I'd really like to begin a composting program within a restaurant. We don't have a ton of scraps, but I want to compost what we do have! The problem is we don't have anywhere to compost outside, and of course whatever is kept inside must be well contained and odor free.
I've looked into bokashi, but after the primary fermentation we would have to dispose of what's left, we don't have a compost pile to add that to. It seems better than nothing, but not ideal.
I've also looked into giving scraps to a local farm/ garden, but I haven't been able to find anyone that is able to come pick up it up, and us delivering is not an option.
I would really love any suggestions!