Composting organic kitchen waste is a simple, sustainable practice that can greatly reduce landfill contributions while enriching your soil naturally. To begin, select a container to collect your food scraps. This can be a compost caddy, a stainless-steel pail, or even a reused plastic tub. Keep it accessible on your kitchen counter or beneath the sink.
Next, start collecting your compostable materials. These include fruit and vegetable peels, coffee grounds, tea bags (without staples), eggshells, and stale bread. Avoid meat, dairy, oily foods, and cooked leftovers, as they can smell and attract pests.
For successful composting, balance “greens” (wet, nitrogen-rich items like food scraps) with “browns” (dry, carbon-rich items like shredded paper, cardboard, or dried leaves). A good ratio is about 2 parts brown to 1 part green to maintain the right moisture and airflow.
Every few days, transfer your collected scraps to a larger outdoor compost bin or pile. Stir or turn the pile occasionally to aerate and speed up decomposition. With patience and regular care, your kitchen waste will transform into nutrient-rich compost that your plants will love.
