Looking for ways to reduce food waste at home? Compost!
- Decide what the right method of composting is for you and your living space.
- If you have a yard, find an out-of-the-way spot for your compost pile or purchase a compost bin or tumbler. If you choose to use an open-air pile you’ll want to only compost vegetable scraps or vegetables cooked without oil or fat (so that your pile doesn’t attract animals). If you have a bin or tumbler you may be able to compost cooked scraps and bones.
- Keep a small pail or garbage can under your kitchen sink to collect scraps. Empty your pail into your pile every few days.
- Two compost piles are ideal, one that is “cooking” that you stop adding to and another that is “fresh” and ready for new scraps. Once the cooked pile has completely broken down, use it in your yard or garden. Now your fresh pile can become your cooking pile and you can begin a new pile for fresh scraps.
- Make sure to layer your green or wet composting material (veggie scraps, grass clippings) with brown or dry material (egg cartons, newspapers, dried leaves, pine needles). Turn or aerate your compost regularly and wait! In as short as two months, you’ll have earthy, black compost to add to plant and vegetable beds.
- Living in an apartment or condo but still want to compost? Try vermicomposting. No yard needed.
- Do these options sound like too much work? Contact Midtown Composting. They will pick up your scraps and deliver already “cooked” compost to your door!