Composting Doesn’t Have to Be Complicated

Commercial facilities are designed to handle larger volumes and, in many cases, a wider range of materials, including certified compostable packaging.

Instead of treating those materials as trash, composting gives them another purpose. Under the right conditions, they can break down into compost, a nutrient-rich amendment that can be used to support healthier soil.

For households, restaurants, campuses, stadiums, and other foodservice operations, composting can be a practical step toward reducing waste. The details may look different depending on where you live or operate, but the basic idea is the same.

How composting works

Composting is the controlled breakdown of organic materials like fruit and vegetable scraps, coffee grounds, and leaves, into a soil amendment that can be used again.

The process relies on the right balance of oxygen, moisture, heat, and microorganisms. Composting is not the same as simply throwing something away and hoping it disappears. The conditions matter.

That’s why a backyard compost pile differs from a commercial composting facility. Commercial facilities are designed to handle larger volumes and, in many cases, a wider range of materials, including certified compostable packaging.

Why it matters

Food waste is a major part of what gets sent to landfills. Composting helps keep that material out of the trash and puts it to better use.

For a household, that might mean separating food scraps from the rest of the garbage. For a restaurant or cafeteria, it might mean setting up a system that makes it easier for customers and staff to sort waste correctly, with packaging, bins and signage all working together.

What can go in the compost bin?

The answer depends on your local program. Some composting programs accept only food scraps and yard waste. Others may also accept food-soiled paper or certified compostable packaging. Some programs also accept certified compostable packaging.

Not every composter takes the same materials. Before adding compostable packaging to a compost bin, always check with your local composting facility or hauler before adding these items to a compost bin.

Compostable does not mean recyclable

This is one of the easiest places to get tripped up. Compostable items belong in a compost stream where they are accepted. Recyclable items belong in the recycling stream.

Mixing the two materials in these streams can create problems. Compostable packaging placed in a recycling bin can contaminate the recycling process. Non-compostable materials placed in a compost bin can create contamination for composters.

For foodservice operators, consistency helps. If one container is compostable and another similar-looking item is not, customers and staff may not know what to do. Clear signage and a consistent packaging plan can make the system much easier to follow.

Composting needs a system

A compost bin is a start, but it is not the whole solution. Composting works best when the entire system is thought through.

That includes what materials are being used, where bins are placed, what signs say, how staff are trained, and where the collected materials go after pickup.

One of the biggest challenges in composting today is contamination. Non-compostable materials mixed into organics streams can create major problems for composters and may even cause entire loads to be rejected. 

Get the right support

To help solve that challenge, Eco-Products developed its CIRC program, which stands for Controls Intended to Remove Contamination. CIRC is designed to help foodservice operators put practical systems in place to keep non-compostable materials out of compost streams. The program focuses on areas like approved product purchasing, clear guest communication, employee engagement, and on-site waste sorting processes. 

This is also where Eco-Products’ Product & Zero Waste Specialists, or PZWs, can help. PZWs work with foodservice operators to evaluate their current setup, connect them with local composting operators, and recommend the right mix of products. PZWs have seen what works in real kitchens, stadiums, campuses and venues, and they can offer practical advice based on real-world experience. Eco-Products provides this support at no cost.

Start with what you can control

You do not have to build the perfect composting system on day one. Start by finding out what is accepted in your area. Separate food scraps if you can. Choose certified compostable products that fit your operation and support your waste reduction goals, especially in areas where composting programs are available.

Composting works best when the steps are practical, and the system is clear. Start there, keep improving, and those everyday choices can add up to less waste and more material put to better use.

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