John Sullivan, 9, a fourth grader, said bananas “make my stomach hurt.” Julianna Delloso, 6, a first grader, said “they taste funny.” And Joseph Incardone, 7, also in first grade, was almost gleeful as he explained why he, too, had chucked his unpeeled banana. “I didn’t like it,” he said.
The sad voyage of fruits and vegetables from lunch lady to landfill has frustrated parents, nutritionists and environmentalists for decades. Children are still as picky and wasteful as ever, but at least there is now a happier ending — that banana-filled bin is a composting container, part of a growing effort to shrink the mountains of perfectly good food being hauled away to trash heaps every year.
New York City’s school composting program, kicked off just two years ago by parents on the Upper West Side, is now in 230 school buildings in Manhattan, Brooklyn and Staten Island, and is expected to more than double in size and reach all five boroughs in the fall, with an ultimate goal of encompassing all 1,300-plus school buildings.
Depending on where the school is, the uneaten and half-eaten leftovers are sent to a compost heap at a former Staten Island landfill or to upstate New York or Delaware, where the slop is churned into nutrient-enriched dirt that farmers or landscape architects can buy. Eventually, the city will send some scraps to a wastewater treatment plant in Brooklyn, where “digesters” turn garbage into usable gas.
