Composting Season

A Small Habit With a Big Impact

This time of year usually means more cooking, more cozy meals, and naturally, more food scraps. It is the perfect moment to be a little more mindful about where all those peels, stems, and odds and ends end up. Composting is one of the simplest ways to reduce waste, and you might be surprised by how many everyday items can actually go in the bin.

Fun fact: Brown napkins/paper towels and compostable packaging made with plant-based dyes can be composted too!

I often find myself wondering, what happens to food scraps in restaurants? Maybe you haven’t, but it’s something that's stayed with me from my time working in kitchens. Back then, we recycled what we could, but everything else went into one big bin. Now that we are running our own company, we have made it a priority to do things differently. We separate our food scraps so less ends up in the landfill and more returns to the earth.

Each week, we collect every bit of food waste that comes from cooking our dishes from scratch. On Tuesdays, when we head to the Culver City Farmers Market, we bring our green container (the one in the photo) to LA Compost. You don’t need anything special to begin composting. Any container you already have will work just fine.

Here’s how our visit to LA Compost looks like:
We arrive, weigh our container to track how many pounds of scraps we are bringing in, sign in to our LA Compost account, and record the amount for the week. After that, we empty the scraps into their bin and the process is complete! It really is that simple to take a meaningful step towards reducing waste.

As the cooking picks up this season, consider starting your own compost habit. Small, consistent actions can create real impact.

— Sarina

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