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1 Tim Bennett’s day begins early with residential pickups in Philadelphia. He collects 2 kitchen scraps left outside in plastic Bennett buckets. Together, residents contribute more than one ton of food waste each week. After swinging through his 3 Philadelphia warehouse, he heads to the 4 Acme in South Philadelphia, one of the many commercial pickups he’ll make at restaurants, corner stores and grocery stores. These commercial sources contribute about two tons of food waste a week. Bennett then delivers 5 the waste to commercial processors, like Two Particular Acres in Royersford, Pa. (p. 32) and 6 the Wilmington Organic Recycling Center in Delaware (p. 34). His compost marathon concludes with a final 7 turn of their static piles at the Bouvier Community Garden in South Philadelphia, before heading home to shower and dream of black gold.
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photos by chr i sto p he r l ea m a n
d ec ember 20 11
g r i d p h i l ly. c o m
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