Food Service

FOOD SERVICE COMPOSTING

Do you work at or own a food truck, cafe, or restaurant? With the Compost Pedallers, instead of sending your compostable items to the landfill, you can compost over 80% of your waste and give back to the local food community

Did you know?

All food enterprises will be required to compost by October 2018 with Austin's new Universal Recycling Ordinance. That includes all grocers, farmer's markets, restaurants, and commissary kitchens. Get ahead of the mandate, and register now to start composting. We'll provide a custom compost solution to fit your needs and give your staff a workshop focused on what is compostable and how the program works.

REQUEST A QUOTE

COMPOSTING IS GOOD FOR BUSINESS

Reduce waste by 80%

Comply with the URO

Save on Trash Fees

Get Green Marketing

Who We Work With

How Can You Start Composting at Your Food Enterprise?

START WITH A FREE CONSULTATION

One of our friendly waste experts will make a brief visit to understand your individual needs and tailor a compost program to fit your company.

GET STARTED

GET THE GEAR YOU NEED

We deliver 32 gallon compost carts, set up easy-to-reach indoor containers near food prep stations and post clear instructions throughout the kitchen.

COMPOST AS YOU COOK

Employees simply toss organic scraps in the green container instead of the trash and then periodically empty the indoor containers into compost carts outside.

WHAT GOES?

TELL A BETTER STORY

Boom, you just diverted over 50% of your waste out of the landfill and into the local food system. But we don't just help you meet your commitment to sustainability, we help you share it with the world. From window stickers to social media marketing, the Compost Pedallers make it easy to tell your best story.

We want to be a responsible, good business. So this was the first step for us.

Ben Siegel, Owner

Banger's Sausage House & Beer Garden

Organic, local, seasonal food tastes better. Food grown with rich compost will make better dinners. As they say, it's not just right but good.

Casey Wilcox, Executive Chef

Justine's Brasserie