayareabites_3707","bayareabites_248","bayareabites_11439","bayareabites_10921"],"featImg":"bayareabites_93584","label":"bayareabites"},"bayareabites_85747":{"type":"posts","id":"bayareabites_85747","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85747","score":null,"sort":[1407381158000]},"guestAuthors":[],"slug":"mass-to-make-big-food-wasters-lose-the-landfill","title":"Mass. To Make Big Food Wasters Lose The Landfill","publishDate":1407381158,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85751\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\" alt=\"There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\" width=\"624\" height=\"415\" class=\"size-full wp-image-85751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.\u003c/p>\n\u003cp>But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.\u003c/p>\n\u003cp>In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_85748\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\" alt=\"The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\" width=\"1714\" height=\"1285\" class=\"size-full wp-image-85748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.mass.gov/eea/pr-2014/food-waste-disposal.html\">ban\u003c/a>, which will commence Oct. 1, applies to institutions that produce more than a ton of food waste a week. Those 1,700 some-odd supermarkets, schools, hospitals and food producers will no longer be able to send their discarded food to the landfill. Instead, they they'll have to donate the useable food and ship the rest to a composting facility, a plant that turns the scraps into energy or a farm that can use it as animal food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a material that we've historically wasted. And now we're putting in place the rules and regulations that should allow this resource to be utilized in lots of different kinds of ways,\" \u003ca href=\"http://www.mass.gov/eea/agencies/massdep/about/commissioner/commissioner-david-w-cash-biography.html\">David Cash\u003c/a>, commissioner of the Massachusetts Department of Environmental Protection, tells The Salt.\u003c/p>\n\u003cp>What's driving this policy? Landfills aren't very environmentally or financially attractive anymore. They generate \u003ca href=\"http://www.epa.gov/lmop/basic-info/index.html#a02\">greenhouse gases\u003c/a>, and space is getting increasingly limited – and costly — as they start to reach capacity.\u003c/p>\n\u003cp>The ban is part of the state's plan to reduce its waste stream by 80 percent by 2050. According to the Department of Environmental Protection's most recent data, Massachusetts disposed of 4.9 million tons of solid waste in 2011, with food waste making up about 17 percent, or about 830,000 tons.\u003c/p>\n\u003cp>Massachusetts isn't the first state to try to aggressively curb food waste this way. \u003ca href=\"http://www.anr.state.vt.us/dec/wastediv/solid/documents/UR_Timeline_Summary.pdf\">Vermont\u003c/a> and \u003ca href=\"http://cga.ct.gov/2014/sup/chap_446d.htm#sec_22a-226e\">Connecticut\u003c/a> have similar bans, but right now they only apply to facilities that produce two tons a week and are located within 20 miles of a food waste recycling facility.\u003c/p>\n\u003cp>Cash says his state, which has been crafting the ban for nearly a decade, has spent the last four to five years helping institutions prepare. He estimates about 80 percent are already complying or have a plan in place.\u003c/p>\n\u003cp>Part of the strategy is to prevent food from being wasted in the first place. \u003ca href=\"http://www.bu.edu/dining/about-us/sustainability/sustainability-coordinator/\">Sabrina Pashtan\u003c/a>, sustainability coordinator for Boston University's Dining Services, says the university's \u003ca href=\"http://www.bu.edu/sustainability/what-were-doing/food/\">food waste reduction program\u003c/a> is trying to discourage students from taking more food than they can eat. It is moving towards small-plate, made-to-order dishes and eliminating cafeteria trays.\u003c/p>\n\u003cp>\"You can only carry a limited amount of plates and cups,\" said Pashtan. \"So people are less likely to pile up. They actually have to go back if they want more.\"\u003c/p>\n\u003cp>Of course, there will always be some waste. And BU is already complying with the ban by having it hauled away for traditional composting. Pashtan says. so far, composting the waste has proved to be less expensive than having it taken to a landfill.\u003c/p>\n\u003cp>Some of the state's big food wasters are also handing off their scraps to the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria).\">anaerobic digestion\u003c/a> industry, which transforms waste into biogas that can be burned as a fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.agreenenergyllc.com/\">AGreen Energy \u003c/a> has placed anaerobic digesters on two farms in Massachusetts. One is \u003ca href=\"http://www.barstowslongviewfarm.com/anaerobic-digester/\">Barstow's Longview Farm\u003c/a> in Hadley, Mass., which produces milk for \u003ca href=\"http://www.cabotcheese.coop/pages/about_us\">Cabot Creamery\u003c/a> in West Springfield. Cabot makes butter from the milk, and then sends the byproduct, buttermilk, back to the Barstow's, where it's mixed with manure.\u003c/p>\n\u003cp>\"We ... mix [the food waste] together with the manure, and it goes into the digester. A digester is nothing more than a mechanical cow's stomach,\" says Bill Jorgenson of AGreen Energy.\u003c/p>\n\u003cp>Like a cow, the digester produces methane, which is piped to a generator that produces electricity to power the farm, while the energy captured off the generator provides heat. The farm sells the excess electricity back to Cabot to help power its facility, and what's leftover in the digester is used on the farm as fertilizer.\u003c/p>\n\u003cp>\"It's an ecosystem, as I call it. In the food business we call it a closed food chain. In other words, everything goes back,\" said Jorgenson.\u003c/p>\n\u003cp>State environment commissioner Cash says the ecosystem that has built up around Barstow's farm is exactly the type of innovation they hoped the ban would create, and just part of what he paints as a very sunny outlook.\u003c/p>\n\u003cp>\"This is not just a win-win situation. It's a win-win-win-win-win-win-win. Seven wins,\" says Cash.\u003c/p>\n\u003cp>According to Cash, the ban will allow more food to make its way into the mouths of the hungry, organizations will save money on waste disposal, there will be fewer landfills and greenhouse gases, and more green energy and green energy jobs — not to mention the fertilizer.\u003c/p>\n\u003cp>That list of expected benefits, says Cash, is a work of public policy art. And while his department won't know exactly how each institution is adapting to the ban, it will track compliance by monitoring who's disposing how much at the landfills.