Eco-Friendly Initiatives at Our Events
Musket Ridge Golf Club is proud to be the first Zero Food Waste facility in the United States. All of the food waste generated from events, the Lock, Stock & Barrel grill room and the kitchen is composted into fertilizer using a Japanese process called Bokashi.
How We Made Our Events So Eco-Friendly
Bokashi composting uses fermentation rather than decomposition to break down food scraps in a large drum before being released in a covered pile outside. The method, which utilizes a powdered mixture that contains a microbe to promote the fermentation, takes half as long as conventional composting and creates less odor. It also attracts fewer pests and animals, and produces a liquid fertilizer that Musket Ridge uses in its on-site organic vegetable and herb garden.
Impact of These Sustainability Initiatives
Musket Ridge estimates that it keeps 8,000 pounds of food waste out of landfills annually with its zero food waste initiative.
Leading the Way in Eco-Friendly Golf Courses
There are several other practices that show Musket Ridge's commitment to being a responsible steward of the environment:
- Rainwater collected by on-site rain barrels irrigates the organic garden
- Kitchen grease is turned into biofuel
- A partnership with the Valley Elementary School "Green Team" enables and encourages these students to lessen their environmental impact and grow a garden at the school
- Cleaning agents are free of chemicals that harm the environment
- All cardboard, aluminum, glass and plastic is recycled
To find out more about Musket Ridge's Zero Food Waste initiative, please see the articles on the News page.