Composting is about being responsible and moving toward our organizational sustainability goals
In the Bronson Methodist Hospital kitchen, we compost around 218,000 pounds of food scraps every year. Veggie scraps are our biggest source of composting materials, but we also do so with fruit scraps, coffee grounds, egg shells, meat bones and tea bags. This is just one way we are committed to reducing our environmental footprint and supporting local farmers.
How it works is that when our cooks are preparing food for patients/employees/visitors/etc., they place compostable scraps into large buckets in the kitchen. Each week, we take these scraps and condense them into larger containers that can be given back to local farmers to use in the soil to help grow the local food we end up serving in the hospital.