((PKG)) COMPOST BIKERS
((Banner: Compost Bikers))
((Reporter: Nina Vishneva))
((Camera: Aleksandr Barash))
((Adapted by: Martin Secrest))
((Map: New York City, New York))
((NATS))
((Pop-Up Banner: BK ROT is New York’s first sustainable food
waste hauling and composing service))
((Sandy Nurse, Founder, BK ROT))
The business itself is based on moving food waste, organic
waste, from households and businesses, for a fee. And so, Victor
and Sonia, they go and collect by bike from about, a bunch of, a
handful of small local restaurants, cafes.
((NATS))
((Claire Conway, Manager, Little Skip’s Café))
So, we've been working with BK ROT for quite a couple of years
now. We're focusing on making sure all of our cafes are as green
and eco-conscious as possible. We're working to make this café,
specifically, a little more sustainable in the kitchen. No food
waste, no, you know, paper products. You know, it's a big goal,
but we're striving towards that and BK ROT, kind of, incorporates
itself into that as well.
((NATS))
((Sandy Nurse, Founder, BK ROT))
Each week, we're doing about four to five thousand pounds (180-
220 kg.) a week from businesses that we bring into the space.
And so, everything we bring in comes through here, comes
through this giant pulverizer that’s in the background. And we
turn it into compost, and this material is then brought to different
farms and gardens in this area and a couple other neighborhoods.
People can come get it on the weekends. They can come grab
their bag and fill it up for a small donation, and then we also sell it
in retail stores in a small, little bag.
((NATS))
((Sandy Nurse, Founder, BK ROT))
So, one thing I found really amazing when we started to get into
commercial waste was that New York City businesses produce
about 650-thousand tons (590,000 metric tons) of food waste. I
think the visual they talk about is a 100 subway-cars of food every
day is just going straight to the landfill. So, what we're trying to do
is capture this, create it locally and distribute it locally, with as little
fossil fuel use as possible, and also use that as a model for
building jobs and, kind of, making, like, educational spaces, where
people can come learn about this, get more awareness about
where their waste is going, how much food waste they’re actually
producing, and how much of their, like, household trash is actually
something that can be transformed for future use here.
((NATS))
((Banner: Compost Bikers))
((Reporter: Nina Vishneva))
((Camera: Aleksandr Barash))
((Adapted by: Martin Secrest))
((Map: New York City, New York))
((NATS))
((Pop-Up Banner: BK ROT is New York’s first sustainable food
waste hauling and composing service))
((Sandy Nurse, Founder, BK ROT))
The business itself is based on moving food waste, organic
waste, from households and businesses, for a fee. And so, Victor
and Sonia, they go and collect by bike from about, a bunch of, a
handful of small local restaurants, cafes.
((NATS))
((Claire Conway, Manager, Little Skip’s Café))
So, we've been working with BK ROT for quite a couple of years
now. We're focusing on making sure all of our cafes are as green
and eco-conscious as possible. We're working to make this café,
specifically, a little more sustainable in the kitchen. No food
waste, no, you know, paper products. You know, it's a big goal,
but we're striving towards that and BK ROT, kind of, incorporates
itself into that as well.
((NATS))
((Sandy Nurse, Founder, BK ROT))
Each week, we're doing about four to five thousand pounds (180-
220 kg.) a week from businesses that we bring into the space.
And so, everything we bring in comes through here, comes
through this giant pulverizer that’s in the background. And we
turn it into compost, and this material is then brought to different
farms and gardens in this area and a couple other neighborhoods.
People can come get it on the weekends. They can come grab
their bag and fill it up for a small donation, and then we also sell it
in retail stores in a small, little bag.
((NATS))
((Sandy Nurse, Founder, BK ROT))
So, one thing I found really amazing when we started to get into
commercial waste was that New York City businesses produce
about 650-thousand tons (590,000 metric tons) of food waste. I
think the visual they talk about is a 100 subway-cars of food every
day is just going straight to the landfill. So, what we're trying to do
is capture this, create it locally and distribute it locally, with as little
fossil fuel use as possible, and also use that as a model for
building jobs and, kind of, making, like, educational spaces, where
people can come learn about this, get more awareness about
where their waste is going, how much food waste they’re actually
producing, and how much of their, like, household trash is actually
something that can be transformed for future use here.
((NATS))