\u003c/p>\n\u003cp>But the anaerobic digestion model has to be both environmentally and economically sustainable to keep the farmers in business. David Barstow, who bought the multi-million dollar digester through a combination of state grants and bank loans, says he's forecasting the equipment will pay for itself within six years. The digester has only been up and running for six months, and they're still working out the kinks.\u003c/p>\n\u003cp>Cash says the state \u003ca href=\"http://www.mass.gov/eea/pr-2013/dartmouth-anerobic-digestion.html\">is encouraging\u003c/a> the anaerobic digestion industry with grants to help farms buy digesters and help companies build digestion facilities, or help existing wastewater processing plants and landfills expand into food waste digestion. Some companies, like Stop and Shop, are even in the process of building their own anaerobic digester on site. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"By October, the state will have the most ambitious commercial food waste ban in the U.S. Institutions that produce more than a ton of waste a week will have to find new uses for their scraps.","status":"publish","parent":0,"modified":1407381199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1074},"headData":{"title":"Mass. To Make Big Food Wasters Lose The Landfill | KQED","description":"By October, the state will have the most ambitious commercial food waste ban in the U.S. Institutions that produce more than a ton of waste a week will have to find new uses for their scraps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mass. To Make Big Food Wasters Lose The Landfill","datePublished":"2014-08-07T03:12:38.000Z","dateModified":"2014-08-07T03:13:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85747 http://blogs.kqed.org/bayareabites/?p=85747","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/06/mass-to-make-big-food-wasters-lose-the-landfill/","disqusTitle":"Mass. To Make Big Food Wasters Lose The Landfill","nprByline":"Katherine Perry","nprStoryId":"338317224","nprApiLink":"http://api.npr.org/query?id=338317224&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill?ft=3&f=338317224","nprRetrievedStory":"1","nprPubDate":"Wed, 06 Aug 2014 19:06:00 -0400","nprStoryDate":"Wed, 06 Aug 2014 19:06:26 -0400","nprLastModifiedDate":"Wed, 06 Aug 2014 19:06:26 -0400","path":"/bayareabites/85747/mass-to-make-big-food-wasters-lose-the-landfill","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85751\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digestion.jpg\" alt=\"There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\" width=\"624\" height=\"415\" class=\"size-full wp-image-85751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There may not be a pot of gold at the end of these rainbows, but there is an anaerobic digestion facility turning food waste into energ at Jordan Dairy Farm in Rutland, Mass. Photo: Randy Jordan/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/06/338317224/mass-to-make-big-food-wasters-lose-the-landfill\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/6/14)\u003c/p>\n\u003cp>Sure, there's plenty you can do with leftovers: foist them on your office mates or turn them into casserole.\u003c/p>\n\u003cp>But if you're a big food waste generator like a hospital or a supermarket, your scraps usually go to the landfill to rot.\u003c/p>\n\u003cp>In Massachusetts, that's about to change, as the state prepares to implement the most ambitious commercial food waste ban in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_85748\" class=\"wp-caption aligncenter\" style=\"max-width: 1714px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/anaerobic-digester-22-bd0491a1672e406266cdc9a70214afa2193f84b8.jpg\" alt=\"The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\" width=\"1714\" height=\"1285\" class=\"size-full wp-image-85748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Massachusetts Water Resources Agency will begin accepting food waste at its Deer Island anaerobic digester near Boston to produce biogas in 2014. Photo: Rachel Schowalter/Massachusetts Clean Energy Center/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.mass.gov/eea/pr-2014/food-waste-disposal.html\">ban\u003c/a>, which will commence Oct. 1, applies to institutions that produce more than a ton of food waste a week. Those 1,700 some-odd supermarkets, schools, hospitals and food producers will no longer be able to send their discarded food to the landfill. Instead, they they'll have to donate the useable food and ship the rest to a composting facility, a plant that turns the scraps into energy or a farm that can use it as animal food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's a material that we've historically wasted. And now we're putting in place the rules and regulations that should allow this resource to be utilized in lots of different kinds of ways,\" \u003ca href=\"http://www.mass.gov/eea/agencies/massdep/about/commissioner/commissioner-david-w-cash-biography.html\">David Cash\u003c/a>, commissioner of the Massachusetts Department of Environmental Protection, tells The Salt.\u003c/p>\n\u003cp>What's driving this policy? Landfills aren't very environmentally or financially attractive anymore. They generate \u003ca href=\"http://www.epa.gov/lmop/basic-info/index.html#a02\">greenhouse gases\u003c/a>, and space is getting increasingly limited – and costly — as they start to reach capacity.\u003c/p>\n\u003cp>The ban is part of the state's plan to reduce its waste stream by 80 percent by 2050. According to the Department of Environmental Protection's most recent data, Massachusetts disposed of 4.9 million tons of solid waste in 2011, with food waste making up about 17 percent, or about 830,000 tons.\u003c/p>\n\u003cp>Massachusetts isn't the first state to try to aggressively curb food waste this way. \u003ca href=\"http://www.anr.state.vt.us/dec/wastediv/solid/documents/UR_Timeline_Summary.pdf\">Vermont\u003c/a> and \u003ca href=\"http://cga.ct.gov/2014/sup/chap_446d.htm#sec_22a-226e\">Connecticut\u003c/a> have similar bans, but right now they only apply to facilities that produce two tons a week and are located within 20 miles of a food waste recycling facility.\u003c/p>\n\u003cp>Cash says his state, which has been crafting the ban for nearly a decade, has spent the last four to five years helping institutions prepare. He estimates about 80 percent are already complying or have a plan in place.\u003c/p>\n\u003cp>Part of the strategy is to prevent food from being wasted in the first place. \u003ca href=\"http://www.bu.edu/dining/about-us/sustainability/sustainability-coordinator/\">Sabrina Pashtan\u003c/a>, sustainability coordinator for Boston University's Dining Services, says the university's \u003ca href=\"http://www.bu.edu/sustainability/what-were-doing/food/\">food waste reduction program\u003c/a> is trying to discourage students from taking more food than they can eat. It is moving towards small-plate, made-to-order dishes and eliminating cafeteria trays.