Top Composting & Food Waste in Rocklin, California Ranked

For restaurants and food service businesses in Rocklin, managing organic waste is no longer just an environmental choice-it's a legal requirement. California's landmark SB 1383 mandates that all commercial generators of food scraps and other compostable materials separate these organics from their regular trash. This statewide law aims to drastically reduce greenhouse gas emissions from landfills by diverting organic material to composting or anaerobic digestion facilities. In Rocklin, this means establishing clear protocols for food scrap separation, working with your local waste hauler, and ensuring your entire team is trained on proper sorting to avoid contamination and potential penalties.

Navigating these new organics recycling regulations involves understanding your specific requirements, from container types and pickup schedules to the crucial guidelines on what can and cannot be composted. Successfully implementing a food waste diversion program not only keeps your business compliant but can also streamline back-of-house operations and contribute to California's broader climate goals. This guide outlines the key steps and considerations for Rocklin food businesses to build an effective and sustainable organics management system.

Northern Recycling, LLC

44692 Co Rd 28H, Woodland, CA 95776

Northern Recycling, LLC provides food waste and composting services for restaurants and other organic materials in Davis, CA. Their facility, located at the Yolo County Central Landfill, uses innovative technology to optimize composting, reduce air emissions, and produce high-quality compost products such as organic compost, recycled gypsum, shredded wood chips, and topsoil. The company partners with Yolo County to manage green waste, food waste, and construction and demolition materials, aiming to divert waste from landfills and support local communities through sustainable resource creation.

5.0

4 Reviews

See more providers in Rocklin, CA

Understanding SB 1383: The Mandate for Rocklin Businesses

California's Short-Lived Climate Pollutant Reduction Strategy (SB 1383) sets ambitious targets to reduce organic waste disposal statewide. For restaurants, grocery stores, hotels, and any business that sells or serves food in Rocklin, this translates into a direct legal obligation. The law requires these entities to subscribe to and participate in organic waste collection services^{1 2}.

The mandate is comprehensive: all food scraps, including meat, bones, dairy, fruits, vegetables, and food-soiled paper like napkins and pizza boxes, must be placed in a designated organics container instead of the trash. The regulation is being phased in, with full enforcement and penalties for non-compliance active as of 2024^{3 4}. The primary goal is to cut methane emissions-a potent greenhouse gas-generated when organic material decomposes anaerobically in landfills. By diverting this material to composting, it can be transformed into a beneficial soil amendment, closing the nutrient loop.

Who Must Comply?

Virtually all food-generating businesses in Rocklin are subject to these rules. This includes, but is not limited to:

• Restaurants, cafes, and bakeries
• Grocery stores and supermarkets
• Hotels with banquet services or restaurants
• Corporate cafeterias and food courts
• Schools and university dining halls
• Caterers and event venues

Exemptions are limited and typically apply only to businesses that can demonstrate they generate a very small volume of organic waste-generally less than half a cubic yard per week-or where food waste is not a primary byproduct of their trade. Securing an exemption requires a formal application and approval process through your local jurisdiction or waste hauler^{5 6 7}.

Setting Up Your Commercial Organics Recycling System

Implementing a compliant program involves coordination with your waste hauler and internal setup. Your first step should be to contact your franchised waste collection company, which in the Rocklin area is likely Recology or Tahoe Truckee Sierra Disposal (TTSD). They are your primary partners in this process^{5 2}.

Container Types, Sizing, and Placement

Your hauler will provide the exterior collection containers. These are typically green or blue carts or dumpsters specifically labeled for organics. The size (e.g., 32-gallon, 64-gallon, 1-3 cubic yard dumpster) will depend on your establishment's weekly volume of food scraps and soiled paper. It's crucial to order the correct size to manage costs effectively; paying for a container that's too large or requiring overly frequent pickups will increase your waste bill^{5 8}.

Inside your kitchen and customer areas, you must set up corresponding collection bins. These internal bins should:

• Be clearly labeled with what belongs inside (e.g., "Food Scraps & Soiled Paper Only").
• Use the same color scheme as your outdoor cart (often green) to avoid confusion.
• Be lined with BPI-certified compostable bags to contain liquids and reduce mess. Standard plastic bags are a major contaminant and are prohibited in the organics stream^{1 9}.

Collection Schedules and Logistics

For restaurants producing food waste daily, weekly collection of the organics container is standard. Your hauler will establish a pickup day that aligns with your service schedule. Proper placement of the container for easy access by the collection truck is essential. Maintaining a clean area around your bins helps prevent pests and odors^{5 8}.

The Critical Rules: What Goes In and What Stays Out

Contamination-placing non-compostable items in the organics bin-is one of the biggest challenges for the success of recycling programs. Contaminated loads can be rejected at processing facilities, leading to disposal in a landfill and potential fines for your business. Consistent staff training is the most effective tool to prevent this⁷.

Acceptable Materials for Your Organics Bin

You can confidently place the following items in your green or blue organics container:

• All food scraps: Fruits, vegetables, meat, poultry, fish, bones, dairy products, eggs, and shells.
• Prepared foods: Leftovers, plate scrapings, spoiled food, and expired ingredients.
• Bread, pasta, rice, and grains.
• Coffee grounds and filters, tea bags.
• Food-soiled paper: Napkins, paper towels, paper plates, pizza boxes (grease-stained portions), and uncoated paper food containers. These items must be free of plastic linings or coatings^{5 1}.

Strict Prohibitions: Common Contaminants

Never place these items in your organics bin:

• Plastic bags and film (unless they are certified compostable and accepted by your hauler).
• Glass, metal, or aluminum.
• Styrofoam (polystyrene) or other plastics.
• Liquids, oils, or grease (these require separate handling for grease trap services).
• Biodegradable/compostable plastics (like utensils or containers) unless explicitly accepted by your local program. Many industrial composting facilities do not accept these items^{5 7}.
• Pet waste, diapers, or hygiene products.

Cost Considerations and Edible Food Recovery

The cost for organic waste collection is integrated into your overall commercial waste service bill. Pricing is generally based on the size of your container and the frequency of pickup. Optimizing your service-by right-sizing your bin and ensuring proper sorting to minimize trash volume-can help manage expenses. Some businesses find that effective organics recycling allows them to downsize their trash container or reduce trash pickup frequency, potentially offsetting costs^{5 8}.

An equally important component of SB 1383 is the edible food recovery requirement. The law mandates that certain tiers of food businesses, including supermarkets and large restaurants, donate excess edible food to recovery organizations. This is a separate but parallel effort to reduce waste and address food insecurity. Rocklin businesses can partner with organizations like the Placer Food Bank to fulfill this obligation, turning potential waste into a community resource^{10 11}.

Action Plan for Rocklin Restaurants

1. Contact Your Hauler: Reach out to Recology or TTSD to confirm your organics service, request bins, and understand your specific schedule and costs.
2. Audit Your Waste: Assess the types and volumes of organic waste your business generates to determine the appropriate bin sizes and internal collection points.
3. Procure Supplies: Obtain clearly labeled indoor bins and a supply of certified compostable liners.
4. Train Your Team: Conduct thorough training for all staff, especially kitchen and bussing personnel, on what belongs in the organics versus trash or recycling bins. Use clear signage.
5. Explore Donation: If applicable, establish a relationship with a local food rescue organization for edible food donation.
6. Stay Informed: Bookmark resources like the City of Rocklin's SB 1383 page and Placer County's commercial recycling requirements for updates and forms^{5 10}.

Frequently asked questions

Sources