Top Composting & Food Waste in Bloomington, Minnesota Ranked

For restaurants and food service businesses in Bloomington, managing organic waste isn't just an environmental choice-it's a legal requirement. Hennepin County Ordinance 13 mandates that all businesses generating food waste participate in an organics recycling program. This ordinance is designed to keep valuable organic material out of landfills, where it would produce harmful methane gas, and instead turn it into nutrient-rich compost. Navigating these regulations can seem complex, but with the right setup and knowledge, compliance becomes a seamless part of your daily operations, contributing to Bloomington's sustainability goals.

Successful participation hinges on proper separation at the source. This means having dedicated, clearly labeled containers in your kitchen and service areas specifically for compostable materials. Contamination is a primary concern for processors; even a small amount of plastic or trash can ruin an entire batch of compost. Training your staff on what belongs in the organics bin is the most critical step for a successful and compliant program.

Dakota Prairie Composting

12386 Chestnut Blvd, Shakopee, MN 55379

Dakota Prairie Composting is the largest organics recycling facility in the Midwest, located in Shakopee, MN. The company specializes in food waste and composting services for restaurants and other sources of organic materials. They transform food, yard, and wood waste into high-quality soil amendments that support soil health and sustainable landscapes. Dakota Prairie Composting follows innovative and environmentally responsible practices inspired by Dakota traditions to protect the environment for future generations.

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Understanding Hennepin County's Organics Recycling Ordinance

The cornerstone of food waste management for Bloomington businesses is Hennepin County Ordinance 13. This regulation requires all businesses, including restaurants, cafeterias, and grocery stores, to separate both recyclables and organic waste from their trash ¹. The goal is to achieve a 75% recycling and organics recycling rate countywide. For your establishment, this means you must contract with a licensed hauler to provide organics collection service. It's not optional; compliance is enforced, and understanding the specifics of what must be diverted is your first responsibility as a business owner or manager.

What Can Go In Your Organics Bin?

Knowing exactly what materials are accepted is key to avoiding contamination and potential service issues. The accepted items fall into three main categories:

• All Food Scraps: This includes fruits, vegetables, meat, bones, poultry, fish, seafood, dairy products, eggs, and eggshells. Even coffee grounds and filters, tea bags, and nutshells are acceptable ^{1 2}.
• Food-Soiled Paper Products: Paper items that have come into contact with food can be composted. This includes used paper napkins, paper towels, uncoated paper plates, pizza boxes (even greasy ones), paper food trays, and paper bags ^{3 2}.
• BPI-Certified Compostable Products: Look for the Biodegradable Products Institute (BPI) certification logo. Items like compostable plates, cups, utensils, and clamshell containers made from plant-based materials are acceptable. However, it is crucial to verify certification, as not all "biodegradable" or "plant-based" plastics are approved for local composting facilities ^{1 2}.

Critical Reminder: Regular plastic bags, Styrofoam, glass, metals, liquids, and any non-compostable packaging must be kept out of the organics stream. Using a regular plastic bag as a liner will contaminate the entire bin ^{4 5}.

Setting Up Your Commercial Organics System

Implementing an effective organics diversion program requires the right equipment and setup. A well-designed system minimizes mess, simplifies staff training, and ensures efficient hauler pickup.

Choosing Containers and Liners

You will need a system of containers for both back-of-house (kitchen) and potentially front-of-house (dining area or bus stations).

• Collection Bins: For kitchen areas, small, lidded countertop or under-counter bins are ideal for collecting scraps during food prep. These are typically emptied into larger collection carts.
• Carts and Totes: Your hauler will provide or specify the larger carts or totes for curbside or alley pickup. These come in various sizes (e.g., 64-gallon carts or 2-4 cubic yard dumpsters) depending on your weekly volume ⁴.
• Approved Liners: To keep bins clean and make transfer easier, use only approved liners. Brown paper bags or BPI-certified compostable plastic bags are required ^{1 3}. These break down properly in the composting process. You can find these bags at many restaurant supply stores or through your waste hauler.

Establishing Pickup Schedules and Costs

Unlike residential service, commercial organics pickup is arranged through private waste haulers authorized to operate in Bloomington, such as Republic Services or Waste Management.

• Scheduling: Your pickup frequency (weekly, bi-weekly) is determined by the volume of organic waste you generate. Your hauler will work with you to assess your needs and set a schedule that prevents overflow and odor ^{1 4}.
• Understanding Costs: There is no separate city fee for organics service. The cost is bundled into your overall waste management contract with your private hauler. Typically, adding organics service may adjust your overall bill. Some businesses see a reduction in trash collection frequency or volume as organics are diverted, which can offset the new service cost. You must contact haulers directly for specific quotes based on your container size and pickup frequency ⁶.

Best Practices for Restaurant Compliance and Efficiency

Beyond just setting out a bin, a successful organics program requires ongoing management. Here are proven strategies to ensure compliance and operational smoothness.

Staff Training and Clear Signage

Your staff are the front line of your composting effort. Comprehensive training is non-negotiable.

• Hold Kickoff Training: Explain why the program is important (legal requirement, environmental benefits) and how to participate correctly.
• Use Visual Aids: Post simple, picture-based signs directly above all organics and recycling bins. These signs should show accepted items and common contaminants in your specific kitchen ².
• Designate a Sustainability Captain: Appoint a motivated staff member to monitor bins, answer questions, and ensure the system is working correctly.

Preventing Contamination

Contamination is the biggest threat to organics recycling. A contaminated load can be rejected by the processing facility, resulting in disposal fees and wasted effort.

• Keep Lids Closed: This prevents windblown trash from falling in and helps control pests and odors ⁵.
• No Overfilling: Overfilled bins with lids that cannot close are more likely to be contaminated and may not be serviced by the driver.
• Audit Your Bins: Periodically check the contents of your organics cart before pickup. A quick visual inspection can help identify and correct recurring contamination issues.

Managing Grease and Cooking Oil

While used cooking oil (UCO) and grease trap waste are organic materials, they are not part of the curbside organics collection stream. These require separate, specialized handling.

• Used Cooking Oil Collection: Many waste haulers or dedicated rendering companies offer free UCO collection services. The oil is recycled into biodiesel or other products. Store UCO in a dedicated, secure container provided by your collector.
• Grease Trap Maintenance: Regular grease trap pumping is essential for preventing sewer blockages and is often required by local code. Schedule regular service with a licensed grease hauler. This "brown grease" is also recycled, often into animal feed or industrial products.

Integrating these practices creates a holistic food waste management system that meets legal obligations, reduces environmental impact, and can even streamline your back-of-house operations.

The Environmental and Community Impact

When Bloomington businesses diligently separate their food scraps and compostable paper, they contribute to a powerful circular economy. The organic material collected from your restaurant is taken to a commercial composting facility. There, through a controlled biological process, it is transformed into a valuable soil amendment. This finished compost is used in local agriculture, landscaping, and gardening, returning nutrients to the earth and closing the loop.

By diverting organic waste from the landfill, you are directly helping to reduce greenhouse gas emissions. In a landfill, organic matter decomposes anaerobically (without oxygen), producing methane, a potent greenhouse gas. Composting processes this material aerobically (with oxygen), minimizing methane release and creating a useful product instead of landfill waste. Your restaurant's commitment plays a vital role in achieving Hennepin County's broader waste reduction and climate action goals ⁷.

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