Eco Factor: Sustainable produce grown from restaurant waste.
At the Royal Hall of Industries in Moore Park, Sydney, you could see a vanload of oregano, thyme and parsley plants that flourishes on kitchen waste from the Rockpool Bar and Grill restaurant. Conceived by the Melbourne-based recycler Joost Bakker for the Restaurant 2010, a hospitality trade exhibition, the sustainable “closed-loop system” asks restaurant owners to dispense food wastes for composting so that the produce comes back to them in due course.
The process allows kitchen scraps to go through in-vessel composting. It further involves baking of seeds containing waste at high temperatures to ensure optimal putrefaction.
Via: SMH
