Top Composting & Food Waste in Edina, Minnesota Ranked

For restaurants and food service businesses in Edina, managing organic waste is not just an environmental best practice-it's a regulatory requirement. Hennepin County mandates that all large businesses, including restaurants, implement a food waste and organics recycling program. This means establishing a system to divert food scraps, soiled paper, and certified compostable packaging from the landfill. While the City of Edina does not provide commercial collection services, businesses must contract with a private hauler for organics pickup, creating a partnership essential for compliance and sustainability. Successfully navigating these requirements involves understanding bin placement, acceptable materials, and available resources to make the process efficient and cost-effective.

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 the Mandatory Organics Recycling Ordinance

Hennepin County's ordinance is designed to capture valuable organic material from the waste stream. If your restaurant is considered a "large business," you are legally required to have an organics recycling program in place ^{1 2}. The goal is to reduce landfill waste, lower greenhouse gas emissions, and create nutrient-rich compost. Compliance is monitored, so establishing a proper system is crucial. The mandate is a key driver for the local organics recycling infrastructure, encouraging haulers to offer the necessary services and pushing manufacturers to supply compliant, certified compostable products.

Setting Up Your Restaurant's System: Bins, Labels, and Placement

A functional organics diversion program hinges on proper infrastructure and clear signage to guide both staff and customers.

• The Paired Bin Requirement: Your establishment must have clearly labeled containers for trash, recycling, and organics in both front-of-house (dining areas) and back-of-house (kitchen, prep areas) locations ^{1 3}. This "triple-bin" setup makes proper sorting intuitive and reduces contamination.
• Container Types: For collection, you will use a designated organics cart provided by your contracted hauler. For indoor collection, use small bins lined with green compostable bags^{1 4}. These bags are highly recommended, especially for containing meat, dairy, and bones, as they help manage odors and deter pests in the larger outdoor carts.
• Clear Signage: Labels are not optional. Use standardized, graphic signs that clearly show what goes in each bin. Hennepin County and other resources offer free downloadable signs and decals to ensure consistency and understanding, which is vital for reducing contamination rates ^{1 3}.

Sourcing Compliant Supplies: Compostable vs. Recyclable

A significant part of the ordinance concerns the single-use items your restaurant provides. Knowing what is compostable, recyclable, or trash is essential.

• Certified Compostables: Any compostable plates, cups, clamshells, utensils, and straws must be certified by the Biodegradable Products Institute (BPI) or meet ASTM compostability standards ^{1 2}. Look for the BPI logo. A critical note: black plastic, even if marketed as compostable, is generally not accepted in local composting facilities due to sorting issues ^{1 5}.
• Recyclables: Standard recycling bins are for clean cardboard, metal cans, glass and plastic bottles, and other traditional recyclables. Food-soiled cardboard (like a greasy pizza box) typically belongs in the organics stream.
• The Rule: When offering disposable items, they must be either recyclable or compostable. Providing non-certified plastic items that end up as trash can complicate compliance and waste sorting ^{3 2}.

What Goes In the Organics Cart?

Knowing exactly what materials are accepted prevents contamination, which is a major challenge for composting facilities ⁵.

Accepted Materials Include:

• All food scraps: fruits, vegetables, meat, bones, fish, dairy, eggs, shells, bread, and coffee grounds.
• Food-soiled paper: napkins, paper towels, uncoated paper plates, coffee filters, and parchment paper.
• BPI/ASTM-certified compostable packaging and serviceware.
• Yard waste like leaves and grass (if placed in the cart by your hauler's rules).

Strictly Prohibited Materials:

• Plastic bags (unless they are certified compostable and green-colored).
• Styrofoam (polystyrene).
• Non-compostable plastics of any kind.
• Liquids, oils, or grease.
• Glass, metal, or traditional plastic.

Best Practice: Bagging food waste, especially proteins and dairy, in certified compostable bags is strongly advised for hygiene, odor control, and pest management before it reaches the outdoor cart ^{4 5}.

Working with Your Hauler: Service and Scheduling

Since Edina does not provide city-run commercial organics collection, you must select and contract with a private waste hauler that offers this service ^{1 6}.

• Choosing a Hauler: Contact local providers to request quotes for organics collection. Services and costs will vary based on your restaurant's volume and pickup frequency.
• Service Frequency: Organics are typically collected on a weekly basis. Many businesses schedule organics pickup for the same day as their garbage and recycling service to streamline operations ⁶.
• Communication: Establish a clear line of communication with your hauler. They can provide specific guidance on cart placement, contamination issues, and can often supply the initial indoor bins and compostable bags.

Managing Costs and Accessing Financial Support

Starting a new waste stream service involves investment, but resources exist to help offset initial costs.

• Service Costs: Pricing for organics hauling varies by provider and is based on factors like cart size and pickup frequency. You will need to contact haulers directly for quotes tailored to your business ¹.
• Grant Opportunities: Hennepin County offers grants of up to $3,000 to help businesses start organics recycling programs ^{1 3}. These grants can be used to purchase the required indoor and outdoor bins, compostable bag liners, and signage, significantly reducing the upfront financial barrier.
• Free Technical Assistance: Beyond funding, take advantage of free resources. Hennepin County provides expert technical help, staff training materials, and compliance guides to ensure your program runs smoothly from the start ³.

Best Practices for a Successful Program

Implementation is just the beginning. Maintaining a low-contamination, efficient system requires ongoing attention.

1. Staff Training is Key: Conduct thorough training for all employees, including kitchen, service, and cleaning staff. Make sure everyone understands what goes in each bin and why it matters. Refresher training is helpful for new hires.
2. Monitor and Audit: Periodically check your organics, recycling, and trash bins for contamination. A quick audit can identify common mistakes and provide a topic for your next team huddle.
3. Engage Your Customers: Use clear, friendly signage at disposal stations to guide patrons. A simple message like "Help us compost our food waste" can improve participation and reduce sorting errors in dining areas.
4. Start with the Kitchen: The back-of-house is where the largest volume of clean food scraps is generated. Perfecting the system in the kitchen first creates good habits that extend to the front-of-house.

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