In 2007, Maryland recycled 44 percent of the total solid waste generated, with 26 percent of it compostable. Maryland restaurants can separate their organic waste for local composting facilities; food waste will be biodegraded for fertilizer, instead of producing harmful greenhouse gases at landfills. Does this Spark an idea?
Business Incentives
While contributing to Maryland's 40 percent waste reduction mandate, restaurants also save money by composting organic food scraps. The tipping fee at Prince George's County Facility, for instance, equals half of the cost for waste collection and disposal.
Composting Guidelines
Maryland mandates that restaurant employees receive training on separate organics from food waste. Employees must place approved containers -- which shouldn't include meat, fish, bones, dairy foods, fats, oil or grease -- in a cool area outside, and ensure they stay clean and closed.
Collection Guidelines
The state advises Maryland eateries to participate in off-site composting, so as not to attract pests or produce unwanted scents. Restaurants can either deliver the organic waste to a composter or use a compost-hauling service.
Locations in Maryland
Maryland's major composting facilities include Waste Management Group in Largo; Montgomery County Compost Facility in Rockville; Green Cycle Industries in Woodbine; Chesterfield Farms in Crofton; Prince George's Compost Facility in Upper Marlboro; Maryland Environmental Service in Annapolis; and U.S. Filter in Baltimore.
Tags: Compost Facility, composting facilities, food waste, organic waste, Prince George