The pandemic has changed many things about the way we live, play and work. Perhaps the most unexpected has been our shifting perspective on food: how to get it, how to prepare it and, for many, how best to dispose of what’s left behind.
According to the FDA, food waste is the single largest category of material entering landfills.
The best way to avoid food waste is planning meals to reduce spoilage and unwanted leftovers. But even the most conscientious of kitchens will have inedible waste.
What to do with all those eggshells, banana peels and apple cores? Many know that composting them is better than putting them in the trash, but most do not have the time, space or desire to tend a pile of decaying food.
Several years ago, a team of sustainability advocates attempted to create a local composting option. When scaling up proved impossible, they turned to Atlas Organics, the South Carolina company responsible for Compost House.