Should We Recycle Everything?

  • Right now, San Francisco is at 72% recycling. They also just passed legislation to make composting mandatory. (Photo source: Tewy at Wikimedia Commons)

Recycling has become the law in
San Francisco. Residents who fail
to recycle and compost will face
warnings and, eventually, a fine.
It’s part of the city’s goal to
eliminate waste altogether. But,
as Amy Standen reports, recycling
and composting can only take us
so far:

Transcript

Recycling has become the law in
San Francisco. Residents who fail
to recycle and compost will face
warnings and, eventually, a fine.
It’s part of the city’s goal to
eliminate waste altogether. But,
as Amy Standen reports, recycling
and composting can only take us
so far:

(conversation in Chinese)

Janis Peng is a foot soldier in San Francisco’s war against garbage. Today, she’s going door to door in a San Francisco Chinatown apartment complex, trying to convince the mostly elderly residents to make better use of their city-provided compost bin.

In fact, Peng is part of a city-wide effort to eliminate waste altogether. In 1989, California passed a law, which was considered radically ambitious at the time. They wanted to divert away from landfills 50% of the state’s garbage by the year 2000.

For San Francisco, that wasn’t enough.

“We got to 50%, and we said, ‘well we’re here now, what are we going to do next?’”

That’s Jared Blumenthal. He’s head of San Francisco’s Department of the Environment. Today, he’s in the backseat of a Toyota Prius. He’s on his way to a recycling press conference.

“So in 2003, we set the goal of 75% by 2010 and to zero waste by 2020.”

Right now, San Francisco’s at 72% recycling. City officials say that mandatory recycling will bring that number up even higher. But can any city ever get to zero waste?

(sound of trucks and machinery)

“It’s almost 9:45 in the morning and some of the trucks that went out this morning are coming in with their first loads.”

Robert Reed is a spokesman for Sunset Scavenger Company, in San Francisco. Here at Pier 96, dozens of workers stand by conveyor belts, sorting out the contents of an entire city’s worth of blue bins.

“All these materials go to different places, the glass goes to a glass plant, the paper goes to a paper mill.”

Sunset Scavenger sells these commodities to buyers here and in Asia. That generates revenue that helps fund the program. But recycling is expensive, in part because some products – like many plastics – cost far more to recycle than they’re worth.

“We’re dealing with clear plastic and opaque plastic and medium plastics. And many of these containers have three types of plastics.”

Aluminum and glass can be yanked off the conveyor belts with magnets and other machinery. But plastic has to be hand sorted.

Mark Murray is executive director of Californians Against Waste, a Sacramento non-profit group.

“We have seven different types of plastic resins and manufacturers invent new ones every day. And I know it might make us feel good to put those number sevens into the recycling bin, the scrap value is insufficient. It’s not sustainable recycling.”

Murray says he hears all the time from residents who want to eliminate waste all together.

“They recycle everything, but they can’t get their city to take a certain type of number 6 or 7 plastic in their program. And they’re mad at the city. But it’s not just about recycling everything we get. That’s not gonna solve the problem.”

That’s because some things may never make sense to recycle. Like ballpoint pens and plastic razors.

Murray say that maybe if the costs for those items included what cities pay to take them apart for recycling or to dump them in the landfill, maybe people would use less of them, bringing us a little closer to the holy grail of zero waste.

For The Environment Report, I’m Amy Standen.

Related Links

Sending a City’s Garbage Up in Flames

  • Michigan Waste Energy Chief Engineer Brad Laesser checks the cameras and emissions data at Detroit's incinerator. (Photo by Sarah Hulett)

Back in the 1980s and 90s,
dozens of communities across
the US built incinerators to
get rid of their trash. Many
of them financed the massive
furnaces with bonds they’re just
now paying off. And now that
those debts are off their books,
some cities are re-thinking whether
burning trash makes environmental
and economic sense. Sarah Hulett reports:

Transcript

Back in the 1980s and 90s,
dozens of communities across
the US built incinerators to
get rid of their trash. Many
of them financed the massive
furnaces with bonds they’re just
now paying off. And now that
those debts are off their books,
some cities are re-thinking whether
burning trash makes environmental
and economic sense. Sarah Hulett reports:

About 300 garbage trucks dump their loads each day at the nation’s biggest
municipal incinerator.

