Rows of green bins were rolled into position in the massive kitchen at Stampede Park on Monday as part of a permanent recycling program that will keep thousands of kilos of organic waste from city landfills.
A composting pilot project was a huge success so officials decided to adopt it permanently and say it will divert about 80 per cent of the central kitchen’s waste from the dump.
“Last month we did 400 kilos and we're expecting to double that in the next upcoming months,” said Executive Chef Derek Dale. “In the month of May we will probably do close to 1000 kilos, June 1000 kilos, Stampede, I haven’t figured that out yet but probably close to a ton.”
The chefs have been separating their kitchen peelings, waste food, meats, bones, fats and plastics since February and say they are excited about the initiative.
“Most of us compost waste from our own kitchens at home and we were really motivated to be do this on such a massive scale here in our Stampede kitchen. It just makes great sense,” said Dale.
Kevin Mulligan is the park’s maintenance manager and says they already recycle a number of items and the new program is another piece to the park’s recycling plan.
“We’re taking care of the land. People believe in it, they’ve been looking for a way to recycle and basically divert our waste stream so we’re not wasting things,” said Mulligan.
Contractors from P.E.I. recycling collect the waste from the bins twice a week and deliver it to the East Calgary Compost Depot for sorting.
The central kitchen makes about 175,000 meals a year and officials intend to expand the recycling program to include other kitchens and sources of organic waste at the park.
“We are starting off with this composting pilot in our main kitchen, but the intention to grow our composting both in size and scope,” said Mulligan.
The Stampede also donates all useable leftover food to Chef’s Table food donation program.
