Reducing Waste at St. Christopher’s Inn
St. Christopher’s Inn is fortunate to share the Holy Mountain of Graymoor with the San Damiano Farm. Farm manager, Bob Conboy, works with the men at San Damiano to harvest the fresh, organic and delicious herbs and vegetables at just the right time so the friars, Brothers Christopher and staff enjoy the benefits.
The director of Food Services, Mike Rizzo, is giving something back to Bob and the farm that is just as important—food scraps for composting. Mike Rizzo shared, “In an average month we purchase over 25,000 pounds of food to feed the Brothers Christopher. However, not everything is usable. We don’t eat egg shells, vegetable peels or coffee grounds. Rather than throwing these things in the trash, we have developed a compost pile for San Damiano Farm.”
According to the US Environmental Agency, not only does composting reduce waste in landfills, but it provides a nutrient-rich additive that improves the quality of soil and water, leading to better crops. Bob uses the new tractor, which was a generous gift from a benefactor, to turn over the compost pile and move the compost to the raised beds for planting.
This collaboration between the farm and the kitchen is beneficial to the Brothers Christopher as they learn about farming, composting, and innovative ways to work together. And everyone enjoys the benefits of the harvest!