Welcome to "Meet Your Composters," our latest blog series that highlights the individuals and organizations driving composting efforts across the U.S. Composting plays a critical role in diverting organic waste from landfills, reducing greenhouse gas emissions, and regenerating soil health, and the people behind these systems are at the forefront of that impact.
Each post will provide an in-depth look at composters in our area, exploring how they got started, the challenges they face, what drives them, and why composting is more than just tossing banana peels in a bin. This series is all about celebrating the individuals behind the compost pile: the people who are turning food scraps and yard waste into rich, life-giving soil all while transforming communities along the way.
Let’s break down waste and build up soil, one composter at a time.
Meet NewTerra Compost, Our Second Featured Composter!
NewTerra Compost provides homes, restaurants, education centers, hotels, businesses and events a better solution for disposal of food residuals and compostables. With convenient drop off locations across North Georgia and Chattanooga, everyone has the ability to make sure their food residuals don't go to a landfill.
We had the pleasure of speaking to Michael, the Co-Founder and Owner,, to learn more about his story and all things NewTerra Compost.
Photo: Sarah Unger, Food as a Verb
What inspired your journey into compost manufacturing? Can you tell us about your ‘aha’ moment?
My aha moment came after I became a dad. I grew up on a farm and ran trails, so I’ve always felt connected to the land, but it wasn’t until I had kids of my own that I really started thinking about the kind of world we’re leaving behind. Around that same time, I learned about the problems food waste causes when it ends up in a landfill. Methane emissions, wasted resources, missed opportunities. It hit me hard, and unfortunately way to late in life then it should have.
I’ve always been passionate about recycling, and that’s when it really clicked. We’re throwing away the easiest thing to recycle: food. It just didn’t make sense.
I spent over a decade working in restaurants and thought I understood waste, but no one ever talked about what happened to it after it left the kitchen. Once I realized how much food could be saved from the landfill and turned into something good, I couldn’t ignore it.
That’s when the idea for NewTerra started taking shape. From day one, Norm’s been right there with me, building this thing from the ground up. What started as a simple idea turned into a shared mission. We wanted to make composting easy, accessible, and impactful for our community. And we’ve been all in ever since.
What does your facility do, and how does compost manufacturing actually work? What do you wish people knew about this work?
At NewTerra, we do a few things. We collect food scraps from homes and businesses, we manufacture compost, and we also distribute certified compostable products to help people make the switch from single-use plastics. We handle the full cycle.
We use an Aerated Static Pile method, or ASP, to compost. After we collect the food waste, we bring it to the site and mix it with carbon-rich materials like wood chips. The piles are placed on a system that pushes air through the material. That helps the microbes do their job without having to turn the piles with equipment. Over time, it all breaks down into healthy, finished compost.
What I wish more people knew is that this is hard work. It takes commitment, logistics, and a whole lot of problem solving to do it right. But the composting process itself is completely natural. Out of all the ways to recycle, composting is one of the easiest to participate in. You just have to separate your food waste and keep it clean. Nature handles the rest.
How is composting making a difference in your local community or region?
Composting is making a real impact in our service area, especially in Chattanooga, which is the largest city we currently serve. We’re also working with schools, businesses, and residents across our area to help keep food waste out of the landfill and put it to better use.
In the Southeast, landfilling is still incredibly cheap. Composting isn’t required, and there are very few incentives for it. So it has not been pushed the way it has in other parts of the country. That means we’re doing a lot of work around education and outreach, helping people understand why this matters and how simple it can be to get involved.
Right now, our local landfill has about 16 years of space left. That might sound like plenty of time, but if we wait until it’s full to start making changes, we’re going to be in trouble. Composting gives us a real solution that can scale and make a difference today.
At NewTerra, we’re diverting food waste from hotels, restaurants, hospitals, grocery stores, schools, and homes every single week. We’re also donating compost to schools and nonprofits, creating local jobs, and helping build a more circular economy. Whether it is a school teaching kids about food systems or a chef tracking their impact, we’re creating a shift in how people think about waste. It’s not trash. It’s a resource.
What does a typical day at your composting facility look like?
No two days are exactly the same, but most of them start early and end dirty.
