For offices and buildings
If your office or building has a pantry or kitchen, on one floor or several, you can start converting your food scraps into compost, diverting waste from landfill and enriching New York City soil with nutrient-rich compost.
Coffee grounds, lunch scraps and used paper towels, the leftovers from meetings and conference rooms: all of it gets scraped into a bucket, collected, weighed at your door, and transported to become compost for gardens and tree beds in the city.
None of your staff’s time is required beyond signing up, scraping a plate, and setting a bucket exchange cadence.
Or call us: 516-633-2021
| 6 buckets ($25 each) | $150.00 |
| Sales tax | $13.31 |
| Per pickup | $163.31 |
About 150 lbs per pickup at an estimated 25 lbs a bucket. You are charged per pickup. There is no monthly minimum and no subscription.
How it runs in a building
What actually happens, in the order it happens.
Sign up and select how many buckets you need. Use our bucket calculator to help.
- Sign up
Sign up and select how many buckets you need. Use our bucket calculator to help.
- Place the buckets
We bring you clean buckets and you place them in strategic locations where organic waste is generated. If you need help we can advise you on where to place the buckets.
In a building that means the pantry by the coffee machine, the cafeteria dish return, the kitchenette on each floor. Whoever already clears the pantry tips scraps in. Nobody on your side transports, empties or cleans a bucket.
- Seal and set out
Seal full buckets with the lid and place in the designated location for bucket swaps.
For a building that is usually the loading dock, the freight entrance or a service corridor. Security, badging and escort are arranged once, before the first pickup, and noted on your account. We can also pick up and swap on each floor for an added convenience fee of $10.00 per floor.
- We swap and weigh
We come swap out full buckets for clean ones and weigh each bucket and record the weights to your account.
Learn more about how to use the numbers to make your kitchen operation more efficient
- We report back
We email you a report that measures how much organic waste you have diverted from landfills, how much compost your organic waste has created, and once it cures, we will tell you where your compost ended up around the city.
Restaurants can request a weight on each bucket for kitchen operations adjustments, and offices or events can request metrics as needed for sustainability reports.
- We compost it
We take your organic waste and compost it and utilize it in street tree beds and community gardens in NYC.
And round again: the compost goes back into the ground that grows the food.
The soil creates the food.The food enriches the soil.
The quarterly report
Every figure traces back to a weight recorded at your door on a given date. Nothing in it is an estimate of container volume.
Each quarter you receive a diversion report for the building. It is written to be forwarded: to a landlord, a tenant sustainability committee, a GSA or corporate reporting template.
It states what we collected and where it went. It does not certify anyone’s regulatory compliance, and it says so, because a report that overreaches is worth less than one that does not.
If you want, we will post a sign where your compost was used, naming your participation. Say so when you sign up, or tell us any time, and our compost page records the day it went up.
| Pounds collected | Every pickup in the quarter, from the scale at your door |
| Pickups performed | With the date of each one |
| CO₂e avoided | Estimated against a mixed landfill and combustion baseline, which is where New York City's waste actually goes |
| Compost made | Once the batch your scraps went into has finished curing |
| Where it went | The named gardens, parks and street tree beds it was delivered to |
| Per pantry, if you split | The same figures again for each account in the building |
A building that wants to know which pantry is actually participating sets each one up as its own account: same address, same stop on the route, separate buckets, separate weights, separate quarterly report. Some buildings post the numbers by the coffee machine. The route does not care how many accounts share a dock.
Ask for it when you set up. We apply the per-pickup minimum once, to the building, and waive it on the extra pantry accounts, so splitting the count costs nothing extra.