Top Composting & Food Waste in Seattle, Washington Ranked

For restaurants and food service businesses in Seattle, managing organic waste isn't just an environmental choice-it's the law. The city has implemented robust commercial composting requirements to divert food scraps and food-soiled paper from landfills, turning potential waste into valuable soil amendments. This guide explains Seattle's specific mandates, what materials are accepted, how to set up a compliant system, and how to find local service providers to handle your organic waste stream efficiently and cost-effectively.

Cedar Grove Composting

21902 76th Dr SE, Woodinville, WA 98072

Cedar Grove Composting is based in Bothell, WA, specializing in food waste and composting services for restaurants and other clients. They recycle large amounts of yard and food waste into compost annually, serving the Puget Sound region with delivery options and retail sales of bulk soil and landscape materials. The company also offers compostable packaging products for commercial and residential use. Delivery services include options for shared pickups within a two-mile radius, with additional blower and slinger truck services available through third parties.

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Understanding Seattle's Commercial Organics Mandate

Seattle's commitment to sustainability is backed by clear regulations. All food service businesses are required to separate food scraps, food-soiled paper, and recyclables from their general garbage ¹. This isn't a suggestion; it's a core component of the city's waste management code. The law specifically targets businesses that generate significant volumes of organic material. Currently, any business producing more than 96 gallons (approximately 4 cubic yards) of organics per week must arrange for proper management through a licensed hauler ^{2 3 4}. It's important to note that this threshold is expected to expand, meaning more businesses will be required to participate in the coming years. Compliance helps the city meet its broader environmental goals and can significantly reduce your business's garbage disposal costs.

What Goes In (and Stays Out of) Your Compost Bin

Getting your organics recycling right starts with knowing exactly what materials are accepted. Contamination-putting the wrong items in the bin-is a major issue that can render an entire load unusable for composting.

Accepted Materials:

• Food Scraps: This includes all food waste, from vegetable peelings and coffee grounds to meat, fish, bones, and dairy products. Plate scrapings are fully compostable ^{5 1}.
• Food-Soiled Paper: Uncoated paper products that have come into contact with food, such as napkins, paper towels, unbleached paper cups, and pizza boxes (grease and all) ^{5 1}.
• Other Compostables: Waxed cardboard (like produce boxes) and yard debris are also accepted in commercial organics collection ⁵.

Strictly Prohibited Materials:

• Plastic: No plastic bags, utensils, containers, or packaging are allowed unless they are certified compostable ^{6 7 8}. When in doubt, throw it out.
• Liquids and Grease: Do not pour liquids like soup or cooking oil into the compost bin. Large amounts of grease are considered a contaminant ^{6 9}. Grease should be managed separately through a grease trap service or used cooking oil collection.
• Non-Compostables: This includes rocks, pet waste, and produce stickers (which should be removed from fruits and vegetables before composting) ^{7 9}.

Setting Up Your Commercial Composting System

A successful organics diversion program requires proper infrastructure and clear processes. Here's how to set up an efficient system for your restaurant or commercial kitchen.

Indoor Collection: Start with small, lidded bins at key prep and dishwashing stations. These are often lined with newspaper or certified compostable bags to make emptying easier and keep bins clean ^{5 6}. Clear signage is crucial here to help staff make the right split-second decision.

Outdoor Storage: Your hauler will provide larger carts or dumpsters for outdoor storage. Sizes typically range from 1 to 8 cubic yards, depending on your weekly volume ^{5 7}. The size and type of container will be determined in consultation with your service provider based on your needs.

Collection Frequency: Pickup schedules are flexible and based on your agreement with the hauler. Most businesses start with weekly service, but those with high volumes of food waste may require more frequent pickups (e.g., twice or three times a week) to manage odor and space ⁵.

Costs and Service Considerations

The cost for commercial food waste collection in Seattle varies significantly based on several key factors: the size of your container, the frequency of pickup, and your chosen hauler. There is no one fixed rate.

As an illustrative example, service for a 1-cubic-yard bin collected weekly might start around $250 per month, but this is only a rough estimate ⁵. Prices increase with larger container sizes (e.g., 2, 4, or 8-yard dumpsters) and more frequent service. The only way to get an accurate price for your specific operation is to contact licensed haulers directly for a customized quote. When comparing quotes, ensure you understand exactly what is included, such as bin provision, pickup frequency, and contamination management policies.

Steps to Start or Improve Your Program

1. Sign Up for Service: If you meet the volume threshold, you must contract with a licensed commercial organics hauler. Seattle Public Utilities (SPU) maintains a list of approved providers. Contact them directly to discuss your needs and set up service ⁵.
2. Train Your Staff Thoroughly: Education is the single most important factor for success. Hold training sessions to explain why composting is important and exactly what goes in each bin. Use visual aids and consider a brief refresher course during staff meetings ^{6 8 10}.
3. Label Bins Clearly: Use consistent, picture-based labels on every bin-indoors and out-for both staff and customers. Multilingual labels can be very helpful in diverse kitchens ^{1 7}.
4. Choose the Right Serviceware: To prevent contamination, ensure that any disposable serviceware you use (plates, cups, utensils) is either certified compostable, readily recyclable, or reusable. This aligns with Seattle's broader food service packaging requirements ^{1 10}.

The Impact of Proper Food Waste Diversion

Beyond compliance, effective organics management offers tangible benefits. Diverting food waste from the landfill reduces the production of methane, a potent greenhouse gas. The compost created from your food scraps is used in local agriculture and landscaping, closing the nutrient loop. For your business, it can also lead to lower garbage bills, as you're likely downsizing your trash container or reducing its pickup frequency. Embracing commercial composting positions your restaurant as a leader in Seattle's vibrant sustainability community.

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