How to Compost

Ready to get even greener and cut the amount of trash you haul to the curb every week in half? Composting is an eco-friendly option you can do right in your own backyard. For 31 years, Vancouver’s City Farmer has been showing people how to compost. Here’s their step-by-step guide to creating your own compost.  

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Don’t toss out those potato peels, banana skins and eggshells. All of these organic items can be composted, right in your own backyard.

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Shade or Sun?

Shade or Sun?

Place compost bin in shade or sun. Keep area around the bin clear.

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Wire Mesh

Wire Mesh

Place wire mesh under the bin to make it more rodent-resistant.

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Leaves

Leaves

Leaves are the MOST important ingredient. Layer with grass, weeds, food scraps.

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Old Garbage Bins

Old Garbage Bins

Use old garbage bins to store fall leaves. Collect lots of leaves!

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Food Scraps

Food Scraps

Add food scraps: only raw fruit, veggies, coffee grounds, tea bags, egg shells.

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No Cooked Food

No Cooked Food

No pasta, rice, bread, meat, fish, oil… no cooked food.

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Food Waste

Food Waste

Every time you add food waste, cover it with yard waste.

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Plant Trimmings

Plant Trimmings

Add plant trimmings from the garden.

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Cut Up!

Cut Up!

Cut up all waste into small pieces so it will compost faster.

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Grass

Grass

Add some grass. Leave most of your clippings on the lawn to decompose.

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Air

Air

Aerators provide air to the pile.

For more product tips and information on organic gardening, be sure to visit City Farmer.

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Aerator

Aerator

Poke the pile with the aerator every few weeks.

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Bugs

Bugs

Many bugs in the bin help break down the waste. For example, sow bugs.

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City Waste Bin

City Waste Bin

Large garden waste and pernicious weeds can go in the city’s yard waste bin.

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6 to 8 months

6 to 8 months

Open the composter and remove finished compost in six to eight months.

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Improve the Soil

Improve the Soil

Add finished compost to garden beds to improve the soil.

For more news, tips and information on organic gardening, be sure to visit City Farmer.

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