Navigating the Second, Third, and Fourth Lives of Organic “Wastes”: Circular Food Systems and Curbside Compost
November 25 @ 3:00 pm - 4:00 pm
A talk by representatives from Scrap Dogs Community Compost.
Scrapdogs Community Compost
According to a 2011 study by the University of Maine, approximately 40% of Maine’s municipal solid waste (MSW) is compostable. What’s the best way to divert food waste currently disposed as MSW? How can curbside compost methods be successfully deployed in parts of rural Maine that don’t necessarily have the same density as cities or towns that have been able to experiment with compost at scale? Can mobile community compost methods be models for sustainability?
Davis Saltonstall and Tessa Rosenberry of ScrapDogs Community Compost present on curbside compost methodology in the midcoast and means of expanding their mission to tackle food waste while simultaneously building local food systems.
ScrapDogs Community Compost is a budding composting operation, founded with the goal of minimizing waste sent to landfill and closing the loop of production and consumption in midcoast Maine. Its founders Saltonstall and Rosenberry are passionate about environmentally intelligent systems, and are working to encourage a happy, healthy, and resilient food and waste system.
Saltonstall is a 2016 NYU graduate. He’s worked for a solar company, a clean-tech incubator, a university office, and a local transfer station.
Rosenberry is also a 2016 NYU graduate. She’s worked as a gardening educator, an assistant at a planning non-profit, and as a graphic designer.
Together they make the ScrapDogs team. When they’re not covered in food waste they enjoy hiking, swimming, and sailing.
This talk is part of the Mitchell Center’s Fall 2019 Sustainability Talks series.