DES MOINES, Iowa – Winter may be the next season on the horizon in Iowa, but now is the time for action for those already looking ahead to having a healthier and greener lawn next spring and summer.

Rhonda O'Connor, project/strategy manager with the Metro Waste Authority, says fall is a great time to add compost to one's gardens, flowerbeds and topsoil.

"It improves the soil's ability to absorb water,” she explains. “It's basically feeding it nutrients and it kind of creates this great habitat for grass and plants to thrive."

O'Conner says compost also helps retain water, making lawns more resilient to dry spells, and helps keep nutrients around the root zone, helping to control weeds.

O'Connor notes that using compost to naturally improve your lawn is a better option in many ways over turning to the use of chemical fertilizers.

"The thing about fertilizer is that it requires multiple applications in one season and it's really just a temporary solution,” she points out. “It's not adding nutrients to that soil like compost is.

“And also fertilizer does pollute storm water. Every time it rains, all the fertilizer that you put on your lawn runs off and into the storm drain."

While there are some in Iowa who do their own backyard composting, O'Connor says for those who don't, there are many places to find compost, including local landfills and area stores.

More details on locations with compost are available online at the websites of Metro Waste Authority and the U.S. Composting Council.




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By Doug Bierend for Civil Eats.
Broadcast version by Edwin J. Viera for New York News Connection reporting for the Solutions Journalism Network-Public News Service Collaboration

On an unseasonably sunny day in March, at a community garden in the Brooklyn neighborhood of Bushwick, Dan Gross and Shaq Benn moved piles of wood chips and hosed down shoulder-high windrows of compost. Tucked underneath elevated train tracks, Know Waste Lands is the home base of the compost-hauling nonprofit BK Rot.

Its quarter-acre lot houses custom-built tool sheds and water pumps, solar panels for charging phones and e-bikes, and a motorized sifter designed by Gross. As the pair worked, a steady trickle of locals stopped at the entrance to drop off kitchen scraps—not trash, but the makings of “black gold.” Thanks to careful management, even on this balmy day the steaming heaps of rotting vegetables didn’t give off an offensive odor. “I actually like the smell,” Gross said during a break from work.

BK Rot is part of a diverse ecology of community compost organizations throughout New York City. For decades, with crucial support via the city’s NYC Compost Project, community composters have taken a small but significant part of the roughly 4,000 tons of organic waste generated by New Yorkers every day and converted it into a valuable resource.

Food scraps and landscaping debris, rather than going “out of sight” to landfills, where they emit significant greenhouse gases, are transformed into material that sustains local gardens, fortifies the city’s heat-mitigating tree population, and remediates contaminated soils. Meanwhile, local residents are educated and empowered to manage their own waste, less pollution goes into transporting and processing food scraps, and community bonds are deepened.

Community composting is a cherished part of many neighborhoods throughout New York. But its future is unclear. In November of last year, under Mayor Eric Adams and his sanitation department’s new commissioner, Jessica Tisch, the NYC Compost Project was cut entirely from the city budget. So was a contract with the nonprofit GrowNYC, which operated dozens of food-scrap drop-off locations throughout the city, processing millions of pounds of scraps each year.

The cuts decimated community compost operations, costing dozens of jobs, closing down numerous processing locations, and curtailing educational programming. All to save around $7 million, a mere 0.006 percent of the city’s budget, or “less than a rounding error,” Manhattan Borough President Mark Levine said at a recent rally in front of New York City Hall.

After an immense pressure campaign by activists, members of the city council, and other elected representatives, funding was restored at the end of June. With the vote, the budget for community compost was placed under the New York City council instead of the city’s sanitation department.

“I’m hoping that this will be less up for negotiation each budget season,” says Anna Sacks, legislative chair for the Manhattan Solid Waste Advisory Board and co-founder of NYC’s SaveOurCompost coalition. “There’s so much more that we could do, and it ends up by necessity concentrating our efforts onto preserving what’s in existence, versus imagining a more expansive alternative future.”

