PMD Projects Going Greener

If you’ve cooked with PMD lately, then you know that for the past year we’ve been vermicomposting our non-meat, primarily vegetable food scraps (peelings, stems, egg shells, etc.) instead of disposing them in the trash. It has greatly reduced waste, allows the worms* to thrive, and eventually generates rich compost for our outdoor projects.

Since we purchased and installed a composter in the Lee Outdoor Classroom (as well as helped them start a bin in one of their preschool classrooms) in early spring, we’ve had the responsibility of feeding them regularly until the kids return next week. We’ve fed them with food scraps/waste from meals we’ve prepared from scratch for clients of Hearth’s Anna Bissonnette House, Rosie’s Place, and Community Servings.

Restaurants are “going green” in this way, and I hope that our recipient charities will be someday be able to do so on their own, instead of just when PMD volunteers are helping them. Hopefully, our setting this example will demonstrate how easy it can be.
*The red worms are special, not earthworms, suited for higher temperatures, and were generously donated by PMD volunteer Louis D.

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