Why Composting Matters in Foodservice Operations

Composting is a powerful tool for reducing greenhouse gas emissions, particularly in the food service industry, where waste diversion is crucial. By transforming organic waste into nutrient-rich soil instead of sending it to landfills, composting minimizes methane production and enhances soil fertility and plant growth.

By composting food scraps and organic waste, foodservice providers can redirect tons of potential methane-producing waste away from landfills each year. Additionally, the end product of composting—nutrient-rich soil—can improve soil health, further benefiting the environment. This dual advantage makes composting an effective strategy for reducing greenhouse gas emissions and fostering sustainable practices within the food service industry.

Incorporating composting into foodservice operations can enhance a business in multiple ways. Firstly, reducing waste can lead to cost savings. Diverting organic waste from the landfill may lower waste disposal fees. Additionally, composting can improve a brand's reputation. Consumers are increasingly eco-conscious and prefer businesses that adopt sustainable practices. Highlighting a commitment to the environment can attract these customers and foster loyalty.

Moreover, successful composting programs can lead to certifications and recognition, further enhancing your brand's credibility. Finally, composting can also create opportunities for community engagement. Partnering with local farms or community gardens to donate compost can strengthen community ties and provide positive publicity.

Food packaging plays a crucial role in the composting process. Switching to compostable packaging can reduce the amount of waste that ends up in landfills. Often made from plant-based fibers, these materials can decompose alongside food scraps, transforming into valuable compost. However, composting can be a complex topic to navigate as legislation and infrastructure capabilities differ across the U.S.

According to the Environmental Research & Education Foundation (EREF), approximately 1 in 4 facilities accept Compostable Foodservice Ware and Packaging. To ensure that more of the waste stream is diverted from landfills, it’s important to work with the entire value chain to ensure compostable packaging programs are successful and that contamination is mitigated to the greatest extent possible.

For foodservice operators, adopting compostable packaging can simplify waste sorting and contribute to a circular economy. Transitioning to compostable packaging is a tangible step towards sustainability, turning what was once trash into a valuable resource for soil enrichment and plant growth.

Another key to success is to educate customers about the importance of composting and generate awareness about the benefits of composting organic waste. Operators can leverage signage and social media to promote compositing initiatives and set up compostable packaging collection bins at their locations to help consumers properly dispose of unused food and compostable packaging.

An additional important step is to research local composting haulers to find one that fits a business’s needs. Conduct a waste audit to understand the amount and types of organic waste the establishment generates. This will help determine the appropriate size and frequency of compost pickups and garner an understanding of the kinds of waste that are accepted in the program.

To ensure you are closing the loop on the composting process, partner with local composting facilities to ensure that the organic waste collected is properly processed. Many composters are accepting compostable products, proving that when managed properly and with the right relationships and accountability in place, contamination can be minimized.

Adopting composting practices ensures that waste is transformed into a resource, boosting overall sustainability. By making composting a part of daily operations, businesses can contribute to a healthier planet and promote a positive brand image committed to environmental stewardship.

To learn more about sustainability efforts in the foodservice industry, download the Spring into Sustainability Guide.