Recycling food scraps is something that really helps cut down on Methane emissions from Landfill sites. The act of recycling food waste also helps to cut down on the volume of landfill taken up, prevents scavenging and reduces the smell eminating from these sites. Food waste really is a side-effect of a Global consumer driven economy, where prices are so low as to remove the need to consider the next meal carefully. In effect, intensive farming, agriculture and market forces have all resulted in prices remaining very low. Unlike our predecessors,

we don’t keep food scraps for re-use, are no longer creative with our cooking and certainly don’t remove the mould from bread or cheese. If somethings bruised, it goes in the bin. If somethings got a slight “off” smell, it gets discarded.

Green food waste, which consists of:

• Fruit
• Vegetables (cooked and uncooked)
• Salad

can all be composted down at home or by recycling companies.

Your local municipal centre, local authority or recycling company may offer a service for seperated “green” food waste, allowing for it to be commercially composted for use in agriculture, landscaping or horticulture.

Other than meat, just about any food waste can be composted. This includes such items of waste as: Tea Bags, coffee grinds, egg shells, seeds, cores and peelings. If you make your own compost at home, it’s even easier to recycle your kitchen waste, which in turn will cut your rubbish down to the bare minimum.