\u003c/p>\n\u003cp>\"You can only carry a limited amount of plates and cups,\" said Pashtan. \"So people are less likely to pile up. They actually have to go back if they want more.\"\u003c/p>\n\u003cp>Of course, there will always be some waste. And BU is already complying with the ban by having it hauled away for traditional composting. Pashtan says. so far, composting the waste has proved to be less expensive than having it taken to a landfill.\u003c/p>\n\u003cp>Some of the state's big food wasters are also handing off their scraps to the growing \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria).\">anaerobic digestion\u003c/a> industry, which transforms waste into biogas that can be burned as a fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.agreenenergyllc.com/\">AGreen Energy \u003c/a> has placed anaerobic digesters on two farms in Massachusetts. One is \u003ca href=\"http://www.barstowslongviewfarm.com/anaerobic-digester/\">Barstow's Longview Farm\u003c/a> in Hadley, Mass., which produces milk for \u003ca href=\"http://www.cabotcheese.coop/pages/about_us\">Cabot Creamery\u003c/a> in West Springfield. Cabot makes butter from the milk, and then sends the byproduct, buttermilk, back to the Barstow's, where it's mixed with manure.\u003c/p>\n\u003cp>\"We ... mix [the food waste] together with the manure, and it goes into the digester. A digester is nothing more than a mechanical cow's stomach,\" says Bill Jorgenson of AGreen Energy.\u003c/p>\n\u003cp>Like a cow, the digester produces methane, which is piped to a generator that produces electricity to power the farm, while the energy captured off the generator provides heat. The farm sells the excess electricity back to Cabot to help power its facility, and what's leftover in the digester is used on the farm as fertilizer.\u003c/p>\n\u003cp>\"It's an ecosystem, as I call it. In the food business we call it a closed food chain. In other words, everything goes back,\" said Jorgenson.\u003c/p>\n\u003cp>State environment commissioner Cash says the ecosystem that has built up around Barstow's farm is exactly the type of innovation they hoped the ban would create, and just part of what he paints as a very sunny outlook.\u003c/p>\n\u003cp>\"This is not just a win-win situation. It's a win-win-win-win-win-win-win. Seven wins,\" says Cash.\u003c/p>\n\u003cp>According to Cash, the ban will allow more food to make its way into the mouths of the hungry, organizations will save money on waste disposal, there will be fewer landfills and greenhouse gases, and more green energy and green energy jobs — not to mention the fertilizer.\u003c/p>\n\u003cp>That list of expected benefits, says Cash, is a work of public policy art. And while his department won't know exactly how each institution is adapting to the ban, it will track compliance by monitoring who's disposing how much at the landfills.\u003c/p>\n\u003cp>But the anaerobic digestion model has to be both environmentally and economically sustainable to keep the farmers in business. David Barstow, who bought the multi-million dollar digester through a combination of state grants and bank loans, says he's forecasting the equipment will pay for itself within six years. The digester has only been up and running for six months, and they're still working out the kinks.\u003c/p>\n\u003cp>Cash says the state \u003ca href=\"http://www.mass.gov/eea/pr-2013/dartmouth-anerobic-digestion.html\">is encouraging\u003c/a> the anaerobic digestion industry with grants to help farms buy digesters and help companies build digestion facilities, or help existing wastewater processing plants and landfills expand into food waste digestion. Some companies, like Stop and Shop, are even in the process of building their own anaerobic digester on site. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85747/mass-to-make-big-food-wasters-lose-the-landfill","authors":["byline_bayareabites_85747"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_13666","bayareabites_2524","bayareabites_3707","bayareabites_13667","bayareabites_13665","bayareabites_12185","bayareabites_10921"],"featImg":"bayareabites_85751","label":"bayareabites"},"bayareabites_80590":{"type":"posts","id":"bayareabites_80590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80590","score":null,"sort":[1397839408000]},"guestAuthors":[],"slug":"earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","title":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","publishDate":1397839408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.","status":"publish","parent":0,"modified":1398183728,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":552},"headData":{"title":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area | KQED","description":"On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","datePublished":"2014-04-18T16:43:28.000Z","dateModified":"2014-04-22T16:22:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80590 http://blogs.kqed.org/bayareabites/?p=80590","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/","disqusTitle":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","path":"/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IUx8sUWiyLc'\n title='//www.youtube.com/embed/IUx8sUWiyLc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1763","bayareabites_60"],"tags":["bayareabites_836","bayareabites_2524","bayareabites_3905","bayareabites_14769","bayareabites_2222"],"featImg":"bayareabites_80621","label":"bayareabites"},"bayareabites_78986":{"type":"posts","id":"bayareabites_78986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78986","score":null,"sort":[1394553878000]},"guestAuthors":[],"slug":"turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria","title":"Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria ","publishDate":1394553878,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78987\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425-1024x575.jpg\" alt=\"The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\" target=\"_blank\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140311_me_turning_food_waste_into_fuel_takes_gumption_and_trillions_of_bacteria_.mp3\"] \u003c/p>\n\u003cp>Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the \u003ca href=\"http://www.nyc.gov/html/dep/html/environmental_education/newtown_wwtp.shtml\">Newtown Creek\u003c/a> Wastewater Treatment Plant in Brooklyn.\u003c/p>\n\u003cp>The plant's longtime superintendent, Jimmy Pynn, shows off the plant's crown jewels: eight huge, shiny, oval-shaped steel tanks known as digester eggs. Each one contains millions of gallons of black sludge that's roughly the consistency of pea soup. Pynn calls it \"black gold.