Storing food scraps in the freezer in any sealed container eliminates odor and fruit flies entirely. This is the most practical method for apartment dwellers and households that drop off weekly or less. A repurposed deli container or yogurt tub works perfectly.
Method 1: The Freezer (Recommended)
This is the method used by the majority of experienced urban composters. Keep any lidded container in your freezer and add scraps as you generate them. When it's full, transfer the frozen block to your drop-off bin.
Benefits: Zero odor, zero fruit flies, works for all scrap types including meat and dairy, frozen scraps thaw in the bin without any issue, and you can go 1–2 weeks between trips without any problem.
What to use: Any container with a lid. A 1-quart deli container (cottage cheese, sour cream) is a perfect size for 1–2 person households. A 2-quart container works for families. You can also use a dedicated stainless steel freezer compost container — many kitchen stores sell these — but a repurposed food container is equally effective.
Tip: Keep the container near the front of the freezer, not buried in the back. Out of sight, out of mind — and you want to remember to add scraps daily.
Method 2: Countertop Crock or Caddy
A small lidded bin on or near the kitchen counter makes it easy to add scraps while cooking. These range from $10 ceramic crocks to purpose-built stainless composting bins with charcoal filters.
Works well for: Plant-based scraps (vegetables, coffee grounds, eggshells) that don't smell strongly. Drop-off trips happening every 2–3 days. Programs that don't accept meat or dairy — in which case odor is less of a concern.
Watch for: Fruit flies are attracted to fermenting fruit scraps in warm kitchens. If fruit flies become a problem, switch to the freezer method, keep the lid on tightly, or add scraps less frequently and empty the container daily.
Method 3: Under-Sink Bucket
A lidded 1–2 gallon bucket under the kitchen sink is a practical solution for households with high scrap volume. Add a small bag of baking soda or a sprinkle of ground coffee to reduce odor if needed.
Best for: Larger households, weekly drop-off visits, plant-based scraps primarily. Not ideal for meat or dairy in warm weather without a tight-sealing lid.
Storing Meat and Dairy Scraps Specifically
If your program accepts meat and dairy — and you want to compost them — freezing is essentially non-negotiable. Meat scraps left in a countertop bin or even a sealed under-sink container will develop odor within 1–2 days in a warm kitchen. Freeze them from the moment you generate them.
A practical household system: keep a general countertop caddy for vegetable scraps and coffee grounds (empty every 2–3 days), and a separate small freezer container for meat and dairy. Consolidate for your weekly drop-off trip.
What Size Container Do You Need?
A rough guide based on household size:
- 1–2 people: 1 quart freezer container, emptied weekly
- 3–4 people: 1–2 quart container, emptied weekly or twice weekly
- 5+ people / frequent cooks: 2-quart container or 1-gallon freezer bag system, emptied twice weekly