Sustainability & Environment

What homeowners can and can’t do regarding composting in HOA-governed communities — common HOA composting restrictions, legal frameworks that limit HOA authority, and how to advocate for composting access through HOA processes.

A practical guide for foodservice operators considering sustainability award applications — which programs are worth applying to, what judges actually look for, how to structure a winning submission, and what the awards do (and don’t do) for your business.

An honest cost comparison of compostable disposable foodware versus reusable foodware over multi-year time horizons — what the math actually shows for restaurants, offices, and homes, and where each option wins or loses.

The 2018 China National Sword policy banning import of various waste materials reshaped global recycling and waste management — fundamentally transforming the economics that had supported plastic recycling. This watershed moment increased pressure for compostable alternative adoption in foodservice.

SBTi (Science Based Targets initiative) provides framework for organizations setting climate targets aligned with climate science. Understanding SBTi fundamentals supports informed B2B foodservice climate program development with credible science-based targets.

A practical equipment list for first-time campers wanting to use compostable supplies — what to bring, what to skip, what works in the field versus what fails, and how to handle the waste responsibly without composting infrastructure.

How to actually darn a sock — the supplies you need, the basic technique, when it’s worth doing versus tossing the sock, and why the modern fast-fashion sock is harder to repair than your grandmother’s wool sock was.

How to build and use compost specifically suited to acid-loving plants — blueberries, azaleas, rhododendrons, camellias — including what materials to compost, what to avoid, and how to manage pH over the multi-year scale these plants require.

The plastic babies hidden in king cakes are a New Orleans tradition that creates a tiny annual contamination problem in compost streams. Why it happens, what to do about it, and what compostable alternatives exist for bakeries that want to keep the tradition alive.

A practical guide to basic clothing repair — buttons, zippers, hems, and small tears — as a tool for keeping clothes out of landfills, plus thoughts on what’s compostable about the textile waste stream and what isn’t.

A practical guide for parents trying to compost while raising small children — what to do with diapers (and what not to), how to handle baby food waste, the realistic time and equipment commitments, and the trade-offs nobody tells you about.

A practical playbook for training cafe and restaurant customers to sort waste correctly — signage that works, staff scripts, contamination-rate benchmarks, and the design choices that decide whether your composting program runs at 15% contamination or 60%.