\"\u003c/p>\n\u003cp>\"It has a pungent odor to it,\" Pynn says. \"To most people it's like ugly, yucky stuff.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where others see foul and potentially hazardous sludge, Pynn sees a source of renewable energy, thanks to trillions of helpful bacteria inside the digester eggs.\u003c/p>\n\u003cp>\"The digesters like to be fed like us: three times a day,\" he says. \"They like to be kept warm, 98 degrees. And whether we want to admit it or not, we all make gas. And that's what we have these guys for: to make gas.\"\u003c/p>\n\u003cfigure id=\"attachment_78988\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0-1024x768.jpg\" alt=\"There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, that gas is methane, which can be used to heat homes or make electricity. Right now, what these bacteria are digesting is mostly sewage sludge. But they're being introduced to a new diet: food scraps. The hope is that this plant will soon take in hundreds of tons of organic waste from houses and apartments.\u003c/p>\n\u003cp>\"We could be taking all of Brooklyn's organics,\" says \u003ca href=\"http://www.nyc.gov/html/dsny/html/about/org_dc_bwprr.shtml\">Ron Gonen\u003c/a>, New York's deputy commissioner for recycling, \"and rather than paying millions of dollars to send it to landfill, right here in Brooklyn, converting it into clean, renewable energy.\"\u003c/p>\n\u003cp>This is similar to what happens in your backyard compost heap — but here, the bacteria do their work without oxygen. It's called anaerobic digestion.\u003c/p>\n\u003cp>Anaerobic digestion isn't a brand new idea. What is new is the idea of adding food waste into the mix, at least in the U.S.\u003c/p>\n\u003cp>It's already being done in Europe, and a handful of cities in California and Canada are experimenting, as well as a famous theme park that creates a lot of food-related trash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpower.com/about/board-of-directors/\">Paul Sellew\u003c/a> heads Harvest Power in Waltham, Mass. It recently built a digester to handle the waste from the Walt Disney World Resort in Florida and the local community.\u003c/p>\n\u003cp>\"Cardboard packaging, past-prime produce, rotten tomatoes, fats, oils, greases from fryers, past-prime dairy products and loaves of bread — those are all great food-stuffs for an anaerobic digester,\" says Sellew. \"My microorganisms love that. That's their five-course meal.\"\u003c/p>\n\u003cp>But the operation at Disney has nothing on the complexity of implementing a food waste system in New York City.\u003c/p>\n\u003cp>\"Everything in New York City is like big scale when you're talking about quantities of waste,\" says \u003ca href=\"http://www.baruch.cuny.edu/spa/facultystaff/facultydirectory/bio_macBride.php\">Samantha MacBride\u003c/a>, a former New York sanitation official who's now a professor at the City University of New York's Baruch College.\u003c/p>\n\u003cp>\"Right now, it's all in its infancy,\" says MacBride. \"And it's a huge question mark about whether it can grow.\"\u003c/p>\n\u003cp>One challenge is how to separate the organic material from the rest of the trash in a city as dense as New York. \"When you're in an apartment building, to separate out food scraps — it requires a lot of dedication and attention,\" says MacBride. \"It doesn't have to stink, and it doesn't have to be inconvenient. But it takes extra work.\"\u003c/p>\n\u003cp>New York restaurants are about to find out just \u003cem>how much\u003c/em> extra work next year.\u003c/p>\n\u003cp>In 2015, they will be required to stop sending their organic waste to landfills. And it is not yet clear where all that organic waste will go. For example, the digester eggs at Newtown Creek are just starting to take food waste. And they can only handle a small fraction of what's coming.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"It's the first, what I'll call the baby step,\" says Paul Sellew at Harvest Power. \"Because ultimately in New York City, just the restaurants alone, you're talking well over a million tons a year,\" he says.\u003c/p>\n\u003cp>This fledgling industry is trying to build more compost plants and digesters to handle all of that waste, says Sellew. The costliest part may be finding good locations in or around the nation's biggest cities.\u003c/p>\n\u003cp>As for the trillions of bacteria? They'll work for free — as long as you feed them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City's apartments and restaurants into renewable energy.","status":"publish","parent":0,"modified":1394553878,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":846},"headData":{"title":"Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria | KQED","description":"A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City's apartments and restaurants into renewable energy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria ","datePublished":"2014-03-11T16:04:38.000Z","dateModified":"2014-03-11T16:04:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78986 http://blogs.kqed.org/bayareabites/?p=78986","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/11/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria/","disqusTitle":"Turning Food Waste Into Fuel Takes Gumption and Trillions of Bacteria ","nprByline":"Joel Rose","nprStoryId":"287310897","nprApiLink":"http://api.npr.org/query?id=287310897&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria?ft=3&f=287310897","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Mar 2014 10:28:00 -0400","nprStoryDate":"Tue, 11 Mar 2014 03:06:00 -0400","nprLastModifiedDate":"Tue, 11 Mar 2014 09:07:01 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140311_me_turning_food_waste_into_fuel_takes_gumption_and_trillions_of_bacteria_.mp3?orgId=1&topicId=1053&ft=3&f=287310897","nprAudioM3u":"http://api.npr.org/m3u/1288883527-92f18e.m3u?orgId=1&topicId=1053&ft=3&f=287310897","path":"/bayareabites/78986/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140311_me_turning_food_waste_into_fuel_takes_gumption_and_trillions_of_bacteria_.mp3?orgId=1&topicId=1053&ft=3&f=287310897","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78987\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek_31_wide-39dddd70ecb3cf18b6083f7a788e64f33f486425-1024x575.jpg\" alt=\"The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The digester eggs at Newtown Creek Wastewater Treatment Plant in Brooklyn contain millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\" target=\"_blank\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/11/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/11/287310897/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140311_me_turning_food_waste_into_fuel_takes_gumption_and_trillions_of_bacteria_.