COMPOSTING SIGNUP

Reduces the waste stream

Composting is a great way to recycle the organic waste we generate at home. Food scraps and garden waste combined make up more than 28 percent of what we throw away, according to the U.S. Environmental Protection Agency (EPA). Not only is food waste a significant burden on the environment, but processing it is costly. The average cost to landfill municipal solid waste in the United States was around $55 per ton in 2019. With the United States generating more than 267 million tons of municipal waste in 2017 and sending two-thirds of that to landfills and incinerators, we spent billions of dollars on waste management. Composting at home allows us to divert some of that waste from landfills and turn it into something practical for our yards.

Cuts methane emissions from landfills

Typically when organic matter decomposes, it undergoes aerobic decomposition, meaning that it’s broken down by microorganisms that require oxygen. When compostable waste goes to a landfill, it gets buried under massive amounts of other trash, cutting off a regular supply of oxygen for the decomposers. The waste then ends up undergoing anaerobic decomposition, being broken down by organisms that can live without free-flowing oxygen. During anaerobic decomposition, biogas is created as a by-product. This biogas is roughly 50 percent methane and 50 percent carbon dioxide, both of which are potent greenhouse gases, with methane being 28 to 36 times more effective than CO₂ at trapping heat in the atmosphere over a century. Although most modern landfills have methane capture systems, these do not capture all of the gas; according to the EPA, landfills are the third-largest source of human-generated methane emissions in the United States.

Because our solid waste infrastructure was designed around landfilling, only about 6 percent of food waste gets composted. However, states, cities, and individual businesses and vendors can spearhead zero-waste strategies to increase composting and recycling rates within their jurisdictions and to keep waste from being generated in the first place. There have been many composting success stories around the country, one notable example being San Francisco. In 1996, San Francisco established a large-scale composting program, and by 2000 it was able to divert 50 percent of its waste from landfills. By increasing its goals over the years, San Francisco has been diverting more than 80 percent of waste from landfills since 2012. That means more than 90,000 metric tons of carbon emissions are avoided each year—equivalent to the annual greenhouse gas emissions from 20,000 passenger vehicles.

Improves soil health and lessens erosion

Compost is an essential tool for improving large-scale agricultural systems. Compost contains three primary nutrients needed by garden crops: nitrogen, phosphorus, and potassium. It also includes traces of other essential elements like calcium, magnesium, iron, and zinc. Instead of relying on synthetic fertilizers that contain harmful chemicals, composting offers an organic alternative. Research has shown the capability of compost to increase soil’s water retention capacity, productivity, and resiliency.

Conserves water

Agriculture is a major consumer of water in the United States, accounting for approximately 80 percent of the nation’s water use, according to the EPA. Irrigation systems are effective but are expensive and time-consuming for farmers to manage. Additionally, water is becoming increasingly difficult to obtain across the country.

How can compost help? Research has shown the water-retaining capacities of soil increase with the addition of organic matter. In fact, each 1 percent increase in soil organic matter helps soil hold 20,000 gallons more water per acre. By using compost to foster healthy soil, farmers do not have to use as much water and can still have higher yields compared with farming with degraded soil.

Reduces personal food waste

Consumers are responsible for a staggering amount of wasted food. An average American family of four throws out about $150 worth of food per month, a 50 percent increase since the 1970s. NRDC research in three U.S. cities indicated that the category of edible food most wasted by households was fruits and vegetables. According to a 2016 report in The Guardian, U.S. retailers and consumers throw away about 60 million tons (or $160 billion) worth of produce annually. The best way to reduce impacts from food waste is to prevent waste from occurring in the first place, so NRDC works through its Save the Food campaign and other tools to educate consumers on how to shop for, prepare, and store food to minimize waste. However, even if we do everything possible to decrease food waste, there will still be food scraps that cannot be consumed (e.g., a banana peel). Composting is a great way to recycle those discards instead of tossing them in the trash.