In 2011 Joe Diffie administered the City of Austin’s first compost hauling pilot program as a Co-Director at Ecology Austin. In 2012 he used this experience to start Joe’s Organics. Today, Joe’s Organics collects over three tons of waste each week from 30 restaurants (Including Royal Figs!) and sustainable businesses in the Austin area.
In February 2015, Joe’s Organics received a Young Farmer’s Grant from the Texas Department of Agriculture to expand the composting business into agriculture. Compost, made from restaurant waste, is being used as the fertility base to grow clean, chemical-free micro-greens and produce.
Over the last several years, over 200 tons of food waste has been diverted from landfills! Which is an important service for a country that wastes most of its food. The team at Joe’s Organics is passionate about sustainable agriculture and empowering young people to get involved with growing food.
Joe is thankful to the Austin culinary community, who prioritize local businesses and believe in going green.
“Austin’s food economy and local chefs supports its local farms.” Joe Diffie