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the \u003ca href=\"http://www.nyc.gov/html/dep/html/environmental_education/newtown_wwtp.shtml\">Newtown Creek\u003c/a> Wastewater Treatment Plant in Brooklyn.\u003c/p>\n\u003cp>The plant's longtime superintendent, Jimmy Pynn, shows off the plant's crown jewels: eight huge, shiny, oval-shaped steel tanks known as digester eggs. Each one contains millions of gallons of black sludge that's roughly the consistency of pea soup. Pynn calls it \"black gold.\"\u003c/p>\n\u003cp>\"It has a pungent odor to it,\" Pynn says. \"To most people it's like ugly, yucky stuff.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where others see foul and potentially hazardous sludge, Pynn sees a source of renewable energy, thanks to trillions of helpful bacteria inside the digester eggs.\u003c/p>\n\u003cp>\"The digesters like to be fed like us: three times a day,\" he says. \"They like to be kept warm, 98 degrees. And whether we want to admit it or not, we all make gas. And that's what we have these guys for: to make gas.\"\u003c/p>\n\u003cfigure id=\"attachment_78988\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/newtown-creek-wwtp-501141b1289965fd7504edd1806a1cf1e26015c0-1024x768.jpg\" alt=\"There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are eight digester eggs. They're made of steel, and each contains millions of gallons of black sludge. Photo: Courtesy of New York City Department of Environmental Protection\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, that gas is methane, which can be used to heat homes or make electricity. Right now, what these bacteria are digesting is mostly sewage sludge. But they're being introduced to a new diet: food scraps. The hope is that this plant will soon take in hundreds of tons of organic waste from houses and apartments.\u003c/p>\n\u003cp>\"We could be taking all of Brooklyn's organics,\" says \u003ca href=\"http://www.nyc.gov/html/dsny/html/about/org_dc_bwprr.shtml\">Ron Gonen\u003c/a>, New York's deputy commissioner for recycling, \"and rather than paying millions of dollars to send it to landfill, right here in Brooklyn, converting it into clean, renewable energy.\"\u003c/p>\n\u003cp>This is similar to what happens in your backyard compost heap — but here, the bacteria do their work without oxygen. It's called anaerobic digestion.\u003c/p>\n\u003cp>Anaerobic digestion isn't a brand new idea. What is new is the idea of adding food waste into the mix, at least in the U.S.\u003c/p>\n\u003cp>It's already being done in Europe, and a handful of cities in California and Canada are experimenting, as well as a famous theme park that creates a lot of food-related trash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.harvestpower.com/about/board-of-directors/\">Paul Sellew\u003c/a> heads Harvest Power in Waltham, Mass. It recently built a digester to handle the waste from the Walt Disney World Resort in Florida and the local community.\u003c/p>\n\u003cp>\"Cardboard packaging, past-prime produce, rotten tomatoes, fats, oils, greases from fryers, past-prime dairy products and loaves of bread — those are all great food-stuffs for an anaerobic digester,\" says Sellew. \"My microorganisms love that. That's their five-course meal.\"\u003c/p>\n\u003cp>But the operation at Disney has nothing on the complexity of implementing a food waste system in New York City.\u003c/p>\n\u003cp>\"Everything in New York City is like big scale when you're talking about quantities of waste,\" says \u003ca href=\"http://www.baruch.cuny.edu/spa/facultystaff/facultydirectory/bio_macBride.php\">Samantha MacBride\u003c/a>, a former New York sanitation official who's now a professor at the City University of New York's Baruch College.\u003c/p>\n\u003cp>\"Right now, it's all in its infancy,\" says MacBride. \"And it's a huge question mark about whether it can grow.\"\u003c/p>\n\u003cp>One challenge is how to separate the organic material from the rest of the trash in a city as dense as New York. \"When you're in an apartment building, to separate out food scraps — it requires a lot of dedication and attention,\" says MacBride. \"It doesn't have to stink, and it doesn't have to be inconvenient. But it takes extra work.\"\u003c/p>\n\u003cp>New York restaurants are about to find out just \u003cem>how much\u003c/em> extra work next year.\u003c/p>\n\u003cp>In 2015, they will be required to stop sending their organic waste to landfills. And it is not yet clear where all that organic waste will go. For example, the digester eggs at Newtown Creek are just starting to take food waste. And they can only handle a small fraction of what's coming.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"It's the first, what I'll call the baby step,\" says Paul Sellew at Harvest Power. \"Because ultimately in New York City, just the restaurants alone, you're talking well over a million tons a year,\" he says.\u003c/p>\n\u003cp>This fledgling industry is trying to build more compost plants and digesters to handle all of that waste, says Sellew. The costliest part may be finding good locations in or around the nation's biggest cities.\u003c/p>\n\u003cp>As for the trillions of bacteria? They'll work for free — as long as you feed them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78986/turning-food-waste-into-fuel-takes-gumption-and-trillions-of-bacteria","authors":["byline_bayareabites_78986"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_2524","bayareabites_3707","bayareabites_72","bayareabites_10921"],"featImg":"bayareabites_78991","label":"bayareabites"},"bayareabites_72053":{"type":"posts","id":"bayareabites_72053","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72053","score":null,"sort":[1381773656000]},"guestAuthors":[],"slug":"food-waste","title":"In the Trash: The Wasted 40% of Food","publishDate":1381773656,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.","status":"publish","parent":0,"modified":1381855222,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://video.pbs.org/viralplayer/2365094582"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":996},"headData":{"title":"In the Trash: The Wasted 40% of Food | KQED","description":"In the U.S., 40% of the food we produce gets throw away. Most of that ends up in landfills, instead of on the plates of the hungry. A few organizations in the Bay Area are hoping to change that.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In the Trash: The Wasted 40% of Food","datePublished":"2013-10-14T18:00:56.000Z","dateModified":"2013-10-15T16:40:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"72053 http://blogs.kqed.org/bayareabites/?p=72053","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/14/food-waste/","disqusTitle":"In the Trash: The Wasted 40% of Food","path":"/bayareabites/72053/food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The next time you decide to toss out that apple that you never got around to eating or the yogurt past its expiration date think about how much of your food goes into the garbage. Is it 40%?