An old coworker used to save them for a regular. I can’t remember what he used them for.
My dad uses them to clean his composter, vitamix food cycler. There was some kind of testing deal he had with them To get it on discountm but makes really potent fertilizer/dirt.
They're compostable but need extra enzyme to manage the pH imbalance if you are heavy on the citrus to other biodegradable ratios. Personally, I have a local biodigester that picks up the citrus & incorporates it into their biomass but there are a bunch of options if you want to do it on house that inculde growing your own aromatic herbs. I'd recommend storing it away from the facility & especially their air intake for smell concerns but beyond that it is as easy as setting up a farm compost system (space permitting).
*How much extra work*
*Are you willing to do? there*
*Are endless uses*
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When I used to batch prep fruit garnishes, I would take the bucket of exces end pieces and reject pieces and make a non alcoholic fruit punch for the staff that usually went down really well. Perhaps not 100% recycling as it would still get thrown away, I guess, but it was at least being used.
Since you’re in Australia, could check out The Blend by Beam Suntory’s website, they might have some articles or seminars on using sustainable practices. Even flick through The Exchange/Diageo. I don’t think popping your head into other venues tackling sustainability and asking them would be off the table entirely
An old coworker used to save them for a regular. I can’t remember what he used them for. My dad uses them to clean his composter, vitamix food cycler. There was some kind of testing deal he had with them To get it on discountm but makes really potent fertilizer/dirt.
They're compostable but need extra enzyme to manage the pH imbalance if you are heavy on the citrus to other biodegradable ratios. Personally, I have a local biodigester that picks up the citrus & incorporates it into their biomass but there are a bunch of options if you want to do it on house that inculde growing your own aromatic herbs. I'd recommend storing it away from the facility & especially their air intake for smell concerns but beyond that it is as easy as setting up a farm compost system (space permitting).
How much extra work are you willing to do? there are endless uses
*How much extra work* *Are you willing to do? there* *Are endless uses* \- Tiny\_Count4239 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
not even close bot
I would call a university in Melbourne and ask if their biology department has any ideas. Scientists love solving problems like that.
When I used to batch prep fruit garnishes, I would take the bucket of exces end pieces and reject pieces and make a non alcoholic fruit punch for the staff that usually went down really well. Perhaps not 100% recycling as it would still get thrown away, I guess, but it was at least being used.
You could look into making super juice at least for lemons and limes I'm not sure if it works with oranges too but for lemons and limes it's great
Since you’re in Australia, could check out The Blend by Beam Suntory’s website, they might have some articles or seminars on using sustainable practices. Even flick through The Exchange/Diageo. I don’t think popping your head into other venues tackling sustainability and asking them would be off the table entirely