Our compost design table fellows are made up of a team of innovators, urban gardeners, community-based organizations and educators, all collaborating together to design and implement a pilot project to test a solution that will lead to the long-term goal of increasing community-based composting at farms and gardens across Metro Atlanta.
Compost Design Table Framework
THE LOCAL FOOD SYSTEM CHALLENGE
Urban gardens and farms who receive food scraps from nearby restaurants for their onsite composting are faced with high levels of contamination, ie certain non-compostable food items and paper products that are not conducive to healthy compost production, compromising the quality of their soil for growing food.
As one of the largest producers of organic food waste (also known as feedstock), restaurant owners and staff do not have adequate knowledge, time, economic incentives, and/or efficient systems to properly sort kitchen food scraps destined for urban growers.
THE DESIGN TABLE QUESTION
What partners, technologies, training, and/or systems are required to help local full-service restaurants demonstrably reduce contamination of food scraps, and will encourage expanded collection and distribution to neighborhood gardens and farms for compost production?
Adoption of best management practices in full-service restaurants that decrease food waste contamination and a collaborative partnership that increases quantity and collection of food waste material for community-based compost production on nearby gardens and farms.
Increased compost production at community gardens and urban farms will result in higher quality soil, which leads to greater environmental stewardship and more
sustainably-grown, healthier local food for our city.