\u003c/p>\n\u003cp>That's how much food that's produced in the U.S. gets tossed out every year. According to the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\" target=\"_blank\">Natural Resources Defense Council\u003c/a> that's $165 billion worth of uneaten and wasted food.\u003c/p>\n\u003cp>\"It doesn't matter how sustainable, organic, local your food is if you're throwing away 40%,\" said Dana Frasz, executive director of \u003ca href=\"http://foodshift.net/\">Food Shift\u003c/a>. All that wasted food means a lot of wasted resources -- water, land, fuel -- producing the food and transporting it, just so it can be thrown out!\u003c/p>\n\u003cp>Considering nearly 15% of households in the U.S. are food insecure -- meaning they don't know where their next meal is coming from -- all that wasted food seems like it ought to go to all those hungry people. That's what Frasz thought when she started a volunteer food recovery program while still in college. The program worked like most food waste recovery programs -- volunteers drive around and collect unused food about to be thrown out from restaurants and cafeterias and deliver it to food banks. In the Bay Area, there are dozens of food recovery organizations.\u003c/p>\n\u003cp>But, Frasz had another idea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The food recovery space is deeply flawed,\" she said. \"We want to create a food recovery sector\" -- like recycling, which runs off its own revenue.\u003c/p>\n\u003cp>That's what Food Shift is hoping to do, but it's not quite there yet. Right now, the organization has a number of programs to recover unused food that otherwise would go in the trash. They operate a pilot program with two schools in East Oakland where extra cafeteria food -- unopened milks and uneaten apples, for example -- are collected and then given back out to families at the school who need the food.\u003c/p>\n\u003cp>They also work with restaurants to have them offer smaller portions, so less food is thrown away off of plates. Once food is on someone's plate it's nearly impossible to re-use or donate. They've launched an education campaign too to \"try to shift the culture,\" said Frasz, and educate people and get them to \u003ca href=\"http://foodshift.net/\" target=\"_blank\">sign a pledge\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72055\" class=\"wp-caption aligncenter\" style=\"max-width: 693px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\">\u003cimg class=\"size-full wp-image-72055\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/foodwaste2.jpg\" alt=\"Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\" width=\"693\" height=\"633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Educating people about food waste is one of the most important steps in recovering the wasted food. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>The last piece of their puzzle is a program with \u003ca href=\"http://www.andronicos.com/\">Andronico's\u003c/a>. The grocery store pays them to pick up extra, unused food every day. The store, then, is able to pay less in disposal and dumping fees to get rid of the food. With that money, Food Shift hires people to drive trucks to pick up the food and deliver it to \u003ca href=\"http://www.svdpusa.org/\" target=\"_blank\">St. Vincent de Paul's\u003c/a>, which runs a number of poverty alleviation programs including free dining halls, and to other organizations that runs food banks and provide meals. As an added bonus, Food Shift hires people who have been clients at St. Vincent's, giving them money to buy their own food and closing the hunger circle. It's a win-win -- and it's a first step in creating a green economy around food recovery.\u003c/p>\n\u003cp>Plenty of volunteer organizations around the Bay Area are also picking up excess food and delivering it to food shelters. Last year, \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> in San Francisco picked up 10 tons of wasted food/week. This year, said \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Mary Risley\u003c/a>, the founder of Food Runners, they're picking up 15 tons/week.\u003c/p>\n\u003cp>Most of the food comes from grocery stores like \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> and \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. Risley said that when Whole Foods opened in San Francisco twenty years ago, Food Runners bought a refrigerated truck to collect all the food. Otherwise, they rely on 200 volunteers who scurry around the city.\u003c/p>\n\u003cp>The second biggest donors are the new start-ups and tech companies, where food is catered or served everyday. Many of those places will donate the unused food to Food Runners.\u003c/p>\n\u003cp>The organization, though, will pick up from anywhere: hotel buffets, hospital lunches, catered events. Last week, said Risley, they got hundreds of boxed lunches from the Oracle convention.\u003c/p>\n\u003cp>On the Peninsula, there's Peninsula Food Runners, which collects about two tons of food/week. In the East Bay, a number of groups glean food that's left over in the fields -- fruit that isn't picked or tomatoes that fall on the ground after the harvester comes through -- and donate that to food shelters too.\u003c/p>\n\u003cp>Although all these organizations are hard at work, most of the wasted food still ends up in landfills. According to the \u003ca href=\"http://www.epa.gov/smm/foodrecovery/\" target=\"_blank\">EPA\u003c/a>, of the 36 million tons of food waste that was generated in 2011, 96% was thrown into landfills or incinerators.\u003c/p>\n\u003ch3>How does food get wasted?\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Portion sizes have increased:\u003c/strong> The average pizza slice doubled in calories from 1982 to 2002 and the average dinner plate increased two inches in diameter, according to the NRDC.\u003c/li>\n\u003cli>\u003cstrong>Expiration dates:\u003c/strong> Without a national standard on expiration dates, there's often confusion about what they mean and, often, people throw out food without realizing it can still be good.\u003c/li>\n\u003cli>\u003cstrong>Overproduction:\u003c/strong> Many bakeries and restaurants produce more than they'll sell for fear of running out or because full shelves make people more likely to buy.\u003c/li>\n\u003cli>\u003cstrong>Attitudes:\u003c/strong> The U.S. has a different attitude than many countries about food: we tend to believe there's plenty. But, there's not.