Start capturing food waste by positioning a container near to the kitchen. Then, get into the habit of adding veg peelings that usually end up in general refuse. Eventually, it will fill up and you can transition to your composter.
I use a clean bucket with a bin liner. When it’s full, I use the bucket handle to carry it to the compost bin. With a large variety of composting methods available, you’re sure to find one to suit. There are small bins, tumblers, or hot composters that add heat to speed to process—even wormeries are effective.
Just remember to position new composters away from the house and keep them covered. This will help reduce odours, pests, and the risk of inhaling the fungi and bacteria involved in the decaying process. This is particularly significant in intimate garden spaces. It’s also worth keeping in mind that the bigger the composter, the faster it breaks down material. Wherever possible, go for a larger heap to keep the heat.