Did you know…
- Food waste contributes to 8% global emissions (methane).
- United Nations report
- In urban areas, such as Chicago, approximately 30% (sometimes higher) of total waste sent to landfills consists of organic matter that is compostable!
I don’t know about you, but I find this sort of data less than acceptable. Composting is an organic like process that represents cyclical dynamics by natural design. Different than recycling that requires man-power input, the process relies on basic principles of organic chemistry. However, we have culturally escaped so far away from the notion that we need to attend or teach “how to” classes on the subject.
So what the heck can you do about it?
- Find your local players. In my area, we have some fantastic organizations, such as Zero Waste Chicago, working hard to educate, advocate, and implement solutions within systems, such as restaurant waste or municipal waste services. Some compost services will be commercial focused only while others will also work with residential. Some of these will be integrated within your municipality. In some cases, even animal protein, bones, and/or cooking oils will be accepted, but not all are set up to intake these substrates. Even better, some of them operate by bicycle further reducing eco-footprint.
- Learn the different ways to compost. Worm composting, for example, presents a nice solution for certain urban dwellers that don’t have yards. Other options for urban settings are pick-up and drop-off services that provide a tightly sealed bucket that is rotated out for an empty bucket either on a schedule or as requested. These can be nice for anyone because there is less planning on the balance between brown matter (think paper bags, sticks/twigs, leaves, stems, etc) and other food scraps. Those with a yard can also take a go at creating their own compost through a variety of outdoor designs. Finished compost is great for gardens, but can also be spread like a mulch.
- Start doing it! Figure out what works best for you, come up with a plan, and implement. Even if a portion of your food waste goes to compost, you are making a difference. Also, pay attention to whom you shop from or purchase prepared food. Restaurants that are doing their part are often decreasing their adverse impacts in other ways as well.
In addition, commercial services often provide data that illustrate impact and allows for monitoring individual contribution (or foot print).
Some municipalities offer incentives, so be sure to check into this. Also, farmer’s markets may be drop off sites (which could be cheaper and easier for your life planning).
Finally, please don’t forget about “precycle“… fewer waste purchased = less to be attended to by you, municipal systems, OR natural environments. In terms of food waste, the application would be only purchasing what you will actually use. Additionally, some food scraps can be saved to make broth before they are composted extending their life and purpose even further.
Admittedly, I had started composting via a small bucket and had surrendered after my outdoor plant season ended. However, now, thanks to a presentation from Zero Waste Chicago, I have additional resources to implement a new and better fit game plan. Be sure to check out their site for additional resources AND, best of all, meet ups around eco-conscious living. #ConscientiousHealthfulLiving
Thank you to Freehand Chicago for hosting this relevant community education.
Additional resources mentioned;
- Nature’s Little Recyclers – worm composting
- The Urban Canopy (which also uses vertical farming methods #TowerGarden!)
- WasteNot Compost
- Healthy Soil Compost
- Heartland Cafe in Rogers Park (Chicago, IL) which has a drop off option
In need of a little humor, insert “food waste” into a Google Images search and find the many 50’s(ish) pictorials attempting to persuade avoiding it. One of them is included below;
In need of formalized support to make healthful lifestyle changes? Contact me through my business site.