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 Washington, DC location opening its doors in 2023. Shortly after opening, they decided to divert waste from local landfills with Compost Crew diverting nearly 9,000 pounds of food scraps since 2024.
During an 11-week paid apprenticeship, refugees are constantly in vigilant training mode, steadily receiving hands-on experience through customer service, food prep, waste management and other business operations. How to compost is built into the program with signage hanging throughout the building. Cohorts overlap, helping guide the new apprentices, which leads to major growth in their career confidence.
“It’s a job. For some, it’s their first job. Throughout the 11-weeks they work at Emma’s Torch, we make sure they are ready for the working world and we get to watch their careers flourish!” -Alix Haber, DC Area Director & Chief Operating Officer
Alix Haber is currently the DC Area Director & Chief Operating Officer at Emma’s Torch with over a decade of experience working for like-minded businesses and non-profits like the Capital Area Food Bank and Foodhini. Haber was bound to cross paths with Compost Crew, which also provided food scrap recycling for Foodhini.
Compost Crew was the primary name in town and we had a wonderful experience with them at Foodhini. It was really the easiest decision to make.” -Alix Haber
Riley Janeway, a development associate at Emma’s Torch, grew up in Vermont where composting was the norm. In fact, in July 2020, Vermont state law banned disposal of food scraps in the trash or landfills! The District of Columbia is making strides in that direction with its Zero Waste DC initiative. Janeway carries what was engrained in her while living in Vermont along with her experience working in the restaurant industry where she saw first hand how much wasted food can come from a day in the kitchen, to Emma’s Torch.
Sustainable practices don’t have to stop at the workplace, Janeway and Haber also compost in their households.
Emma’s Torch DC is located in a residential area where much of their customers base is young families and regulars who work peacefully at their computers while supporting this organization.
The store has a compost bin at the front-of-house and offers guests an opportunity to drink their warm beverage in a reusable mug while eating in or take their order with them in compostable to-go ware like paper bags, cups and lids. Since composting, each week, they have subtracted one receptacle filled with waste set for the landfill and replaced it with one 65-gallon Compost Crew bin filled with organic waste for weekly curbside pick-up.
This happy little place plans to expand in the Greater Washington area by opening larger facilities to host more refugees looking for work, education and a chance to serve the community. As they begin to transition out of their role at Emma’s Torch, apprentices are guided towards employers who are willing and able to offer them upwards mobility. Former apprentices have been offered jobs at local restaurants and institutions like the Smithsonian.
Emma’s Torch has also partnered with its nextdoor neighbor, Zeke’s Coffee, concocting a special coffee blend together and selling other products from Zeke’s. These two businesses not only share their love of coffee but also their passion for composting!
It takes a community of businesses, residents and non-profits like Emma’s Torch to build community wealth and empower our neighbors to care for one another, lighting the way for a better future for all.
By: Carlye Brooks
Edited By: Dan Israel
