For restaurants and cafés
A restaurant kitchen produces food scraps all day, and most of it still goes in a black bag. A bucket at the dish return changes that without changing the line: scrape as usual, put the full buckets out on your day, and get clean ones back.
Every bucket is weighed at your door. Over time that is a number a chef can use: what the kitchen actually throws away, station by station if you want it, and what became of it.
Will this lower your trash bill? We will not promise that. Carters price by container size and how often they come, not by weight. What we can say is that food scraps are the heavy, wet part of the bag, and kitchens that pull them out sometimes find they can drop a pickup or go down a container size.
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 kitchen
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.
- Seal and set out
Seal full buckets with the lid and place in the designated location for bucket swaps.
- 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.