As spring turns thoughts to gardens, the Calgary Stampede has been doing its part to grow Calgary’s compost stockpiles.
After a successful composting pilot program to compost the massive volume of kitchen waste from Stampede’s central kitchen, the Stampede is moving ahead with a permanent composting program. Since February, Stampede chefs – who prepare 175,000 meals throughout Stampede Park year-round – have been separating their kitchen peelings, waste food, meats, bones, fats and plastics.
In the first two months of composting, Stampede chefs composted 8,000 kg. With busy season right ahead, those volumes will only increase. Overall, Stampede’s executive chef Derek Dale estimates about 80 per cent of the Stampede’s kitchen waste will be diverted from landfill, where organics would otherwise decompose into carbon dioxide and methane.
Kevin Mulligan, Stampede’s maintenance manager, worked with Derek to get this program going, working with Green Calgary and PEL Recycling, the company contracted to take the waste to the City of Calgary’s East Compost station twice a week.
Kevin and his crew are working to expand composting to other parts of Stampede Park, including additional kitchens and event-time food waste. More information in this video news story, and in the news release and backgrounder on the Calgary Stampede’s environmental programs.