Image Credit: Chesapeake Compost Works
Many people see Thanksgiving leftovers as too much of a good thing and toss them out. Vinnie Bevivino wants those uneaten castoffs and more — he sees a chance to make some green with them while going green.
Bevivino, 31, is the owner of Chesapeake Compost Works, the Baltimore area's latest addition to Maryland's fledgling food recycling industry, and a ’03 Environmental Science & Policy graduate from the College of Agriculture and Natural Resources at the University of Maryland. His startup began processing scraps and spoilage from local restaurants, supermarkets and institutions about a month ago in a cavernous old warehouse in Curtis Bay.
Early next year, if all goes as planned, he hopes to begin selling that unwanted food waste after it's been transformed into dark, rich humus, which the region's gardeners and urban farmers can use to make new food.
Click here to read to rest of the article featuring Bevivino from the Baltimore Sun.
