On the way to Worcester, Massachusetts, I stopped in New Haven to visit a vegetarian, organic cafe called Claire’s Corner Copia. My dad and I ate there when we were in the area five years ago, and I remember it being quite delicious. And I wanted to get their opinion on compost.
I spoke with none other than Claire herself, who told me about the history of compost at her corner copia. In fall 2008, a university-funded group of Yale students, began collecting compost from the restaurant and transporting it to a larger scale compost facility. However, when the group lost their funding, Claire lost an efficient way to compost. Her only other option was a man who offered to pick up her compost once a week, which, in a restaurant, wasn’t viable because of the odor that decaying food tends to emit. So now, Claire’s Corner Copia throws away their waste. “It’s really too bad,” says Claire, “because our food is organic and would make really great compost.”
They do, however, encourage customers to compost, and continue to offer compostable cups and cutlery. And really good blueberry muffins.
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