The race For decarbonization is on
Last fall, CET organized a series of events in Lake Placid and Plattsburgh, NY, focused on waste reduction. The events featured presentations and hands-on technical assistance, tailored specifically for several local businesses. Our Waste Reduction Consultants provided personalized recommendations, helping businesses either initiate or enhance their waste diversion efforts. Here are some key highlights from each business, celebrating the success of this initiative and showcasing the impact of community-focused events.
Events and presentations
CET waste reduction experts Lisa Pelligrino and Emma Sabella shared practical strategies for source reduction, prevention, composting, recycling, and donation during presentations at Lake Placid Pub & Brewery and St. Joseph’s Community Outreach Center in Plattsburgh. During their talks, attendees actively engaged by learning and discussing how these methods can benefit North Country businesses and the community.
Afterward, participants had the opportunity to network with fellow businesses, institutions, haulers, and municipalities. This time for connection allowed attendees to exchange ideas, gain valuable insights, and explore resources for advancing sustainability in the region.
Notably, these collaborative and inspiring events came to life through a partnership with Compost for Good, The Clinton County Health Department (CCHD), St. Joseph’s Community Outreach Center, and Lake Placid Pub & Brewery.
Additionally, food waste haulers—Casella, River Valley Regenerative, and Blue Line Compost—contributed to the discussions, enriching the events with their expertise.
Business Overviews
Waste reduction consultants developed their recommendations after carefully evaluating each site and identifying opportunities for wasted food prevention, reduction, donation, and diversion. As part of their analysis, CET’s consultants proposed strategies for source reduction, such as repurposing surplus food into new menu items and donating extra food to staff. As a result, all businesses are now successfully diverting surplus food scraps to commercial compost.
Whiteface Lodge
Located in Lake Placid’s Adirondack Park, Whiteface Lodge leads in waste reduction efforts. The team practices root-to-stalk cooking, donates surplus food to staff, and recently launched a food scrap collection program with Blue Line Compost, showcasing their commitment to sustainability.
Consultants recommended tracking food waste and adding signage to label receptacles for the new program. These efforts now divert 46 tons of food waste annually.
Big Slide Brewery & Lake Placid Pub
Big Slide and Lake Placid Pub, two breweries and restaurants in Lake Placid, divert food waste with Blue Line Compost—about 30 five-gallon buckets weekly. They sought help establishing a sustainable diversion strategy for spent brewer’s grain.
They hosted one of our events, connecting with River Valley Regeneratives to collect spent grain weekly. Now, they divert 37 tons of spent grain annually alongside their food scrap composting efforts.
Butcher Block Steak and seafood
Butcher Block in Plattsburgh has long practiced waste reduction with root-to-stalk cooking and repurposing surplus ingredients for specials. Now, they partner with River Valley Regeneratives to collect food scraps from their kitchen, prep areas, and salad bar. These efforts divert 40 tons of food waste annually.
North Country Community College
At NCCC, CET met with Chef John Warchol and Robert Rathbun, who were eager to reduce food waste in the dining hall and residential areas. They focus on engaging students in post-consumer food scrap recycling and reducing non-reusable containers. Through Blue Line Compost, they now divert 5 tons of food waste annually
FCI Ray Brook
FCI Ray Brook uses a dehydrator to reduce food waste volume, but frequent breakdowns have made it unreliable. They face logistical and security challenges but are exploring options with CET consultants, including adding a food waste compactor through their trash and recycling hauler.
Thank You for Joining Us!
We’re proud to have strengthened the North Country’s ecosystem of businesses and service providers working toward waste reduction and decarbonization. These efforts not only benefit businesses but also enrich communities by keeping nutrients and opportunities local.
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