Organics Recycling FAQs

Yes. All residential, multi-family properties, and commercial businesses across the state are required to recycle organic waste generated onsite.

Meat, fish, poultry, dairy products, fruits, vegetables, bread, pasta, rice, grains, plate scrapings, food soiled paper, grass, leaves, small branches, plants, weeds, and garden trimmings. Please refer to the “What Goes Where” section for the complete list of acceptable and unacceptable items.

Single Family Residences will not experience cost changes to their refuse bill. Commercial and Multi family customers will see a charge for the additional service.

SB 1383 requires local cities, counties, and other jurisdictions throughout the State to adopt an organics recycling ordinances or other enforceable mechanisms, which mandate that organic waste generators, haulers, and other entities subject to the requirements of SB 1383 regulations and subject to the jurisdiction’s authority, comply with all SB 1383 regulatory requirements. Statewide enforcement shall commence beginning January 1, 2024.

The Garden Grove Sanitary District is responsible for creating an enforcement program for its service area, which will provide educational materials, conduct site visits, issue written warnings, and if necessary, issue an administrative citation per the District’s Code of Regulations when SB 1383 regulations are not being followed.

The City’s contracted waste hauler, Republic Services, will be conducting ongoing contamination checks on collection days. Residents will receive a notice on their container if contamination is found.

SB 1383 also requires formal inspections to be conducted annually for a small percentage of all waste producers. Inspections will occur for some residents at random intervals throughout the year and will be conducted by Republic Services.

Cart colors will be brown (food scraps and yard waste), green (recycling), and black (trash).

• BROWN - Organics: food waste, grass clippings, leaves, tree/brush trimmings, weeds, and dead plants.
• GREEN - Recycling: cardboard, plastic, glass containers, bottles, aluminum, tin cans and paper. (Items should be placed loosely in cart.)
• BLACK - Trash: Styrofoam, chip/candy wrappers, bathroom waste, diapers, pet waste, plastic bags, palm fronds/branches, and other non-recyclable garbage. (Items should be bagged.)

When you don’t put your organic waste (food and yard waste) in the correct cart, this is called contamination. Please refer to the “What Goes Where” guide to avoid contamination. If you continue to place organic waste in the wrong carts, fines may occur on your trash bill. The Garden Grove Sanitary District will implement an inspection, education, and enforcement program in early 2024.

For more information, visit calrecycle.ca.gov.

The following tips can help maintain cart cleanliness and minimize odors:

• Line the bottom of your organics cart with yard waste or newspaper prior to placing food waste in the cart.
• Alternate layers of food scraps and yard trimmings.
• Store your cart in the shade during warm weather.
• If possible, keep your food scraps in the freezer or stored indoors until collection day.

Due to differences in processing facilities, there are separate policies for residential/multi-family dwellings and commercial waste generators:

• Residential/Multi-Family with Organics Cart: Plastic, biodegradable, and compostable bags are not permitted in the organics cart and are considered contamination. You may use paper bags if you wish to use a disposable bag to hold your food waste for collection.

• Commercial/Multi-Family with Organics Bin: Clear plastic or biodegradable/compostable bags are allowed in the commercial food waste containers. This material is processed differently than the residential customers and the bags can be removed prior to composting. Paper bags are also accepted in the commercial containers.

• Shop smart. Plan your meals by using grocery lists and avoiding impulse buys.
• Manage your leftovers. Freeze leftovers or eat the leftovers the next day. Once a week create a “use it up” meal from all of your leftovers that are about to go stale or be unusable.
• Use it all. Use vegetable and meat scraps to make healthy homemade stocks. Soft fruit can be used in smoothies, or simply freeze food to be used later.
• First in, first out. In many cases food gets spoiled because it gets pushed to the back of the refrigerator or pantry shelf. Remember to rotate older foods to the front and use them first.
• Donate. Give what you don’t or can’t use to your local food pantry or your neighbors.
• Compost it. Start a compost system at home or give your food waste to a neighbor who has a compost pile.

Report SB1383 Non-Compliance