Saved From the Trash

The NYC Department of Sanitation began supporting community composting in the early 1990s. It launched the NYC Compost Project, establishing and supporting compost operations at four of the city’s botanical gardens, along with satellite facilities at various parks and community gardens. The project also supported the beloved, now discontinued Master Composter program, to which many community composters in New York trace their roots.

As community composting evolved, the city also advanced its own curbside collection programs, which rely on contractors for transport and off-site processing. The city generates its own compost at a massive, recently expanded facility in Staten Island, though community composters note that the inconsistent separation of waste going in results in lower quality compost. In 2016, the city’s anaerobic biogas digester in Newtown Creek began accepting food scraps. Developed in partnership with the National Grid energy company, the giant “digester eggs” receive a mixture of organic waste streams, including sewage.

Rather than creating compost, though, the process produces methane that is burned for energy (and profit), along with an organic sludge that is landfilled. Besides not building soil, critics point out, the system entrenches reliance on fossil fuel infrastructure. Often, the methane, a powerful greenhouse gas, is simply flared into the atmosphere.

Biogas and centralized organic waste collection are the other side of the community compost coin. They represent what Guy Schaffer, author of Composting Utopia: Experimental Infrastructures for Organics Recycling in New York City, calls “neoliberal waste management.”

“There’s this pattern that happens in a lot of places, where people try to fix waste problems by creating new markets for waste,” said Schaffer, who is also a board member of BK Rot. In his analysis, such market “solutions” tend to perpetuate social inequities. “We can see the setting of a price on waste so that people have to pay for it, but that often creates a situation where waste winds up getting recuperated by the most marginalized people.”

BK Rot is a somewhat unique example among the city’s community composters. Although it is largely funded by grants, including as part of a crop of new additions to the restored NYC Compost Project, it operates like a business: In exchange for a fee, the nonprofit collects organic scraps from residences and small businesses, hiring local Black and brown youth who haul the material away by cargo bike to be windrowed. The resulting compost can be bought directly onsite, or at local food co-ops, where it is sold in smartly branded pouches resembling bags of designer coffee.

The upshot of BK Rot’s work is that, along with creating a valuable resource and reducing landfill—they claim to have diverted 1.5 million pounds of organic waste to date—it provides work opportunities within a community where gentrification has made such opportunities increasingly scarce. Meanwhile, fewer food scraps fill trash bags on the street corner to attract rats, or fill up trucks and landfills that typically operate near marginalized neighborhoods.

“Bushwick is such a fascinating focal point for thinking about waste inequity and intersectional inequities as they relate to environmental justice,” Nora Tjossem, co-director of BK Rot, said. “[BK Rot] really is an answer to say, ‘Well, what if we can dream up a different system? What if we can address all of these problems at once, or at least a great number of them?’ . . . We can create a system that can actually create green jobs for young people, that can serve as a fossil-fuel-free waste alternative—and even reframe what waste is.”

Grab a Pitchfork

Each instance of community compost takes a slightly different approach, responding to local conditions and needs. They are what Schaffer calls experimental infrastructures, alternatives to the status quo established in its midst. To address the income inequities of the neighborhood where it operates, BK Rot takes a labor-centric view, making its priority one of engaging and employing local youth. Other composters may rely more on volunteer labor and try to leverage the value of the material itself, using markets to foster different relationships between communities and waste.

“These interventions are not idealistic escapes from reality,” Schaffer writes in Composting Utopia. “They remake the systems they inhabit. Community composters aren’t trying to figure out if community compost will or won’t work as a solution to New York City’s waste problems, they’re building worlds in which community compost does work, and inviting people to stop by and grab a pitchfork.”

Despite the struggles for funding, community composters remain supportive of the city’s various efforts to divert organic waste. In April 2023, Mayor Adams unveiled an initiative called PlaNYC: Getting Sustainability Done. Among its promises were an expansion of tree canopies, curbside rain gardens, and green jobs, along with a reduction in emissions. All these aims are helped by community compost, which makes the recent struggles over funding and access to land particularly vexing to community composters, who see their efforts as complementary, while noting that the city has ample funds for projects like a quarter-billion-dollar police training facility.

