Hey Fairfield! Did you know that your town has started a food waste recycling program that includes a free month of service from Sustainne member Curbside Compost?
Check it out! Sign up for a free month of service with Curbside Compost by mentioning the Sustainable Fairfield Task Force (SFTF), the dedicated volunteer group that started this program. Curbside Compost accepts essentially all food scraps and spoiled food, but no stickers, rubber bands, paper products, compostable or biodegradable bags or containers.
Note: you do not need to line your kitchen compost bucket with a bag nor the plastic tote that Curbside Compost provides to you. This is a waste reduction exercise, so please skip the bag.
Visit the Town of Fairfield’s web page to learn more about this food waste reduction program. Composting at home seminars have already taken place, but worry not. If you reach out to the SFTF they will certainly provide you with DIY composting instructions and Wakeman Town Farm regularly holds composting workshops.
Go Zero Food Waste
I used to compost in my backyard, but after learning that Curbside Compost accepts all food waste – even meats, fish, bones, oil, fats, spoiled food – I switched to their service to go zero food waste.
How Curbside Food Scrap Recycling with Curbside Compost Works:
- Sign up for their service online. Just $32 to be a zero food waste household. There are no plastic tote fees ever.
- Gather your food scraps and waste in a stainless steel or stoneware food scrap container in your kitchen.
- Empty the container into the plastic tote – unlined – that Curbside Compost gives to you free of charge. I keep mine in the garage. There’s a lid, so there are no smells.
- Put the Curbside Compost tote out at the curb every Friday so they can pick it up and give you a clean one.
Food waste statistics:
- 1/3 or more of all food produced globally is wasted.
- Food as a percentage of CT Municipal Solid Waste (MSW) by weight: 22.3% (Source: DEEP 2015 stats).
- Food represents the single largest component of MSW.
- CT incinerates 2mm tons of solid waste a year (2014 DEEP). 20% or 400,000 tons is food waste. Is that really 800 million pounds of food that’s burned each year instead of being returned to the earth where it nourished the soil?
- Incineration releases greenhouse gases (GHG) and toxins that include dioxins into the air, land and water, all of which negatively impact public health. We have enough problems with vehicle exhaust, emissions from power plants, and methane leaks from pipelines. Let’s control what we can please.
Avoid wasting food at home (source reduction)
- Use it or freeze it. Not recommended for high water content foods like zucchini and lettuce.
- Clean out the refrigerator once a week for a leftovers dinner.
- Ignore best by dates.
- Repurpose bread ends to make crumbs.
- Save hard cheese rinds for flavoring soup and stews.
- Buy less!
- Bring your own container to restaurants to take home your leftovers.
- Zest lemons and limes, then freeze the zest in teaspoons sized scoops and freeze the whole or halved citrus until you need it. Defrost in a glass bowl in 30 second intervals in the microwave. You will get a higher juice yield than fresh!
Please join the food scrap recycling program and be a zero food waste hero! Sign up via Curbside Compost’s website. A link is provided in their Sustainne listing.
Food waste recycling serves a large and important role in moving our society towards a circular economy – one where everything has value and nothing is waste. Learn more about how the circular economy works in the short video below.