Implement a composting program in 5 easy steps

5 steps to a thriving composting program

Step 1: The waste audit 

Before you think about bins or collections, you need a quick snapshot of your current waste. This audit  shows you what you're throwing away and, more importantly, what you could be composting. It's easier than it sounds, and it's the most important step for a successful program. Here's how:

• Gather: Collect your waste from a typical day (or a week, for a more complete picture). Consider doing separate audits for different areas of your business (e.g., kitchen vs. office) if your operations vary.
• Sort: Separate it into basic categories: food scraps (pre-consumer and post-consumer), paper, cardboard, plastics, glass, and "other." Be as specific as possible within the "food scraps" category – are you generating a lot of coffee grounds? Vegetable trimmings? This helps later with choosing the right composting method.
• Weigh: Get a rough estimate of the weight of each category to understand your waste volumes. A simple bathroom scale can work for smaller businesses; larger operations might use a platform scale.
• Analyze: Jot down some notes. What kinds of food scraps are most common? Are there any surprises? Are there any non-compostable items consistently ending up in the wrong bin?

This simple audit gives you invaluable insights. It helps you:

• Right-size your program: You'll know exactly how much compostable material you have, so you can choose the right bin sizes and collection frequency – no overspending! You'll also avoid underestimating your needs, which can lead to overflowing bins and unpleasant odors.
• Find hidden savings: You might be shocked by how much compostable stuff is going to the landfill. The audit reveals opportunities to save money by reducing your waste hauling fees.
• Set a baseline: This is your starting point. You can track your progress and see how successful your composting program becomes, demonstrating your commitment to sustainability.
• Identify contamination issues: The audit can highlight areas where staff might be confused about what's compostable, allowing you to target your training efforts.

Step 2: Choosing your composting method 

When composting at your business, you've got options, and the best one depends on your specific needs. Consider these, and remember that a combination of methods might be the best solution:

• On-site composting: Great if you have some space and a good amount of organic waste (think restaurants, hotels, or schools). Options range from small countertop composters for pre-consumer waste (kitchen scraps) to larger outdoor bins. For higher volume operations, consider food waste digesters. These innovative machines use microorganisms to break down food waste quickly, often within 24 hours, significantly reducing the volume and turning it into a nutrient-rich soil amendment or, in some cases, even a liquid that can be safely disposed of down the drain. You could also consider food crushers, useful for reducing the volume of bulky food scraps. You get complete control, lower hauling costs, and you can use the compost yourself for landscaping or even donate it to local community gardens.
  • Considerations: Space requirements, potential for odors (if not managed properly), and staff time for managing the compost pile (if using a traditional bin system or a food crusher). Food waste digesters require an upfront investment, but can offer significant long-term savings.
    
     
• Municipal programs: These programs are a great starting point, especially for smaller businesses and offices. To maximize the benefits, you might expand beyond basic services with extra bins, staff training, or a detailed waste audit to identify all compostable materials.
  • Considerations: Check your local municipality's website for specific guidelines on what materials are accepted and any collection schedules.

• Private composting services (like Evirum!): This is the easiest option for businesses of all sizes. We take care of everything – collection, processing, and making sure you're meeting all the rules, including upcoming organic waste bans in provinces like Ontario and Quebec. You can focus on what you do best, and we handle the rest. We provide bins, regular pickups, and detailed reporting on your diversion rates. Learn more about our composting solutions.
  • Considerations: Cost (although often offset by reduced waste hauling fees), and ensuring you choose a reputable and reliable provider.
    
     
• Hybrid approach: Mix and match! Use a municipal program for some things, and a private service for overflow or special materials like meat and dairy, which might not be accepted in all municipal programs. This gives you the most flexibility. You might use countertop composters for small amounts of pre-consumer waste, a municipal program for general food scraps, and a private service for larger volumes or specialized materials.

Step 3: Equip and educate

This is where your plan comes to life. It's all about making composting super easy for everyone, from kitchen staff to office employees.

Equipping your workspace: Get clearly labeled bins specifically for compost. Two-stream (compost/trash) or three-stream (compost/recycling/trash) bins help separate materials at the source, reducing contamination. You can explore our range of waste and recycling containers to find the right fit for your needs. Compostable liners make things cleaner and simpler, preventing odors and making collection easier. Use clear, easy-to-understand signs! Use pictures and simple words (and multiple languages, if needed) to show what goes where. Consider placing signs *above* the bins and also *on* the bins themselves.

Staff training: This is essential, but it doesn't have to be complicated or time-consuming. Make it mandatory for everyone. Keep it short and sweet: what's compostable (food scraps, paper towels, coffee grounds, etc.), what's not (plastics, metals, glass), and why it's important (reducing landfill waste, creating valuable compost, saving the company money). Be available to answer questions, address concerns, and celebrate successes: make it a team effort! Regular refresher training (even just 5-minute reminders) can help maintain high levels of compliance.

Step 4: Launch and monitor

Don't try to do everything at once. Start with a small pilot program (maybe just in the kitchen or one office area) to test things out and make adjustments. This allows you to identify any unforeseen challenges and fine-tune your processes before a full-scale rollout. Keep track of how much you're composting instead of landfilling – that's your waste diversion rate. You can track this by weighing your compost bins before collection and comparing it to your previous waste weights. Get feedback from your team: What's working? What's tricky? What could be improved? Be ready to tweak things based on what you learn. This iterative approach is key to long-term success.

Step 5: Celebrate and communicate 

Composting is something to be proud of! Share your commitment to sustainability with your customers, employees, and the community. This not only enhances your brand image but also encourages others to follow suit.

Put your composting program info on your website, social media, and in your store (if applicable). Track your results (e.g., "We've saved X tons of food waste from going to the landfill!"). Get your customers involved in your green efforts – consider offering discounts for customers who bring their own reusable containers or coffee cups. And remember, Evirum is here to help every step of the way, from those first waste audits to making sure your program runs smoothly and efficiently. We can provide ongoing support, data analysis, and help you communicate your success.

Conclusion

Starting a commercial composting program is a smart move for any Canadian business. It's good for the environment, boosts your reputation, and helps your bottom line. These five steps make it simple to turn waste into something valuable. Evirum is here to support you with customized solutions, expert advice, and a commitment to making composting easy and sustainable.