The Struggle Continues

The city’s restoration of the NYC Compost Project in June means that community compost can continue developing, though the form that will take is undetermined. A number of small operations will receive restored funding. “GrowNYC is no longer operating the food-scrap drop-off sites in the green market,” Sacks said. “As a result, there was money that we could reallocate to other groups. Something we as a coalition have wanted to see for a long time is not just the established community composting groups being funded by the city, but new ones that are doing great work also being funded.”

But the cuts have had lasting consequences. The nonprofit Big Reuse lost access to its Brooklyn Salt Lot site in January as result of rezoning. Since 2011, it had operated a state-of-the-art composting facility underneath the 59th Street Bridge in Queens, composting over 3 million pounds of Parks Department leaves and wood chips. Just last year, it generated 700 cubic yards of compost that went to 154 different parks, schools, community gardens, and various greening projects. The cuts to the Community Compost Project also forced Big Reuse to reduce its staff, and coincided with the loss of access to its Queensbridge site. The city’s Parks Department claimed it needed the site for a parking lot, despite owning an empty lot next door.

All of this underscores the crucial role of land, and of a positive relationship with the city, in enabling community composting. The Queensbridge site closed despite immense public outcry, expressed through representatives, petitions, letters, and public testimony at various hearings, press conferences and rallies. “It’s literally paving paradise to put up a parking lot,” said Eric Goldstein, a lawyer with the National Resources Defense Council who works to protect community composting. Other community composting operations have been disrupted at least in part, including the Lower East Side Ecology Center, Earth Matter, and all four botanical gardens.

Still, many of the city’s leaders do see the value of community compost. Twenty-nine out of 51 city council members, and four of the five borough presidents, signed letters to the mayor and New York Department of Sanitation supporting this summer’s restoration of funding to community composters. More than 49,000 New Yorkers also signed a petition demanding the same, in an effort organized by the SaveOurCompost coalition.

In parallel with the city’s expanding curbside program, community composters will again have the means to develop experimental infrastructures, while also filling the gaps within the city’s waste operations. With proper support, the diverse network of community compost operations can offer a meaningful alternative and complement to centralized, carbon-intensive systems, which in New York currently capture only about 5 percent of organics in the waste stream. The hope among community composters is that the value of what they do is now clear to the city and the public alike, and that New Yorkers will treat food scraps not as trash but an opportunity to improve life in the city.

“I hope that all this drama results in a broader public understanding of what composting is and what is required as a land-based movement,” said Gil Lopez, an activist for community compost and a member of the Queen Solid Waste Advisory Board Board. “Invisibilization of waste is what I believe the mayor and [the department of sanitation] want to make happen. This allows [and] demands the public not think about it once it leaves their home. Community composting humanizes ‘waste’ and transforms it into a local resource and tool for raising ecological literacy, civic engagement, physical activity, and local responsibility for reducing our own impact in environmental injustice.”


Doug Bierend wrote this article for Civil Eats.


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A new study found Maine households are a leading contributor of food waste in local landfills, which in turn contributes to climate change.

Researchers said as the waste breaks down, it produces methane, a potent greenhouse gas.

Susanne Lee, faculty fellow for the Sen. George J. Mitchell Center for Sustainability Science at the University of Maine, said reducing food waste is one of the easiest ways to solve the problem.

"Not everybody can get a new electric vehicle but everybody can shop more wisely, do meal planning," Lee pointed out.

Lee noted new data on where and how food waste is generated will be added to the state's climate plan. She argued it could help in building the needed infrastructure to transport, store and distribute excess food from farms and businesses. About one in eight Mainers experienced food insecurity in 2022, including one in five children.

