How to Compost Food Waste at Home (Beginner's Guide)
Updated 2026-07-04 · 6 min read
Composting turns kitchen and garden waste into a rich soil improver, keeping organics out of landfill (where they produce methane). You can start with a simple bin or heap in a weekend.
Balance 'greens' and 'browns'
Healthy compost needs a mix of nitrogen-rich 'greens' and carbon-rich 'browns', roughly 1 part green to 2–3 parts brown.
- Greens: fruit & veg scraps, coffee grounds, fresh grass
- Browns: dry leaves, cardboard, shredded paper, wood chips
What to avoid
- Meat, fish and dairy (attract pests and smell)
- Oily or cooked food in open heaps
- Diseased plants and persistent weeds
- Anything non-organic
Keep it working
- Turn or mix every week or two for air
- Keep it as damp as a wrung-out sponge
- Chop material smaller to speed things up
- Cover to retain moisture and heat
No garden? No problem
Bokashi bins and worm farms (vermicomposting) work indoors and on balconies. Or connect with a community composting hub or commercial organics collector via the Organics waste stream.
Frequently asked questions
How long does compost take?
A well-managed heap can produce usable compost in 2–4 months; a neglected one takes 6–12. Turning, moisture and smaller pieces speed it up.
Why does my compost smell?
A bad smell usually means too many greens or too little air. Add browns (dry leaves, cardboard) and turn it to introduce oxygen.