“You see the conveyor house going across, that’s conveying the fuel to the
boilers.”

That’s Brad Laesser. He’s the chief engineer at the Michigan Waste Energy
facility in Detroit.

The “fuel” he’s talking about is shredded-up trash.

And he says that’s the beauty of facilities like this. They produce electricity.

“So right now we’re putting out about 50 megawatts. But we can go to
here.”

Laesser points to 70 on the output gauge. That’s enough electricity to power
about half the homes in Detroit. And the leftover steam is used to heat and
cool more than 200 buildings downtown.

Sounds great, right?

Well, Brad Van Guilder of the Ecology Center says not so much.

“Be wary of people coming and talking to you about large, expensive magic
machines that are going to dispose of your waste for you.”

Van Guilder says municipal waste incinerators are major contributors to
smog, and spew dangerous pollutants like dioxin, lead and mercury.

And he says huge furnaces like Detroit’s make it nearly impossible to get
viable recycling efforts off the ground.

“Think about what’s in the trash that you throw out every day. One of the
most important components is paper and plastic.”

Both can be recycled. But Detroit has not had a curbside recycling program
for the past 20 years. That’s because the contract with the incinerator
required that all trash picked up at the curb be used to keep the furnaces
burning.

That changed this summer, though – when the contract expired. Now about
30,000 households are part of a curbside recycling pilot project. And there
are drop-off sites where people can take their recyclables.

(sound of recycling center)

Matthew Naimi heads an organization that runs several drop-off sites, and –
maybe surprisingly – he’s okay with the incinerator. Naimi says he sees
trash disposal and recycling as two separate industries.

“I realized that if we shut the incinerator down before we got a good
established recycling program running, we’d be burying our recyclables
instead of burning them.”

And officials with Covanta – which runs the Detroit incinerator – agree that
recycling and incineration can work together.

Paul Gilman is the chief sustainability officer for Covanta. He says landfills
are the problem – not recycling.

“Landfills and energy-from-waste facilities, that’s where the competition is.
It isn’t at the upper step of recycling.”

He says cheap landfill space makes the economics of incineration difficult.

But he’s hoping that could change with the passage of a climate change bill
in Washington. Gilman says in Europe and Asia, trash incinerators like
Detroit’s don’t get treated the same way as power plants fueled with coal or
natural gas.

“So in Asia, under the Kyoto protocols, a facility like this actually generates
what are called greenhouse gas credits. They’re reducing greenhouse gasses
by the act of processing solid waste and keeping it from going to a landfill.”

Where trash produces methane – a potent greenhouse gas.

But the people who want the incinerator shut down say they don’t believe
burning trash is the greener way to go. They want the city to landfill its
waste while it builds an aggressive recycling program.

So far, they’re not getting what they want from city leaders.

The board that oversees how Detroit handles its trash recently voted to go
with incineration for at least the next year.

For The Environment Report, I’m Sarah Hulett.

Related Links

San Francisco Makes Composting Mandatory

  • San Francisco Mayor Gavin Newsom signs mandatory composting into law (Photo courtesy of the Press Office of Mayor Newsom)

San Francisco already leads the
nation in recycling. Now, that
city has the first mandatory
composting law in the country.
Emily Wilson reports that’s got
some people worried about “garbage
cops”:

Transcript

San Francisco already leads the
nation in recycling. Now, that
city has the first mandatory
composting law in the country.
Emily Wilson reports that’s got
some people worried about “garbage
cops”:

Putting recyclables into the blue bin is second nature for people in San Francisco.

But this new law now means also putting coffee grounds and eggshells into a green bin.

There are some people who are concerned about Big Brother looking through their garbage. And then there’s the $100 fine.

Mark Westlund at the Department of the Environment says ‘no worries.’ Not much is going to change.

“Well, we get a lot of calls from people who are worried about garbage cops and that frankly is not going to happen. For years now we’ve been looking in peoples recycling to make sure they’re doing it correctly and if not, they get a tag and if they continue misusing it, they get a letter and a follow up call and then a visit.”

