Both processes break down organic materials but differ fundamentally in temperature, process speed, and material tolerance. These differences are critical when sourcing “compostable” products for hotel operations.
| Feature | Home Compost (Garden) | Industrial Compost (Facility) |
| Temperature | 20–30 °C / 68–86 °F, fluctuating | 55–70 °C / 131–158 °F, constant |
| Microbes | Mesophilic bacteria (slow) | Thermophilic bacteria (fast) |
| Duration | Months to >1 year | 4–12 weeks |
| Materials | Veg scraps, coffee, leaves; unsuitable for meat, dairy, most bioplastics | Meat, dairy, EN 13432-certified bioplastics |
| Certification | OK compost HOME | OK compost INDUSTRIAL, Seedling |
Why it matters for hotels:
- OK compost HOME → often too fragile for professional use.
- OK compost INDUSTRIAL → durable enough, but only sustainable if a local facility accepts and processes it. Without that = no real composting.