New York City · micro-hauler
Food scrap programs for campuses, hospitals and large employers.
Dining halls, cafeterias, cafés and catering, collected on one schedule and reported by building, kitchen or department.
Request a site assessmentResidence dining, retail cafés, catering and event spaces each get their own containers and their own line in the monthly report. Data is formatted for AASHE STARS, campus climate action plans and LEED O+M for campus buildings. Student sustainability groups can visit our composting site in Marine Park.
Kitchen prep scraps, cafeteria waste and staff pantries, collected at your dock on a schedule your environmental services team sets. We follow your facility's vendor credentialing, infection control and access rules. Data is formatted for Practice Greenhealth reporting and your Scope 3 inventory.
Headquarters with large cafeterias, multiple pantries or several sites in Manhattan and Brooklyn. One agreement, one monthly report broken out by site, and quarterly reviews with your sustainability and facilities teams.
How a program runs
- 1Discovery. 2 weeks observing your highest-volume dining halls, cafeterias and kitchens. You get a written plan with container counts, pickup schedule and a baseline estimate of pounds per week.
- 2Setup. Containers placed, pickup windows set with your facilities or environmental services team, crew credentialed under your vendor rules, food rescue partners lined up.
- 3Pilot. 12 months of scheduled pickups, weighing by building, kitchen or department, monthly reports and quarterly reviews.
- 4Review. Full-year report and a proposal to expand to more buildings or sites.
What every institution gets
- 2-week discovery across your highest-volume kitchens
- Pickup windows set with your facilities team
- Weighing by building, kitchen or department
- Edible food sent to our food rescue partners
- Monthly reports for GHG Protocol Scope 3 Category 5, GRI 306 and your sector's framework
- A portion of proceeds to free community and environmental education and stewardship programs
Start with your busiest kitchen.
Tell us which building or dining hall produces the most food waste. We’ll scope a pilot there first.
Request a site assessment