At Compost Crew, we are proud to work with businesses and individuals that prioritize living sustainably. In the United States, restaurants produce 22 to 33 billion pounds of food waste annually. For this reason, restaurants that abide by zero waste principles can help lead the way as we work to fight food waste both locally and globally. In order to…
By: Ben Parry, CEO Food waste collection is not an easy business, and it’s even tougher amidst a pandemic, tight labor market, and a shaky supply chain. The economic disruptions during the past couple years, from COVID to the Suez Canal debacle, ripple through businesses in ways you may not expect. Certainly COVID has impacted our business in a number…
Edited by: Sarah Cedro, Residential Composting Analyst Compost Crew’s community programs offer discounted rates when groups of residents within a designated area sign up for our service. In today’s spotlight we sat down with Shoshana Sommer, an Eckington resident. Since Shoshana became a community champion in March, she’s helped to get many of her neighbors composting, which has meant lower…
By: Thomas Fazio, Organics Solutions Manager If you’re composting with Compost Crew, you know your food scraps are being collected and transformed into nutrient-rich soil amendment. But where does that process take place? In years past, Compost Crew brought 100% of our residential customers’ food scraps to commercial facilities in the DMV. Many of our routes continue to go to…
By: Sara Mack; Marketing Manager Last week, we launched our new food scrap drop-off subscription. Like our residential curbside pick-up service, this option is designed for local residents interested in diverting their food waste from landfills. This being said, the drop-off option is intended to make composting more affordable in order to increase access to composting in the DMV area.…
By: Sara Mack, Marketing Manager As we wrap up our Fall Compost Back program, we know that heading into September many of our subscribers may be spending less time preparing your vegetable garden than you do during our Spring rotation. Even without a garden, though, there are still plenty of ways to get the most out of your finished compost…
By Sara Mack, Marketing Manager Watermelon season is in full swing! If you’ve already eaten your first fresh melon of the season, you know that the rinds have the pesky tendency to take up quite a bit of your compost bucket. Obviously keeping any food scraps out of the landfill is a success in our book, but it can be…
By: Rita Bernert, Senior Sales Representative Just like residences, businesses generate a lot of organic waste (actually, even more!). During my time working in the waste industry over the past 8 years, I’ve realized many business owners do not fully consider their options for waste removal, especially when landfilling their waste is the option they are most familiar with. Even…
By Sara Mack, Marketing Manager Even though composting has been around for a long time, we’ve still got a long way to go on our quest to make it mainstream. By our estimates, less than 5 percent of homes and businesses in the DMV separate out their food scraps. If you’re new to composting, or even considering getting into it,…
By: Sara Mack, Marketing Manager As we approach the solstice, our team at Compost Crew is so excited for summer to officially begin. This being said, composting in the warmer months can be associated with some unique challenges. Even though composting doesn’t lead to more pests or smells than “traditional” waste management strategies, it’s not necessarily butterflies and rainbows all…