Compost 101: The Dirt on Black Gold

We get asked constantly where our juice pulp goes.  Back to the Earth, of course!  Not only do we compost our juice pulp, but ALL of our food scraps as well as our post-consumer wares (bowls, plates, cups, lids, straws, napkins, etc).  Is it expensive?  Yup.  Is it a lot of work?  Absolutely.  Is it worth it?  You bet!

With the help of Urban Farmer Lester Clay and our friends at Compost Now we are able to divert hundreds of pounds of compostable material from the landfill every week.  Get the dirt, below >>

Leafy green pulp from our cold pressed juice extraction process.  To the farm!

Leafy green pulp from our cold pressed juice extraction process.  To the farm!

 

It is first important to note that we are dealing with two types of compost: Pre-consumer and post-consumer.

Pre-Consumer

Each and every week our restaurants create hundreds of pounds of food waste.  Between dense juice pulp and assorted food scraps (think banana peels, egg shells, red pepper stems, coffee grounds, onion peels, dino kale stems) we are constantly filling up buckets of rich, organic matter that many will haul straight to the dumpster.  Not us!  From here Lester will be by to scoop up our buckets and take to the community garden at Passage Home in Downtown Raleigh.  This is where things get messy, and fun.  

 

Food scraps.  It all starts here. 

Food scraps.  It all starts here. 

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Post-Consumer

Bowls, lids, cups, straws, straw wrappers, forks, spoons, knives...all of it...we compost it all!  All of our post-consumer wares are plant-based and come from Eco Products.  After you're done enjoying that quinoa bowl or Almond Brothers smoothie, drop your "trash" into one of our compost receptacles.  The crew at Compost Now will be by soon to transport to a commercial facility.  There, your wares will begin to break down until fully degraded into the soil, typically a four month process.  Magic!