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From Restaurant Kitchen to Your Bed of Begonias

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Photo by Reese Moore

I love compost. That’s an odd statement, I know, but I grew up composting and as a child was fascinated by the scientific process of egg shells and piles of leaves—along with that leftover pasta from the fridge—turning into dirt. And good smelling dirt that had no resemblance to its previous life at that.

So it was especially inspiring to discover that Charleston, South Carolina, Chef Jacques Larson is a poster child for composting on a commercial scale. We covered his restaurant’s Green Restaurant designation in January on our blog, which includes food composting.

But now, he really is a poster child for restaurant recycling in the Lowcountry. Charleston County Environment Management has produced a video featuring Wild Olive, in which they illustrate the closed loop that restaurant food recycling can facilitate.

I am eagerly anticipating more restaurants in our home county (and beyond) take part in this sort of program “behind the line.” And not just because I am a science nerd who enjoys seeing eggshells disappear.

Mentioned in this post:
Jacques Larson