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…
Getting finished compost is easier than ever! About Compost Back At Compost Crew we are committed to promoting sustainability, making it easier for you to reduce waste and enrich local soils. For as long as we have been in business, our residential customers have had the option to receive finished compost periodically, to use in their gardens, landscaping projects or…
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…
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…
This Spring, we’re able to offer a number of options in which you can receive your compost including bagged pickup, bulk pickup, and delivery. All of these options are available to you on your portal starting February 1, 2023 and will only be available to order until February 24, 2023. We send reminders via email so you can make sure…
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…
For this edition of our sustainable chef series, we’re connecting with the Founder and CEO of Foodhini, Noobtsaa Philip Vang. This series is designed to spotlight local chefs and their ingenuity as they work to reduce waste in the kitchen. You can find previous installments of the chef series so far here. Although the restaurants we have spotlighted so far…
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…