Philly Compost gets national press! The Night Kitchen Bakery, Earth Bread and Brewery and The Wine Thief are proud customers!"Three days a week, M. Lee Meinicke, cofounder of Philly Compost, takes her truck on a circuit of Philadelphia restaurants, caterers, and markets, filling 20-gallon bins with plate scrapings, aging produce, chicken bones, food-stained napkins, and other discarded organic matter. The waste will be served up as dinner to Meinicke's stable of red wigglers and night crawlers, emerging on the other end as compost that she will sell for $15 per four-gallon bin. She turns straw into gold, and participating businesses help fight climate change: "What hooks them is the global-warming issue," she says."
Read the entire article at Sierraclub.org