New York City Fines Property Owners for Improper Disposal of Food Waste
Property owners and landlords in New York City can now be fined $25 or more if residents are found throwing a banana peel in the trash. As of April 1, all New Yorkers must separate organic waste — that includes food scraps, food-soiled paper (like empty pizza boxes), and leaf and yard waste — from the rest of their trash, similar to how metal, glass, paper, and plastic are set aside for recycling.
This initiative is part of the city’s curbside composting program, where food waste is collected weekly by the sanitation department, alongside regular trash and recycling. Mandatory curbside composting is a recent addition to New York City, with the program being fully implemented in all five boroughs just last year.
The aim of this program is to reduce emissions from organic waste, particularly methane released as food decays in landfills, which is a major contributor to global warming. Despite efforts to cut down on food waste in the United States, the country still wastes as much food as it did nearly a decade ago.
New York City has been lagging behind other major U.S. cities in terms of diverting food waste from landfills through composting. The city’s organic waste recovery rate was less than 5 percent in the 2024 fiscal year. To boost compliance, the city has started issuing fines to property owners who fail to separate organic waste. In the first week of April alone, nearly 2,000 tickets were issued for non-compliance.
Vincent Gragnani, press secretary for the New York City Department of Sanitation, highlighted the increase in compostable material collection compared to the previous year. However, critics argue that the city should focus more on educating residents about the benefits of composting rather than relying on fines.
The lack of participation in the composting program may be attributed to the program’s recent implementation. Cities like Seattle and San Francisco have had mandatory composting programs for over a decade. Experts believe that boosting food waste collection in New York City will require dedicated education and outreach efforts.
At a preliminary budget hearing, the Department of Sanitation mentioned that they have sent out citywide mailers about composting fines and are conducting information sessions for residents and property managers. However, critics remain skeptical about the program’s effectiveness and transparency.
As of now, food waste collected by the Department of Sanitation is sent to composting facilities on Staten Island or wastewater treatment plants in Brooklyn and Queens. However, only a fraction of the food waste collected actually makes it to the composting facility, with the majority being sent to wastewater treatment plants. This has raised concerns about the environmental impact of the city’s composting program.
While mandatory curbside composting is still a work in progress in New York City, the city is taking steps to educate residents and improve the program’s efficiency. With the potential to significantly reduce greenhouse gas emissions and promote sustainable waste management, composting could play a crucial role in New York City’s efforts to combat climate change. The Newtown Creek wastewater treatment plant in New York City has come under fire from locals for its practice of flaring off excess methane. This process produces solids known as digestate, which could potentially be used to enhance soils. However, concerns have been raised about the low quality of the digestate due to its original mixture with city wastewater, potentially leading to its disposal in landfills.
In contrast, cities like Los Angeles and San Francisco have clear guidelines for curbside organics collection, with the collected food scraps and yard waste being turned into compost used by farmers and wineries. This model could serve as a template for New York City to develop a similar system that benefits rural communities throughout the state.
Despite the potential benefits of anaerobic digestion in food-waste reduction programs, critics argue that the process may inadvertently support the fossil fuel industry by incentivizing the use of renewable natural gas. This could lead to further investments in fossil fuel infrastructure, contradicting efforts to decarbonize cities.
Marcel R. Howard, zero-waste program manager at the Global Alliance for Incinerator Alternatives, emphasizes the importance of implementing anaerobic digestion within zero-waste and social justice frameworks to prevent environmental harm and prioritize community needs. Moving forward, New York City faces the challenge of engaging with the community to promote the separation of food waste and address environmental justice issues like methane flaring in populated areas.
Ultimately, there is a call for genuine outreach from the Department of Sanitation of New York to educate the public on the importance of keeping food waste out of landfills. By fostering community buy-in and addressing environmental concerns, New York City can work towards more sustainable and dignified solutions for organic waste management. the perspective of a travel writer exploring the hidden gems of a lesser-known destination.
As a travel writer, I am always on the lookout for hidden gems in lesser-known destinations that offer unique experiences and a deeper connection with the local culture. Recently, I had the opportunity to explore a quaint town nestled in the heart of the countryside, far away from the bustling tourist hotspots.
As I arrived in the town, I was immediately struck by its charm and tranquility. The cobblestone streets were lined with colorful houses adorned with flower boxes, and the sound of church bells filled the air. It was clear that this was a place where time stood still, and I couldn’t wait to uncover its secrets.
One of the first places I visited was a local market that showcased the region’s vibrant food culture. From homemade cheeses and cured meats to freshly baked bread and pastries, the market was a feast for the senses. I sampled some of the local delicacies and chatted with the friendly vendors, learning about the traditions and techniques that have been passed down through generations.
Next, I wandered through the town’s winding alleyways, stumbling upon hidden courtyards and hidden gardens that offered a peaceful escape from the hustle and bustle of daily life. I marveled at the intricate architecture of the historic buildings, each with its own story to tell.
One of the highlights of my trip was a visit to a local artisan workshop where I watched skilled craftsmen create traditional pottery using age-old techniques. I was mesmerized by their precision and dedication to their craft, and I couldn’t resist taking home a piece of their work as a memento of my time in this special place.
As the sun began to set, I made my way to a hilltop overlooking the town, where I was treated to a breathtaking panoramic view of the surrounding countryside. The golden light bathed the landscape in a warm glow, casting a magical spell over the town below.
As I reflect on my time in this hidden gem of a destination, I am grateful for the opportunity to experience a place that few travelers have had the chance to discover. From the local market to the artisan workshops and the stunning views, every moment was filled with wonder and awe. I can’t wait to share my experiences with the world and inspire others to seek out their own hidden gems off the beaten path.
