Top Composting & Food Waste in Upland, California Ranked

For restaurant owners and managers in Upland, managing organic waste is no longer just an environmental consideration-it's a legal requirement. California's landmark SB 1383 mandates that all businesses, including every restaurant, participate in a commercial organics recycling program. This statewide law is designed to drastically reduce the amount of food scraps and other compostable materials sent to landfills, where they decompose and release potent greenhouse gases. In Upland, compliance is managed through a structured system of color-coded bins and specific service protocols, with the city's waste hauler playing a central role in collection. Understanding and implementing these food waste diversion practices is essential for avoiding potential penalties and contributing to California's broader climate goals.

Successful organic waste management hinges on a clear separation of materials at the source. Upland utilizes a standardized three-bin system: green for organics, blue for recyclables, and gray for landfill trash. For restaurants, this separation must happen both in the back-of-house kitchen areas and, critically, in customer-facing spaces. Establishments that serve food for on-premise consumption are required to have clearly labeled green (organics) and blue (recycling) containers placed right next to the trash bins, making it easy for patrons to participate correctly ^{1 2}. This front-of-house setup is a key component of SB 1383 compliance and helps educate the community while reducing contamination in the waste stream.

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.

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Understanding SB 1383 Compliance for Upland Restaurants

The foundation of Upland's program is California's Short-Lived Climate Pollutants (SLCP) law, Senate Bill 1383. This regulation sets ambitious targets to reduce organic waste disposal by 75% by 2025. For your restaurant, this translates into mandatory participation. The law categorizes businesses as tiered generators based on the amount of organic waste they produce. While all restaurants must separate organics, larger establishments may have additional obligations, such as diverting excess edible food to local recovery organizations ^{3 4}. The City of Upland and its contracted waste hauler are responsible for enforcing these rules, which can include inspections and reviews of your bin sizes and setup adequacy ^{3 5}.

Setting Up Your Restaurant's Waste Stream

The first step is to contact the City of Upland Public Works Department or the local waste service provider to set up or confirm your commercial organics collection service. In Upland, waste collection is typically handled by Burrtec Waste & Recycling Services. You will need to work with them to determine the appropriate container sizes (green carts for organics) and pickup frequency based on your restaurant's volume of food scraps, food-soiled paper, and other compostables ^{1 2 6}.

A crucial and often misunderstood detail is the use of bags for food scraps. To prevent leaks and odors, you are permitted to use any color plastic bag-including common grocery or produce bags-to collect food waste before depositing it into the large green organics cart. Paper bags are not recommended for this purpose in Upland's program ^{1 7}. This flexibility allows restaurants to repurpose liner bags and makes the collection process more hygienic for staff.

What Goes In the Green Organics Bin?

Proper sorting is the most critical daily task for maintaining compliance and ensuring the collected material can be successfully composted. Contamination from non-compostable items can result in entire loads being rejected.

You CAN and SHOULD compost:

• All food scraps: fruits, vegetables, meat, bones, fish, dairy, bread, pasta, and plate scrapings.
• Food-soiled paper: napkins, paper towels, paper plates, pizza boxes (without plastic liners), and coffee filters.
• Coffee grounds and tea bags (staples removed).

You MUST KEEP OUT of the green bin (these are contaminants):

• Liquids: Soups, oils, and beverages.
• Plastic, glass, and metal: Utensils, wrappers, bottles, and cans.
• Styrofoam and other petroleum-based products.
• Diapers, pet waste, electronics, and hazardous waste.
• Biodegradable/Compostable Plastics: Unless specifically accepted by your hauler, these often do not break down in industrial facilities and should be treated as contamination ^{3 7 5}.

Training Staff and Maintaining Compliance

The success of your restaurant's food waste recycling program depends entirely on consistent staff participation. Comprehensive training for every employee-from dishwashers and line cooks to servers and bussers-is non-negotiable. Create simple, visual guides posted above waste stations in both English and Spanish that clearly show what goes in each colored bin. Regularly audit your own bins to check for contamination and use these findings for refresher training. Remember, the city or hauler can inspect bins, and reducing contamination is a shared goal to keep the program effective and costs manageable ^{3 5}.

Costs and Service Considerations

The cost for commercial organics collection in Upland is not a fixed fee. It varies depending on your restaurant's specific needs: the size and number of green containers required, the frequency of pickup (e.g., daily, weekly), and your overall service level with the hauler ^{1 8}. The most reliable way to get accurate pricing is to request a customized quote directly from Burrtec Waste & Recycling Services or through the Upland Public Works Department. Investing in the right service level from the start can prevent overflows, odors, and compliance issues.

The Bigger Picture: Edible Food Recovery

Beyond composting, SB 1383 also addresses food insecurity by requiring larger commercial edible food generators (like big restaurants, hotels, and grocery stores) to recover and donate surplus edible food. While this may not apply to every small cafe, it's an important aspect of the law's holistic approach. The City of Upland provides information on connecting with local food recovery organizations, turning potential waste into a community resource ⁴. Exploring partnerships with these groups can enhance your restaurant's sustainability profile and social impact.

Next Steps for Upland Restaurant Operators

1. Contact Authorities: Reach out to Upland Public Works or Burrtec Waste & Recycling Services to confirm your service details or set up new commercial organics collection.
2. Audit Your Setup: Ensure you have the correct color-coded carts (green, blue, gray) and that they are properly labeled, especially in customer dining areas.
3. Implement Internal Collection: Provide small, lined containers in kitchen and prep areas for food scraps, using any plastic bags for convenience.
4. Train Your Team: Conduct mandatory training for all employees on sorting guidelines and the importance of reducing contamination.
5. Monitor and Adjust: Regularly check your bins and adjust container sizes or pickup frequency with your hauler as your business needs change.

By proactively managing your composting and food waste diversion, your restaurant not only meets state mandates but also positions itself as a responsible business within the Upland community. Proper organic waste management reduces your environmental footprint, supports California's climate initiatives, and can streamline your overall waste handling operations.

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