By Jon Fisher, The Nature Conservancy
You’re standing at the kitchen sink cleaning the dinner dishes when eco-confusion strikes: what’s the greenest way to dispose of your meat scraps and other non-compostable leftovers—in the trash or garbage disposal (if you have one)?
Grinding up leftover chicken bones in the garbage disposal means sending them down the drain to be handled by your wastewater treatment facility, which requires plenty of water and energy. But dropping them in the trash means decades of slow decomposition in a landfill.
Fortunately, this dilemma falls pretty low on the eco-guilt chart: the difference between the two options is actually much smaller than many other choices we make. So first let’s look at two of those bigger choices that are more important than what you do with your scraps: minimize food waste and eat lower on the food chain.
#1 Minimize Food Waste. The Food and Agriculture Organization (FAO) of the United Nations has reported that one third of global food production is wasted, and while some of that happens before it gets to us, industrialized nations still waste 222 million tons of food after we buy it.
Simply doing better food planning like knowing the recipes you’re going to make and in what order you’ll make them during the week helps to ensure that you buy only the food you will need and can use it before it spoils. If you tend to throw out leftovers, consider freezing them immediately, both to reduce spoilage and so that you can eat them in a few weeks when you’re not sick of that dish anymore.
And continue composting your food waste as much as you can. Keep in mind that it is also possible to compost bones and other meat with a little extra thought. If you live in the city you should probably invest in a sturdy pest-proof compost bin with a tightly fitting lid to keep the smell out. In suburban or rural areas just burying the animal waste well in the pile may be enough. Either way, try to avoid putting fatty parts of meat in the pile as these cause the most trouble.