So there are warnings before the fine.

Cities across the country will be watching San Francisco’s mandatory composting law to see how it goes.

For The Environment Report, I’m Emily Wilson.

Related Links

Serving It Up Green

  • The Duluth Grill is a family-style restaurant that's finding ways to cut down on trash, reduce energy use, and encourage volunteering in the community. The hanging lamps use LED bulbs, for a dramatic reduction in electricity use. (Photo by Stephanie Hemphill)

Some big corporations and some small businesses are taking a serious look at their impact on the environment. Some are using a science-based framework called the Natural Step to try to operate more sustainably. Stephanie Hemphill visited one, and has this report:

Transcript

Some big corporations and some small businesses are taking a serious look at their impact on the environment. Some are using a science-based framework called the Natural Step to try to operate more sustainably. Stephanie Hemphill visited one, and has this report:

The Duluth Grill is a family restaurant. Tom Hanson is the owner here. He says things started changing for the restaurant when he decided he should be offering healthier foods. He says too many of us are gaining too much weight. So he changed the menu, and now he says people can still go out and have a good time without it all going to their waist.

“Whether it’s French fries or fruit or healthy home-made soups, people can be socially engaged eating out but you’re not necessarily sacrificing your eating habits or eating styles.”

His menu offers healthy ethnic meals, gluten-free foods, and teas that claim health benefits.

Once Hanson started thinking about the health and well-being of his customers, he started thinking about the other impacts of his business. He joined a group of about a dozen businesses recruited by a local non-profit to try out the Natural Step approach to sustainability. The Natural Step was developed in Sweden, but it’s being used all over the world.

Restaurant staffers attended training sessions on how ecosystems work, and on what it means to be sustainable.

Manager Jeff Petcoff shows off the new LED lights in the restaurant.


“They produce 12 watts of energy versus 320 watts from the regular light bulbs that we were using prior to this. It’s a little more intimate with dining at night, but we’ve had a positive reaction to that as well.”

The Natural Step program encourages reducing the use of fossil fuels and other resources that have to be mined from the earth. And it calls for not throwing as much garbage into the earth.


In the kitchen, workers separate the trash. There’s a bin for recyclables, one for trash, and one for food scraps. Petcoff says the food waste goes for compost.

“We’ve just made it very easy for our staff to be able to compost and recycle with the bins all over the restaurant.”

The Duluth Grill has reduced its weekly trash pickup, and saved a bunch of money in the process. Owner Tom Hanson says saving money is nice, but part of the Natural Step program calls for not degrading the earth, like by building landfills.

“We don’t live next door to landfill but somebody does, and once you become aware of it, I think, it becomes more compelling to do it.”

And the restaurant encourages its customers to get involved in helping each other. Next to the front door there’s a bin where people can dump their old magazines. A local youth center is recycling them to raise money.

And there’s a bookshelf where people can leave children’s books; it’s part of a community-wide literacy campaign.

One Natural Step principle is about people: a sustainable business operator makes sure the people who work there, and even the suppliers and customers, anyone who has contact with the business, can meet their needs without a big struggle.

Tom Hanson dreams of offering health coverage to all his staff — and maybe someday even child care.

“You could easily consider day care for your staff as being an expense that no small operator could afford. But when you make change little by little, that step could very well enter into our values, and once it becomes one of our values it becomes affordable.”

Many businesses are making these kinds of changes and you might not even be aware of it. But Tom Hanson would say if you’re not sure, ask. You might prompt someone else to do better.


For the Environment Report, I’m Stephanie Hemphill.

