Fall

I have been disciplined at home, separating and storing organic waste in a mini fridge in our mini apartment. Then 2 or 3 times a week dropping the compost off at union square, a 15 minute walk. The reduction in waste is very noticeable and some of the time consumed is offset because the trash doesn't stink so doesn't need to be taken out every night.
I feel more involved in the nutrient cycle when I return kilos of peelings and coffee grinds to the market. Frequenting the market has helped me become more connected with seasonal food, I am like many chef saddened that the tomatoes, any day now will be done. It is a difficult time of year for the seasonal chef to come to terms with, goodbye warm bright abundant spring and summer stalls and welcome snowy apples and squash, the new inspiration
My eagerness to be part of a complete nutrient cycle unfortunately does not always carry through to my work. A shame as I am responsible for purchase and preparation of much larger quantities of food. Why don't I make a bigger difference? the situation, the plague of only being willing to go so far. The effort reward trade off because the reward is only personal satisfaction I am only willing to give up so much time. For two people the effort is minimal for twenty or thirty it requires a great deal more. My weak excuse was logistics last time, it was achievable but difficult (30 peoples food waste in a mini fridge? no, a 3 stop 2 hour public transport mission?no) as always the biggest challenge was to educate crew that waste that doesn't financially effect you is still something to try and minimize.