It illustrates composting’s complicated trajectory in the United States. The movement is inching forward in fits and starts, by entrepreneurs as well as by community activists and civic leaders, but the nation’s trash disposal system lacks the ability to process food waste on a large scale. Food scraps are also heavier than aluminum cans, making them more expensive to transport.
But increasingly, local governments, entrepreneurs and community activists are experimenting with composting.
Last month, District Mayor Vincent C. Gray announced that the city’s Office of Planning was awarded $600,000 in grants to build three to four compost sites for urban farms or community gardens in the city to test composting methods.
Howard County has collected food waste from 1,000 households since September 2011 as part of a pilot program; officials are launching a composting site this spring at the county’s Alpha Ridge landfill in Marriottsville so that scraps won’t have to be hauled to Delaware. And a small composting operation has opened up in Baltimore in an industrial warehouse.
Freestate Farms, an agricultural consulting company, is working to launch a compost facility in Northern Virginia.
“It’s been under the radar screen until now, and seen as a boutique, West Coast thing,” said Jared Blumenfeld, who oversees California as well as two other Western states and the Pacific for the Environmental Protection Agency. “But now everyone from Massachusetts to Minnesota has programs starting up, and pretty soon there will be a critical mass.”
Environmentally minded city leaders have adopted “zero-waste” pledges, noting that traditional trash disposal not only wastes material that can enrich soil but accelerates climate change. Organic matter decomposing in landfills accounts for 16.2 percent of the nation’s emissions of methane, a potent greenhouse gas. Vermont, Connecticut and Massachusetts are all phasing in bans on putting commercial food waste in landfills.
Although composting can work for large institutions ranging from hospitals to universities and hotels, which can save money by selling organic waste to third-party operators rather than paying to dump it in a landfill, it is more of a challenge on a smaller scale.
“We’re finally at a point of figuring out how to make money through organics,” said Compost Cab founder Jeremy Brosowsky, who charges his 400 District residential customers $32 a month to collect their food scraps, which he gives away to local farms and gardeners.