Much has been made of the farm-to-table restaurant movement. But what happens to all the food that ends up uneaten at the table?
In what you might call a burgeoning table-to-farm movement, a small but growing number of companies are being launched around the country to answer that question, to help restaurants deal with the ecologically and economically expensive problem of food waste by composting it.
“The restaurant business is an incredibly wasteful business,” says Peter Egelston, owner of Portsmouth Brewery restaurant in Portsmouth, N.H. “We generally put more food in front of people than they can eat in one sitting. If it’s not going home in a doggie bag, it seems like we should send it where it will have new life.”
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