Related Links

Part One: Canada’s Take on Trash

  • Jen Spence's collection of trash/ recycling containers on the east side of Toronto. The city has retooled its recycling program in recent years to make it easier for residents. The big blue container is for recycling, the green hanging pail is for compost. Toronto only picks up trash twice a month - but Spence's family doesn't even fill that small trash can. (Photo by Julie Grant)

Sometimes it takes a little public
embarrassment to get on the right track.
Back in 2000, the city of Toronto couldn’t
find a place to send its garbage – so it
started trucking trash across the border
to the US. Julie Grant reports that inspired
Toronto to create one of the most aggressive
recycling programs in North America:

Transcript

Sometimes it takes a little public
embarrassment to get on the right track.
Back in 2000, the city of Toronto couldn’t
find a place to send its garbage – so it
started trucking trash across the border
to the US. Julie Grant reports that inspired
Toronto to create one of the most aggressive
recycling programs in North America:

Some days Toronto has sent as many as 150 trucks full of
trash 300 miles to a landfill in the U.S. For those of you
counting at home, that’s 90,000 highway miles a day. That’s
not only bad for the environment. As gas prices have risen,
it’s also bad for Toronto’s bottom line.

But the bigger issue was Toronto wasn’t taking care of its
own trash. It wasn’t even keeping it in Canada. It was
trucking it to Michigan.

And the people in Michigan – they didn’t like it too much.

They’ve complained about the stink of Toronto’s trash for
years.

They even got the U.S. Congress to look at ways to stop it
from crossing the border.

But, free trade even covers a commodity such as garbage.

The people in Toronto are a little embarrassed by it all.

(sound of a neighborhood)

David Wallett looks perfectly pleased with the landscaping in
his small lawn in east Toronto. But his eyes tilt downward
when he’s asked about shipping the city’s waste to Michigan.

“The downside of that is all those trucks ripping down the
401. I mean that can’t be good for the environment to have
lots of trucks burning gas just getting it there.”

But the City of Toronto had signed a contract with a
Michigan landfill. So the trucks kept ripping down highway
401, even as fuel costs got higher and higher.

Geoff Rathbone is Toronto’s general manager of solid waste.
He says the contract is a dark cloud – but it got the city and
residents on-board with recycling.

“The shipment to Michigan really became a wake up call that
allowed us to set very aggressive waste diversion targets.
And to realize that what we were shipping out of our country
was really more of a resource than a waste.”

Rathbone says Toronto set a tough goal – to reduce the
waste stream by 70%. And the city put up nearly a half-
billion dollars to do it.

But a funny thing happened as they started increasing their
recycling stream. Oil prices kept rising. That meant
commodity prices kept rising, too. Metals, plastics, and
paper have started to gain real value. Recycling paid!

And Toronto kept re-tooling its recycling program to make it
really easy for people.

(sound of a neighborhood)

On the east side of Toronto, Dick Wallett and his neighbors
each have one of those huge cart-like garbage barrels – the
ones with a handle and wheels. But it’s not for trash. It’s for
recyclables.

Jen Spence says it’s much easier than it used to be.

“For awhile it was very complicated. We had to put
newspapers in one bin and glass and bottles and jars in
another bin.”

Now they just throw everything into that one big container
and wheel it to the street. The city picks up and sorts the
recyclables. For free. It also picks up compost. You know,
food waste. Spence takes out a small pail from under the
kitchen sink to show me. It’s latched shut.

“This is the green bin. The city of Toronto sends this out to
anyone who’s going to be producing garbage. It collects
flies really badly, and it’s hard to clean, so they send out
these bags that are perfectly for it. It’s a nice size. It fills up
pretty quick and doesn’t stink. We used to have a huge can
and now it’s just that little guy that goes out every two
weeks.”

The city makes it kind of hard to take out regular trash –
things that can’t be recycled or composted. Like Spence
said, it’s only picked twice a month. And you pay as you
throw. The more you make, the more you pay.

Toronto has been able to cut the number of trucks headed to
the landfill in Michigan in half. And it’s moving toward it’s
goal of reducing the waste stream by 70%.

The city even plans to make energy out of the compost it’s
collecting.

The city plans to generate electricity and eventually make a
biofuel from the compost. That will be used to run Toronto’s
trucks to the landfill.

Oh, but those trucks won’t be going to the landfill in
Michigan.

The city has finally found a Canadian landfill that will start
taking Toronto’s waste in 2010.

For The Environment Report, I’m Julie Grant.

