Top Composting & Food Waste in Huntington Beach, California Ranked

For restaurants in Huntington Beach, managing organic waste is no longer just an environmental best practice-it's a legal requirement. California's landmark SB 1383 mandates that all businesses, including food service establishments, separate their food scraps, food-soiled paper, and other compostable materials from the regular trash stream. This statewide law aims to drastically reduce greenhouse gas emissions from landfills by diverting organic waste to composting or anaerobic digestion facilities. In Huntington Beach, this program is overseen by OC Waste & Recycling and implemented through franchised haulers, requiring restaurants to provide specific containers for both customers and staff. Navigating these new rules for food waste recycling and composting is essential for compliance, avoiding penalties, and contributing to the city's sustainability goals.

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

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Understanding SB 1383: The Mandate for Restaurants

The core driver behind Huntington Beach's organic waste recycling program is California Senate Bill 1383. This law sets ambitious targets to reduce the disposal of organic waste statewide. For restaurant owners and managers, this translates into a non-negotiable operational change: you must have a system in place to collect food waste and other organics separately from trash and recycling ^{1 2}.

The mandate applies to all businesses generating waste. However, it has specific, heightened requirements for larger establishments classified as "Tier One Generators." If your restaurant has 5,000 or more square feet of facility space, or has 250 or more seats, you fall into this category ^{3 4}. Tier One Generators must not only separate organic waste but also establish an edible food recovery program. This means partnering with local food banks or recovery organizations to donate excess edible food before it becomes waste ^{5 6}. Understanding your classification under this law is the critical first step in building a compliant and effective food waste management plan.

Setting Up Your Collection System: Containers and Colors

A successful organics diversion program hinges on a clear, consistent collection system. Huntington Beach, in alignment with state guidelines, uses a standardized color and labeling system to minimize confusion and contamination ⁷.

Here's what you need to set up:

• Green Bins (Organics): These containers, often with green lids or bodies, are for all acceptable organic material. This includes:
  • Food scraps (fruit, vegetables, meat, bones, dairy, coffee grounds)
  • Food-soiled paper (napkins, paper towels, uncoated paper plates, pizza boxes)
  • Yard waste (if applicable)
• Blue Bins (Recycling): These continue to be used for bottles, cans, clean paper, and cardboard.
• Black/Grey Bins (Trash): This stream is now reserved only for materials that cannot be recycled or composted, such as plastic film, Styrofoam, and certain packaging.

The law requires containers to be provided in all areas where waste is generated ⁸. This means:

• Front-of-House: You must place a green organics container alongside your trash and recycling bins in customer areas (e.g., dining rooms, patios, take-out counters). These containers cannot be located in restrooms and must have clear, standardized labels showing what goes inside ^{2 7}.
• Back-of-House: In kitchens, prep areas, and dish rooms, you should provide smaller, internal bins for staff to collect food scraps and soiled paper. These are then emptied into your larger commercial green carts or dumpsters provided by your hauler ⁹.

Working with Your Hauler: Service and Schedules

Huntington Beach's waste collection is managed through franchised haulers. The most common provider for commercial accounts is Edco Disposal, though some areas may be serviced by Burrtec ¹⁰. Your specific hauler is your primary point of contact for implementing your organic waste program.

Your responsibilities include:

1. Contacting Your Hauler: Reach out to Edco or Burrtec to set up commercial organics collection service. They will assess your needs based on your restaurant's size and volume of waste ^{1 11}.
2. Receiving the Right Equipment: Your hauler will provide the appropriately sized green containers (carts or dumpsters) for your organic waste.
3. Establishing a Pickup Schedule: Pickup frequency (e.g., weekly, multiple times per week) will be determined by your hauler based on the volume of organic waste you generate. You must contact them directly to arrange this schedule ^{1 10}.

The Critical Issue of Contamination

Contamination-placing the wrong material in the green organics bin-is a major challenge. A bin filled with plastic bags, utensils, or packaging can cause an entire load to be rejected and sent to the landfill, defeating the purpose of the program and potentially resulting in penalties for your business ^{11 3}.

Preventing contamination is an ongoing effort that requires:

• Staff Training: Comprehensive training for every employee, from dishwashers to servers to managers, is essential. They must understand what goes in each stream.
• Clear Signage: Use the standardized labels and graphics provided by the state or your hauler on every bin, in both English and Spanish ⁷.
• Bin Management: Avoid using plastic liners in green bins unless they are certified compostable bags. Consider using a liner-free system with regular washing of indoor collection pails.

Costs and Considerations for Restaurant Owners

Implementing an organic waste recycling program involves cost considerations. While specific pricing is not publicly listed and varies significantly, restaurants should be aware of the general structure:

• Service Fees: Adding an organics collection service to your existing trash and recycling account will typically incur an additional fee. This cost depends on the size of your containers and the frequency of pickup ^{1 5}.
• Potential for Savings: Some haulers offer cost structures where reducing your volume of general trash (the black/grey bin) can offset the cost of the new organics service. By diverting food waste, you may be able to downsize your trash dumpster or reduce its pickup frequency.
• The Cost of Non-Compliance: Failing to comply with SB 1383 can result in warnings and, eventually, significant fines. Investing in a proper setup and training is ultimately more cost-effective than facing penalties.

The most accurate way to understand your costs is to contact your waste hauler directly for a tailored quote based on your restaurant's specific operations and waste audit ¹¹.

Building a Sustainable Restaurant Operation

Beyond mere compliance, effective food waste management aligns with the values of many Huntington Beach residents and visitors who prioritize sustainability. A robust program can:

• Reduce Environmental Impact: Diverting organics from landfills cuts methane emissions, a potent greenhouse gas.
• Support the Local Economy: The compost created from your food waste can be used to enrich soils in local agriculture and landscaping.
• Enhance Your Brand: Promoting your commitment to zero-waste practices and food donation can strengthen your reputation as a responsible community business.

Starting with a clear understanding of SB 1383, setting up the right infrastructure with your hauler, and committing to ongoing staff education will position your Huntington Beach restaurant for success in this new era of mandatory organic waste recycling.

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