Cheese and Compost: How Green Dirt Farm Keeps Sustainability on the Menu

In Kansas City’s Crossroads Arts District, Green Dirt on Oak stands as a true farm-to-table destination. The team crafts every dish from scratch: house-made breads, pâtés, cheeses, and shared plates that tell the story of community “from dirt to grass to sheep to milk to cheese to table.”

So when it came to managing kitchen waste, composting was a natural extension of their values.

“The underlying ethics of our farm are to be environmentally sustainable,” says owner Sarah Hoffmann. “Composting just made sense for us—it’s the right thing to do.”

Since partnering with KC Can Compost in 2024, Green Dirt Farm has diverted over 43,000 pounds (21.5 tons) of food scraps and compostable materials from the landfill to date. Those materials are now part of the circular system that nourishes local soils and reduces greenhouse gas emissions across Kansas City.

Chef Ryan says the shift was eye-opening, “I’ve worked in places where everything goes right to the trash so it’s amazing and makes me feel really good to know we’ve diverted so much from the landfill.”

The results go beyond sustainability metrics. The restaurant has noticed:

• Around 30% less trash volume in the kitchen

• New workflow supports high-volume operations and was easily adopted by staff

• A sense of pride and purpose among the team

• Positive feedback from guests who value sustainable dining

“It’s mind-blowing to see how much we’ve diverted—it reinforces that we made the right decision,” adds Hoffmann. “We care about our carbon footprint, and this is one of the ways we reduce it.”

Composting has become as essential to Green Dirt’s operation as sourcing local ingredients. And they’re encouraging others to join them.

If your restaurant or café is ready to take the next step toward sustainability, we make it simple with clean, sealed collection systems, ongoing staff support, and reliable pickups designed for busy kitchens.