Related Links

Part Two: Canada’s Take on Trash

  • Gerry Moore’s the CEO of Island Waste Management – the company that runs the waste program on Prince Edward Island. He’s pointing at an aerial shot of the compost facility. (Photo by Kinna Ohman)

The recycling and composting rate
in the United States runs just around thirty
percent. That means seventy percent of our
waste still goes to landfills. Government
officials and others in charge of recycling
programs say we’re doing pretty well with
what we have available. But there’s a
community that’s challenging that assumption.
Kinna Ohman reports:

Transcript

The recycling and composting rate
in the United States runs just around thirty
percent. That means seventy percent of our
waste still goes to landfills. Government
officials and others in charge of recycling
programs say we’re doing pretty well with
what we have available. But there’s a
community that’s challenging that assumption.
Kinna Ohman reports:

Prince Edward Island’s one of those places where people who grow up here, stay here.
And it’s no wonder. The island’s off Canada’s eastern coast. It’s covered with rolling
green farmland, dark forests, and copper-red beaches. It’s Canada’s smallest province –
about the size of Delaware.

Prince Edward Island has a population of only 160,000. There seems to be enough room
for everyone.

But not for every thing.

Around ten years ago, the residents of Prince Edward Island saw their landfills filling up.
That meant digging more. They wanted to do something about it – and fast.

So they started an aggressive recycling and composting program.

Gerry Moore’s the CEO of Island Waste Management – the company that runs the
program. Moore says to make it happen quickly,

“We had to make this mandatory. It wasn’t something that we could go out and ask
people, ‘well, listen, this is the right thing to environmentally.’ We made it
mandatory.”

Moore says they had to be tough. If people didn’t separate their compost and recycling
from their waste, the company refused to pick it up. That was a difficult time for
politicians.

“And, to be quite honest with you, in the initial stages, it was fairly painful. But, if
we didn’t do what we did, when we did it, the landfill we have now would be totally
full and we’d have to have another one. We’re recycling everything we totally
possibly can.”

(sounds of a compost facility)

And they are. People and businesses on Prince Edward Island recycle and compost 65%
of their waste. That’s more than double the average in the U.S.

A lot of the former waste now goes to the island’s composting facility. The facility takes
care of miscellaneous garbage that can’t be recycled – things such as certain types of
paper and food scraps.

(sound of door closing)

Gordon Smith shows me the compost curing warehouse. We’re now sealed in with
steaming mounds of dark compost that almost reach the ceiling. It’s muggy and hot.
About 130 degrees.

“So this is our finished compost you’re looking at right here. This large pile. And
that large pile over there as well.”

Smith’s the facilities supervisor for ADI – the company running the composting plant.
The facility handles 30,000 tons every year.

And with all that, you’d think Prince Edward Islanders would say ‘job done.’ Right? But
they’re trying to reduce landfill waste even more.

They want businesses to start using packaging that can be composted or recycled. Many
local businesses have switched.

But there’s a problem. Big multinational chain stores bring goods to Prince Edward
Island in packaging that cannot be recycled or composted. It all ends up in the island’s
landfill.

Gerry Moore knows his province is too small to really influence these companies. So
that’s where he hopes other communities will help out and join in.

“There will be initial pain with that in the front end. And a lot of politicians and
public figures don’t want to go through that pain. But, you know, we only have one
earth. And whether you’re from New York, or Prince Edward Island, or all over
the globe, anything we can remanufacture and reuse is only going to extend the life
of the planet.”

And Prince Edward Island officials think if they can do it, other places can too – if they
have the political will.

For The Environment Report, I’m Kinna Ohman.

Related Links

Potato Forks Better Than Plastic?

  • Companies are making disposable utensils from things like corn, potatoes, and sugarcane (Photo by Jessi Ziegler)

Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:

Transcript

Biodegradable silverware has
popped-up in local coffee shops, fast
food joints, and even the Olympics.
But how eco-friendly are biodegradable
utensils? Kyle Norris has this report:

Companies are making disposable utensils from things like corn,
potatoes, and sugarcane. And many brands label their silverware as
biodegradable.

Sarah Burkhalter is a news producer with the environmental
journalism website, Grist.org. She says making silverware from
materials other than plastic is a step in the right direction.

