For this post, I partnered with SF Environment in their Real Foodie’s Compost campaign to spread the do’s and don’ts of composting for my fellow SF foodies. For the longest time, I had no idea what composting meant. Where do the food scraps go after putting them in the green bin? Does composting really help the environment? What actually can you compost? I had all these questions and more. For this campaign, I wanted to help spread the word about composting. Many of you may think this makes me even more “green” or a “hippy”, but truth be told, I didn’t begin composting until very recently, mostly because I didn’t know much about it.
This weekend, my roommate Tiffany and her dog, Callie, went for a nice picnic in the Park on Saturday. I thought this would be the perfect time to practice my composting skills. I brought along cheese, apples, grapes, crackers and champagne for our picnic. After we set out our blanket and had our fair share of goodies, it was time to decide what to compost. In general, all food scraps and spoiled leftovers are compostable. This includes: meat bones and seafood shells, oily pizza boxes and paper takeout containers, small parts of plants, waxy paper, coffee grounds, and small pieces of wood, etc. In our picnic, I composted the paper plates and napkins we used, the grape stems, and the apple cores. Into the green bin they went! I did not compost the glass campaign bottle or our plastic wine glasses; I put those in the blue recycling bin.
Some of the benefits of composting are that it reduces overall waste in the environment, it is a great nutrient for soil in your garden, it conserves space in landfills, and can potentially save you money (you don’t have to buy soil nutrients from a home store or pay to have your garbage taken out as frequently). For more tips and tricks on composting, you can follow SFE’s Instagram! Here’s to all my fellow foodies staying environmentally conscious and using that green bin for all your composting needs.