From Waste to Value: Circular Growth Through Composting (Compost365)

Compost365 is a cross-border project promoting the shift from a linear ‘take, consume, discard’ model to a circular economy by tackling food waste in the restaurant sector. During the project, compact 24-hour composting units will be installed in 15 restaurants across three countries. They will convert food waste into nutrient-rich soil.

This soil will be offered to three groups: residents (seasonal home use), farmers and food producers (soil enrichment) and municipalities (greening public spaces). The aim is to reduce dependence on imported mineral fertilisers, strengthen supply chain security and build community resilience.

The project will also deepen understanding of the barriers to placing composting units in restaurants, the management of continuously generated soil volumes, and business opportunities related to composting units and soil distribution.

The project’s novelty lies in connecting restaurants, residents and communities in a functioning circular economy model. Restaurants will gain a cost-effective solution for reducing waste and creating value, while residents, farmers, food producers and municipalities will gain access to local, fertile soil. Regional dependence on imports will decrease.