EVENT CALENDAR
Back to events listSaturday Apr 26
8 a.m. | ![]() Waste Wise Market CelebrationWaste Wise Market Celebration ~ April 26, 2008 Join CUESA in celebrating the launch of a new initiative to reduce waste generated at the Ferry Plaza Farmers Market during the market on Saturday April 26. 8:00 am – 2:00 pmNew Waste Wise stations - Compost and recycle to your heart's content at our new Waste Wise stations. Volunteers will be on hand to help you determine what's compostable, what's recyclable, and what's waste. Reusable bag giveaway - If you're a local shopper, come to the South Side of Ferry Building for a free reusable tote bag. Bay Area residents only--shoppers may be asked to show ID to determine eligibility. Waste Wise educational display - Learn more about what happens to food scraps when they go in the trash versus when they get composted. Touch compost created by San Francisco's food scraps. Learn how to discern compostable from non-compostable food service ware. The Reclaim Game - Test your recycling and composting knowledge with a fun interactive game. Information tables - The San Francisco Department of the Environment will have a special table in the market to provide information and answer questions about the Fantastic 3 program (compost, recycling & waste). Golden Gate Disposal / Sunset Scavenger will have a special table in the market to provide assistance and information for those interested in adding to or changing their recycling and composting service. The Maker Faire will have a special table in the market showcasing local crafts people making things with recycled and reclaimed materials and other green projects. 9:00 am – 1:00 p Meet the waste-wise sellers - Learn about some of the innovative waste-wise practices of Ferry Plaza Farmers Market sellers! Nigel Walker uses compost generated by the city of San Francisco at his Eatwell Farm in Dixon. Benoit de Korsak of Saint Benoit Yogurt uses returnable, reusable packaging for his yogurt. Sebastian Bariani of Bariani Olive Oil reuses pastes left over from pressing his olives to generate heat in his custom oven. Todd Champagne of Happy Girl Kitchens prevents waste through pickling and preserving.
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