The Chicago Department of Aviation (CDA), in partnership with HMSHost, is pleased to announce the launch of a composting pilot program at O'Hare International Airport. Composting is the natural process of recycling organic waste into a rich soil called compost.

Three O'Hare restaurants are participating in the pilot program: Tortas Frontera by Rick Bayless, Stefani's Tuscany Café and Blackhawks Restaurant. All three locations will collect pre-consumer food waste, which is waste that is discarded before reaching the consumer such as waste generated from food preparation. Stefani's Tuscany Café will collect post-consumer food waste by having wait staff collect and discard uneaten food. In addition, all 17 Starbucks Coffee locations at O'Hare are collecting coffee grounds for composting.

Composting provides many benefits including:

• Diversion of organic materials from landfills
• Use as natural, chemical-free fertilizer for food crops
• Promotion of higher agricultural yields
• Provides a cost-effective, sustainable waste disposal solution.

A recent waste survey found that nearly half of the waste generated at the airport is compostable or recyclable, presenting an opportunity to divert significant volumes of waste from landfills. If successful, CDA and HMSHost will expand the program to include other concessions and waste types.

Currently, the pilot program includes the collection of the following types of waste for composting:

• Compostable disposable flatware and packaging
• Ice cream, yogurt, cottage cheese
• Eggs, paper egg cartons
• Paper products (napkins, paper towels)
• Waxed roducts
• Corrugated materials and paper
• Plants, cut flowers, potting soil
• Fruits and vegetables
• Meat/poultry/seafood (bones & shells)
• Bakery items & ingredients
• Coffee grounds, filters, tea bags
• Milk and juice cartons (without spouts)