Fifteen years ago, Chris Pieretti was just trying to get people to come around on compost.
Now, the Upper Darby resident and compost aficionado spends his days traversing the region in his truck, collecting a potpourri of food scraps in green buckets, and turning eggshells, banana peels, and coffee grounds into a nutrient-rich, soil-like product.
Pieretti is behind Kitchen Harvest, which collects compostable materials and processes them on a five-acre site at Linvilla Orchards in Delaware County. Kitchen Harvest is, in Pieretti’s words, part of “a better, more sustainable future of a full-circle food system.”
It is part of a growing network of providers and composters across the Philadelphia region who are working to reduce waste and improve food system circularity, where scraps of food once grown in the Earth can return to it, fertilizing soil for new crops.
With Haverford Township debuting its municipal compost program this summer, joining Media and Swarthmore, among other municipalities, compost purveyors say the practice is breaking out of its crunchy origins and becoming a key part of the region’s waste management strategy.
What is composting?
Composting is the process of recycling organic materials like food scraps and yard waste, breaking them down into a brown, soil-like material called compost, and using that material in farms and gardens to enrich other plants and crops.
The composting process happens on micro and macro scales — in small home gardens and at multi-acre sites like Kitchen Harvest’s.
Compost advocates tout both its environmental and agricultural benefits. In the U.S., food is the single most common material sent to landfills, where it is responsible for 58% of methane emissions, a powerful greenhouse gas, according to the Environmental Protection Agency. Adding compost to soil increases its nutrient content, conserves water by helping retain moisture, and reduces reliance on chemical fertilizers, the EPA says.
“Food is only wasted when we throw it in the trash. It’s our choice to dispose of it in that method, but we don’t have to,” said Gwenn Nolan, founder of Mother Compost, a company that collects compost material throughout the Philly suburbs and brings it to the Kitchen Harvest site at Linvilla.
Going from ‘crunchy’ to ‘waste management strategy’
Many compost enthusiasts have a similar story: What started as a backyard experiment grew, through trial and error, into a way of life and, for some, a career.
Nolan, of Mother Compost, got her start asking 10 friends on the Main Line to try composting so she could test demand for a compost collection service. She bought a small truck, picking up the bins of food scraps early in the morning before heading to her job in financial services. After the pandemic, residential demand ballooned, and Nolan made Mother Compost her full-time job. Now, the company serves around 1,500 homes; schools including Bryn Mawr College and Villanova University; culinary institutions including Reading Terminal Market; and corporate offices.
Nolan collects compost in her truck and carts it out to Pieretti, whom she calls “the master mixologist,” for processing.
“It’s really exciting to see the commercial side and the institutional side coming online as well,” Nolan said. “It’s becoming more a piece of the waste management strategy than just this kind of crunchy, environmental practice that I think people thought about it before.”
Kate Jacoby, who runs Center City vegan restaurant Vedge with her husband, Rich Landau, is one of Nolan’s loyal customers. Jacoby began composting in her small Philadelphia backyard during the pandemic, expanding her home compost operation when the couple moved to Chester County in 2021 and, eventually, bringing composting to the Vedge kitchen.
“I get such a satisfaction knowing that it’s going to go into the soil and it’s not going to sit in a landfill,” Jacoby said.
An expanding suburban compost network
As compost accessibility grows, so, too, does the number of municipal governments offering compost services to residents.
Media became the first municipality to sign on with Kitchen Harvest in 2021, embracing a borough-wide compost program with a catchy “Gotta Getta Bucket” promotional video.
“The community at-large really supported the idea, and the participation was really high,” Pieretti said of Media.
Many suburban programs have followed in the footsteps of Bennett Compost, which has been serving the city of Philadelphia since 2009.
Lower Merion in 2025 debuted both a community drop-off and a curbside pickup pilot program through Mother Compost and Bennett Compost. Swarthmore Borough launched a curbside compost program through EZComposting in January.
When Haverford Township launched its Kitchen Harvest partnership this summer, Pieretti felt like he had “won the compost championship.”
In July, Haverford Township collected 162 tons of organic material, an increase of 111 tons from last July, according to township manager Dave Burman, who called the program “pretty successful.” The township also collected 141 fewer tons of trash this July than the year prior.
Haverford Township’s program is optional, with no additional cost or registration process for residents.
“We’ve tried to make it as easy as we could for people to participate, and so far, so good,” Burman said.
At its best, proponents say, compost creates a circular system. Much of Kitchen Harvest’s compost product is used by Linvilla Orchards to feed the crops, and composters can buy back bags of the finished product at a discounted rate.
Sarah Linvill, team member at Linvilla, said the farm is grateful to work with Kitchen Harvest and to “be hosts for that kind of work.”
Composting services are “just invaluable to the community,” Linvill said.
Nolan called Linvilla “a tremendous resource for the region” when it comes to compost.
Composters like Jacoby, of Vedge, say they now cannot imagine a world where they simply toss an apple core into the trash.
“If you really, really dig down and want to get kind of philosophical about it,” Jacoby said, “when your soil is healthy and it’s full of nutrients, you’re going to have better-tasting food for yourself to consume.”
This suburban content is produced with support from the Leslie Miller and Richard Worley Foundation and The Lenfest Institute for Journalism. Editorial content is created independently of the project donors. Gifts to support The Inquirer’s high-impact journalism can be made at inquirer.com/donate. A list of Lenfest Institute donors can be found at lenfestinstitute.org/supporters.