“But I think that the encouragement should not be for people to feel
like they can use a fork for three minutes then toss it in the compost
and be done with it. I think the emphasis needs to be on reusing your
silverware. Whether that be metal or plastic or corn.”

Burkhalter says the other tricky part is that you need to read the
manufacturer’s instructions. She says many of these utensils are only
biodegradable in special composting facilities.

Which means the utensils will not biodegrade if you toss them into a
backyard composting bin.

For The Environment Report, I’m Kyle Norris.

Related Links

Farmers Work to Conserve Water

Some experts say water will be the “oil” of the next generation. As it become
more scarce, prices are going to go up. For farmers, that’s serious business.
Kyle Norris recently spent time with several farmers who say they think
about water constantly:

Transcript

Some experts say water will be the “oil” of the next generation. As it become
more scarce, prices are going to go up. For farmers, that’s serious business.
Kyle Norris recently spent time with several farmers who say they think
about water constantly:


Anne Elder and Paul Bantle are farmers, and they’re pretty hard-core about
water. They keep a hollowed-out rock — it’s like a natural bowl — next to
the barn, and every morning they fill it with fresh water for the farm’s
smaller animals:


“And this amazing thing the cat comes and drinks, the chipmunks come and
drink, the birds come and drink and the bees all drink from the same stone.”


These folks consider water to be a valuable resource. They use it to grow a
variety of fruits and vegetables on their eleven and a half acres. The farm is
a biodynamic farm. Which means it’s organic, but it kind of goes a few steps
further. Anne Elder says biodynamic farming emphasizes healthy soil, and
how to make soil benefit the most from water:


“Healthy soil means it’s alive, it’s active, it’s not compressed but fluffy. It
will have a lot organic matter which will make it more sponge-like rather
than compacted hard tight soil. So when it does rain or when moisture does come,
fluffy soil can take that in and it can just drain through and the roots can
absorb it.”


They till an organic compost into the soil. It’s made of manure, vegetable
matter, hay, and straw. And as biodynamic farmers, they spread herbal teas
on their fields. They do this to feed the plants, and to fight-off problems like
fungus. Their farm is in southeastern Michigan and they get plenty of rain
storms. Paul Bantle says they try to take as much advantage from the rain as
possible:


“Rainwater is way better than any kind of water you’re going to pull from
earth. Irrigation water is cold when it comes from 65 feet down, it’s cold.
Whereas rainwater is warm, in the summer, obviously. And in the late spring
and early fall.”


The thing about cold water is that it shocks plants that have been sitting in
the warm sun all day. And that’s no good. When they need to water the
fields, they pump water from a 65-foot well.


Bantle says he thinks long and hard before using this water for irrigation. He
doesn’t want to dig down further to tap deeper aquifers, even if that means
that the crops will go through a hard time:


“It’s an issue. I mean it’s a huge problem. So definitely I try to be very
conservative about pulling water for irrigation.”


Basically, there are two main irrigation techniques typically used in farming. The first is
drip or trickle irrigation, and this is what Bantle and Elder use. It’s a slow,
easy method that takes time for the water to soak deep into the soil. It’s kind
of like a light, slow rain.


The other technique is overhead irrigation. Picture your garden hose on
spray, with overhead irrigation the water sprays all over. The downside is
that it wastes water because it evaporates and runs-off from the fields.


Lyndon Kelley is an irrigation educator with Michigan State University and
Perdue Extensions. He says drip irrigation is like a mini-van and overhead
irrigation is like a school bus:


“It’s sort of like are you going to take three or four kids to the baseball game
after school each day, well then you’re going to take the mini-van. But if
you’re going to take fifty kids to the baseball game after school every day
then you’re going to want a school bus.”


So, drip is typically used on smaller operations and overhead is usually
used on the larger ones. But Kelley says drip irrigation can be used on larger
farms. It depends on how the roots of the plant take-in water. Grape
vineyards, tomato plants, and some other vegetables respond well to drip
irrigation.


The farm that Anne Elder and Paul Bantle run is a relatively small operation.
They pay a lot of attention to their crops and they water them accordingly,
and all that effort takes a thought and labor:


“It’s almost like a holding-back mentality. How can I let these plants do
what they need to do, until which time the rains will come.”


