Alex Gingrich, the executive chef at Mercy Hospital, says the program has been educational for employees as they learn about what can be composted and recycled, rather than thrown away. "It is amazing to see what used to go into the trash, can now go into the compost stream and be turned into something good," he says.
Richardson and Williams (who recently hired their first employee) say they would like to expand their services to benefit neighboring communities in the future, but will likely start with large gatherings, weddings, races, or fundraisers.
"What's cool about this business model is that it's good for the environment but it is also good for the economy," Richardson says. "Recycling food waste while creating jobs. People feel good about it."
Amy Anderson can be reached at amy.katherine.a@gmail.com.
RESURGAM ZERO FOOD WASTE | zerofoodwaste.com
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