In other areas of this blog we have
looked at food waste, without addressing the tremendous volumes of
wet waste produced in commercial kitchens, like those in guest
houses, restaurants and hotels. Although Johannesburg restaurant kitchens may set
out to waste as little as possible, in order to maximise profit by
minimising wastage, there is nonetheless always a large amount of
waste, and historically that waste has been among the worst managed.
We are collecting bins of anaerobicallyfermenting wet waste from businesses, hotels and restaurants. We've
had to price our offering low enough to make the whole exercise make
sense to a profit driven business owner but we are able to say that
this is one little biodynamic training company that is putting a hang
of a lot of food waste back into the soil, and in some of the areas
that need it the most too, like Hammanskraal and Soweto. Bare soil
and sandy roadways can easily be replaced with paradise, if more and
more people learn to build the soil back up out of all the organic
material we ordinarily waste and allow to be processed in ways that
are not really acceptable from an environmental point of view.
