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herb culinary cuttings

My name is Karen Downey. I am wondering if you have any commnents on the following scenario.
I have access to large quantities(several hundred pounds) of cuttings on a daily basis. I would be interested in your feedback as to the use of such cuttings.
Herbs are started from seed and sold at various maturities to chains of garden centres on a wholesale level. The grower trims the plants on a daily basis and disposes of the cuttings.  This costs the grower a substantial amount of money in waste collection. In addition, healthy plants are occassionally disposed of. This week, several thousand rosemary plants were thrown out as surplus stock. Over 65 varieties of herbs are grown including anise, basil, thyme, oregano, dill, mint, savory, etc. Do you have any ideas as to how to market these cuttings.  It seems extremely wasteful to dispose of them. Any ideas would be appreciated!
Please e-mail me at khd@iaw.com