Hello everyone,
Has anyone successfully achieved this pilot credit in a mixed-use commercial project where composting stations were mainly located in dining or shared kitchen areas instead of every office floor?
We are reviewing waste management strategies for large developments and trying to balance user convenience with operational efficiency. It seems more practical to place compost collection points where most food waste is generated rather than throughout low-use office spaces.
We’ve also been discussing this approach with a professional construction company in essex involved in sustainable commercial building projects.
Would appreciate hearing how other teams handled documentation or reviewer feedback for similar situations.