Top Composting & Food Waste in Bethlehem, Pennsylvania Ranked

For restaurants and food service businesses in Bethlehem, managing organic waste is both an environmental responsibility and a practical necessity. The City of Bethlehem mandates recycling for all commercial entities, which includes specific requirements for food-based businesses to separate materials like steel cans, glass, and plastics. While the city's ordinances provide a strong framework for general recycling, navigating commercial food scrap diversion and composting often requires partnering with private waste service providers. Understanding the accepted materials, local regulations, and available service options is the first step toward implementing an effective and compliant organics recycling program that can reduce landfill contributions and potentially lower waste disposal costs.

Jesse Baro Inc.

157 Quarry Rd, Douglassville, PA 19518

Jesse Baro Inc. is a waste management company based in Manchester, NJ, specializing in used cooking oil collection, grease trap cleaning, and food waste recycling for restaurants and other businesses. They provide custom food waste recycling programs for a variety of sectors including grocery stores, agriculture, municipalities, hospitality, schools, sports venues, healthcare, and food manufacturers. Their services include converting organic byproducts into animal feed and natural fertilizers, supporting sustainable waste management practices across multiple industries.

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Understanding Bethlehem's Recycling Mandate for Businesses

The foundation of waste management for any Bethlehem business is the city's recycling ordinance. This law requires all commercial and institutional establishments to recycle designated materials, including mixed paper, cardboard, metals, glass, and plastics numbered 1-7 (excluding Styrofoam)¹. For restaurants, cafeterias, and other food service operations, there are additional stipulations: they must source-separate steel cans, glass, and plastics¹. This creates a baseline structure where separating food-contaminated materials from general trash is already part of the operational workflow. The logical next step for many establishments is to explore diverting the food waste itself from the landfill stream through composting or anaerobic digestion, aligning with broader sustainability goals.

Although the city ordinance broadly mandates recycling, the specific handling of commercial food waste for composting is not explicitly detailed in public guidelines, suggesting implementation is delegated to businesses and private contractors^{1 2}. The city operates a compost facility, but its primary focus is on residents and yard waste^{2 3}. Therefore, for a consistent, reliable commercial food scrap collection service, restaurants typically need to engage a private hauler. This system means that while the regulatory push exists, the solution is market-driven, requiring business owners to proactively seek out and contract for organics recycling services.

What Materials Can Be Composted?

A successful food waste diversion program hinges on knowing exactly what can and cannot go into the compost stream. Contamination with non-compostable items can disrupt the composting process and lead to rejected loads.

Accepted Food Scraps & Organics:

• All food waste: This includes fruits, vegetables, grains, baked goods, dairy products, meat, bones, and seafood shells.
• Coffee grounds and filters, as well as tea bags (staples removed).
• Soiled paper products: Napkins, paper towels, uncoated paper plates, and pizza boxes (torn to remove clean sections).
• Other compostables: Wooden cutlery, toothpicks, and flowers or plants (free of plastic pots and ties)^{1 4}.

Strict Contaminants (DO NOT INCLUDE):

• Plastics of any kind: This includes bags, cutlery, containers, and wrappers.
• Foil, Styrofoam, and wax-coated paper.
• Cooking oil or grease in quantity (these require separate collection for rendering).
• Pet waste.
• Yard waste mixed with food scraps may have separate drop-off protocols^{1 4}.

Adhering to these guidelines is crucial. Private haulers will have their own specific lists, but these generally align with the standards for successful industrial composting.

Containers, Collection Schedules, and Logistics

Once you've decided to pursue organics recycling, the practicalities of collection come into play. Businesses are responsible for using proper, separate containers for their food waste¹. The type of container-such as 96-gallon totes, 300-gallon dumpsters, or specialized sealed bins-will depend on your volume of waste and the agreement with your service provider.

Collection must occur between 6 a.m. and 8 p.m. in accordance with local township and city noise ordinances⁵. The frequency of pickup-whether weekly, bi-weekly, or on another schedule-is a key variable that affects cost and operational planning. This is entirely arranged through your contracted hauler. For smaller establishments or those testing a program, some providers may offer a drop-off option, though for most restaurants, on-site pickup is the most efficient solution.

Cost Considerations and Service Providers

The cost for commercial food waste collection in Bethlehem is not standardized and varies significantly based on several factors:

• Volume of Waste: The amount of organic material your business generates weekly.
• Pickup Frequency: How often the hauler needs to service your location.
• Container Type and Size: The bins or dumpsters provided.
• Hauler and Service Terms: Different providers have different pricing models.

You should expect a monthly fee for this service. It's important to view this not just as an added expense, but as part of a holistic waste management strategy. Diverting heavy, wet food waste can sometimes reduce the volume and frequency of trash collection, potentially offsetting some of the new cost.

Primary Service Provider Options:

• National/Regional Haulers: Companies like Republic Services and Waste Management operate in the area and often provide commercial organics recycling programs^{1 5}.
• Local Waste Haulers: Smaller, local providers may offer more flexible or tailored services for the Bethlehem market.
• City/Township Facility: The City of Bethlehem Compost Facility accepts certain materials, but its use for commercial food waste from restaurants is limited and typically geared toward residents and yard waste^{2 3}. It's essential to confirm commercial eligibility directly.

How to Start a Food Waste Program in Your Restaurant

Implementing an organics diversion program requires a clear plan. Here is a practical step-by-step guide tailored for Bethlehem businesses:

1. Conduct a Waste Audit: Spend a week sorting and weighing your waste. Determine how much is compostable food scraps versus recyclables versus landfill trash. This data is invaluable for sizing services and understanding potential savings.
2. Contact the City: Reach out to the City of Bethlehem's Recycling Coordinator. They can provide official guidance on your specific obligations under the city ordinance and may have updated information on local resources or pilot programs¹.
3. Research and Contact Haulers: Get quotes from at least three providers, including Republic Services, Waste Management, and any local haulers. Ask specific questions about accepted materials, container options, pickup schedules, and costs.
4. Develop an Internal Plan: Designate collection containers for kitchen prep areas, dish pits, and front-of-house. Create clear signage to educate staff on what goes where. Training is critical to prevent contamination.
5. Monitor and Adjust: After launching the program, regularly check the compost bins for contamination and gather feedback from staff. Adjust your internal processes as needed to ensure the program runs smoothly and remains cost-effective⁶.

Taking these steps can transform your food waste from a disposal problem into a resource, contributing to the city's recycling goals and a more sustainable local ecosystem⁷.

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