Thanks to programs started by cities in the Portland Metro Area and Seattle Metro Area, we're able to compost: kitchen trimmings, plate scrapings, meat, bones, fish, dairy products and baked goods.

  • We divert organic-matter waste whenever possible, depending on local laws; there are currently waste diversion programs at 38 of our locations.
  • A portion of our brewery by-products are used in the making of compost for the organic Edgefield Gardens.
  • Grape pumice, which is a by-product from the Edgefield Winery, is donated to the Oregon Food Bank Farm Production Program.
  • All of our to-go containers are compostable.

Related content (tags):

Subject > Sustainability