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Compost is a dark, crumbly, earthy-smelling material produced by the natural decomposition of organic materials like leaves, garden trimmings, and food scraps. During the composting process, bacteria, fungi, and other microbes feed on the organic materials. These beneficial microbes use carbon and nitrogen to grow and reproduce in the composting pile. Compost is a living soil amendment!
Many food service products can be composted or recycled. At restaurants, posters and signage show you what to compost and what to recycle. At home, use this flyer to check your items against the requirements.
Published since 1960, BioCycle is the go-to resource on composting, organics recycling, anaerobic digestion and renewable energy.
Through our research, networks, and resources, we are documenting the viability of community-scale composting and meeting the need for training, guidance on best management practices, business models, and navigating legal and policy hurdles.
Composting is the fifth tier of EPA’s Food Recovery Hierarchy. Even when all actions have been taken to use your wasted food, certain inedible parts will still remain and can be turned into compost to feed and nourish the soil.
The US Composting Council advances compost manufacturing, compost utilization, and organics recycling to benefit our members, society, and the environment.
At least 60 percent of the U.S. population lives in multifamily homes like apartments, which can make composting more difficult. When you don’t have a backyard to toss your scraps, where do they go? Fortunately, more cities are taking steps toward being sustainable and are offering solutions for multifamily dwellers. Cities including San Francisco, Seattle, and Boulder, Colo., all offer curbside composting pickup.