Close The Loop (Written for ReWild Long Island’s newsletter)

     The Compost Kick-Off organized by ReWild Long Island and hosted by Deep Roots Farm in Southold, had many of us attendees leaving inspired. I, being one of the inspired attendees, was especially motivated by the seemingly accidental mantra of the pilot program, that is, “Close The Loop.” Closing my loop seems easy enough, but what about the bigger loops that are our local restaurants? Applause is in order though, for many of our local restaurants source a great deal of their product from our farms. And for that, thank you. But how can we take it a step further? 

     Being that I work at the North Fork Table, a well-respected restaurant in Southold Town, it only seemed fitting to approach Chef Tim (Chef de Cuisine) and offer him the opportunity in assisting me to “Close The Loop.” In doing so, we can set an example for other restaurants and demonstrate to the town that community composting can go beyond individual households. He graciously obliged me in doing so by promptly setting up a designated compost bin in the kitchen’s walk-in refrigerator. Here, the scraps can remain fresh until drop-off day.

      Chef Tim, took control of the efforts on the kitchens behalf in filling the bin with exactly, and only, what Deep Roots was accepting in their compost bins; uncooked fruit and veggie scraps, peels, raw herbs, stems and flowers. With the exception of the first drop off containing some oyster shells (something that is not listed as an accepted compost scrap). To which Michelle, at Deep Roots, assured me the chickens would appreciate (perhaps just this once). As the calcium in oyster shells is great for strengthening their eggs.

     Twice a week, when the bin at North Fork Table is about 3/4 full, I come to collect the remaining (now oyster shell free) scraps and drive them down to Deep Roots. Here, there is a set of compost bins where all of us participants drop off our contributions, with the North Fork Table now being an active member. From farm-to-restaurant and now restaurant-back-to-farm, one restaurant’s loop is being closed. A small practice that hopefully inspires other restaurants to one day partake in as well.