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Taco Time Northwest: Planning (and Partnering) for Compostability
It was 2010, in the depths of the last recession, when the news came out that the City of Seattle would be requiring that all food waste in restaurants be composted, and all packaging served in restaurants be either composted or recycled. Sales were down, costs were up, and the bottom line as squeezed as it has ever been.READ MORE
Sizing Your Commercial Composting Needs
If you head up a business or organization, and you are looking to do your part for the environment, you should look into ways in which you can start composting—or increase your current composting efforts—in order to reduce the amount of food scraps and other organic waste that you’re sending to landfill.READ MORE
Compost Use: Directions for Use
The Good, The Bad, and People Getting UglyREAD MORE
Composting on the Front Lines
of Standing Rock!READ MORE
Educating Legislators: California’s Tradition for International Compost Awareness Week!
Engaging with legislators and their staff at their Capitol offices is no walk in the park but it is so worth it.Read More
USCC Response to Oregon Composters
USCC Supports the Right of all Composters to Choose what they Accept, the Use of Compostables for Food Waste Recycling, and Development of More Robust Systems to Keep Out and Remove Contamination.Read More
Compost Safety: Know Your Confined Spaces
According to the OSHA standard (29 CFR 1910.147), a confined space, by design, has limited openings for entry and exit; has unfavorable natural ventilation which could contain or produce dangerous air contaminants; is not intended for continuous employee occupancy; and is large enough and so configured that an employee can enter bodily and perform work. The Standard also includes the hazards of engulfment and entrapment.Read More
Breweries: Increasing Feedstock—and Opportunity!
We’ve always said ‘it takes a lot of beer to make good compost’, but these days we’re not only talking about beer for the paid employees, but the microbes too. Brewery feedstocks have increased over the years along with the growth of craft breweries (most recently up 8% and now 23% of the $111.4 billion US beer market*). With that...Read More
What Zoos Do with Doo
Composting at Woodland Park Zoo, photograph by Jeremy Dwyer-Lindgren From desert, to forest, to zoo animal species around the world have something in common: they produce manure. An investigation of the manure composting programs adopted by dedicated zoos to manage the substantial organic waste production of their largest residents found that these initiatives go far beyond simply dealing with waste...Read More
Compostable Packaging – An Exploratory Dialogue on Fluoro-Chemical Risks
Compostable Packaging - An Exploratory Dialogue on Fluoro-Chemical Risks Gary Robinson, Synaptic Packaging In this post we are exploring packaging components in compost and seeking to expand our understanding of the specific concerns relating to fluro-chemicals and toxicity. Packaging in compost is a very active and exciting topic. Depending on your perspective, you might see this as an innovation opportunity,...Read More
Rathmann Grant Process: An Unusual Experience for USCC Runners Up!
A state-of-the-art biosolids composting facility; a student-run compost operation serving a mid-size city; and a massive project using compost to grow potatoes, beans and peas in the sandy soils of the Midwest – all USCC member projects – received honorable mention in the 2017 Rathmann Challenge: Mitigating Climate Change by Expanding the Use of Compost.Read More
Community Composting: A Key Ingredient to Compost Infrastructure
The USCC sat down with Michael Robinson of Rust Belt Riders in Cleveland, OH, an early leader in the community composting sector and a USCC Bronze member. We discussed the emergence of the movement and business model across the USA in the past decade.Read More
Are you a USCC member with a topic to propose? Email Linda Norris-Waldt, marketing manager.