A recent pilot program helped four elementary schools in Maine reduce their food waste by up to 20% while improving kids' nutrition. Students learned about waste in landfills and got a close-up look at their own waste by sorting their scraps and trash. Lee believes early education programs will be key to helping Mainers build sustainable habits and ensure the state reaches its own climate goal of net-zero emissions by 2045.

"A simple 10-minute explanation of how food is meant to be nutritious and not meant to be trash," Lee explained. "These children can get it."

Lee added new funding will allow researchers to continue the elementary school programs and even follow one school's students into middle school to see if their new habits stick. Legislators are also considering an outright ban on food waste in landfills, something already enacted in every other New England state.

By Meg Wilcox for Civil Eats.
Broadcast version by Kathryn Carley for Commonwealth News Service reporting for the Solutions Journalism Network-Public News Service Collaboration

At Johnny’s Luncheonette, a family-style diner in the greater Boston area serving sandwiches and breakfast all day, customers can take their meal to go in a lime-green, durable plastic container that is borrowed like a library book and designed to be reused hundreds, if not thousands, of times by other restaurant patrons.

Customers don’t pay extra for the reusable take-out box. They simply need to download an app called Recirclable, and—to avoid paying a $15 fee—return the container within two weeks to one of 14 restaurants participating in Recirclable’s reuse program.

Johnny’s Luncheonette is among a small but growing number of restaurants taking steps to move away from single-use plastic take-out containers, which usually end up in the trash because they can’t be recycled. Worse yet, mismanaged plastic waste eventually enters the oceans, where it kills sea creatures that ingest it and breaks apart into toxic microplastics the size of a lentil or smaller.

Restaurants and food services use nearly 1 trillion pieces of disposable food service ware and packaging annually in the U.S., according to Upstream, a reuse advocacy organization.

Johnny’s Luncheonette began offering the reusable take-out containers earlier this year because its owner, Kay Masterson, was tired of the Sisyphean search for an environmentally friendly disposable take-out box. “Ideas like Recirclable are a much better option because it takes out the conversation of, ‘Well, which takeout container is less bad?’” she said. “Reuse is just smart. It’s smart resource-wise. It’s smart cost-wise.”

Masterson pays more per piece for the reusable packaging but said that she expects costs will drop below disposable packaging as more customers use the service. Thus far, only dozens of customers have selected the reusable option.

Many case studies show that while reusable containers cost more upfront, businesses start to save fairly quickly. What’s more, “It’s not just about saving money but about building resiliency so that you have shorter supply chains without so much global dependency,” said Elizabeth Balkan, director of Reloop America, at Reloop, a nonprofit operating in both Europe and the U.S.

Moving from single use to reuse is one of the biggest opportunities for reducing plastic pollution, according to a report by the Ellen MacArthur Foundation, a reuse pioneer. Reuse services targeting food businesses are growing quickly in the U.S., especially for arenas and stadiums, colleges and K-12 schools, corporate offices, and other institutions.

Startups offering logistics and dishwashing are proliferating, as are nonprofit organizations providing strategic support, funding, and advocacy. But reuse is still far from the norm in the U.S. Communities need shared reuse infrastructure for the practice to pick up steam, according to Crystal Dreisbach, CEO of Upstream. Cohesive, city-scale systems could help shift consumer habits and increase the volume of materials being reused, which is essential for both economic and environmental impact. Enabling policies would hasten the transition.

“You can’t have consumers running all over town, dropping off things in [different] places. You’re going to need big infrastructure that will accommodate this massive systemic change away from disposable to reusable,” Dreisbach said.

Reuse on the Rise

Reuse services are emerging in cities across the country, from the Bay Area to Brooklyn. Startups like Vessel and Turn Systems offer customers a reusable cup option at the point of sale that can be returned at kiosks or bins. DeliverZero provides reusable take-out containers at some 150 restaurants in New York City, Boulder, Colorado, and California, and at Whole Foods stores in Boulder. Usefull offers stainless steel containers on college campuses. Bold Reuse services large venues in Portland, Oregon, Seattle, Kansas City, and Phoenix, while Dispatch Goods in San Francisco and ReUso in Chicago serve restaurants and institutions.

