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.
Bu hikaye Incredible Goa Food & Hospitality dergisinin January 2024 sayısından alınmıştır.
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Bu hikaye Incredible Goa Food & Hospitality dergisinin January 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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