\u003c/li>\n\u003c/ul>\n\u003cp>But, Risley is optimistic that the Bay Area is on the right track. In San Francisco, she said, \"I don't believe it's 40% [being wasted]. I'd guess maybe 20%.\"\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">QUEST\u003c/a> has also created this video to show you all about the food you're wasting and why you should stop wasting it:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365094582\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"600\" height=\"426\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72053/food-waste","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2638","bayareabites_1962","bayareabites_3032","bayareabites_60"],"tags":["bayareabites_2524","bayareabites_3941","bayareabites_3707","bayareabites_8572"],"featImg":"bayareabites_72054","label":"bayareabites"},"bayareabites_61756":{"type":"posts","id":"bayareabites_61756","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61756","score":null,"sort":[1368463155000]},"guestAuthors":[],"slug":"is-it-safe-to-use-compost-made-from-treated-human-waste","title":"Is It Safe To Use Compost Made From Treated Human Waste? ","publishDate":1368463155,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.","status":"publish","parent":0,"modified":1368463155,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1057},"headData":{"title":"Is It Safe To Use Compost Made From Treated Human Waste? | KQED","description":"Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is It Safe To Use Compost Made From Treated Human Waste? ","datePublished":"2013-05-13T16:39:15.000Z","dateModified":"2013-05-13T16:39:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61756 http://blogs.kqed.org/bayareabites/?p=61756","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/13/is-it-safe-to-use-compost-made-from-treated-human-waste/","disqusTitle":"Is It Safe To Use Compost Made From Treated Human Waste? ","nprByline":"Eliza Barclay","nprStoryId":"182010827","nprApiLink":"http://api.npr.org/query?id=182010827&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste?ft=3&f=182010827","nprRetrievedStory":"1","nprPubDate":"Mon, 13 May 2013 10:03:00 -0400","nprStoryDate":"Sun, 12 May 2013 16:27:00 -0400","nprLastModifiedDate":"Mon, 13 May 2013 10:03:05 -0400","path":"/bayareabites/61756/is-it-safe-to-use-compost-made-from-treated-human-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61759\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/biosolids-1024x768.jpg\" alt=\"Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: City of Geneva/Flickr\" width=\"1024\" height=\"768\" class=\"size-large wp-image-61759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Through the City Land Application of Biosolids Program in Geneva, Ill., the fertilizer supplement is provided to local farmers at no cost. Photo: \u003ca href=\"http://www.flickr.com/photos/cityofgeneva/4111259626/\">City of Geneva/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/07/182010827/is-it-safe-to-use-compost-made-from-treated-human-waste\">The Salt at NPR Food\u003c/a> (5/12/13)\u003c/p>\n\u003cp>Any gardener will tell you that compost is \"black gold,\" essential to cultivating vigorous, flavorful crops. But it always feels like there's never enough, and its weight and bulk make it tough stuff to cart around.\u003c/p>\n\u003cp>I belong to a community garden in Washington, D.C., that can't get its hands on enough compost. So you can imagine my delight when I learned that the U.S. Composting Council was connecting community gardeners with free material from local facilities through its \u003ca href=\"http://buy-compost.com/\" target=\"_blank\">Million Tomato Compost Campaign\u003c/a>.\u003c/p>\n\u003cp>I signed us up last month, and was promptly contacted by Clara Mills, the environmental coordinator for Spotsylvania County in central Virginia. Mills volunteered to deliver a dump truck full of compost to our garden from her facility, an hour away. It sounded too good to be true. Then one of my fellow gardeners noticed the source of the \u003ca href=\"http://www.spotsylvania.va.us/content/2614/147/2742/8795/default.aspx\">Spotsylvania compost\u003c/a>: biosolids, or human poop that's been treated and transformed into organic fertilizer.\u003c/p>\n\u003cp>About 50 percent of the biosolids produced in the U.S. are returned to farmland through a process that is heavily regulated by the Environmental Protection Agency. Even so, some people – including the \u003ca href=\"http://www.sierraclub.org/policy/conservation/compost.pdf\">Sierra Club\u003c/a> — remain skeptical of the use of this waste product in food production. They worry that heavy metals, pathogens or pharmaceuticals might survive the treatment process and contaminate crops. So what's an urban gardener to do in light of mixed perceptions about whether it's OK to use poop to grow your food?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I set out to investigate this, hoping that whatever I learned would help my garden decide whether to accept the donation or not.\u003c/p>\n\u003cp>First, remember that for thousands of years, before the invention of synthetic fertilizer in 1913, many farmers utilized their decomposed sewage, sometimes called \"night soil,\" to replenish the soil with nutrients lost in farming. The Chinese were especially adept at using human waste this way – one \u003ca href=\"http://www.agriculturesnetwork.org/magazines/global/wastes-wanted/safe-use-of-treated-night-soil/at_download/article_pdf\">historical account\u003c/a> notes that in 1908, a contractor paid the city of Shanghai $31,000 in gold for the privilege of collecting 78,000 tons of human waste and carting it off to spread on fields.\u003c/p>\n\u003cp>When growing urban areas required that sewage be piped outside of the city, the practice dropped off and attention turned to improving wastewater treatment to avoid polluting waterways. Raw waste is, of course, nasty stuff until all the dangerous bacteria have been killed off, either by heat or \u003ca href=\"http://www.epa.gov/agstar/anaerobic/index.html\">anaerobic digestion\u003c/a>.\u003c/p>\n\u003cp>But the sludge was still piling up in landfills, so scientists began testing how to use it in agriculture safely; the waste was a free source of nutrients like nitrogen and phosphorus, afterall. And letting it sit in landfills or incinerating it created its own environmental issues. By the 1990s, the Environmental Protection Agency created \u003ca href=\"water.epa.gov/polwaste/wastewater/treatment/biosolids/genqa.cfm\">strict standards with two tiers\u003c/a> for biosolids still in use today. To sell Class A biosolids to farmers and gardeners, facilities have to ensure that there are no dangerous heavy metals or bacteria in the end product.