Top Composting & Food Waste in Buena Park, California Ranked

For restaurant owners and managers in Buena Park, managing organic waste is no longer just an environmental consideration-it's a state-mandated requirement. California's Senate Bill 1383 (SB 1383) has fundamentally changed how businesses handle food scraps, soiled paper, and yard waste, aiming to drastically reduce landfill emissions. As a commercial entity, your restaurant must participate in a mandatory organic waste recycling program, diverting these materials from the trash to be composted or processed into renewable energy. The city's designated hauler, EDCO Disposal Services, provides the framework for compliance, offering collection services, specific containers, and guidelines to help your establishment adapt. Successfully navigating these regulations not only avoids potential penalties but can also streamline operations, reduce your overall waste footprint, and contribute to California's broader climate goals. Understanding the specifics of container types, acceptable materials, and contamination rules is the first critical step toward seamless compliance.

Griffith Park Composting Facility

5400 Griffith Park Dr, Los Angeles, CA 90027

Griffith Park Composting Facility provides food waste composting services primarily for restaurants in Glendale, CA. The facility specializes in processing organic waste to support sustainable waste management practices in the area.

4.5

38 Reviews

TAWA compost green waste food recycling

4002 Drysdale Ave, Los Angeles, CA 90032

TAWA Compost Green Waste Food Recycling is based in Los Angeles, CA, providing food waste and composting services primarily for restaurants and commercial clients. They offer drop-off options for commercial food waste, green waste, and residential waste, as well as onsite waste management and emergency food waste pickup available 24/7. Founded during the COVID-19 pandemic, TAWA Compost began as a food rescue initiative to address food insecurity and now focuses on turning inedible food into nutrient-rich compost. They also conduct workshops to educate the community on reducing waste and maximizing resources.

5.0

7 Reviews

Royal Pumping and Jetting

los angeles

Royal Pumping and Jetting provides a comprehensive range of pumping and jetting services for restaurants and hospitality businesses in Los Angeles, CA. Their offerings include grease trap and interceptor cleaning, waste kitchen oil removal, hydro jetting, grease trap repair, high-pressure washing, and complete plumbing services. The company has been serving Los Angeles, Orange County, and San Bernardino since 2008, with a team of certified experts skilled in handling various pump and blast operations. They also offer 24/7 availability to meet urgent service needs.

5.0

3 Reviews

CR & R Inc

12739 Lakeland Rd, Santa Fe Springs, CA 90670

CR & R Inc provides food waste and composting services for restaurants in La Mirada, CA. The company focuses on sustainable solid waste and recycling solutions, operating advanced materials processing centers and using alternative fuel vehicles to reduce environmental impact. With over three decades of experience, CR & R Inc has developed a state-of-the-art anaerobic digester to process organic waste and produce renewable natural gas, supporting cleaner air and greener practices in the region.

3.1

14 Reviews

See more providers in Buena Park, CA

Understanding SB 1383: The Mandate for Restaurants

California's landmark organic waste law, SB 1383, sets ambitious targets to reduce the amount of green waste and food scraps sent to landfills by 75% by 2025. For restaurants in Buena Park, this translates into a legal obligation to separate and recycle organic material ¹. The law applies to all businesses, including full-service restaurants, quick-service establishments, cafés, and catering operations, regardless of size. The mandate is designed to capture methane emissions-a potent greenhouse gas-that are produced when organic matter decomposes anaerobically in landfills. By diverting this stream to composting or anaerobic digestion facilities, the material is transformed into beneficial soil amendments or clean energy. Non-compliance is not an option; local jurisdictions like Buena Park are responsible for enforcement and can issue penalties to businesses that fail to participate ². Therefore, establishing a robust food waste diversion program is an essential operational and legal priority.

What Must Be Recycled: Acceptable Organic Materials

Knowing exactly what goes into the green bin is crucial for preventing contamination and ensuring your recycling efforts are effective. The organic waste stream for restaurants is broad and includes all food scraps generated during preparation, service, and clean-up.

• Food Scraps: This includes fruit and vegetable trimmings, meat and bones, dairy products, eggshells, coffee grounds, tea bags (staples removed), baked goods, and expired or leftover food from plates and kitchen prep.
• Food-Soiled Paper: Paper products that have come into contact with food or beverages are acceptable. This encompasses used paper napkins, paper towels, uncoated paper plates, pizza boxes (grease-stained portions), paper take-out containers (without plastic lining), and compostable paper food service ware that is certified.
• Yard Trimmings: While less common for restaurants, any landscape waste from outdoor dining areas, such as grass clippings, leaves, and small branches, also belongs in the green organics cart ³.

It is vital to train your staff to view these not as trash, but as valuable recyclable commodities. Clear signage and consistent training are key to proper sorting at the source, whether in the kitchen, behind the counter, or in customer-facing areas.

