A Plan for Sustainable Culture and Cultivation

1. A Plan for Sustainable Culture and Cultivation

2. • The USDA estimates individuals waste over $500 in food each year• The food service industry successfully deposits thousands of tons of food waste into landfills annually. • This in mind, the Missouri Department of Natural Resources has issued a statement encouraging development of alternative waste management programs. Culture and Cultivation

3. Anaerobic Catabolism Culture and Cultivation Definition of CATABOLISM :  degradative metabolism involving the release of energy and resulting in the breakdown of complex materials (as proteins or lipids) within the organism

4. Steps

5. In’s and Out’s Pictures note examples of energy waste at the vineyard

6. Fermentation • Flip top containers are kept at the dish station and in the food prep area where they can be emptied into the bokashi receptacle at the end of the shift or as needed. • Receptacle Air tight, eliminating pests and smells • Separates the liquid and solids • Tap enables “tea” draining

7. Benefits • The project produces both a solid and liquid byproduct that offers soil benefits. •Liquid can be diluted for soil conditioning or run through sinks and toilets for septic mitigation. • This project can be implemented alone or accompanying traditional composting method for soil enrichment • Heat and Energy in soil provide increased protection through from extreme winters • Potential for increased yield and plant Vitality