\u003c/p>\n\u003cp>The ick factor, however, has not faded entirely. While plenty of large-scale farms like \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176822392/cities-turn-sewage-into-black-gold-for-local-farms\">this one\u003c/a> in Kansas City, Mo., use biosolids, they are not officially allowed in organic agriculture. Bowing to public input, the U.S. Department of Agriculture decided in 2000 to prohibit the use of sludge in the National Organic Program. This was in spite of the fact that \"there is no current scientific evidence that use of sewage sludge in the production of foods presents unacceptable risks to the environment or human health,\" USDA spokesman Samuel Jones tells The Salt.\u003c/p>\n\u003cp>A handful of activists \u003ca href=\"http://www.sludgefacts.org/\">have also sounded the alarm\u003c/a> on the widespread use of biosolids in conventional agriculture. They allege, among other things, that the EPA-approved treatment of biosolids doesn't address all the possible contaminants in the waste.\u003c/p>\n\u003cp>A National Academy of Sciences \u003ca href=\"http://www.nap.edu/openbook.php?record_id=10426&page=7\">report\u003c/a> in 2002 also stated that while there have been some anecdotal stories of adverse health effects from exposure to biosolids, there are no studies that prove a causal link. Still, the NAS said that since biosolids may contain substances like chemicals and pharmaceuticals, more epidemiological research was needed to explore possible health effects of using them to grow food. (Currently, the U.S. Geological Service \u003ca href=\"http://toxics.usgs.gov/regional/emc/municipal_biosolids.html\">is investigating\u003c/a> exactly what happens to plants when biosolids are applied to soil.)\u003c/p>\n\u003cp>Still, some scientists argue that over the years, the biosolids industry has gotten much better at keeping contaminants out of the final product.\u003c/p>\n\u003cp>\"We have systemically looked at all kinds of potential hazards,\" says \u003ca href=\"http://ag.arizona.edu/swes/people/cv/pepper.htm\">Ian Pepper\u003c/a>, a professor and director of the Environmental Research Laboratory at the University of Arizona who has been studying biosolids for 30 years. \"Invariably we've found that the risks are much lower than those suggested by environmental activists.\"\u003c/p>\n\u003cp>And other proponents say that it's hard to prove that biosolids are a significant source of contaminants.\u003c/p>\n\u003cp>\"These compounds are ubiquitous in the environment – in the soil, water, within our bodies,\" says Neil Zahradka, who overseas biosolids for the state of Virginia's department of environmental quality. \"So the question is: If it's in the biosolids, then is that a problem? None of studies so far have been able to conclusively say that yes there's an issue here.\"\u003c/p>\n\u003cp>As for the pathogens, Zahradka contends that \u003ca href=\"http://water.epa.gov/scitech/wastetech/upload/2002_10_15_mtb_combioman.pdf\">the composting process\u003c/a>, one of a few different treatment methods (and the one used in Spotsylvania County, which offered compost to my garden), eliminates them.\u003c/p>\n\u003cp>Here's how it works: Spotsylvania receives the raw sewage and mixes it with mulch. The carbon in the mulch speeds up the decomposition process, and generates heat. The material reaches 160 plus degrees for 21 days, says Mills. That's enough to kill all harmful bacteria, she says. But the facility also tests the material regularly to be sure the pathogens and dangerous heavy metals are below detectable levels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So will my garden be using these biosolids anytime soon? We'll have to take a vote to decide. In the meantime, it's interesting to see \u003ca href=\"http://urbanfoodproducer.blogspot.com/2010/05/why-i-love-biosolids.html\">other urban gardeners\u003c/a> getting on board with biosolids.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61756/is-it-safe-to-use-compost-made-from-treated-human-waste","authors":["byline_bayareabites_61756"],"categories":["bayareabites_1874","bayareabites_2554","bayareabites_1245","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_11694","bayareabites_2524","bayareabites_11693","bayareabites_10921"],"featImg":"bayareabites_61759","label":"bayareabites"},"bayareabites_32751":{"type":"posts","id":"bayareabites_32751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32751","score":null,"sort":[1315404007000]},"guestAuthors":[],"slug":"quest-curious-about-compost","title":"QUEST: Curious About Compost?","publishDate":1315404007,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\" alt=\"Bob Shaffer - compost guy\" title=\"Bob Shaffer - compost guy\" width=\"379\" height=\"309\" class=\"alignnone size-full wp-image-32786\">\u003c/a>\u003c/p>\n\u003cp>How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, \u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-dark-matter-inside-the-compost-cycle/\">Dark Matter: Inside the Compost Cycle\u003c/a> to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/QBSGuUq2D9E\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.","status":"publish","parent":0,"modified":1315379367,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/QBSGuUq2D9E"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":60},"headData":{"title":"QUEST: Curious About Compost? | KQED","description":"How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST: Curious About Compost?","datePublished":"2011-09-07T14:00:07.000Z","dateModified":"2011-09-07T07:09:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32751 http://blogs.kqed.org/bayareabites/?p=32751","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/07/quest-curious-about-compost/","disqusTitle":"QUEST: Curious About Compost?","path":"/bayareabites/32751/quest-curious-about-compost","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/compost2.jpg\" alt=\"Bob Shaffer - compost guy\" title=\"Bob Shaffer - compost guy\" width=\"379\" height=\"309\" class=\"alignnone size-full wp-image-32786\">\u003c/a>\u003c/p>\n\u003cp>How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, \u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-dark-matter-inside-the-compost-cycle/\">Dark Matter: Inside the Compost Cycle\u003c/a> to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/QBSGuUq2D9E\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32751/quest-curious-about-compost","authors":["2100"],"categories":["bayareabites_109","bayareabites_2554","bayareabites_45","bayareabites_1875","bayareabites_60","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_129","bayareabites_2524","bayareabites_9551","bayareabites_359","bayareabites_9691","bayareabites_14748"],"featImg":"bayareabites_32752","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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