Why Every Eatery Should Compost Food Waste and Grow Their Own Herbs and Microgreens

In an era where sustainability is more than just a buzzword, food businesses, whether pubs, hotels, restaurants, cafés or food vans, have an incredible opportunity to lead the charge. 

One simple, powerful step that every establishment can take is composting food waste and using it to grow fresh produce like herbs and microgreens. 

It’s practical, eco-friendly and increasingly expected by today’s environmentally conscious customers.

Turning Waste into Worth

The hospitality industry generates tonnes of food waste each year. Whether it's vegetable peelings, coffee grounds, fruit offcuts, or plate scrapings, much of this can be composted rather than thrown in the bin. When organic waste goes to landfill, it breaks down anaerobically and releases methane—a greenhouse gas far more potent than carbon dioxide. Composting, on the other hand, recycles that waste into rich, fertile soil.

This compost can then be used to feed herb gardens, potted plants or microgreens grown on-site or nearby. What was once waste becomes nourishment for future ingredients, creating a virtuous cycle that cuts waste disposal costs and benefits the environment.

Growing Fresh Flavour

Herbs like basil, mint, parsley, and thyme—and microgreens such as radish, pea shoots, and mustard cress—are relatively easy to grow in small spaces. A pub garden, a rooftop terrace, or even a windowsill can become a flourishing green space. These homegrown elements add a burst of freshness to your dishes, and customers can taste the difference.

It also creates a brilliant marketing point. Diners love the idea of food that’s grown on-site—hyperlocal, sustainable, and nurtured with care. “Grown right here” is a phrase that adds authenticity and charm to any menu.

Budget-Friendly Sustainability

Setting up a small composting and growing operation doesn't have to break the bank. Simple compost bins, a bit of space, and some time are all it takes to start. Over time, this can even help cut down on your fresh herb purchasing costs, which can add up, especially for high-volume kitchens.

Food vans and small cafés might not have garden space, but with a few containers or vertical planters, even the smallest business can participate. Some even partner with local community gardens or schools to turn composted waste into a shared growing project.

Setting a Greener Example

Customers are paying attention. Many actively seek out businesses that take sustainability seriously. Composting food waste and growing your own produce sends a strong message that you care about your impact on the planet. It shows a commitment to reducing waste, supporting biodiversity, and offering a better, fresher product.

And it's not just good for the planet—it’s good for staff morale too. Involving team members in sustainability initiatives builds pride and ownership. Chefs can experiment with fresh herbs grown just metres from the kitchen. Servers can share the story behind the garnish on a cocktail. It becomes part of your brand identity.

Whether you run a cosy pub in the countryside, a trendy city café, a busy food van, or a luxury hotel, composting food waste and growing your own herbs and microgreens is a no-brainer. It’s cost-effective, environmentally responsible, and offers a distinctive edge in a competitive food industry. It’s not just good practice—it’s the future of food service.

So why not turn today’s scraps into tomorrow’s flavours?