Las Vegas is a twinkling, cream-filled temple of excess where millions of pounds of food go to waste each year. At Eater, John Semley profiles the multi-generational family business that turns casino food waste into the slop that puts fattened pigs back on Vegas buffet plates. R.C. Farms is high-tech, smelly and growing. And that smoked pork shoulder sure is good.
Most importantly, the new facility’s located on landfill property 30 miles north of the city, far away from the prying eyes of tourists and hypersensitive noses of neighbors populating new suburb developments. The Combs boys seemed baffled — and slightly annoyed — by the effect that exurban sprawl had on their dad’s farm. “As the city developed, and encroachment came all around them,” Hank told me, “we would go down to city council meetings and just tell ’em: ‘We’re not moving.’ They’d go ahead and approve the developments anyhow. Right next to him. They have three schools right near there, within a mile.” (The proximity to the farm earned one of these schools the unfortunate nickname “Pigsty High.”) It’s a problem they hope to avoid with their new facility, located on landfill property, surrounded by industrial parks. “That’s the reason we’re here,” Hank noted. “You don’t see a lot of people.”
Hank estimates that the family company currently handles about 15 percent of buffet food waste in Las Vegas. The actual amount is tricky to tabulate, as the total tonnage of food that isn’t diverted to the farms isn’t calculated. “We really don’t know the true number,” Hank said. “Some of these hotels are throwing out eight tons of food a day!”