Restaurants can compost a wide range of food scraps, packaging, and organic materials, but not everything labeled “eco-friendly” belongs in a compost bin. Understanding what can and cannot be composted helps reduce contamination, improve waste diversion, and ensure composting programs work effectively.

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What can restaurants compost

Restaurants can compost food scraps, BPI-Certified compostable products, and approved organic materials that break down in commercial composting systems. Accepted items vary by facility, but most composting programs support food waste and certified compostable serviceware.

Common food waste restaurants can compost

Most commercial composting facilities accept:

• Fruit and vegetable scraps
• Coffee grounds and filters
• Bread, grains, and pasta
• Meat and bones
• Dairy products
• Eggshells

These materials break down efficiently in commercial composting environments and make up the majority of restaurant organic waste.

Compostable food service products that are usually accepted

Many facilities also accept:

• Compostable bin liners
  
• Compostable takeout containers
• Compostable cups and lids
• Compostable plates and cutlery
• Napkins and paper towels

Products should be certified compostable to ensure proper breakdown and facility acceptance.

Why BPI certification matters

BPI-Certified products meet ASTM compostability standards and are more likely to be accepted by commercial composters. Certification helps facilities avoid contamination and ensures materials decompose properly.

→ Browse BPI-certified compostable products 

What can restaurants not compost

Restaurants cannot compost traditional plastics, non-certified packaging, or materials that fail to break down properly in composting systems. These items contaminate compost streams and can cause facilities to reject entire loads.

Common non-compostable items restaurants should avoid

Items that usually cannot be composted include:

• Plastic utensils
• Styrofoam containers
• Plastic bags
• Condiment packets
• Foil-lined wrappers
• Gloves made from synthetic materials

Even small amounts of contamination can disrupt compost processing.

Why contamination is a serious problem

Contamination lowers compost quality, damages composting equipment, and increases sorting costs for facilities. In severe cases, entire compost loads may be sent to landfill.

Why “biodegradable” doesn’t always mean compostable

Biodegradable products may break down eventually, but they often do not meet composting standards or timelines. Compostable products are tested to ensure safe and complete decomposition in 90 to 180 days.

How can restaurants tell if a product is compostable

Restaurants can identify compostable products by checking for BPI certification, ASTM compliance labeling, and clear manufacturer specifications. Certified products are independently tested for proper compostability.

What to look for on packaging

Look for:

• BPI Certified logo
• ASTM D6400 or D6868 compliance
•  Compost Manufacturing Alliance approval
• TÜV OK Compost Commercially Compostable labeling

These indicators confirm the product meets recognized standards.

Why visual identification alone is risky

Many compostable products look similar to plastic, making visual sorting difficult. Clear labeling and staff training reduce confusion and contamination.

Do all composting facilities accept compostable packaging

Not all composting facilities accept every compostable product, even when items are certified. Acceptance depends on local processing capabilities and operational policies.

Why facility rules vary

Some facilities process only food waste, while others accept compostable packaging and serviceware. Equipment limitations and contamination concerns influence these decisions.

Restaurants should contact their waste hauler or composting provider to confirm accepted materials. Many facilities publish approved item lists online.

How can restaurants reduce contamination in compost bins

Restaurants reduce contamination by training staff, using clearly labeled bins, and standardizing compostable products across operations. Consistent processes improve sorting accuracy and waste diversion rates.

Staff training and education

Employees should understand what belongs in compost and what does not. Visual guides near disposal stations improve consistency.

Color coding and signage systems

Using green bins and labeled signage helps staff quickly identify compost streams. Clear systems reduce sorting errors during busy shifts.

Simplifying product choices

Using only certified compostable products minimizes confusion and improves compliance. Standardized purchasing creates cleaner waste streams.

Why composting matters for restaurants and food service businesses

Composting reduces landfill waste, lowers environmental impact, and supports sustainability goals for restaurants. It also helps businesses comply with regulations and meet growing customer expectations around sustainability.

Reducing landfill waste and methane emissions

Food waste in the landfill produces methane, a potent greenhouse gas. Composting redirects organic waste into productive reuse instead of landfill buildup.

Supporting sustainability initiatives

Many restaurants include waste reduction in their ESG or sustainability programs. Composting demonstrates measurable environmental action.

Improving customer perception

Customers increasingly prefer businesses using sustainable practices and compostable products. Sustainability efforts can strengthen brand loyalty and differentiation.

→ Shop compostable solutions for restaurants 

What compostable products should restaurants switch to first

Restaurants should start with high-volume waste items like cups, food waste bags, and takeout containers because these products create the biggest operational and environmental impact. Starting with commonly used items makes implementation easier and more effective.

High-impact products for waste reduction

The best products to switch first include:

• Food waste collection bags
• Takeout containers
• Cups and lids
• Cutlery and plates

These products are used daily and generate significant waste volume.

Creating a phased transition plan

Gradual implementation allows staff to adapt while minimizing operational disruption. Many restaurants transition over 30–60 days.