{"id":7459,"date":"2015-01-06T09:38:56","date_gmt":"2015-01-06T16:38:56","guid":{"rendered":"http:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/?p=7459"},"modified":"2015-01-06T09:38:56","modified_gmt":"2015-01-06T16:38:56","slug":"restaurant-scraps-returned-farms-compost-program-sacramento-bee","status":"publish","type":"post","link":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/index.php\/2015\/01\/06\/restaurant-scraps-returned-farms-compost-program-sacramento-bee\/","title":{"rendered":"Restaurant scraps returned to farms as compost in new program – from the Sacramento Bee"},"content":{"rendered":"
\"Scott<\/a>

Scott Thompson, program director for ReSoil Sacramento, transports scraps collected from a local restaurant. Photo by Andrew Seng<\/em>\u00a0-ASENG@SACBEE.COM<\/p><\/div>\n

 <\/p>\n

By Edward Ortiz<\/strong><\/p>\n

It\u2019s farm to fork to farm.<\/p>\n

That describes the loop that is near and dear to Sacramentan David Baker, co-founder of ReSoil Sacramento, a local effort to use bikes to pick up food scraps at area restaurants and deliver them to local farms and gardens.<\/p>\n

Baker and ReSoil program director Scott Thompson have designed it is a zero-emission endeavor \u2013 all of it is pedal-powered, and intensely local.<\/p>\n

Three days a week, Baker and others at ReSoil take to the streets on bicycles pulling custom-made trailers. The bikers haul 32-gallon composting bins that they\u2019ve picked up at restaurants.<\/p>\n

ReSoil, which started operating six months ago, is a project of the nonprofit Green Restaurants Alliance Sacramento, or GRAS. The endeavor is mostly funded by donations. Typically a restaurant is encouraged to donate $50 monthly per bin, said Baker. The organization also solicits donations on Twitter and Facebook.<\/p>\n

ReSoil picks up scraps \u2013 known as \u201cpre-consumer waste\u201d \u2013 at 18 restaurants, including Hot Italian, Sun and Soil, and Selland\u2019s Market Cafe.<\/p>\n

Waterboy, which has also been working with ReSoil since June, discards into the bins items such as vegetable peelings, coffee grounds, egg shells and even recyclable hand towels, said Adam Schultze, executive chef of the midtown eatery.<\/p>\n

The restaurant has contributed 6,041 pounds of food scraps since it started participating in ReSoil. That effort has yielded compost that has been taken to Sacramento farm soils, said Baker.<\/p>\n

\u201cFor years and years our waste was going out to the landfill without getting used instead of helping these farmers and pop-up gardens around town,\u201d said Schultze. \u201cWe really appreciate that \u2013 it\u2019s an example of garbage being turned into something good.\u201d<\/p>\n

Every week more restaurants sign up, Baker said. Midtown craft cocktail bar Shady Lady and the Sacramento Natural Foods Co-op both recently agreed to host ReSoil bins.<\/p>\n

Selland\u2019s has been participating in the ReSoil effort since July, said Josh Nelson, co-owner of Selland\u2019s. What does not end up on a plate gets set aside in a yellow ReSoil bin kept inside the restaurant.<\/p>\n

\u201cWe just separate our pre-consumer waste, and they pick it up,\u201d Nelson said of ReSoil. \u201cAt this point it\u2019s something I don\u2019t have to give any thought to. It\u2019s like we\u2019re on autopilot.\u201d<\/p>\n

When Baker talks about the composting pickup and delivery effort, it\u2019s a passionate conversation.<\/p>\n

\u201cI wasn\u2019t so into dirt when I started this project, but now I\u2019m fascinated by the zillions of microbes that surround us every day,\u201d said Baker. \u201cThese microbes enable things like kimchi, beer, wine and compost \u2013 and life itself.\u201d<\/p>\n

Baker\u2019s original inspiration was restaurateur Alice Waters and her Chez Panisse restaurant.<\/p>\n

\u201cShe did this from the very beginning,\u201d said Baker. \u201cFarms would bring her produce, and (the restaurant) would compost, and she\u2019d send it back.\u201d<\/p>\n

Baker\u2019s focus is to get as much compost as possible into the hands that need them, namely community gardens and urban farmers.<\/p>\n

\u201cThe local compost was no longer going back into the soil,\u201d Baker said. \u201cReSoil is our way of controlling it, and getting it back to where we wanted it to go \u2013 back into community gardens, back into the ground.\u201d<\/p>\n

Urban farmers such as Chanowk Yisrael in south Oak Park see the ReSoil effort as a crucial step in the urban farming process. He gladly takes what ReSoil has to offer for his 11\/2-acre Yisrael Family Urban Farm.<\/p>\n

\u201cReSoil provides the bulk of our kitchen scraps for our compost piles,\u201d said Yisrael. \u201cIf it wasn\u2019t for the scraps they give us, we\u2019d have to buy compost from an outside source.\u201d<\/p>\n

Purchasing compost would not only add to operating costs, but the farm also would move away from its focus on keeping everything it does local.<\/p>\n

\u201cThat loop system of farming is one we\u2019re striving to maintain,\u201d said Yisrael. \u201cBecause what you put back into the soil is local and not outsourced from a far-away location.\u201d<\/p>\n

On a larger scale, what ReSoil is doing may have an effect on greenhouse gas issues.<\/p>\n

Research has shown that composting can help soil sequester carbon and improve soil fertility and water retention. A recent UC Berkeley study showed that even a one-time dusting of compost substantially boosted the soil\u2019s carbon storage, and the effect has persisted over six years.<\/p>\n

ReSoil recently passed the 60,850-pound mark for its scrap pickup. By Baker\u2019s calculations, that effort has eliminated 7.7 tons of methane from the environment, without adding diesel or carbon monoxide to the environment along the way.<\/p>\n

He sees what ReSoil does as a no-brainer.<\/p>\n

\u201cThe nutrient cycle of farm to fork and back to farm? That was nature\u2019s idea. It was the original idea,\u201d he said.<\/p>\n

Link to story<\/a><\/p>\n

<\/div>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  By Edward Ortiz It\u2019s farm to fork to farm. 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