At the forefront of this movement is the adoption of composting practices. Instead of sending food scraps to landfills where they contribute to methane emissions, many establishments in Goa have embraced composting as a means of turning waste into valuable nutrient-rich soil. By composting organic matter such as fruit and vegetable peels, coffee grounds, and leftover food, restaurants and hotels are not only reducing their environmental footprint but also closing the loop in the food cycle by returning nutrients to the soil.
This story is from the January 2024 edition of Incredible Goa Food & Hospitality.
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This story is from the January 2024 edition of Incredible Goa Food & Hospitality.
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