We’ve got routes to run first thing in the morning, so drivers are out picking up food scraps from homes, businesses, schools, and hospitals. While that’s happening, we’re checking in with members, answering questions, reviewing contamination reports, and working through the day’s logistics. Some days we’re meeting with new members, walking kitchens to figure out the best setup, or delivering bins and liners. Other days we’re running waste audits or helping with training.
At the compost site, we’re managing the food waste using the Aerated Static Pile method. That means monitoring airflow, temperatures, and moisture levels to make sure everything is breaking down properly. If something is off, we make adjustments. We might be moving piles, adding carbon, or prepping new rows.
We’re also delivering compostable products to members and making sure they’ve got what they need to stay on track. And there’s always something else going on. Equipment needs repairs, signage needs updating, and we’re often building out new programs behind the scenes.
At the end of the day, we’re usually worn out, but proud. It is hard work, but it matters.
Why is composting such an essential part of the solution to our waste crisis?
Composting is one of the simplest and most effective things we can do to reduce waste and fight climate change. Food waste makes up a huge part of what ends up in the landfill, and when it breaks down in that environment, it creates methane, which is a powerful greenhouse gas. But when we compost that same food, we are not creating pollution. We are creating soil.
As mentioned our landfill has about 16 years of space left. When it fills up, the city will have to build a new one farther away. That means higher transportation costs and higher tipping fees, which will eventually lead to a major increase in the cost of trash. Right now, our tipping fee is around $40 per ton. I know other composters who are working in places where it is $120 or more. If we don't take steps to extend the life of our landfill, we are likely looking at trash prices tripling in the future.
Composting is a way to slow that down while also putting resources back into our soil. It keeps nutrients in the local system, helps farms and gardens grow, and reduces our need for chemical fertilizers. Out of all the solutions to the waste crisis, composting is one of the most accessible. Anyone can do it, and every bit helps.
What kinds of materials do you accept, and how do you ensure that the compost you produce is clean and high-quality?
We accept all food. That includes fruits, vegetables, meat, dairy, bones, eggshells, coffee grounds, and even paper towels and napkins. We also accept certified compostable products that meet recognized standards like BPI, CMA, or TUV. If it is certified and labeled clearly, we can take it.
What we do not accept is packaging that looks compostable but is not. That is one of the biggest challenges in the industry. There are a lot of products that say eco-friendly or made from plants but will not break down properly in a compost system. We train our members to look for certified labels and offer compostable products directly through our site to make things easier.
Keeping the compost clean takes constant work. Every bucket and cart is checked. If something is off, we document it, follow up, and provide support. If contamination continues, we pause service until it is fixed. We want people to succeed, but we also have to protect the end product.
We take a lot of pride in making sure the compost we help create is healthy, balanced, and safe to use. If it is going into school gardens and local farms, it needs to be right. That is always the goal.
What are some exciting developments or changes you’re seeing in composting right now?
The most exciting thing is that more people are starting to pay attention. We are seeing cities look for new solutions, businesses ask better questions, and schools want to get involved. The conversation is shifting. Composting is not just a fringe idea anymore. It is becoming part of how communities think about waste.
We are seeing more large corporate chains and businesses start to require composting and compostable products. That kind of leadership at the top makes a big difference and helps drive change across entire industries.
The technology and equipment being developed for our industry is also exciting. From new collection tools to better contamination detection systems, there is real investment happening to make composting more efficient and scalable. It is a sign that people are taking this seriously.
We are also seeing more foodservice providers offer certified compostable products and better labeling. That helps cut down on confusion and contamination. The more people understand the difference between truly compostable and just greenwashed, the better the whole system works.
Another encouraging shift is the number of independent composters starting up across the country. We have connected with folks doing similar work in areas where composting never existed before. That network is growing, and it is clear we are part of something bigger.
Here in our region, some of the largest hotels, schools, hospitals, and grocery stores are already composting with us. That sends a strong message to the rest of the community that it is possible and it works.
How can consumers and brands better support composting infrastructure like yours?
The biggest thing consumers can do is participate and keep it clean. Composting works when people take a little extra time to learn what belongs in the bin and what does not. If composting is not available where they live, they should ask for it. That demand is what helps bring programs to new areas.
