Exciting news! The Chopping Block has created a new composting initiative at Lincoln Square. By working in conjunction with Collective Resource, Inc., we are making an even bigger commitment to doing our part for the environment.
Knife Skills Class Compost
Why compost? Our intention is to support the earth by composting our food scraps, napkins and paper products. It sometimes sounds complicated, but it is really quite easy. The Evanston-based company, Collective Resource is providing us with containers to put everything in and hauling them away to a commercial composting facility in Chicago. There it is processed into rich, useable compost. By doing this, we will be having what is called a Zero Waste Kitchen. Of course we will have some waste, but we will be diverting most of it from a landfill.
Our compostable items consist of:
Meat, bones, fish, and seafood
Seafood shells
Fruits and vegetables (all stickers removed)
Eggs and eggshells
Milk, cheese, and other dairy
Dressings, condiments, sauces, and soups
Flour, bread, pasta, and pastries
Coffee grounds and filters
Nuts and nut shells
Spices, oils, and fats
Napkins
Popsicle sticks and skewers
RECYCLABLE ITEMS (still separate from COMPOST)
Plastic, glass, cans and cardboard
Last week was our first week of composting during our classes. I have to say, it has already made a difference in our kitchens. I was so impressed, I had to take a picture of our recycling, garbage and compost bins after our Knife Skills class this past Wednesday! Check it out — we had zero waste! Everything went to either the recycle bin or the compost bucket!
