Robert Reed from Recology shares how food scraps that become finished compost applied to farms improves soil health, helps sequester carbon, increases production, and leads to the production of healthier food (and wine of course).
Every year after harvest, we apply compost from San Francisco’s curbside food scrap collection program. The banana and orange peels, coffee grounds, natural wine corks, etc. from the bay area are turned into this compost at a facility east of SF.
Check out the full article “Compost Crusaders” in the June issue of San Francisco Apartment Association Magazine, pages 20-28. So thankful to have our small lot Wild Harvest Sauvignon Blanc showcased in the article from Cordero Vineyards.
WineBusiness press release from Napa County on use of compost to support healthy soils in vineyards.
