Big Slide Brewery & Lake Placid Pub
Big Slide and Lake Placid Pub are two breweries and restaurants in Lake Placid, owned and operated by the same business, with a third location to open soon. Both locations also divert food waste with Blue Line Compost; roughly 30 five-gallon buckets per week! They sought our assistance in establishing a strong and sustainable diversion strategy for their spent brewer’s grain.
They hosted one of our two events, allowing us to help them connect with River Valley Regeneratives to collect spent grain from the brewery weekly in wheeled totes. In addition to food scrap composting, they are now diverting 37 tons of spent grain annually!
Butcher Block Steak and seafood
Butcher Block is a restaurant in Plattsburgh, that had already demonstrated great initiative for waste reduction, with practices such as root-to-stalk cooking and repurposing surplus ingredients to specials.
They are now working with River Valley Regeneratives to collect food scraps in buckets and totes from their kitchen and prep, as well as unusable scraps from their salad bar at the end of the day. These efforts help them divert 40 annual tons of wasted food.
north country community college
CET staff conducted a site assessment at NCCC and met with Chef John Warchol and Robert Rathbun, Executive Director of the NCCC Association that oversees food services, who were very eager to implement strategies to reduce wasted food throughout campus – mainly within the dining hall and residential areas. They hoped to engage students in the dining hall for post-consumer food scrap recycling and reducing the use of non-reusable containers. Robert is highly motivated and acknowledged that “there is so much waste” on campus.
They are now diverting 5 tons of food waste annually through their work with Blue Line Compost to collect kitchen scraps.
fCI ray brook
FCI Ray Brook purchased a dehydrator four years ago to reduce the volume and weight of food waste before disposing of it into the trash compactor. This machine requires frequent repairs which are often expensive, time-consuming, and leaves the dehydrator unusable for long periods of time.
FCI Ray Brook must follow strict logistical, financial, and security procedures making food waste prevention and diversion challenging. FCI Ray Brook met with CET’s Waste Reduction Consultants to explore other viable food waste options.
FCI Ray Brook is considering working with their current trash and recycling hauler to include a food waste designated compactor.
About CET
Our mission is to innovate, implement, and scale the environmental solutions that communities need to thrive, CET envisions a world that embraces and advances just and resilient climate solutions
