Top Composting & Food Waste in San Marcos, California Ranked

For restaurant owners and managers in San Marcos, managing organic waste is no longer just an environmental consideration-it's a legal requirement. California's statewide mandates, including SB 1383, have transformed food scrap recycling from a voluntary practice into a mandatory component of commercial operations. The city's designated hauler, EDCO, provides the framework for compliance, offering collection services specifically designed for commercial organics. Successfully navigating these regulations involves understanding your obligations, setting up the correct service, and implementing consistent staff training to avoid contamination and potential fines. This guide outlines the essential steps for establishing an effective and compliant organics recycling program for your San Marcos restaurant.

Food2Soil - San Diego's Neighborhood Composter

san diego

Food2Soil - San Diego's Neighborhood Composter was a local composting service focused on food waste from restaurants and residents in San Diego, CA. The business provided a community-based solution for composting food scraps, supporting waste recovery and promoting a circular economy. After 10 years of operation, Food2Soil closed its services on March 31, 2025.

5.0

10 Reviews

Miramar Landfill

5180 Convoy St, San Diego, CA 92111

Miramar Landfill is the City of San Diego's only active landfill, located in San Diego, CA. It handles nearly 910,000 tons of trash annually across its 1,500-acre site. The landfill has been in operation since 1959, currently using the West Miramar area opened in 1983. It processes organic materials such as food waste and vegetative waste from restaurants and other sources, diverting them to the Miramar Greenery where they are turned into mulch, compost, and wood chips. This facility also captures methane gas produced by waste decomposition to fuel electrical generators at the Metropolitan Biosolids Center, supporting environmental sustainability efforts.

4.1

253 Reviews

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Understanding California's Mandatory Organics Recycling Laws

The rules governing food waste diversion in San Marcos stem from state laws, primarily Assembly Bill 1826 and Senate Bill 1383. These regulations aim to drastically reduce the amount of organic material, like food scraps and soiled paper, sent to landfills. For your business, this translates into a direct legal requirement to subscribe to organics recycling service if you meet specific criteria^{1 2}.

The key threshold is your weekly waste generation. Mandatory participation is required for all businesses generating two or more cubic yards of total solid waste per week^{1 3}. This calculation includes your combined trash, recycling, and organics volume. Essentially, if your restaurant produces a significant amount of waste, you are legally obligated to separate food scraps and other compostables from your landfill-bound trash. The goal is to recycle these nutrients back into soil, reducing methane emissions from landfills and supporting California's climate goals.

What Must Be Recycled in Your Organics Bin

Knowing what goes into the green cart is crucial for a compliant program. Contamination-placing the wrong materials in the bin-can disrupt the processing facility's operations and lead to service issues.

Accepted Materials Include:

• All food scraps: This includes fruits, vegetables, meat, bones, dairy, bread, coffee grounds, and eggshells.
• Food-soiled paper: Napkins, paper towels, pizza boxes, coffee filters, and uncoated paper plates.
• Yard waste: Grass clippings, leaves, and small branches from any landscaping.

Critical Contamination Rules: The most important rule for restaurants to remember is the strict prohibition on plastic bags^{4 5}. This includes even bags marketed as "compostable" or "biodegradable," as they do not break down correctly in EDCO's processing facility and contaminate the final compost product. Food scraps and soiled paper should be placed loose in the green cart. Paper bags are an acceptable alternative for collecting scraps in kitchen prep areas before emptying them into the larger collection cart⁴.

Setting Up Commercial Organics Service with EDCO

As the authorized waste hauler for San Marcos, EDCO is your primary point of contact for establishing commercial organics collection^{1 6}. The process begins with an assessment of your restaurant's specific needs.

You will need to contact EDCO San Marcos directly to discuss your current waste volume and schedule a service tailored to your operation¹. They will determine the appropriate size and number of containers you require. The standard color-coding system must be followed: green carts for organics, gray or black carts for landfill trash, and blue carts for traditional recyclables like bottles and cans^{1 6}. EDCO will provide the necessary containers and establish a pickup frequency-whether weekly, multiple times per week, or even daily-based on the volume of organic waste your kitchen generates.

Implementing an Effective Program in Your Restaurant

Securing collection service is only the first step. A successful food waste diversion program requires internal systems and staff buy-in to ensure consistent, contamination-free sorting.

Container Placement and Signage: California law requires that containers for organics, recycling, and trash are provided in all areas where customers and staff dispose of materials, except for restrooms^{1 7}. This means clearly labeled bins are needed in your dining area, behind the bar, and in the kitchen. Standardized labels and color-matched bins help prevent confusion. Your staff areas should have smaller, dedicated bins for food scraps during food preparation.

Staff Training and Education: Your team is the frontline of your recycling program. Comprehensive and ongoing training is essential. Educate all employees on:

• What materials belong in the green organics cart versus the blue recycling cart or gray trash cart.
• The critical "no plastic bags" rule for organics.
• Proper procedures for collecting food scraps during prep and dishwashing.
• How to manage grease and liquids (which generally should not go into the organics cart).

Regular refreshers and clear signage above internal bins can drastically reduce contamination rates and ensure your program runs smoothly.

Costs, Compliance, and Avoiding Penalties

The cost for commercial organics collection in San Marcos is not a fixed rate; it varies depending on your specific service level¹. Factors include the size of your containers, the frequency of pickup, and the volume of material. To get an accurate price for your restaurant, you must contact EDCO San Marcos for a direct quote¹.

Compliance is monitored, and there are potential penalties for businesses that fail to meet the requirements of SB 1383. While the city and hauler typically focus on education and assistance first, fines can be issued for persistent non-compliance. The most common compliance issues for restaurants are failure to subscribe to service (if mandated) and high levels of contamination in the organics cart. By setting up the proper service, using the correct containers, and training your staff, you can confidently meet the state's requirements, contribute to environmental goals, and avoid regulatory complications.

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