Musket Ridge Golf Club Adds to Its Eco-Friendly
Cachet with a Zero Food Waste Program. by Stacey Campbell + photos by Chris Jackson
GREEN
Going Green on the Greens
The zero food waste initiative starts in the kitchen at Musket Ridge Golf Club, where Executive Chef Kyle Roberson( L – R), Sous Chef Kenny Alford and staff collect trimmings from food preparation— vegetables, fruits, and meat trimmings— in large white buckets. All food waste, including guest leftovers cleared from tables, is converted to compost via the fermentation process of bokashi.
Musket Ridge Golf Club Adds to Its Eco-Friendly
Cachet with a Zero Food Waste Program. by Stacey Campbell + photos by Chris Jackson
It’ s not often in business that a company implements an innovative practice— one that garners local, national and even international recognition— and then actively tries to share that practice with others in its industry. But that is exactly what’ s going on at Musket Ridge Golf Club, where a zero food waste program has diverted an estimated 15,330 pounds of waste out of landfills since March 2011.“ This is a tool that we use that’ s really helping us, and I don’ t feel good keeping it to myself,” says Damon DeVito, managing director of Affinity Management, which runs Musket Ridge.“ Imagine if 16,000 golf courses in the country did it. I don’ t want it to be a competitive advantage. Everyone should be doing this.”
The initiative earned the Best Golf Business Idea of the Year honor at the National Golf Course Owners Association’ s( NGCOA) annual conference in Las Vegas, where
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