What I learned:
1.The science of anaerobic digestion where food is broken down by microbes inside tall, airtight silos. I also found it interesting that Digesters cost more to build and run than compost sites.
2.The impact that citizens have on city bins and the statistics of them being misused. “Recipients of scraps have little control over what New Yorkers throw into their bins. Because local composters, at urban farms, educate their suppliers, they don’t need to remove plastic bags, twist- ties and other detritus from their feedstock. But the anonymity of industrial-scale operations means that such contaminants can easily slide through.”
3.How complicated researching to perfect the use of composting can really be. With all the biological outcomes and mishaps that play a role, it has been difficult to find options that work with our environmental and economic flow
Question:
Did Vigiotti’s allies and consumer audiences consider his idea building a plant that handles 1,000 tons of food waste per day, a nearly impossible task?
