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…
Compost Crew has recently combined forces with Key City Compost, a like-minded company with whom we have been collaborating for several years.   Key City Compost, founded by Phil Westcott in 2017, is based in Frederick, MD. Key City services thousands of customers primarily in Frederick County and the northern half of Montgomery County, Maryland, as well as parts of…
Updated August 23, 2024 Nestled in the heart of Prince George’s County, Maryland, lies the City of Greenbelt where the “green” in its name does not go unnoticed. This Sustainable Maryland certified city takes pride in building a cleaner, more eco-friendly society. One such sustainable effort is reducing electricity consumption by replacing it with renewable energy sources. The City also…
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…
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…