Farmers are going to have to reevaluate the ways in which they use
water. Some scientists believe climate change will make some places much
drier, and a growing population is already putting heavier demands on the
existing water sources.


For the Environment Report, I’m Kyle Norris.

Related Links

Tossing Food Scraps to the Worms

Every day we have to deal with throwing away
garbage. For most, that means taking it to the curb.
But some people keep the food scraps for something
special. Richard Annal has the story of a
family that’s using a money-saving, all-natural way
to dispose of food waste:

Transcript

Every day we have to deal with throwing away
garbage. For most, that means taking it to the curb.
But some people keep the food scraps for something
special. Richard Annal has the story of a
family that’s using a money-saving, all-natural way
to dispose of food waste:


I’m driving through the rain to meet a woman who’s doing something I’ve
heard about for years but have never actually seen. And she’s doing it in her basement. She’s taking her
family’s food scraps and feeding them to worms downstairs. Brenda
Lotito’s home is white and brown, and sits on a little hill in a suburban
neighborhood. Brenda is expecting me and greets me at the door. Behind
her, there’s a little commotion. That’s her son John and the family dog,
Charlie.


I have a seat at the kitchen table. I find out it was John who first
took an interest in worms. He likes the red, slimy night crawlers:


“What sparked my interest in the worms is how they feel when you touch
them and how you can’t hold them very well because they keep slipping
out of your hands.”


With a little research at their local library, Brenda and John found
worms work as a natural garbage disposal. So for the past five years,
instead of putting the garbage out, they’ve been feeding the worms.
They turn the food scraps into compost.


We all head down to the basement, including Charlie, the dog. That’s
where Brenda keeps the family’s worm box.


The Lotitos have a typical basement. Washer, dryer, sports equipment…
and a box of worms. It’s wood. It’s about 2 feet wide by 4 feet long.
Brenda tells me they can be different sizes depending on what you need.
This one is more than large enough for Brenda, John, her husband, and
Charlie, the dog. Brenda says she can put just about all her food waste
into the box:


“I don’t put meat or anything like that in there but we put all our
vegetables. Ya know, I don’t have to cut anything up. I just simply
throw the corn cobs in there throw the husks in there. And they eat
it.”


I open the lid and peer in. The first thing I notice is what I don’t
notice. There’s no offensive odor. The only smell I do detect is that
of fresh earth. I move the contents of the box around. There’s some
shredded newspapers, some corn cobs in the process of becoming worm
food, coffee grounds, and other food waste.


After a little poking around, I find the worms: dozens of red,
well-fed looking worms. They’re fat.


Brenda tells me she has been making worm boxes for years and she thinks
others can benefit from her experience. She’s selling worm composting
kits for a small price. She says worm boxing is easy to get started,
takes a little investment, and the maintenance is low:


“Once you buy a batch of red worms, they’ll just keep on multiplying every
7 to 10 days, and um, you’ve got yourself a great composting bin.”


Brenda says worm box composting has a lot of benefits. In her town,
the trash pick-up service charges by volume. So, she saves money on her
garbage bill by putting most food waste into the box instead of the
trash can.


And she saves money on fertilizer. Brenda is a gardener. The compost
left by the worms is a great all-natural fertilizer. And in addition,
the worm’s, um, leavings work as a natural bug repellant as well:


“What it does is it makes the plant create an enzyme that is bitter to
aphids and other creatures.”


And Brenda thinks fewer chemicals and fossil fuel-based fertilizers
makes the food in her garden that much better:


“You know I can pick the tomato right off the plant. Ya know, wipe it
off, wash it off, And feel comfortable that I’m putting it in my mouth.
Everything has come from the earth. It’s a circle, it’s awesome.”


Brenda says to her, the biggest benefit of worm box composting comes
from letting people know there’s another way to dispose of food waste.
It’s all-natural. It means less garbage to pick up, less garbage to
fill up the landfill, and at the same time it saves money, provides a
superior fertilizer that’s all organic, and puts nutrients back into
the Earth… where they come from.


For the Environment Report, I’m Richard Annal.

