- 1Remove all produce stickers (PLU stickers are plastic and non-compostable)
- 2Cut off rubber bands, twist ties, and remove packaging materials
- 3Rinse dirty produce scraps to remove soil, sand, and contaminants
- 4Chop large items (melon rinds, squash shells, corn cobs) into 2-4 inch pieces
- 5Store in sealed container or compostable bag lined with newspaper to absorb moisture
- 6Freeze scraps in plastic bags if collection is weekly to prevent odors and fruit flies
- 7Separate citrus peels if using worm composting (citrus can harm worms in large quantities)
- 8Keep produce scraps separate from meat, dairy, oils, and processed foods
- 9Layer vegetable scraps with equal parts brown materials (leaves, cardboard, paper)
- 10Bury fresh scraps 6-8 inches deep in outdoor compost to deter pests
- Backyard compost bins
- Municipal curbside food waste collection
- Community composting programs
- Worm composting (vermicomposting) bins
- Drop-off food waste sites
Fruit and vegetable scraps are nitrogen-rich 'green' materials essential for successful composting—they provide the protein and moisture that fuels microbial activity. Maintain a 1:1 to 1:2 ratio of greens (produce scraps) to browns (dry leaves, cardboard) for optimal decomposition. Vegetable scraps break down in 2-4 weeks in active compost bins, 6-12 weeks in static piles. Citrus peels and onion skins contain natural antimicrobial compounds that can slow decomposition—use sparingly or chop finely. Avocado pits and corn cobs are very dense and may take 6-12 months to fully decompose—breaking them into smaller pieces dramatically speeds the process.
Americans waste 30-40% of all produce purchased, representing 63 million tons annually worth $160 billion. Composting fruit and vegetable scraps reduces methane emissions by 70% compared to landfilling while creating nutrient-rich soil that replaces synthetic fertilizers. Each pound of composted produce scraps prevents 0.5-0.8 pounds of CO2 equivalent greenhouse gas emissions and sequesters carbon in soil. Home composting 200-400 pounds of produce scraps annually eliminates 100-320 pounds of CO2 emissions—equivalent to not driving 113-362 miles. Vegetable-based compost improves soil water retention by 20-30%, reducing irrigation needs. One cubic yard of finished compost from produce scraps replaces 1,000+ pounds of chemical fertilizer, preventing nitrogen runoff that creates ocean dead zones.
- Save vegetable scraps (onions, carrots, celery) for homemade vegetable stock
- Regrow green onions, celery, lettuce, and bok choy from scraps in water
- Feed appropriate scraps to backyard chickens, rabbits, or goats
- Dry citrus peels for homemade cleaners and potpourri
- Create nutrient-rich compost tea by steeping vegetable scraps in water
- Blend fruit scraps into smoothies before they spoil
- Donate fresh produce to local food banks before it goes bad
- Use overripe fruit for baking, jams, and preserves
- Freeze fruit scraps for future smoothies or baking
- Add vegetable peels to bone broth for extra nutrients
- Dry fruit peels to make natural fire starters
- Create DIY face masks and spa treatments from fruit and vegetable scraps
Accepted
- Apple cores, peels, and bruised apples
- Banana peels and overripe bananas
- Citrus rinds (orange, lemon, lime, grapefruit)
- Melon rinds (watermelon, cantaloupe, honeydew)
- Berry scraps and moldy berries
- Stone fruit pits (peach, plum, cherry, apricot)
- Pineapple tops, cores, and rinds
- Mango pits and peels
- Grape stems and spoiled grapes
- Tomato cores, seeds, and overripe tomatoes
- Potato peels and bad potatoes
- Carrot tops, peels, and ends
- Onion skins and scraps (use sparingly)
- Garlic skins and sprouted cloves
- Lettuce, spinach, kale, and salad greens
- Broccoli stalks and leaves
- Cauliflower leaves and cores
- Celery ends and leaves
- Cucumber peels and ends
- Pepper cores and seeds
- Squash peels, seeds, and scraps
- Pumpkin guts and seeds
- Corn cobs, husks, and silk
- Cabbage cores and outer leaves
- Brussels sprout leaves and cores
- Asparagus ends
- Green bean ends and strings
- Pea pods and shells
- Radish tops and skins
- Beet greens and peels
- Turnip and parsnip peels
- Sweet potato peels
- Avocado skins and pits (chopped)
- Rhubarb leaves (small amounts only)
- Herb stems and wilted herbs
Not Accepted
- Produce stickers and PLU labels (plastic-based)
- Rubber bands and twist ties
- Waxed produce (some programs—check locally)
- Diseased plants (blight, wilt, rot—may spread in compost)
- Invasive plant materials (kudzu, poison ivy)
- Produce packaged with non-organic materials
- Walnut shells and black walnut leaves (toxic to plants)
Estimated value: Finished compost worth $20-60 per cubic yard commercially; home compost saves $300-800 annually in fertilizer and soil amendments. Eliminates $50-100 per ton in waste disposal costs.
Can citrus peels go in compost?
Yes! Citrus peels are perfectly compostable. While they contain d-limonene (a natural pesticide), this breaks down quickly in hot compost. Chop citrus peels into 1-2 inch pieces and avoid adding more than 20% citrus to your bin at once. The myth about citrus harming compost comes from worm bins—worms don't like acidic citrus, but traditional compost bacteria handle it fine.
What about avocado pits and corn cobs?
Both are compostable but very dense. Whole avocado pits take 12-24 months to decompose. Smash pits with a hammer or chop into quarters to reduce breakdown time to 3-6 months. Corn cobs take 6-12 months whole, or 2-4 months if chopped into 1-inch segments. Some commercial facilities won't accept them due to slow decomposition.
Can I compost rotten or moldy produce?
Absolutely! Moldy and rotten produce is ideal for composting—decomposition has already started. The mold you see is beneficial fungi breaking down the organic matter. Just remove any stickers or packaging first. The only exception is produce with plant diseases (late blight, powdery mildew) which may survive in home compost and infect future plants.
Do onions and garlic kill beneficial compost organisms?
This is largely a myth. While onions and garlic contain antimicrobial compounds, they don't harm compost bacteria in normal quantities. Use them freely in outdoor compost. The only concern is worm bins—excessive onions and garlic can irritate worms, so limit to 10-15% of worm bin contents.
Should I wash produce scraps before composting?
A quick rinse for very dirty scraps helps, but thorough washing isn't necessary. Soil on vegetables adds beneficial microorganisms to compost. However, rinse scraps contaminated with cleaners, chemicals, or excessive pesticides. Organic produce scraps don't need rinsing at all.
Can I compost cooked vegetables?
Yes, but it's better to use municipal composting programs for cooked vegetables. Cooked veggies attract more pests than raw scraps and may contain oils, butter, or salt. If home composting cooked vegetables, bury them 8-12 inches deep in the center of your pile and avoid adding large quantities.
How long does it take for vegetable scraps to turn into compost?
In an actively managed hot compost bin (turned weekly, proper moisture), vegetable scraps break down in 2-4 weeks and finished compost is ready in 4-8 weeks. In a passive pile, scraps decompose in 6-12 weeks with finished compost in 6-12 months. Chopping scraps into smaller pieces reduces time by 50%.
Can I put produce with stickers in my compost?
No! Remove all produce stickers first. PLU stickers are made of plastic or vinyl and never break down. They contaminate finished compost with microplastics. Over 14 billion produce stickers are used annually in the US—removing them before composting prevents this pollution.