Dishwashing and sanitizing systems are also emerging, since they’re key to any reuse system. Restaurants handle their own dishwashing in Recirclable’s system. Other reuse companies provide dishwashing, including via mobile units at large venues, or contract it out to large washing stations like Re:Dish, which operates in New York City and Philadelphia and is equipped with technologies for tracking and sorting packaging.

ReThink Disposable provides free reuse consulting to restaurants, institutions, and large venues in Minnesota, California, Pennsylvania, New Jersey, and New England. The nonprofit also raises funding to buy reusable packaging and/or install dishwashers at restaurants and food delivery programs run by nonprofits, such as Truro Community Kitchen.

Reusable containers come in ceramic, glass, stainless steel, and plastic, depending on the venue, but, for takeout, “most restaurant owners prefer durable, No. 5 plastic [polypropylene type] because they store and stack easily,” are lightweight, and can be microwaved, said Amber Schmidt, New England zero-waste specialist at ReThink Disposable.

While “reusable plastic may be an imperfect solution, it is still a critically important step in the right direction,” toward an overall reduction in plastic packaging, Balkan said.

Volume Is Key

Recirclable was co-founded in 2021 by Margie Bell, who worked for decades on ecommerce and point-of-sale applications in the software industry. “Our vision was, ‘Let’s have this happening at every restaurant and, like library books, you borrow at one and you return to another.’” 

Recirclable’s volume is small. Its users are dedicated customers who follow it from restaurant to restaurant, Bell told Civil Eats. “We’re in the thousands—and we’d love to be in the tens and hundreds of thousands—but we have to grow the network” of restaurants.

“The biggest hurdle with Recirclable is just getting the word out there and changing habits,” said Masterson.

Recirclable’s small network of restaurants also limits its growth. Customers must live near a restaurant where they can return the container, or the system doesn’t work for them. The number of steps required is another barrier. Johnny’s Luncheonette Manager David Martinez said that when some interested people learn they have to download an app and put in their credit card, they decline.

“We recognize that can cause friction,” said Bell, who won an award from the EPA to develop a new system, launching this year, that will be accessed with one tap of a credit card.

Recirclable is not alone in having difficulty reaching volume—“the cornerstone” of reuse, Dreisbach said. “You cannot make the system work, you cannot make the economics work, until you have volume.”

Re:Dish’s washing station in Brooklyn, for example, can handle 75,000 reusables daily, but “we’re not anywhere near there right now,” CEO and founder Caroline Vanderlip told Civil Eats. Re:Dish is on track to handle 4.5 million containers this year, but that’s a drop in the bucket compared to the trillion pieces of packaging used in the food sector, she said.

Transformational Change

To scale up reuse, Dreisbach envisions municipal waste and recycling centers becoming reuse centers. Reuse represents “a really cool new revenue stream” for recycling facilities, which struggle with volatility in recovered materials markets, she said.

Private investment, government funding—including from the Inflation Reduction Act—and forward service contracts with large anchor clients such as arenas could support such infrastructure development. The nonprofit Perpetual, in fact, is now working to design and implement city-scale reusable food service ware solutions in collaboration with Ann Arbor, Michigan; Hilo, Hawaii; Galveston, Texas; and Savannah, Georgia.

Laws mandating reuse would hasten the transition, as they have in Europe, where reuse is more widespread, Balkan told Civil Eats. Oregon, California, and Maine have passed laws moving in this direction that will raise funds for reuse, she said.

But big consumer brands also need to lead the way on shaping consumer attitudes about reuse, said Driesbach. “They have a great deal of power to decide what that packaging is,” she said, adding that consumers are ready for reuse. “COVID really showed us what appeared in our trash cans at home because we were all getting takeout. Awareness about trash has increased hugely in the last five years.”


Meg Wilcox wrote this article for Civil Eats.


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