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Cashing in on Restaurant Food Scraps

  • These loafs of bread were left in a park for wildlife to eat (not recommended by biologists). Most table scraps end up in a landfill. But a program in some cities is using table scraps from restaurants to make rich compost. (Photo by Lester Graham)

As you sit down to a holiday dinner this season…
here’s something wild to think about…some of the produce on
your plate, or even the wine in your glass may have been
produced using food scraps from restaurants. How? The
leftovers are collected and turned into compost, a natural
fertilizer that’s increasingly popular among wine grape
growers and organic farmers. Tamara Keith
reports:

Transcript

As you sit down to a holiday dinner this season… here’s something wild to think about:
some of the produce on your plate, or even the wine in your glass may have been
produced using food scraps from restaurants. How? The leftovers are collected and
turned into compost, a natural fertilizer that’s increasingly popular among wine grape
growers and organic farmers. Tamara Keith reports:


The food goes from plates in upscale restaurants, to green waste bins picked up by a
recycling company. The leftovers are then trucked out a compost facility.


(sound of the big machines)


Here, at Jepson Prairie Organics, the waste is transformed from discernable food
items,
to dark lush humus. Greg Pryor is general manager of the facility in Northern
California.


“If you look closer it’s you’ll find fish, shellfish, there’s a leek right there,
and onion.”


Yard clippings and a little cardboard are mixed in for balance. It’s all ground up,
and
stuffed in large black bags, 200 feet long and 10 feet wide.


“Really about a week into the bag it starts to break down and it really loses its
identity.”


After 30 days, the compost is removed from the bags, and continues to break down for
another month or so. As bacteria go to work on the food scraps and clippings, they
generate heat, so even on a hot day steam rises up from the rows of compost. Pryor
started in the trash business almost 15 years ago and he says it has come a long way.


“All of this used to go into a landfill and it just wasn’t right. And to me
personally that’s
the biggest benefit is that it’s putting materials back to a beneficial re-use,
there’s just
nothing better.”


The end product is marketed as “four course compost” to vineyards and organic
vegetable farms.


(Mexican music coming from a truck)


Just a few miles away at Eatwell Farm, workers are snipping and tying off bunches of
organic arugula. That peppery green was grown in soil bolstered by four-course
compost. Farmer Nigel Walker says he applies a heavy coat of compost after every
harvest, sometimes as much as three times a year.


“And we just always do that. I don’t even have to. Roberto’s our tractor driver.
I don’t
even say ‘put compost on, Roberto.’ He just knows. We put compost on and then we
cultivate it in.”


In the past, Walker has used compost made from animal manure. It works fine, he says,
but he likes the idea this fertilizer comes from restaurants.


“It’s a great compost, we need a compost and we likes where it comes from, it’s pretty
simple.”


This time of year, the makers of four-course compost make a lot of deliveries to
California wine country, home to some of the nation’s premier wines. Linda Hale is
the
field supervisor for Madrone Vineyard Management in Sonoma County. She and her
employees look after 400 acres of wine grapes for wineries like Ravenswood, Sabastiani
and BR Cohn.


Hale says they use compost between the rows, to prepare the land for winter.


“Right after you harvest, you come in, you prep the ground, you put your compost in,
seed it and let the vines go to sleep for the winter. And that’s just your good night
medicine.”


Hale says the compost improves the vigor of the vines. Healthy soil, makes for
healthy
plants, and healthy plants she says are better able to fend off pests and disease.
And
Hale says, it prices out the same as synthetic liquid fertilizers – the current
industry
standard.


Plus, winemaker Tom Montgomery at the BR Cohn Winery says it’s kind of fun to think
about what might have gone into the compost.


“There’s probably a little filet in there, some veggie dishes, aso bucco…” (laughs)


Montgomery calls it fertilizer with pizzazz.


“I think it makes a difference to us. I’m not so sure that it makes a difference to
the
wine.”


Other cities, even other countries are starting to pick up on the food-to-field
idea. Soon a
group from Toronto will be touring the compost facilities to see if they can
replicate the
program in their city.


For the Environment Report, I’m Tamara Keith.

Related Links