How long does it take to get set up on a route?

Onboarding isn't instant — we don't promise next-day service. After your walkthrough we size bins, confirm cadence, and add your stop to the next available slot on a route that already runs past your address. Most accounts go live within a few weeks; high-density Rapid City addresses are usually quicker.

What does a typical pickup look like?

Our driver arrives on your scheduled day, swaps full bins for clean ones (we don't just empty — we replace), scans each bin's weight at our facility, and emails a weight-ticket receipt to your billing contact the same day.

How do I know which scraps belong in the compost bin?

Every bin ships with a printed sort-guide tailored to your operation (kitchen, back-of-house, resident-facing). When in doubt: produce, prep trim, plate scrapings, coffee grounds, bakery waste, meat, dairy, bones, and uncoated paper packaging are all in. Plastics, glass, metal, and 'compostable' plastics are out.

Can I change cadence after we start?

Yes. We re-size accounts at the end of each term (3, 6, or 12 months) based on your actual weight history. You can also request an interim adjustment anytime — extra pickups for an event week, or a smaller bin if volume drops.

Where does the compost actually go?

Everything we collect is processed locally and distributed to regional farms, community gardens, and landscape projects across the Black Hills. We do not ship organics out of the region or send anything to landfill.

Do I get documentation for audits or franchisor reporting?

Yes. Every pickup generates a weight-ticket receipt. For franchisor sustainability reports, ESG filings, LEED, SQF, or health-department audits, request a signed diversion letter and we'll build it from your weight-ticket history.

How it works

A composting program built around your operation.

We handle bins, pickup logistics, local distribution, and per-pickup receipts. Your team just sorts food scraps into the right bin.

How it works

A simple service that fits into how your team already works.

It's a flywheel: every bin you fill comes back to your community as soil, food, and a story you can tell.

1 / 5

Fill your bin

1. Fill your bin
Scraps + prep trim
2. We pick up
On your schedule
3. We compost
Local, never landfill
4. Growers use it
Farms & gardens
5. Buy produce
Then fill again

Step 1
We drop off the bins
Right-sized, sealed, food-waste bins delivered to your kitchen, loading dock, or trash room — with staff training materials.
Step 2
You sort as you work
Color-coded bins and clear signage make sorting fast for line cooks, custodial staff, and residents.
Step 3
We pick up on a schedule
Weekly for restaurants and grocery; twice a month for apartments, schools, and hotels. Extra pickups available on demand.
Step 4
You get a receipt after every pickup
Date, pounds hauled, and bins serviced — emailed straight to your billing contact. Need a signed diversion letter for an audit or franchisor? Request one anytime.

Sort guide

What goes in the bin — and what doesn't.

Every bin ships with a printed version of this guide tailored to your operation. When in doubt, ask your driver — we'd rather answer a question than pull a contaminated load.

Yes — compost it

Anything that grew, or came from something that grew.

Fruit & vegetable scraps
Prep trim and peels
Plate scrapings
Meat, fish, bones
Dairy and cheese
Bread, pasta, grains
Coffee grounds & filters
Tea bags (paper)
Uncoated paper napkins & towels
Compostable kraft packaging

No — keep it out

Contaminants force us to landfill a whole load.

Plastic of any kind (including "compostable" plastics)
Glass, metal, foil
Produce stickers and rubber bands
Styrofoam and plastic-lined cups
Cleaning chemicals or solvents
Cooking oil in bulk
Diapers or hygiene products
Pet waste and kitty litter
Cigarette butts
Yard waste in plastic bags

Estimate your savings

What composting could pull off your waste bill.

A rough estimate of the dollars and pounds you'd pull out of your trash stream each month. We confirm the real number against your current hauler contract during onboarding.

Business type

Food waste per location (lb / week)

Typical restaurant: 350 lb / week.

Number of locations

Get a real quote

Savings estimate

Restaurant · 1 location

Estimate

Estimated hauler savings

$72/ month

Based on ~$95/ton landfill tipping + weight fees on the organic portion of your trash.

Pulled out of your trash

1,516 lb/ month

18,186 lb / year · 4 pickups / month included

How we get to these numbers

Pounds use a typical weekly waste volume for your business type — not a measurement of your actual operation. Hauler savings depend on your current trash contract and tipping fees, so we confirm the real figure with you during onboarding rather than guaranteeing it here.

Pricing

Simple, predictable billing.

A one-time startup fee covers your bins and equipment — the same model you already know from traditional waste hauling. After that, you're billed monthly based on your pickups for the month. Need extra pickups during a holiday rush or event? Add them as needed.

3, 6, or 12-month terms · 5% off at 6 months · 10% off at 12 months

One-time

Equipment startup fee

Monthly

Billed per pickup

How it works · FAQs

Setup, cadence, and what to expect.

Local to the Black Hills

Weighed at the scale — receipt every pickup

Flexible, negotiable terms

Ready to compost what you can't sell?

Tell us about your operation and we'll send back a tailored quote — bin sizing, pickup cadence, and monthly pricing.

Request a quote See how it works