Practical Skills for a Changing Climate

Thanksgiving brings family, feasting, and—inevitably—leftovers. But did you know that many kitchen scraps can be transformed into nutrient-rich compost for indoor plants or gardens? Even if you don’t have outdoor space, indoor composting is a practical and eco-friendly way to reduce food waste while creating something valuable.

By: Najee Quashie

Why Indoor Composting?

Indoor composting keeps food waste out of landfills, reduces greenhouse gas emissions, and helps you produce “black gold” for your plants. It’s clean, odor-free, and manageable in small spaces. Plus, Thanksgiving provides a bounty of ideal scraps for composting, from vegetable peels to coffee grounds.

What You’ll Need

  • A Composting Bin: Choose a bin with a tight lid. You can buy a compost bin or DIY one using a plastic container with holes drilled for ventilation.

  • Browns (Carbon): Shredded newspaper, dry leaves, paper towels, or cardboard.

  • Greens (Nitrogen): Thanksgiving scraps like potato peels, squash skins, coffee grounds, and tea bags.

  • Optional: Red wiggler worms (for vermicomposting) to speed up decomposition.

What Thanksgiving Scraps Can You Compost?

Compostable:

  • Vegetable peels (potatoes, carrots, sweet potatoes)

  • Fruit scraps (apple cores, citrus peels, cranberry remnants)

  • Coffee grounds and tea bags

  • Herb stems and unused greens

  • Eggshells (crushed)

Avoid:

  • Turkey bones, skin, or fat

  • Dairy products (butter, cream)

  • Gravy or oily foods

  • Sugary desserts
Step-by-Step Guide to Indoor Composting

Step 1: Set Up Your Composting Bin

  • Prepare the Bin: If you’re DIY-ing, drill small holes in the lid and sides for ventilation. Place a tray or mat under the bin to catch any leaks.

  • Add a Base Layer: Start with a 2-inch layer of browns, like shredded newspaper or cardboard. This layer absorbs moisture and prevents odors.

Step 2: Add Your Thanksgiving Scraps

  • Chop scraps into smaller pieces to speed up decomposition.

  • Add food scraps in thin layers, then cover them with an equal layer of browns (e.g., paper or dry leaves). This balances moisture and prevents smells.

Step 3: Maintain the Balance

  • Moisture: Keep the contents as moist as a wrung-out sponge. If it’s too dry, sprinkle a bit of water. If too wet, add more browns.

  • Mix: Stir the contents every week to aerate and distribute microbes.

Step 4: Optional – Add Worms

For faster composting, consider vermicomposting with red wiggler worms. These worms break down food scraps efficiently.

  • Add Bedding: A mix of shredded newspaper and damp cardboard makes a cozy environment for worms.

  • Feed Moderately: Add scraps gradually to avoid overwhelming the worms.
How to Use Your Finished Compost

In 1–3 months, your compost will look dark and crumbly, with a pleasant earthy smell. Use it to:

  • Top-dress your indoor plants for a nutrient boost.

  • Mix with potting soil for seedlings.

  • Store in a sealed container for future gardening projects.
Troubleshooting Indoor Composting

  • Bad Smells? Add more browns and ensure scraps are fully covered.

  • Too Wet? Add shredded paper or cardboard.

  • Pests? Ensure the bin is sealed and avoid adding meat or sugary items.

This Thanksgiving, give your scraps a second life by turning them into compost that will nourish your plants all winter. Small steps like this can make a big difference for the planet—and your garden!
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