What could make a more flavorful wine? The answer might be in composting food waste. Bob Shaffer is an agronomist who consults for Napa and Sonoma county vineyards. Through scientific soil analysis, he is able to determine what is deficient in the soil and bring it back to balance through sustainable farming practices such as composting. In addition, restaurant food waste is collected and turned into compost by San Francisco's waste management company, Sunset Scavenger.
This post was originally published on Smartplanet.com