Vermicomposting, or worm composting, is a very good idea for restaurants who want to reduce their waste and turn it into a valuable resource. It's especially useful because, unlike traditional composting methods, the process is completely odorless and therefore very practical in a restaurant setting.
In Boise, Idaho, eco-restaurateur Dave Krick feeds 200,000 extra diners living in his restaurant's basement. The residents are red wiggler worms working around the clock to turn kitchen waste into nutrient-rich compost.
Hopefully more restauranteurs take note of Dave Kricks's vermiculture techniques and turn trash into a gardener's treasure.
(Via Huffington Post)
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