Composting turns kitchen scraps and yard waste into free, rich soil amendment while keeping waste out of the landfill. It's simpler than people think — get the balance right and nature does the work.
Balance greens and browns
Composting needs a mix of 'greens' (nitrogen-rich: fruit and veg scraps, grass clippings, coffee grounds) and 'browns' (carbon-rich: dry leaves, cardboard, straw). Roughly two to three parts browns to one part greens keeps it working and odour-free. Too many greens makes it slimy and smelly.
What to leave out
Skip meat, dairy, oily foods, and pet waste — they smell, attract pests, and can carry pathogens. In bear country (much of BC), keep compost secured and avoid attractants, or use an enclosed bin.
Keep it cooking
Keep the pile damp like a wrung-out sponge and turn it occasionally to add air, which speeds decomposition. A well-managed pile heats up and breaks down in months; a neglected one still works, just slower.