Composting gives food scraps and yard trimmings a second life as a soil amendment. You can start with a backyard pile, a container, or a local food-scrap collection program.
Choose what fits your space
A backyard bin or pile works if you have outdoor space. If you don’t, check whether your city, farmers market, or community garden accepts food scraps. Follow the collection program’s rules about what it can take.
Mix greens and browns
Greens include fruit and vegetable scraps, coffee grounds, and grass clippings. Browns include dry leaves, shredded uncoated cardboard, and small wood chips. For a backyard pile, aim for two to three parts browns to one part greens by volume.
Keep it damp and airy
Your pile should feel like a wrung-out sponge, not a puddle. Turn it occasionally to add air, and cover food scraps with browns. If it smells unpleasant, add more browns and turn the pile.
Leave these out of a backyard pile
Avoid meat, fish, dairy, fats, pet waste, and treated wood. Packaging labeled compostable may need an industrial facility; check locally before adding it.
Use it when it’s ready
Finished compost is dark, crumbly, and smells earthy. Let it finish breaking down before using it in your garden. The time needed varies with the materials, weather, and how often you turn it.
Climate Circle 360 summary inspired by U.S. EPA; not a reproduction of the original.