For brands, supporting composters means more than offering compostable products. It means composting your food. Compostable packaging matters, and we want to keep that conversation going, but food is the core of composting. Compostable products are mostly front of house, customer-facing items. That is why they get more attention. But what we need is more back of house composting, where most of the food waste actually happens.
If a business is only composting where it is required, that is not a compost program. That is compliance. Brands should be making composting part of who they are. If a composter or hauler exists in the area, it should be a part of operations. No excuses.
We are building infrastructure that makes composting possible. What we need are partners who value it enough to use it. That is how this grows.
Photo: Sarah Unger, Food as a Verb
What are the benefits of composting that more people should know about?
Most people hear the word compost and think of gardening, but the impact goes way beyond that.
Composting cuts down on landfill waste, reduces greenhouse gas emissions, and helps extend the life of our local landfill. That matters a lot in places like Chattanooga where space is limited and the cost of landfilling is expected to rise. Composting also keeps nutrients in the local system instead of locking them away underground.
The compost that comes out of this process builds healthier soil. That means stronger plants, better water retention, and less need for chemical fertilizers. That is good for our food systems, our waterways, and our communities.
It also connects people to where their waste goes. That mindset shift is powerful. Realizing that food scraps are not trash starts to change how people think about all kinds of waste. When they see that their actions actually make a difference, it opens the door to bigger change.
And for us, it creates local jobs, supports farmers and gardeners, and helps schools teach kids about sustainability in a real, hands-on way. This is not just waste management. It is community building.
What’s one small change you wish everyone would make to support better composting outcomes?
Separate your food scraps.
It sounds simple, but that one habit can change everything. Whether you are at home, in a restaurant, or working in a school or office, just keeping food out of the trash is the first and most important step. If we could get more people to do that one thing, the impact would be massive.
Once you start separating food waste, you start paying attention. You see how much gets tossed and what could have been saved. And if you have access to a compost program, that food is no longer waste. It becomes a resource.
If you are in a place where composting is not available yet, talk to your local leaders, ask your workplace to consider it, or connect with a community composter. Most people are surprised how many options are out there once they start looking.
It all starts with that one small habit. Separate your food scraps and see where it takes you.
What gives you hope for the future of composting?
What gives me hope is seeing the shift that is already happening. More people are starting to care. More businesses are stepping up. More schools are reaching out and asking how to get involved. We are not just talking about composting anymore. We are doing it.
We have members who started with one small bin in their kitchen and are now leading sustainability efforts at work. We have kids who take what they learn in school and go home to teach their parents or some kids who see it at home and even get their schools to participate! We have chefs and managers who went from skeptical to proud supporters once they saw how easy it can be.
And we are seeing more cities begin to recognize that composting is not just a nice idea. It is part of the solution. It helps manage waste, protect the environment, and build stronger communities. That kind of momentum is hard to ignore.
It is also the people we meet every day. Folks who are willing to change their habits, learn something new, and take part in something bigger than themselves. That is what keeps us going.
If your compost pile could talk, what would it say?
It would probably say, "Feed me!"
Compost is not complicated. It is simple. Nature has a way of taking care of itself. As long as we are not entombing all that food in plastic bags and sending it to sit forever in a manmade mountain, the compost pile is happy.
That pile is ready to get to work. It doesn't need anything fancy. Just food scraps, the right balance, and a little bit of care. It takes what we give it and turns it into something better. That is the beauty of it. Nothing wasted. Nothing lost. Just a quiet process doing exactly what it was made to do.
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We applaud Michael and his team at NewTerra Compost for doing such an amazing job at keeping organic material out of landfills. They have made it accessible and convenient to their people in their community and in turn has helped close the loop in creating a greener environment for all.
As we continue this series, we hope these behind-the-scenes stories inspire more connection, curiosity, and commitment to composting, wherever you are in your journey.
Want to support NewTerra’s work?
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Visit https://www.newterracompost.com/ to learn more
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Follow them on @newterracompost to stay up to date with their mission
Stay tuned for our next Meet Your Composters feature. Until then, stay green and let’s get composting!
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