There are two free Internet sites which help U.S. foodservice operators find commercial composting facilities near them.
BioCycle Magazine’s online database, located on the web at www.findacomposter.com. The site — which was recently redesigned — offers a searchable database of companies which process organic waste. Unfortunately, not all composters choose to list themselves so the database is incomplete.
The second is a new site located at www.helpmecompost.com. It includes a searchable database, as well as blogs from organics industry experts.
Together, these sites are important resources for foodservice operators.
When using these databases, it’s important to communicate with prospective composters to confirm they accept commercial food waste (and not just yard waste or other items). Once that has been established, additional communication will be necessary to assess:
- What hauling options they offer (if any), including pick-up frequency
- Whether they will accept compostable single-use products such as cups, plates and cutlery made from PLA, bagasse, or potato starch. Do they accept all BPI certified products or do they have special requirements?
- How dothey respond to contamination?
- What type of training will they offer for your staff?
- Will they provide totes or other collection equipment at your site?
- What liners/bags do they accept?
- Would they prefer pulped product or not?
- What do the economics look like and how do they compare to your other options?
- What is their operating history? Have they been cited, fined, or run into problems with odors, pests, etc?
These are important initial questions, which will lead to others.
Composting is an important mechanism to avoid putting food waste in landfills. I encourage pairing composting with a strong waste prevention program (e.g. food waste tracking) so you reduce as much waste as possible and only have to compost the minimum amount.
