Food waste composting for hospitality businesses throughout Texas.
Moonshot Compost helps hotels, resorts, conference centers, event venues, and other hospitality businesses in Austin, Dallas–Fort Worth, Houston, and Waco divert food waste from landfill through a system that is clean, simple, and measurable.
Our service includes routine pickups, clean container swaps, and diversion reporting that helps you track impact over time — without adding unnecessary complexity to your daily operation.
Hospitality businesses generate food waste in a wide range of settings, from hotel kitchens and conference centers to buffets, event venues, and other high-volume dining environments. Demand can shift quickly, service schedules can change week to week, and food waste is often generated across multiple parts of an operation.
Many hospitality businesses are already working to prevent waste where they can. But even with strong planning, there is still unavoidable food waste that needs to be handled well. Too often, that material ends up in landfill, where it breaks down without oxygen and produces methane.
Composting redirects that same food waste into an aerobic process that turns it into a useful soil amendment instead. For hospitality teams, that means a cleaner, more practical way to manage unavoidable food waste while supporting sustainability goals and, where applicable, local diversion requirements.
A composting program designed for hospitality operations.
High volumes of food waste
Hospitality businesses often generate large volumes of food waste, especially in hotels, conference centers, event venues, and other high-volume dining environments. Moonshot helps build a composting program around your operation, with the containers, pickup frequency, and service structure needed to manage that volume cleanly and consistently.
Fluctuating demand
Food volumes can change with occupancy, events, seasonality, and service schedules. Moonshot works with you to set a pickup schedule that fits your operation and can be adjusted over time as your needs change.
Complex site logistics
Some hospitality properties generate food waste from multiple kitchens, dining areas, or service points across one site. Moonshot helps design a collection setup that fits your layout, supports smoother handling, and makes food waste easier to move from where it is generated to where it is collected.
Startup consult
Every program starts with a conversation about your kitchen operations, food waste volume, and site logistics. From there, Moonshot helps map out a program that fits your needs and can be refined over time as real diversion data comes in.
Clean storage and handling
Moonshot containers come with sealed lids to help reduce odors and pests, protecting both day-to-day operations and the guest experience. In the hospitality sector, organic waste is not just an operational challenge, but also a brand and compliance risk, which is why Moonshot’s clean-swap system and TCEQ-permitted facility route are designed to support a cleaner, more reliable diversion program. At every pickup, full containers are removed and replaced with clean, washed containers, helping teams maintain a cleaner food waste system on-site while supporting regulatory compliance
Assistance with operational changes
A composting program only works if staff can follow it consistently. Moonshot helps teams implement the program with practical guidance on container placement, collection flow, and signage so composting fits more easily into day-to-day operations.
See the full list of compostable materials.
Support for multi-location compliance needs
For hospitality groups with locations in different jurisdictions, composting requirements can vary by city and region. Moonshot helps customers navigate those differences and build programs that support local diversion requirements where they apply.
Divert your food waste in 3 easy steps.
1
Set aside compostables
Place food waste in your Moonshot-provided container.
2
We collect your food waste
We pick it up on the agreed schedule and replace full containers with clean, washed ones.
3
We report your impact
Each container is weighed at pickup so you can track pounds diverted and carbon equivalencies through your Diversion Dashboard.
How Moonshot helped a leading Houston hotel protect operations and track diversion more accurately.
A leading hospitality property partnered with Moonshot to improve how food waste was handled across banquet, buffet, and back-of-house operations. What had been a source of equipment strain, odor risk, and unverifiable waste data became a cleaner, more controlled food waste diversion program.
Moonshot helped support the property with clean container swaps, weight-based diversion tracking, and a system designed to keep heavy organic waste out of traditional compactors and away from guest-facing environments. The result was a cleaner operation, better visibility into diversion performance, and data the customer could use for corporate sustainability reporting.
Your Diversion Dashboard gives you a simple way to see how much food waste your operation is diverting over time. You can track monthly and cumulative pounds diverted, review carbon equivalencies, and use that data in ESG reporting, sustainability updates, and other stakeholder communications.
Share how much waste you’re diverting.
Discover advanced reporting with our Diversion Dashboard.
Although the environmental aspect of composting is the most readily identifiable, it also bears positive fruit within the social and governance elements.
See how else composting can help your ESG efforts.
Making composting easy.
A clean container with every pickup
Employee training that supports cleaner sorting
Simple composting rules your team can follow
See it here
What happens to your food waste?
Once collected, your food waste is delivered to a TCEQ-permitted composting facility for aerobic processing.
That means your material follows a clear, compliant path from pickup through final processing and is transformed into compost instead of being sent to landfill, where it could produce methane
Hospitality composting FAQs.
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We typically use 55-gallon drums, though container selection is part of our onboarding process.
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As part of your onboarding, we consult with you to determine a pickup schedule that works for you. In most cases, we collect no more than twice per week.
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Meat, fruit, veggies, grains, and more are all acceptable. See the full list of compostables here.
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We collect from hospitality venues with large volumes of food waste in Austin, Dallas, Forth Worth, Houston, and Waco. Our territory is always expanding, so check back often to see if we’re in your area.
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Yes. Moonshot designs multi-venue programs spanning all-day dining, banquet, bar, and event catering operations.
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We coordinate with your F&B team during pre-event planning to right-size composting capacity for high-volume event periods.
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Yes. Weight-based diversion data supports brand-level sustainability platforms and corporate ESG disclosures.
Start turning your food waste into compost!
Talk with Moonshot about a hospitality composting program that is clean, simple, and designed to fit your day-to-day operation, with the reporting you need to track impact over time.
