By Brett Bloom & Dirt Wain
Breakdown Break Down Press, Fort Wayne, IN, 2026
Pages: 16
Dimensions: 5.5 in x 8.5 in
Cover: Paper
Binding:Staple bound
Process: Digital
Color: Full color
Edition: 500
ISBN: none

Brett Bloom has composted his entire life. Since 2019, he has been a professional composter. He runs the company Dirt Wain, now in its 7th year of operations. Dirt Wain has a permitted industrial compost site in Fort Wayne, Indiana where it processes over 600 tons of organics each year. Bloom has worked to shift the culture in NE Indiana that stubbornly refuses to acknowledge climate breakdown and the importance of composting. Composting keeps food scraps and yard waste out of landfills where they become methane and carbon dioxide emissions further exacerbating climate chaos.

Restaurants amplify your waste in many ways that are hidden from view. This publication seeks to open up a discussion about this large amount of waste and what can constructively be done about.

From the front cover: 

"Restaurants can use this publication to self-audit their practices, and even save money. It is a guide for people to demand less wasteful approaches to how their favorite restaurants deal with waste instead of generating it on customers' behalf."

We encourage you to get a copy of this publication. Copy it as much as you want and spread the discussion about restaurant waste and its mitigation.