[USCC] Composters Needed for Green Restaurants in the DC Area

[Joseph Jenkins]

From: 1-16-08 -  http://www.washingtonpost.com/wp-dyn/content/article/2008/01/15/AR2008011500755_pf.html


"Le Pain Quotidien (green retaurant chain) is working toward such success. Managers in Georgetown regularly check bins for misplaced refuse and call it to the attention of employees. And they continue to look for a company to haul away scrap dough and other food waste for composting.
It's a difficult challenge, Jenkins says. "We're looking for a total zero" when it comes to waste, he says, 'but we're not there yet.'"
My brother, Patrick Jenkins, is the vice president of operations for the restaurant chain and can be reached at patjen at aol.com.


       
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