I’ve never heard the term ‘dead food.’ But, as used in this article from the Kansas City Star, it’s a catchy, appropriate description of food not used.
The article describes an urban, local composting facility that will soon begin accepting others’ household food waste. That’s encouraging, as permitting is often the hardest part to creating a composting operation.
The piece also does a service by describing household food waste as “the next frontier” of recycling. I couldn’t agree more:
Much of that organic material is lost as a resource, Heryer says. Instead of creating rich soil for growing things, it becomes a burden on water and sewer systems and landfills.
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