Composting is a Win-Win at Forman School - CulinArt Group

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Composting is a Win-Win at Forman School

LITCHFIELD, CONN., May 10, 2021—The composting program at Forman School does more than divert kitchen waste for use as fertilizer at a local farm. In exchange for supplying the compost, Forman partners with Chanticleer Acres, a nearby provider of garden kits and compost, to educate students via tours of the farm, lectures, and pop-up tastings on campus.

Chanticleer provides CulinArt dining services at Forman with bins into which students and kitchen workers deposit compostable scraps and leftovers, then picks them up once a week after the compost has spent some time being “processed” by chickens. “The chickens are the first to receive the waste,” explains Denee Danner, dir. of dining services for CulinArt. “They help to break down and mix the nitrogen-rich green matter. Simultaneously they add their manure to the compost and get their meal in the process!”

The farm employs windrow composting, which assembles compost in long rows with periodic turning, and then sells it on the open market. Deliveries from Forman to the farm began in late April. “I estimate that we will deliver 50 to 100 pounds per week of kitchen scraps in alignment with the Waste Not program,” says Danner. “Chef Darby Fitzgerald will be providing tastings with whatever fruit or vegetable is in season, and the farm will simultaneously educate the students and provide tours when possible.”

For example, a guest speaker from the farm visited the school in late April to explain the composting process, and students got to sample “some delicious earth vegan wraps,” Danner says.

Support for the composting program at the school is widespread. “The Head of School and his wife are thrilled because they have wanted to compost at Forman for years,” Danner adds. A student who leads a school sustainability group was the catalyst for the program, approaching Danner, who will attend all group meetings, with the idea to begin composting kitchen and tray scraps. And a staff member, Max Exstein, with special needs has been designated as the lead on the composting program. “I wanted to empower Max to have his own program here,” she adds, “so he does all recycling on campus and gets compost ready for Facilities to pick up.”

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  • May 10, 2021
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“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Dear Chef Anthony: Hi! It’s the kids from Room 223 [and their teacher, Mrs. Smith]. We thank you for providing us with such great snacks and lunches! We know how hard you and your staff work. We have been talking as a class and we came up with some of our favorite snacks. We really love the brownies, chocolate chip cookies, and Scooby snacks. The soft pretzel bits are really good, too. Thank you again! ”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

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