Container Setup: Indoor and Outdoor Requirements

Compliance involves a two-bin system: one for customer and staff use inside your establishment, and another for outdoor collection by the hauler.

Indoor Bins: SB 1383 regulations require that any area where you provide a trash bin for customers or employees (except in restrooms) must also have a recycling bin and an organics bin ⁴. This means your dining area, counter service area, and kitchen must have clearly labeled, color-coded, or graphically marked containers to guide proper disposal. For collecting food scraps in the kitchen, using a small countertop bin lined with a certified compostable bag is recommended. Plastic bags, even those labeled "biodegradable," are considered contaminants and must not be used in the organic waste stream ³.

Outdoor Carts: EDCO, as Buena Park's franchised waste hauler, provides commercial customers with outdoor carts. Organic materials are collected in green carts, recyclables (like cans, bottles, and clean cardboard) in blue carts, and true landfill trash in gray carts ⁵. The size and number of carts you need-such as a standard 96-gallon wheeled cart or larger containers-will depend on your restaurant's volume of organic waste and your agreed-upon pickup frequency. EDCO can assist in determining the right service level during setup.

Critical Contamination Guidelines

Contamination occurs when non-acceptable materials are placed in the organic waste cart. This can disrupt the composting process, lead to entire loads being rejected, and result in additional fees or service issues. A clear contamination policy is essential for staff training.

What NEVER Goes in the Green Organics Cart:

• Plastic bags, wrappers, or film of any kind.
• Glass, metal, or aluminum.
• Styrofoam or plastic utensils.
• Liquids, oils, or grease (these require separate handling/recycling).
• Non-compostable packaging, even if it claims to be "eco-friendly."
• Chemically treated wood or pet waste ³.

Maintaining a clean organics stream ensures the material collected from your restaurant is successfully processed and helps keep costs stable for the entire system.

Navigating Service and Associated Costs

Implementing an organic waste recycling program involves coordination with your waste service provider.

Service Provider & Scheduling: In Buena Park, EDCO Disposal Services is the point of contact for commercial organic waste collection ¹. You will need to work with them to establish a pickup schedule, which is typically based on your waste generation. A high-volume restaurant may require weekly or even multiple weekly pickups, while a smaller café might function with bi-weekly service. It is important to contact EDCO directly to arrange service, request carts, and get on their collection route ⁵.

Understanding Costs: The cost for organic waste collection is not a flat fee; it varies based on several factors. Pricing generally depends on the size of your outdoor carts and the frequency of pickup ⁶. While adding an organics service is a new line item, many restaurants find they can downsize their landfill (gray cart) service frequency or cart size as they divert more material, which can help offset the new cost. EDCO has historically offered programs that may include initial bins at reduced or no cost to encourage adoption, but ongoing service fees will apply ⁵. The most accurate way to understand the financial impact is to request a customized quote from EDCO that reflects your specific operational needs.

Applying for a Waiver (If Applicable)

The SB 1383 regulations include a provision for a waiver, but the criteria are very strict. A business may apply for an organic waste recycling waiver if it can demonstrate through a physical audit that it generates a minimal amount of organic waste-specifically less than 20 gallons of organic material and less than 10 gallons of food scraps per week ⁷. For nearly all restaurants, which generate significant food prep waste and food-soiled paper, meeting this threshold is highly unlikely. The waiver application process is formal and requires submission of documentation to the City of Buena Park for review ⁸. Unless your establishment has virtually no kitchen and serves only pre-packaged goods, you should plan for full compliance rather than pursuing a waiver.

Building a Successful Program: Action Steps for Restaurants

Transitioning to mandatory organics recycling is a project that requires management buy-in and staff engagement. Here is a practical action plan:

1. Contact EDCO: Your first step is to reach out to EDCO Disposal Services. Schedule a consultation to discuss your current waste streams, order the appropriate outdoor green carts, and set your pickup schedule ^{1 5}.
2. Audit Your Waste: Conduct a brief waste audit to see what you're throwing away. This will help you identify the volume of organics and choose the right cart sizes.
3. Procure Indoor Infrastructure: Purchase the necessary indoor bins for kitchen and customer areas. Ensure you have a supply of certified compostable liners for food scrap collection.
4. Develop Training & Signage: Create simple, visual guides (using icons and pictures) for what goes in each bin. Train all staff-from kitchen to front-of-house-during onboarding and hold refresher sessions. Emphasize the importance of avoiding contamination.
5. Monitor and Adjust: Designate a staff member (e.g., a "green champion") to periodically check bins for contamination and provide feedback. Be prepared to adjust bin placement or training methods as needed.

By taking these proactive steps, your restaurant can turn a regulatory requirement into an efficient, standardized part of daily operations, contributing to a more sustainable Buena Park.

Frequently asked questions

Sources