Partnership

Introducing Compost Crew’s Farm Feast

Introducing Compost Crew’s Farm Feast

The use of chemical pesticides, herbicides and fungicides have denied microorganisms the opportunity to do work that comes naturally to them. Compost Crew simulates and supports Earth’s regenerative design through a simple practice, composting. We have now made the finished product available for purchase! Farm Feast, our very own brand of compost, can be used at home or for your…

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Compost Outposts: Fairfax

Compost Outposts: Fairfax

“We completed our 4th Compost Outpost in Fairfax County! This Outpost is an excellent illustration of how distributed composting can work for communities.  We will be collecting food scraps from the County’s food scrap drop-off program and municipal buildings and making compost right at the I-66 Transfer Station.” – Ben Parry, Compost Crew CEO On April 5th, Fairfax County held…

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Compost Outposts: Butler’s Orchard

Compost Outposts: Butler’s Orchard

Butler’s Orchard is what family is all about. Owned and operated by the Butler family for three generations, with a passion for horticulture, the farm has expanded through the years. Butler’s Orchard is planted on over 300 acres of land in Germantown, MD.  The orchard grows more than 25 varieties of fruits, vegetables, flowers and trees and offers many family…

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What becoming a public benefit corporation means to us

What becoming a public benefit corporation means to us

To begin 2022, Compost Crew became a public benefit corporation, changing our legal status from a limited liability corporation.  This change codifies our commitment to protecting the planet and creating high-paying jobs for a diverse workforce while running a profitable business.    Our home state of Maryland actually was the first state to adopt legislation creating public benefit corporations.  A public…

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Sustainable Chefs: Brian Hatfield

Sustainable Chefs: Brian Hatfield

Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In previous installments we featured Rob Rubba from Oyster Oyster and Liv and Zach from Toki Underground.  Due to the scale of food waste produced by restaurants, chefs have the power to…

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