St. Patrick’s Episcopal Day School struck gold with the school’s well thought out plan to go green. This school has earned the National Wildlife Federation’s Eco-Schools Green Flag Award twice, and is the only Episcopal school in the country to be recognized as a Green Ribbon School by the United States Department of Education. Compost Crew is proud to partner…
Emma’s Torch is lighting the way for non-profits by making a positive social and environmental impact since its founder, Kerry Brodie, opened the first location in 2016. This non-profit offers refugees the resources, language skills, and confidence to make the huge transition into the workforce, here in the United States. There are multiple kitchens in New York with this Northeast…
Sustainable Chefs: Jean-Claude at Park Hyatt DC It took no convincing for the passionate Park Hyatt DC team to start their hunt for a hauler who could collect their food waste. The hotel, including Blue Duck Tavern located within the hotel, began composting with Compost Crew in October 2023. They have diverted over 46,350 pounds of food waste in less…
Sunset in the City of Manassas. Photo obtained from City of Manassas social media (@cityofmanassas). Manassas has shown in a multitude of ways that community and accessibility is at the forefront of the City’s operations when it comes to food, transportation, green spaces and, of course, composting. In 2021, the City took a big step to reduce waste by adding…
Marshall Road Elementary School has made sustainability a central theme. Marshall Roads’ Principal Matthew Chapman and staff believe one of their responsibilities is to guide children in being environmentally conscious. Located in Vienna, Virginia, the school has over 700 students who have proven receptive and enthusiastic about composting, not without some planning from the Parent Teacher Association (PTA). Monica Nuno…
The District of Columbia has over 700,000 residents and an average of 414 tons of food waste that would be sent to landfills, per year, if not for a refuse disposal option. The city recently passed a law that tackles the many ways in which schools, businesses and organizations can combat food waste in the district. This includes purchasing wisely,…
Detroit-born, Adrienne Walker, is the owner and operator of Blue Henry, a local Maryland company that makes cocktail ingredients. This growing business recently marked its five-year anniversary on its mission to offer simple, fun and sustainable products to its customers. Walking into their Capitol Heights location, you are hit with a pleasant aroma that radiates from fruit being prepped for…
Summer, summer, summertime! The sun is out, the birds are chirping, the days are longer and your organic scraps are getting…warmer. Don’t worry, we have a few tips to help keep your bins clean, reduce odors and keep unwanted guests away throughout the season. While we do the dirty work of picking up, sifting through and composting your food scraps,…
In 2021, the state of Maryland passed a bill requiring schools, businesses and organizations that generate at least two tons of food residuals per week to separate the food waste from other solid waste. Maryland generates an average 900,000 tons of food waste per year. This law aims to divert a good portion of that food waste from final disposal…
While some of us find it daunting to put together a meal for a small group, Chef Tony Hull doesn’t flinch at having hundreds of guests for a single meal. As the Executive Chef of the JW Marriott in Washington, DC, his events can include upwards of 1,000 people for lunch or dinner. By his estimates, the hotel’s kitchen staff…