Thanks to a generous grant from the SoCalGas Environmental Champions Initiative, we are building the first Table to Farm Composting hub at the Environmental Charter Middle School – Inglewood (ECMS-I). Together with ECMS-I and Social Justice Learning Institute (SJLI), we’re working with restaurants in the City of Inglewood to compost pre-consumer food scraps. Table to Farm Composting closes the loop by amending the soil at South Los Angeles farms and gardens, some of which provide fruits and vegetables to SJLI’s Community Supported Agriculture (CSA), and then enlisting Table to Farm restaurants to purchase produce that is grown in soil amended by their very own food scraps. In doing so, we reduce greenhouse gas emissions from both landfills and transportation associated with hauling waste and delivering non-local produce, all while building healthy soil and the ability in plants to sequester carbon from the atmosphere.
Currently there are two restaurants participating in Table to Farm: Mango Tango Juice Bar and Grill and La Cabaña. If you are restaurant interested in composting food waste, contact Grace Lee through our volunteer page to find out how!
TBF’s Victoria Gambale with Christina Perez, Food Production Manager for SJLI, and 8th graders from ECMS-I working hard to build the first composting hub for Inglewood restaurants!
Composting is a tool for water conservation. Adding compost to soil increases the amount of water soil can hold.