If you live in a city that offers curbside commercial composting, the best thing you can do to help spread the trend is to participate in your local program. Why do your food scraps matter? To put it simply, greater participation means the program is more cost-effective — a top concern for other city governments that may be considering similar measures.
“The more people who participate [in city-wide programs], the better the cost profile,” says Michael Armstrong, sustainability manager for the city of Portland, who was instrumental in rolling out its new curbside composting program. “The overall system gets more efficient when we get stuff out of the garbage and into beneficial use. … That’s a really important piece of it.”
But for residents who are unfamiliar with composting, the concept of separating organics may seem a bit intimidating at first — a fact that more and more analysts are recognizing.
According to an industrial composting fact sheet from MIT’s Sloan School of Management, “Cities must be aware of the difficulties they will face during the implementation process. … One frequent challenge is resistance from citizens fearful of smell, the ‘yuck’ factor, and vermin. In each of these cases, education is a very effective means of combating such concerns.”
Armstrong echoed these calls for resident education, saying that, in essence, organics recovery programs only change the bin used to dispose of waste — not the waste itself. In other words, all those food scraps and soiled paper bits were still at the curb before programs rolled out; they were just in garbage bags instead of an organics cart.
That said, the composting pro recognizes that changing daily habits doesn’t come easy, and the last thing residents want to deal with is yucky smells or pest problems at the curb.
In Portland, city employees went door-to-door to educate residents about simple ways to keep kitchen food scrap pails and outdoor organics carts clean. Read on for some top clean composting tips from Portland and other cities with curbside composting in place, and banish the composting “yuck” factor for good.
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