Food Scraps Collection
MAKE A DIFFERENCE WITH OUR
COMPOSTING PROGRAM
We supply containers and make weekly residential pickups. All food scraps are then composted at the UCRRA Organics Recovery Facility.
✅️ Acceptable Items
All food scraps and food residuals: Uneaten food and food waste residuals including peelings, shavings, ends, cores, cooked or uncooked food scraps.
Bread & Pastries • Dairy • Fruit • Egg Shells • Coffee Grounds & Filters • Meat & Bones • Pasta • Tea Bags (No Staples) • Vegetables • Fish & Seafood
🚫 NOT Acceptable Items
Non-food items including: Plastics, glass, metal, cardboard, papers, waxed paper, produce stickers, rubber bands, twist ties, mesh food bags, condiment wrappers, grease, cooking oil, etc.
Single-Use Plates, Cups, Utensils & Straws • Produce Stickers • Rubber Bands & Food Labels • Pizza Boxes & Cardboard • Non-Food Items • Compostable Bags or Bin Liners • Bulk Liquids & Grease • Yard Waste / Wood Waste • Pet Waste • Charcoal or Fireplace Ash
We Supply Containers
- EcoCaddy Bin comes with locking lid and is easy to clean.
- Kitchen Collector is a mess-free, odor free and easy-to-use food scrap pail that is easily transported from the counter to your outdoor EcoCaddy Bin.
Compost is an organic matter resource that has the unique ability to improve the chemical, physical, and biological characteristics of soils. These benefits help conserve water, reduce runoff, suppress plant disease pathogens, and reduce the need to use chemical fertilizers and pesticides.
Compost has many horticultural benefits, uses, and applications. Compost can be used to grow flowers, vegetables, trees/shrubs, or lawns. Compost can also be used in storm water management or erosion control applications.
Food scraps are a valuable natural material that can be recycled by composting.
Compost has many horticultural benefits, uses, and applications. Compost can be used to grow flowers, vegetables, trees/shrubs, or lawns. Compost can also be used in storm water management or erosion control applications.
Food scraps are a valuable natural material that can be recycled by composting.
40% of food produced in the USA (63 million tons) is wasted each year. That's about 20 lbs of food per person each month.
90% of us throw away food before it has spoiled. 1 in 8 Americans face food insecurity. Feeding America estimates that more than 2.5 million New Yorkers are food insecure.
A family of four can save over $1500/year by eating more of the food that is already in their homes.
15% of the U.S. waste stream is food. It is the largest component of the material buried in landfills.
Currently in New York State, it's estimated that 300,000 tons of food is wasted each year, and less than 3% is diverted from disposal.
90% of us throw away food before it has spoiled. 1 in 8 Americans face food insecurity. Feeding America estimates that more than 2.5 million New Yorkers are food insecure.
A family of four can save over $1500/year by eating more of the food that is already in their homes.
15% of the U.S. waste stream is food. It is the largest component of the material buried in landfills.
Currently in New York State, it's estimated that 300,000 tons of food is wasted each year, and less than 3% is diverted from disposal.
• Generally, once a condiment bottle or food jar is opened, it should be refrigerated.
• Spices stay at peak freshness for up to 2 years.
• Eggs stay fresh 3 to 5 weeks after sell-by date; up to 12 months in a freezer; or 1 week if hard-boiled.
• White flour stays fresh for 1 year in your pantry; or 2 years in the refrigerator.
• Place apples and ripe avocados in the fridge; they'll last longer.
• Citrus: Store loose in the low humidity crisper drawer.
• All fruits: Don't wash until you're ready to eat.
• Cheese: Wrap leftover cheese loosely in wax paper, not plastic.
• Wrap celery in aluminum foil so it stays fresh longer.
• Salad Greens: Store with a damp cloth in an airtight container in the high-humidity drawer of the refrigerator.
• Tender Herbs (basil, cilantro, parsley, dill): Place in a cup with water, like you would display fresh cut flowers. Place a sandwich bag over the jar of herbs. Store in the fridge. *Keep basil on the counter.
• Hardy Herbs (rosemary, sage, thyme, chives): Arrange into a single layer on a damp paper towel, roll them up, then transfer to a sandwich bag in the fridge.
• Mushrooms should be used as quickly as possible. Do not wash until ready to use. Store on the lower shelf in the refrigerator.
• Spices stay at peak freshness for up to 2 years.
• Eggs stay fresh 3 to 5 weeks after sell-by date; up to 12 months in a freezer; or 1 week if hard-boiled.
• White flour stays fresh for 1 year in your pantry; or 2 years in the refrigerator.
• Place apples and ripe avocados in the fridge; they'll last longer.
• Citrus: Store loose in the low humidity crisper drawer.
• All fruits: Don't wash until you're ready to eat.
• Cheese: Wrap leftover cheese loosely in wax paper, not plastic.
• Wrap celery in aluminum foil so it stays fresh longer.
• Salad Greens: Store with a damp cloth in an airtight container in the high-humidity drawer of the refrigerator.
• Tender Herbs (basil, cilantro, parsley, dill): Place in a cup with water, like you would display fresh cut flowers. Place a sandwich bag over the jar of herbs. Store in the fridge. *Keep basil on the counter.
• Hardy Herbs (rosemary, sage, thyme, chives): Arrange into a single layer on a damp paper towel, roll them up, then transfer to a sandwich bag in the fridge.
• Mushrooms should be used as quickly as possible. Do not wash until ready to use. Store on the lower shelf in the refrigerator.
BEST IF USED BY: A "Best if Used By/Before" date indicates when a product will be of best flavor or quality.
SELL BY: A "Sell By" date tells the store how long to display the product for sale for inventory management purposes.
USE BY: A "Use By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula.
FREEZE BY: A "Freeze By" date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
SELL BY: A "Sell By" date tells the store how long to display the product for sale for inventory management purposes.
USE BY: A "Use By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula.
FREEZE BY: A "Freeze By" date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.