Composting is a great way to reduce your restaurant's environmental impact, save money on waste disposal, and create valuable organic fertilizer for your garden or farm. But how do you start a composting program in your restaurant? Here are some steps to follow.
The first step is to assess how much and what kind of waste your restaurant produces. You can do this by conducting a waste audit, which involves measuring and sorting your waste into different categories, such as food scraps, paper, plastic, metal, glass, etc. This will help you determine how much compostable material you have, and what kind of composting system you need.
I would also advise to identify an appropriate place to put the compost bins. You wasn’t them close enough to the kitchen that it’s as easy to use as possible and also accessible for waste collection providers
This step is critical to understand what waste and what volumes of each are produced. This will be necessary to decide what composting system would be needed
The next step is to choose a composting method that suits your restaurant's size, space, and budget. Vermicomposting is an option for small-scale operations with limited space and low waste volume, as it involves using worms to break down food scraps in a bin or box. For medium to large-scale operations with moderate to high waste volume and space availability, in-vessel composting is an option. This involves using a closed container or a machine to speed up the decomposition process with controlled temperature, moisture, and aeration. Windrow composting is suitable for large-scale operations with high waste volume and ample outdoor space, as it involves piling up organic waste in long rows or heaps and turning them regularly to aerate and mix the material.
Keeping the waste close to the source is important to elimate using fuel to transpart it away. By using the best fit composting system the organic waste can be composted on site very effectively! Knowing your waste and volume will help to select big enough system to compost all waste being produced.
The third step is to set up your composting system according to the instructions and specifications of the chosen method. Allocating a designated area away from direct sunlight, heat sources, and pests is essential. Additionally, adequate ventilation, drainage, and access for maintenance and harvesting must be provided. You will also need to equip your composting system with tools and materials such as bins, boxes, containers or machines for holding the waste; shredders, choppers or grinders for reducing the size of the waste; thermometers, moisture meters or probes for monitoring the composting conditions; forks, shovels or turners for aerating and mixing the compost; and scales, buckets or bags for measuring and collecting the compost.
In the fourth step of implementing a composting system, you will need to train your staff on how to use and maintain it. Educate them on the benefits and goals of composting, as well as the dos and don'ts. Additionally, create and implement a composting policy and procedure that includes instructions on how to sort and separate the compostable waste from non-compostable waste, how to store and transport the compostable waste, how to add and balance carbon and nitrogen materials in the system, how to monitor and adjust the temperature, moisture, and aeration, how to turn and mix the compost regularly, and how to harvest and use or sell the compost.
Talk to the staff and get their inputs before implementing composting. Many times staff would be able to recommend solutions managers or owners did not think about. They will also be more inclined to fall into the new procedures if they contributed rather than forcing something that does not work onto them
The fifth step is to evaluate your results and measure your progress. You will need to track and record your waste reduction, compost production, and cost savings. You will need to compare your data with your baseline and your goals, and identify any challenges or opportunities for improvement. You will need to celebrate your achievements and share your success stories with your customers, suppliers, and community.
You can partner with local farms, rural gardens or allotments nearby to understand composting needs and to set up agreements for mutual benefits. Eg compost for herbs grown