Composting takes what used to be simply food waste that would go to the landfill or down the drain and turns it into a valuable resource. But it's far from magic. Saying yes to composting quickly leads to more questions. Every onsite foodservice operation's situation is different — from resources to location to logistics — and developing a strong composting program can take plenty of trial and error experimentation. Here are some pertinent questions about composting and how a wide ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.