Waste Diversion
Working Towards Zero Waste
In our kitchens, our goal is to have no food waste. In our residential dining locations and catering, we prioritize donating to One80 Place, a local nonprofit. Any food that is not donated, is composted.
In City Bistro, Liberty St. Food Hall, Marty's Place, Catering, and Clyde's Snack Shack, we use reusable or compostable dishware.
Our biggest location, Liberty St. Food Hall, composts in the back of house. Guests simply put their plates on the dish return for our staff to sort the waste and clean the dishes.
City Bistro and Marty's Place both use compost pulpers. Our guests put their compostable dishware and food scraps through the curtain in the waste room and the pulper breaks down the materials like a blender. The pulper cuts down the volume of our waste by 70-90% which saves us a ton of space and kick starts the compost process. We also track all pre-consumer food waste to determine where we have opportunity to become more efficient. Pre-consumer food waste in Liberty St. Food Hall, City Bistro, Marty's Place, and Catering, is either donated to One80 Place or composted.
Once the compost carts are filled, they are emptied and rinsed by our compost hauler, SMART Recycling. SMART Recycling drives our compost to Bees Ferry Compost Facility operated by McGill Compost. By composting, we hope to minimize the amount of food in landfills and return organic matter back to local soils.
