Food Scrap Management

Food Scrap Composting

Compostable food comes from many sources. Food that can't be donated, such as spoiled fruits and vegetables, stale bakery items, kitchen prep trimmings, and leftover plate scrapings, can be composted into a beneficial soil amendment, thus greatly reducing the amount of material going into landfills. Restaurants, grocery stores, schools, hospitals, prisons, and other facilities can benefit from composting food scraps either onsite or at a compost facility. Not only is food composting a better use of organic resources than landfilling, it can also decrease refuse collection costs over the long term. For residential customers interested in food scrap composting, please visit our backyard composting page.

Why is food composting different than other types of composting?

Food can be a more putrescible material to handle than yard trimmings or manure, and must be handled appropriately. To avoid odor and health and safety concerns, it should be collected and composted in a timely and efficient manner. For commercial establishments that produce food scraps daily, this can be a particular challenge that requires trained staff. Educating staff responsible for collection and composting of food is a key component to a successful program. Food scraps must be source separated, and a frequent and routine collection schedule must be adhered to. Kitchen staff, and possibly customers, if plate scrapings (postconsumer scraps) are collected, must be taught to separate acceptable materials for an on-site compost program or for scraps sent to a central compost facility. Since postconsumer food scraps have a greater potential for contamination from plastics, beverage containers, straws, plastic utensils, or other non-compostable items, some manufacturers have designed compostable products such as bags, plates, and utensils for use in food serving programs. However, it is a good idea to check with your local compost facility to find out if they will accept these products.

Ask your waste hauler and local recycling coordinator about food collection or composting programs in your area.

Participating in an existing food collection program in your area will likely be the simplest way to compost your food scraps. If there isn't an existing program, ask your local recycling coordinator if there are future plans for your city or county to implement a program, and let them know of your interest. Self-hauling food scraps to a permitted compost facility is another option. If you generate a small amount of nonmeat food scraps, check with community gardens or local vermicomposters that may accept small amounts of food scraps.

Considerations for On-Site Composting

Prior to planning an on-site, food scrap compost program, consider the following:

Volume and type of food scraps
The volume or weight of food scraps will determine the style of the compost system you use. If cardboard makes up a significant amount of your trash, consider recycling options first unless you need the cardboard as a carbon source or bulking material for aeration during the compost process. Waxed corrugated cardboard is compostable. Although incidental meat scraps may not be problematic, it's better to send larger quantities of meat and grease to a renderer to avoid odor and vector problems. Also, if you plan to compost post-consumer scraps (plate scrapings), effective signage for patrons and staff is necessary to help them place the appropriate materials in designated bins.

Location and space requirements for collection bins and compost equipment
Collection bins should be placed in a convenient area for staff or customers to use. Due to the high moisture content of food scraps, containers should be a reasonable size for employees to lift and load into a composter. Electrical and sewer hookups are not required for simple compost units, but may be necessary for some systems. Although a well-maintained compost system should not generate odors, placing it where kitchen staff, diners, or neighbors could potentially smell it is not recommended. However, letting your customers know you are helping meet California's waste diversion goals by composting your food scraps is highly recommended!

End use for composted material
Composting food scraps results in about a 50 percent reduction of your original material. However, daily processing of food scraps can result in a fast accumulation of material. Does your facility have adequate space for compost that is curing and for mature or finished compost? Talk to potential end users prior to getting started so that you can make a product suitable for their purpose and is a material they are willing to accept or buy on a continuous basis. For example, even though there may be a large plant nursery nearby, it may have specific criteria for compost use that you may or may not be able to meet.

Compost regulations
Depending on the type and volume of food scraps, small operations may be exempt from the permitting requirements (i.e., currently those with less than 500 cubic yards of certain types of food scraps). Prior to beginning a compost operation, consult the current composting regulations and contact your local enforcement agency for guidance on any local permit requirements. Revisions to the current composting regulations are being considered that may result in changes in the permit requirements for food scraps.

Last updated: June 11, 2008