When kitchen staff at the Cricklewood Restaurant take out the garbage, they bring it to worm bins instead of a dumpster. Owner Michael O'Brien started vermicomposting produce residuals from his 215-seat prime rib and steakhouse restaurant about a year ago. He built three wooden bins - two measuring four by eight feet, and the other half that size. The worms are fed approximately two to two and a half five-gallon containers of produce scraps each day.
O'Brien has been recycling for many of the 24 years he has owned the …
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