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The article reports on a citywide program in San Francisco, California, where almost 2,000 restaurants, coffee shops, markets and other food establishments divert food residuals and food-contaminated cardboard and paper to composting. Betsy Holwitz, owner of Arizmendi Bakery, relates that they have separate containers for compostables in their customer area and six different compost bins in the work area. They also give customers a 20-cent discount if they bring in their own coffee mug.