As you walk around the kitchen in the River Café at Prince’s Island Park, bins with peels, coffee grinds and egg shells are throughout the prep area waiting to be composted.
The Café has been composting for approximately four years and has seen their garbage output decrease from three bags to half a bag a day.
“We are always trying to be conscious of our environmental impact,” said Andrea Robinson, restaurant manager.
Sarah Noble, senior business strategist for the city’s waste and recycling services, said that the amount of organic waste, yard and food waste, accounts for 30 per cent of city landfills.
“It doesn’t just have to be from your home. It’s also from things like restaurants, businesses, schools,” said Noble.
Noble said the city’s pilot project, Green Office Program, is trying to figure out how do reduce the amount of organic material in an office setting.
Noble said the reduction in organic waste going to landfills is the next step in achieve 80/20 by 2020 that would see 80 per cent of what would have gone to landfills diverted to either recycling or composting.
