New York City is drawing a hard line on food scraps. Starting this week, large businesses — hotels, stadiums, food manufacturers, and wholesalers — must separate their organic waste for composting or approved processing rather than sending it straight to landfills. The city’s new commercial organics rules mark one of the most significant expansions of NYC food waste composting policy in the country.
Key facts
- NYC food waste composting: Around 350 large businesses are now required to divert food scraps, food-soiled paper, and yard waste to composting facilities or approved processors under the new rules.
- Organic waste volume: Organic material makes up roughly one-third of all waste generated by New York City businesses — making commercial composting a substantial lever for reducing landfill use.
- Zero Waste 2030 goal: The mandate is a concrete step toward Mayor Bill de Blasio’s citywide target of sending zero waste to landfills by 2030 C.E., a benchmark set alongside a voluntary business challenge that already exceeded expectations.
Why food waste in landfills is a problem worth solving
Food waste is one of the most underappreciated drivers of greenhouse gas emissions. When organic material decomposes in landfills without oxygen, it produces methane — a greenhouse gas far more potent than carbon dioxide over a short time horizon.
The scale of the problem in the United States is striking. Up to 40 percent of all food produced in the country goes uneaten, according to the Natural Resources Defense Council. Most of that ends up buried, not repurposed.
New York City generates an enormous volume of this waste. Organic material alone accounts for roughly one-third of all business waste in the city. The new rules effectively redirect that stream toward composting facilities, where it can become fertilizer, or toward machines that convert it into processed sewage water — neither outcome as wasteful as a landfill.
How the mandate works
Businesses covered by the rules have two compliant options: compost the organic waste on-site themselves, or hire licensed carting services to transport it to an approved facility. The city is not prescribing a single method — it is prescribing a result.
“The message has gone out that New York City is going to treat its food scraps sustainably,” said Eric Goldstein of the Natural Resources Defense Council. “[This will] get them out of landfills and into composting.”
New York City is joining a short but growing list of American cities — including San Francisco and Seattle — that have moved from voluntary to mandatory commercial organics recycling. The combination of regulatory models, municipal infrastructure investment, and public awareness these cities are developing may become a template for others.
The Zero Waste challenge that set the stage
The mandate didn’t arrive without warning or preparation. Earlier in 2015 C.E., Mayor de Blasio launched a voluntary Zero Waste Challenge, asking businesses to cut their food waste in half within a few months.
Thirty-one businesses signed on — including Whole Foods and Anheuser-Busch. Over five months, they diverted an average of 56 percent of their food waste away from landfills, exceeding the mayor’s goal before the mandatory rules even took effect.
That pilot helped demonstrate that commercial composting at scale was operationally feasible in a dense urban environment — and gave the city a stronger foundation for expanding the program to 350 businesses.
Lasting impact
Mandatory commercial composting policies don’t just reduce landfill volume in the short term. They shift infrastructure, business expectations, and consumer awareness in ways that can outlast any single administration.
Composting at scale produces usable fertilizer, reducing reliance on synthetic alternatives. It builds the logistics networks — haulers, processors, facilities — that make further expansion of composting programs more practical. And it normalizes the idea that food scraps are a resource, not a disposal problem.
New York City’s approach also demonstrates something broader: that large, complex urban economies can design systems where organic waste circulates rather than accumulates. Cities like other major U.S. metros watching the outcomes now have a high-profile data point to draw from.
Blindspots and limits
The 2015 C.E. rules cover large commercial businesses — they don’t yet reach the millions of smaller businesses, restaurants, or residential households that also generate significant organic waste. Enforcement capacity and hauling infrastructure will determine whether the mandate produces the results it promises on paper.
Composting also doesn’t address the upstream problem: food that is grown, transported, processed, and discarded without ever being eaten. Diversion is a better outcome than landfill, but waste reduction further up the supply chain remains a harder, more important goal.
Read more
For more on this story, see: HuffPost — NYC’s big businesses now have to compost food waste
For more from Good News for Humankind, see:
- Renewables now make up at least 49% of global power capacity
- Ghana establishes a new marine protected area at Cape Three Points
- The Good News for Humankind archive on sustainability
About this article
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