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But saving money isn't exactly the point for her customers. "Where we really make up is the peace of mind with it, that we know this isn't all going to a landfill," Kristin Hueneke, Lakefront Brewery executive chef and one of Tashjian's clients, told Milwaukee's Journal Sentinel. According to the Natural Resources Defense Council about 40 percent of the 11111�yRti U.S. food supply goes uneaten. This food waste creates 33 million cars' worth of greenhouse gases and is "the single largest contributor to landfills today." Due to this, composting seems like a practical and simple way to combat the problem, but Tashjian's journey that led up to starting Compost Crusader was one long haul. Seven years ago, she started a local nonprofit, Kompost Kids, which had the humble goal of simply educating the folks of Milwaukee about composting. "We just wanted to make people aware that composting was an option," Tashjian told Huff Post. "Our goal at first was just to get gardeners to recycle their food scraps." Compost from a facility being added to soil to grow produce on a farm. The Washington Post via Getty Images It didn't take long for local restaurants to catch wind of Tashjian's efforts and soon she was invited to swing by their locations, pick up their waste and use it for composting. So, for five years Tashjian and Kompost Kids would drop off five - gallon buckets to local restaurants, wait until they were full, pick up them up and compost their scraps in a secure area. Yet, as word continued to spread, it became clear the nonprofit needed a new game plan to keep up with the growing demand. "I have a dog, and I would literally walk him twice a day to pick up five - gallon buckets in a little red wagon. Then I'd pull it blocks to where we established our first compost site," she said.