CAMBRIDGE
TABLE TO FARM
THE PROBLEM
Restaurants aren't Composting
Food waste is an enormous contributor to our climate crisis when it decomposes into methane in landfills. ReFED, a leading U.S. food waste think tank, determined that 1.9 million tons of CO2 equivalent emissions can be reduced by disposing of restaurant food in cleaner manners nationwide.
Our primary research indicates that:
Composting in
100 Cambridge restaurants
Diverting 5,300 tons of CO2 eq. emissions per year
Planting over 800,000 trees
Powering over 1,000 US homes with electricity
OUR SOLUTION
Connect with Local Restaurant Owners
Build Network of Compost Haulers
Make Composting Simple
We identify restaurants interested in composting, and guide them through the process
We work with haulers to determine cost effective pickup routes
We connect the dots between the food waste supply and composting services, making it easy and intuitive for all parties
Featured Restaurant
Passage to India - A Leader In Sustainability
It’s not about eating, it’s about eating right. So goes the slogan of Passage to India, a homey spot within walking distance of the Porter Square T stop. For 25 years, the venue has treated the community to the highest quality Indian food – from delicately balanced Chola Bhatura to a spicy Chicken Tikka Masala to carefully crafted Dosas.
It seems fitting that this restaurant, the first Indian restaurant in North Cambridge, was also the first restaurant that has signed a composting contract with our team, committing to reduce the emissions from their food waste.
We encourage all residents in the Boston area to order delivery from this spot, and we sincerely thank the owner, Narinder Guhania, for his amazing leadership in the field of sustainability!
OUR STORY
In December of 2018, a group of young professionals living in Cambridge met together to brainstorm ways we could make an impact on climate change. We kept meeting every other week, researching every topic we could, before narrowing in on food waste as an approachable problem. From there, we conducted primary research in our community, speaking with grocery stores, restaurants, the Department of Public Works, and composting facilities to determine where food was wasted and how we could help.
As time passed, our group grew from a few people to over 50. Members include engineers, designers, med students, teachers, farmers, investors, consultants, and more. We dug in, narrowing our scope to helping 100 restaurants in Cambridge dispose of their food waste through composting and anaerobic digesting. We strive to help both the environment and local businesses as we achieve this goal.