Composting Program

A composting program is an organised system for separating suitable organic waste from general refuse and sending it for controlled composting. In restaurants, the program may include vegetable and fruit trimmings, coffee grounds, tea leaves and other food scraps accepted by the local composting service.

What a restaurant composting program includes

• Accepted materials: A clear list of food scraps and other compostables accepted by the municipal or commercial collection service.
• Separation at source: Clearly identified bins at preparation, service and dishwashing areas.
• Contamination control: Instructions for excluding plastic, glass, metal, chemicals and other prohibited materials.
• Storage and collection: Suitable containers, lids, cleaning schedules and collection frequency to control odours and pests.
• Staff training: Consistent sorting procedures for kitchen, service and cleaning teams.
• Monitoring: Periodic review of contamination, collection volumes and opportunities to prevent waste before it is created.

How to implement the program

Confirm the accepted materials and collection requirements with the local service provider before placing bins in the kitchen. Position clearly labelled containers where waste is generated, but keep them away from exposed food and clean equipment. Empty, clean and maintain the containers regularly. Review rejected loads or contamination reports and retrain staff when necessary.

Composting and food-waste prevention

Composting is a recovery option for suitable organic material, but preventing avoidable food waste should come first. Better forecasting, portion control, stock rotation, storage and production planning can reduce the amount of food that needs to be discarded. Safe surplus food may be eligible for donation or reuse under applicable rules and the operation’s procedures; composting should not replace safe food handling.

Example

A restaurant places labelled organics bins at vegetable preparation and coffee stations, trains staff on accepted materials, keeps the bins covered and clean, and reviews contamination reports with the waste contractor.

Chef’s tip: Make sorting easy at the point where waste is produced. If staff must carry scraps across the kitchen to find the correct bin, contamination and missed sorting become more likely.

Key distinction: Composting diverts suitable organic material for biological processing. Waste prevention reduces the amount of material discarded in the first place.