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Creatively dealing with food waste
Sustainability
Having heard that the Adelaide Convention Centre had a good method for dealing with food waste we rang up. They were keen to tell us that there were three procedures for dealing with surplus food and food waste. Edible food not sold is used by the chefs to make curries, stews or similar dishes, frozen and collected by the organisation Foodbank SA. Foodbank distributes the food to about 13 different charitable organisations in Adelaide. Waste is placed either in the Centre’s worm farm, the size of which is about 6 square metres; or in a Biobin, the size of a small skip, which is aerated and collected every 6 weeks or so by Peats Soils and composted.
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