Job - Food Waste Recycler
A while back a friend was thinking of converting his VW Beetle to bio-diesel. He had the idea of going around to restaurants and collecting their waste vegetable oil from firers, which apparently once the oil is filtered for organic particles, can be burned as fuel. He never did. My impression is at the time a lot of people had similar ideas. To make it practical it seems you would almost need to become more than an individual consumer and make you recycling efforts more of a business.
I found this article on recycling commercial food waste into animal feed a good example of such an upsize enterprise.
"Every morning after coffee, seven days a week I drive into the neighboring towns to make my run for food wastes. My wife refers to it as the slop run, but more than three quarters of what we pick up comes in the form of unopened or completely untouched food that until the previous evening had been on the supermarket shelf priced for consumers; produce, baked goods, and prepared foods. On a good day in the Summer we fill the back of a pickup truck with anywhere between 600 and 1,000 pounds of cabbages and muffins, fresh tomatoes and cherries, herbs packaged in plastic clam shells and tubs of potato salad.
We stop at three restaurants, a resort and a chain grocery store. Each business has it’s own reasons and plans for their waste management and we have been able to fit into their model seamlessly. We enter through the service entrance politely and efficiently, say our good-mornings and get to work. In the restaurants we leave heavy duty 40 gallon Brute containers on a rolling base with a lid. Kept near the food prep areas and another next to the dishwasher sous chefs and waitresses deposit the potato skins and uneaten pasta, watermelon rinds and coffee grounds, half eaten sandwiches and eggshells from everything they prepare and everything that their customers cannot finish.
The restaurants will, on a good night, produce a hundred and fifty pounds of carbon based surplus that we take back to the farm to feed our hogs and poultry. The resort produces three times as much and the supermarket ten times as much or more. For the businesses we service they save on the cost of waste handling and in the warmer months the prospect of keeping rotting food from accumulating in a dumpster for several days under the hot Sun, attracting flies and filling the air with the smells of decomposition before being hauled off to a landfill where it is buried, along with electronics, broken glass, plastics and odds and ends that will never degrade."
Might be a niche job a Green Wizard could fill profitably soon.