Top Composting & Food Waste in Lincoln, Nebraska Ranked

For Lincoln businesses, particularly in the hospitality sector, managing organic waste is no longer just a disposal issue-it's an opportunity for cost savings, environmental stewardship, and community engagement. The city supports a growing infrastructure for commercial food scrap diversion, with private haulers and local programs offering tailored solutions to turn waste into a resource. By implementing a food waste recycling program, restaurants, bars, and other food-service establishments can significantly reduce their landfill contributions while often lowering their overall waste management expenses through reduced trash volume.

Soil Dynamics Composting Farm

16494 292nd St, Ashland, NE 68003

Soil Dynamics Composting Farm is located near Lincoln, NE, operating the Omaha metro area's only industrial compost farm. They produce compost, mulch, and soil using locally sourced materials such as food waste from restaurants, businesses, and schools. Their services include wood grinding, land clearing, soil screening, and roll-off pickup, supporting sustainability efforts in the region. The farm began as a yard waste composting operation and has grown into a commercial composting farm focused on reducing landfill waste and promoting zero waste practices.

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Available Commercial Services & Providers

Lincoln businesses have access to several pathways for organic waste collection. The primary options involve contracting with private waste haulers who specialize in food scrap collection or participating in city-supported initiatives.

• Private Haulers: Companies like Uribe Refuse offer dedicated food waste removal solutions for commercial clients ¹. These services can often be bundled with existing trash and recycling pickup, which may provide cost advantages ².
• City-Supported Programs: Lincoln Organics provides food waste collection services specifically for businesses ³. They supply 35-gallon collection bins and perform weekly pickups, typically on Thursdays, after a business completes an application process ^{3 4}.

Eligibility for these programs is broad; essentially, any business that generates organic waste-from large restaurants to small cafes and corporate cafeterias-can contract for services ^{5 6}.

Setting Up Your Food Scrap Diversion Program

Starting a program requires a few key steps to ensure it is efficient and effective for your staff and service provider.

1. Contact Service Providers: The first step is to get quotes and service details from providers like Uribe Refuse or Lincoln Organics ^{3 1}. Discuss your business's specific waste generation patterns.
2. Evaluate Your Needs: Work with the provider to determine the right container size and pickup frequency. Options range from 35-gallon bins to larger dumpsters, depending on your volume ^{3 7}.
3. Secure Proper Containers: Your hauler will typically supply the appropriate lidded and labeled containers for collecting food scraps ⁸. Keeping containers covered is crucial for managing odors and pests.
4. Train Your Staff: Comprehensive training is the most critical component for success. Staff must understand what materials are allowed in the compost stream versus the trash or recycling bins. Clear signage at collection points is highly recommended ^{9 10}.

What Can & Cannot Be Composted

Strict adherence to guidelines is essential for producing clean, usable compost and avoiding contamination of the entire load. Always confirm specific rules with your service provider.

Accepted Materials:

• Food Scraps: Fruit and vegetable peels, cores, spoiled produce, bread, grains, coffee grounds (including filters), eggshells, and nutshells ^{8 4}.
• Paper Products: Uncoated paper products like napkins, paper towels, unlined paper plates, and pizza boxes (free of grease-soaked plastic liners) ⁸.
• Certified Compostables: Only items that are clearly labeled as "BPI Certified" compostable, such as certain cups, plates, and utensils. When in doubt, throw it out ⁸.

Prohibited Materials:

• Plastics: All plastic bags, wrappers, utensils, and packaging-even if labeled "biodegradable" (which is not the same as compostable) ^{8 4}.
• Liquids & Oils: Cooking oils, grease, liquid dairy, and soups. These can disrupt the composting process and attract pests ⁸.
• Other Contaminants: Glass, metal, styrofoam, pet waste, diapers, and plastic-coated paper (like some coffee cups) ^{8 4}.

Understanding Costs & Potential Savings

A common concern for businesses is the added cost of a separate service. However, a well-managed food waste program often leads to net savings by reducing your primary trash disposal costs.

• Service Fees: Costs can vary based on volume, frequency, and whether the service is bundled. As a reference point, one hauler's pricing in 2021 was approximately $15 per month for a standalone food waste service and $8 per month when bundled with other waste services ². Initial collection bins are often provided at no extra charge ⁹.
• Offsetting Savings: By diverting heavy, wet food scraps from your trash dumpster, you may reduce the volume of general waste significantly. This can allow you to downsize your trash container or reduce pickup frequency, leading to lower landfill tipping fees that can offset the cost of the compost service ^{9 10}. The city's own guidance highlights that reducing food waste is one of the most effective ways for restaurants to cut disposal costs ¹⁰.

Benefits Beyond the Bottom Line

Implementing an organic waste recycling program offers advantages that extend past direct financial savings.

• Environmental Leadership: Diverting food from the landfill reduces methane emissions, a potent greenhouse gas, and creates nutrient-rich compost that can be used to enrich local soils ^{6 11}.
• Community & Brand Image: Demonstrating a commitment to sustainable practices resonates with a growing segment of environmentally conscious customers and can enhance your business's reputation ⁹.
• Waste Stream Efficiency: The process of auditing your food waste can lead to insights about purchasing, portion control, and inventory management, helping to reduce waste at the source ¹⁰.

Best Practices for Restaurant Success

To ensure your program runs smoothly, integrate these practices into your daily operations.

• Start Small: Begin with back-of-house food prep waste (peels, cores, etc.) before expanding to front-of-house customer scraps. This allows staff to build the habit with cleaner, simpler streams.
• Make it Convenient: Place clearly labeled food scrap collection bins in every key area: prep stations, dish pits, and behind service counters. The easier it is, the better the compliance.
• Communicate with Your Hauler: Maintain open communication with your service provider. If you have a sudden increase in volume (like after a large event) or encounter contamination issues, let them know.
• Verify Compostable Products: If you wish to use single-use serviceware, you must source products that are certified compostable by the Biodegradable Products Institute (BPI) or similar reputable standards. Always confirm with your hauler that they accept these specific items ⁸.

Frequently asked questions

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