Food not used or eaten at three innovative Uptown restaurants isn’t dumped into a landfill anymore. At Barbette’s, Bryant Lake Bowl and Common Ground food scraps are composted and transformed into dirt that nourishes more growing food.
Kim Bartmann of Barbette, Bryant Lake Bowl, and Red Stag Supperclub, Danny Schwartzman of Common Roots Café and Tracy Singleton of the Birchwood Café in Minneapolis’ Seward neighborhood worked with Eureka Recycling to create the program. These restaurants are now composting and recycling over 90% of their waste. Eureka is a Twin Cities based nonprofit organization
Minneapolis Mayor RT Rybak was among those who celebrated on December 15 the launch of a comprehensive composting program that extends the program to other restaurants. The Mayor also announced the addition of recycling and composting to the Minnesota Energy Challenge (www.mnenergychallenge.org) a website designed for people to calculate their carbon footprint and learn how to save money and energy at home.
“The City of Minneapolis is fortunate to have organizations and local businesses like these who will step forward and take action. Now it’s up to our residents to take action—to choose restaurants that are composting and to take their own steps to recycle and compost at home,” stated Mayor Rybak.
“We believe that sustainable business practices are good business practices…composting is just something that made sense at the Red Stag, Barbette and Bryant Lake Bowl. Like everything we do, it’s just part of doing business,” said owner Kim Bartmann.
Interested restaurants should call Eureka Recycling at (651) 222-7678 or go to www.makedirtnotwaste.org. The site also has information and tips for how residents can make dirt, not waste.