I got a message today from Chef Daniel Orr at FARMBloomington about reducing, re-using and recycling. He does all three.
In addition to farm-fresh ingredients when he can get them, the So. Indiana chef does his share of composting of kitchen waste and coffee grounds. He also uses biodegradable containers for carry out to decrease the carbon footprint his restaurant leaves.
It was interesting to learn that his fryer oil doesn’t hit the garbage bin and instead is picked up by Tree Farmer of the Year, Robert Woodling, who transforms it to bio diesel to power vehicles and to fuel a greenhouse boiler.
So…are we going to check this out for the big 4H-Champ B-day?
Virtual Farmgirl 