Teaching Kids How to Compost

Composting is a surprisingly simple, totally rewarding habit you can start right from your child’s lunch box. And it doesn’t have to be overwhelming for kids.  In fact, it’s a perfect opportunity to sneak in a little science and a little responsibility all while cleaning up after lunch.

If you’re looking to take one more thing off your plate (pun intended!), then here’s how to get the kiddo’s involved: 

Start With the Basics 

Start by talking to your kids about what composting actually is. Keep it simple so it’s an easy connection for kids to make: “Composting is nature’s way of recycling! It turns food scraps into soil that helps plants grow.”

Identify What Can Be Composted

Lunch is a great place to start because so many items in your kid’s lunch box are compostable. Visuals make it more fun! Add this fun chart to your fridge: 

Make it Fun 

Turn lunch into a fun game by reminding your kiddo to bring home their scraps—apple cores, crusts, and all! It’s a great way to encourage more eating, less waste, and makes composting part of the routine. 

Kids love to be in charge. At home, let them be a sorting superstar while they unpack their lunch box scraps.  Keep a small, kid-accessible compost bin on the counter or under the sink.

Make Dirt

This is the messy, fun part that kids love!  Decorate an outdoor compost bin and watch it turn dark, crumbly, and earthy smelling over 2-3 months. Once it’s completely broken down, use that soil to plant something together and watch it grow! 

 

Use Your Scraps

If you want to take things a step further, you can teach the kids how to use up garden vegetables while reducing food waste. Here are two tasty, lunch box–friendly recipes you can whip up using leftover veggie scraps.

CHEESY BROCCOLI STICKS

Ingredients

4 large broccoli stalks, trimmed & peeled

2 Tbsp olive oil 

3 Tbsp grated parmesan cheese

1/2 tsp onion powder

½ tsp Italian herb blend

Salt, to taste 

3/4 cup freshly shredded parmesan cheese

Directions

1. Preheat your oven to 425° Fahrenheit. Prepare a baking sheet with parchment.

2. Slice your broccoli stalks into half inch long sticks. 

3. In a large bowl, whisk together the olive oil, 3 tablespoons grated parmesan, and spices. 

4. Toss in the broccoli sticks & mix to ensure each one is coated.

5. Pour the remaining parmesan onto the prepared baking sheet and spread into a thin layer. 

6. Place each broccoli stick onto the cheese layer. 

7. Bake for 15-20 minutes or until the cheese is crispy. Let cool. 

8. Peel the cheese layer from the pan and pull apart sticks.

9. Serve with pizza sauce or ranch in a Dipper. 

*Makes 24 broccoli sticks. Store leftovers in the refrigerator and reheat in a toaster oven.

 

CARROT CAKE BALLS

Ingredients

2 cups shredded carrot peels 

½ cup pitted dates

½ cup dried apricots

½ cup walnuts

½ cup rolled oats

1 teaspoon cinnamon

1 Tablespoon coconut oil

1 teaspoon vanilla extract

Shredded coconut, optional 

Directions

1. Combine all ingredients (except water) in a food processor and blend until combined.  Add a few tablespoons of water to get things to stick together. 

2. Grab about a tablespoon of mixture and roll into balls. Roll into shredded coconut, if using. 

3. Place on a baking sheet and refrigerate for one hour. 

*Makes 15 balls. Store in an airtight container for up to 1 week in the refrigerator.