Food waste can be composted at home, but success depends on experience, preparation, and bin capability as much as on the waste itself. Many problems arise not because food waste is unsuitable, but because it is added too quickly or in volumes that overwhelm airflow and structure.
For those new to composting, it is sensible to begin with easy food wastes such as vegetable peelings, salad trimmings, and uncooked plant scraps. These break down readily and help you learn how your bin behaves. As confidence grows, small amounts of cooked food plate scrapings can be added, provided they are well mixed into the compost mass.
With experience, and in bins designed to cope with food waste, even more challenging materials — such as whole chicken or duck roast carcasses — can be composted. However, this sits at the demanding end of domestic composting and requires good structure, moisture control, and patience.
It is worth remembering that even skilled composters occasionally have a bin that drifts off course due to weather, inputs, or timing.
Tip to improve: Build up gradually. When adding food waste, always mix in dry paper or coarse bulking material. If the bin starts to smell or compact, add more dry, structured material to bring conditions back into balance.
