Kevin McCallum, THE PRESS DEMOCRAT
Carole Carpenter always felt funny about throwing thousands of pounds of used coffee grounds into the garbage.
The manager of the popular Railroad Square café A’Roma Roasters knew the rich brown granules made a great soil fertilizer, a fact she was reminded of whenever customers asked if they could take some home to sprinkle in their gardens.
“It seems like such a waste to just throw them in the garbage,” said Carpenter, who has managed the operation for 20 years.
But with limited kitchen space, no simple way to set the coffee grounds aside for gardeners, and no green bin to dispose of them in, Carpenter just did what was easiest — she told employees to toss them in the dumpster along with all the café’s other food waste.
So Celia Furber, the waste zero manager with Recology, the city’s new garbage hauler, and John LaBarge, a Recology waste zero specialist, sat down with Carpenter last week to see if they could find ways to help the eatery keep more food waste out of the landfill.
It turns out that A’Roma Roasters should have been composting its food waste since Jan. 1, 2017. That’s when businesses that create more than 4 cubic yards of organic waste a week were required under AB 1826 to begin diverting it from landfills. Larger producers were required to start a year earlier.
But the city’s previous hauler, The Ratto Group, did not make it easy to set up the service, Furber said.