Denver restaurants composting rules need to be met in 2026
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Many individuals in the food industry who advocate for composting have personal reasons for prioritizing sustainability.
For example, Christi Turner started a compost pick-up service because she was frustrated that there wasn’t one available for multi-unit buildings like the apartment she was living in.
Aiden Tibbetts began picking flowers from his mother’s garden for his restaurant after noticing a drop in quality from California sources during a drought.
Heather Morrison named her restaurant after her daughter, Olivia, and wanted it to reflect the values of the society she hopes Olivia will grow up in.
“I’ve always wanted to be somebody that she could be proud of when she looks at our business and sees what we do,” Morrison shared, after receiving a special citation for outstanding service from the Michelin Guide.
Starting in September, around 2,500 to 3,000 restaurants in Denver will be required to compost their food scraps, as mandated by a ballot measure approved by voters in 2022. This measure aims to reduce food waste and greenhouse gas emissions from landfills.
The transition to composting will require planning and time for many restaurants, and city agencies are preparing to enforce the new regulation. Businesses will need waste diversion plans by September 1, but no penalties have been specified in the rule language.
Restaurant owners like Morrison are enthusiastic about getting others on board with composting to demonstrate the benefits of nutrient-rich soil and to raise awareness about the environmental impact of food waste in landfills.
Composting is a simple process for restaurants, but maintaining consistency can be challenging due to variations in accepted compostable waste. Olivia’s restaurant uses a licensed hauler, Scraps Mile High, which picks up a variety of compostable materials twice a week.
City efforts to educate and engage restaurants in the composting process could include field trips to disposal sites and debunking myths about composting. Showing the full cycle of food waste to compost to fertilizer could motivate more restaurants to participate and view composting as an investment rather than just an expense.
Denver Takes Bold Steps Towards Composting
The journey to implementing new composting regulations in Denver has been anything but smooth. A task force, which included industry voices like Turner, was convened by the city to help shape the regulations. However, when Mayor Mike Johnston’s office and other city officials got involved, changes were made to exempt businesses with revenue under $2 million or with 25 or fewer employees. Despite these exemptions being rejected by the City Council, the fate of funding for the Waste No More initiative remains uncertain. Council members have expressed reluctance to use funds collected through the city’s 10-cent bag fee for the promotion and enforcement of composting.
Local restaurants have the opportunity to promote and encourage composting practices by highlighting the environmental and potential nutritional benefits, according to Turner.
Compostable food scraps are picked up by Scraps Composting Company in the RiNo neighborhood in Denver on Tuesday, Nov. 11, 2025. (Photo by Hyoung Chang/JS)
Embracing Regenerative Agriculture
Supporters of regenerative agriculture, which promotes natural fertilizers and crop rotation to enhance soil quality, are hopeful that the surge in compost production in Denver will benefit farms supplying restaurants and supermarkets, ultimately improving food quality.
Restaurants have the option to arrange custom composting solutions with the city instead of using a hauler, as chef Tibbetts does at Wildflower. Tibbetts transports the restaurant’s food scraps to his parents’ house for composting, where they cultivate a garden that yields ingredients used at Wildflower.
“Flavor is nutrition. Color is nutrition,” Tibbetts emphasizes, highlighting the importance of fresh, flavorful produce. He acknowledges the challenge of engaging large-scale farmers and distributors in composting efforts, but remains optimistic about the potential for collaboration.
Paula Thomas, sustainability director at Olivia, uses food scraps to make infused mixers and spirits for drinks at Restaurant Olivia in Denver on Nov. 12, 2025. (Photo by RJ Sangosti/JS)
Small-Scale Sustainability
At Olivia, sustainability director Paula Thomas creatively repurposes food scraps to craft vinegar, stocks, and flavor enhancers for the restaurant’s dishes. By fermenting and utilizing a variety of scraps, Olivia reduces waste and explores innovative culinary techniques.
Thomas emphasizes the value of composting and recycling food waste, highlighting the financial benefits for restaurants. She encourages businesses to explore sustainable practices that align with their values and operational needs.
Paula Thomas, sustainability director at Olivia, uses food scraps to make carrot vinegar at Restaurant Olivia in Denver on Nov. 12, 2025. (Photo by RJ Sangosti/JS)
While not all composting practices may be feasible for every restaurant, Dunklee from the city encourages establishments to set realistic goals and ensure that compost materials are managed responsibly.
