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Food Waste as a Climate & Community Opportunity

An estimated 6,500 tons of food waste are generated on the Island each year, roughly one-third from commercial sources and two-thirds from households. While pilot programs have shown strong community participation and demand for local compost, the Island currently lacks a permanent facility to process food scraps.

This gap matters—because food waste is heavy, costly to ship, and a missed opportunity to create local, high-quality compost that supports Island agriculture and reduces reliance on off-Island inputs.

The State of Food Waste on MV

Martha’s Vineyard has long worked to manage waste responsibly, but food waste remains one of the Island’s most pressing and solvable challenges. Food scraps make up a significant portion of what we throw away—and on an Island, every ton matters.

Separation works—but infrastructure is missing

Past pilots demonstrated that both residents and businesses are willing to separate food scraps when drop-off or pickup options exist. However, food waste processing halted in 2024 due to aging equipment and site constraints, leaving the Island without active processing capacity

Massachusetts food waste bans are expanding

State regulations already ban certain commercial food waste from disposal, and residential food waste bans are expected within the next five years. Building local solutions now will help the Island stay ahead of these requirements.

Local compost is in high demand

Farmers, landscapers, and horticultural operations want clean, PFAS-free compost. Currently, much of the compost used on Island is imported, sometimes made from biosolids that may introduce contaminants into soil.

Scale matters on an Island

Experts estimate that multiple smaller composting sites (1,000–2,000 tons/year) may be more feasible than a single large facility, but long-term success will require coordination, contracts, and leadership from towns and waste districts.

Heavy, Costly, and Hard to Move

Shipping food scraps off-Island requires additional hauling, ferry transport, and handling. Processing food waste locally could reduce long-term disposal expenses while keeping valuable nutrients on the Island rather than exporting them as waste.

2017 Island-Wide Organics Feasibility Study Report

The study was conducted between March 2016 and May 2017. The purpose of the yearlong Island-Wide Organics Feasibility Study was to examine issues around food waste recycling on the Island and develop recommendations for local food waste management.

Prepared by: Sophie Abrams, Project Manager and Robert Spencer, Environmental Consultant, Brattleboro Vermont

This Study was funded by a grant from the Martha’s Vineyard Vision Fellowship.

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2021 Issues and Opportunities around Food Waste on Martha’s Vineyard

The study outlines how food scraps make up a significant share of the Island’s waste stream and highlights both the infrastructure limitations and the strong local demand for diversion and composting solutions. It identifies barriers — including lack of permanent processing capacity, seasonal population shifts, and regulatory trends — while framing on-Island composting as an opportunity to reduce disposal costs, cut greenhouse gas emissions, and produce nutrient-rich soil amendments for local agriculture. The report also emphasizes the need for coordinated, Island-wide planning and education to build scalable, sustainable food waste systems.

Prepared by: Eunice Youmans and funded by The Fink Family Foundation

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What You Can Do Right Now

Even without a permanent Island-wide food waste facility, individual actions still matter. Here’s how residents can meaningfully reduce food waste today—and help build momentum for future solutions.

Reduce Food Waste at Home

Plan meals, store food carefully, and freeze leftovers before they spoil. Less food wasted means less pressure on disposal systems and lower household trash costs.

Separate Food Scraps When Possible

Get in the habit of keeping food scraps free of plastic, packaging, and “compostable” look-alikes. Clean separation is critical to successful composting systems.

Compost at Home

If you have space, backyard composting is an immediate way to reduce waste while returning nutrients directly to Island soils. Start with fruit and vegetable scraps, coffee grounds, and eggshells.

Support Food-Waste-Conscious Businesses

Ask local restaurants, markets, and farms how they reduce waste or donate surplus food. Commercial generators play a major role in overall food waste totals.

Stay Engaged

Follow updates from The Vineyard Way, attend town meetings, and support planning efforts for future food waste infrastructure.

2025 Martha’s Vineyard Backyard Composting

This guide shares tips and best practices for various methods of backyard composting. Composting can reduce the amount of yard and food waste​ and decrease the cost and footprint of disposing of household waste​.

Creating nutrient rich compost in your own backyard supports plant health​ and reduces the household need to purchase bagged compost and fertilizer.

Prepared by: Roxanne Kapitan and sponsored by the MV Vision Fellowship and Island Grown Initiative

Download the Guide