produces a lot of food waste. when you serve 350 people, you can produce up to 1,000 plates of food. we do about 1,000 pounds of food waste a month. that s a lot of waste. we really wanted to reduce our footprint and try to make sure there was no waste going out of the kitchen. 100% of it now goes to compost. none of it goes to the landfill. right now i m skinning flounder and portion them for later tonight. we mix our proteins an vegetable scraps and fish, chicken, beef, lamb, lettuce, it all goes into compost. brussel sprouts, carrots, on june skins, herb stems, any little trimming, you name it. if you can eat it, we ll compost it. here we have fish, here pasta and vegetables.