Week 4 of July’s 12 Months of Wellness series is coming to a close. This week we’ve immersed ourselves in the world of composting.
Composting employees’ food waste
At alive, our Environmental Committee has shown us how to reduce food waste from our lunches and snacks. Ellen Wheeler, Advertising Account Manager, plays a pivotal role in helping us reduce waste. We put our food scraps and other items into a bin which she takes home for pickup by her municipality’s organic waste collection program. We recycle
- fruit and vegetable peels
- tea bags and coffee grounds
- eggshells and bones
- paper napkins, biodegradable plates and bowls
By doing this, we save 15 lb (6.8 kg) of organic matter from the landfill each week! When we have our food stylist in to prepare recipes each month, we save 25 lb (11 kg) of organic waste.
Reducing meat consumption
Next week, we’re focusing on another simple way to be eco-conscious. By not eating meat at least once a week, we can help alleviate some pressing environmental problems, including global warming, air and water pollution, and land degradation caused by livestock production.