The big apple has some big apple cores to manage. In a recent New York Times article, Emily S. Rueb explores how the city is planning to expand food waste recycling. Here are the top elements we noticed.

  1. Accessible visuals. While some characterized the cartoons as “Jabba the Hutt-esque and scary,” they show some fairly intricate processes – sorting out plastics; turning organics into compost; turning organics into biogas used to power homes and fuel vehicles – with simple diagrams.
  2. Great quotes. Shout out to the ever eloquent Ron Gonen, who was part of our SXSW Eco “Food Waste Frontier” panel.
  3. Dense city!  The author provides a sense of the scale of the city with these statements: “Smaller cities like Portland, Ore.; San Francisco; and Seattle all have mandatory programs. But the population of those three places combined is smaller than Brooklyn or Queens alone.”
  4. Good portrayal of challenges. Many of the barriers to organic waste recycling – collection, hauling, costs, and processing – come to life. She notes that composters “are accustomed to processing farm waste like rotting vegetables, which is somewhat different from handling the Chinese takeout and fettuccine Alfredo that city dwellers toss.”
  5. Super links. Not only is the article well researched, but also includes links to actionable items in the Q&A at the end of the article.

Bravo to all who helped bring this story to life. Read it here.