Criw Compostio turns food waste into valuable compost, fostering local sustainability and community engagement in Machynlleth, Wales.
New Delhi, India Jul 19, 2026 ALN: When you put food leftovers outside the house for collection, what do you think you are doing? Getting rid of waste or giving away a valuable resource that could be used right on your doorstep?
For the founders of an award-winning community compost business, it's a no-brainer that the second answer is the correct one.
Steph Robinson and ffin Jordao of Criw Compostio collect food waste from cafes and businesses who pay them and convert it into peat-free compost, which is then used by the community.
"Local growers then take that compost, grow food that goes back to the cafes, cafes serve it, waste comes back to us and we turn it back into compost," said Steph.
Once ready, it is available on a "pay what you feel, pay what you can afford" basis and all stays within the community. This model not only promotes sustainability but also fosters a sense of community ownership and responsibility towards local resources.
Steph and ffin met at the Centre for Alternative Technology (CAT) just outside Machynlleth, Powys. Established more than 50 years ago by volunteers who sought to find ways to live without relying on fossil fuels, CAT has grown into a leading charity in the field of sustainable living and al education. The centre serves as a hub for innovative ideas and practices that aim to reduce humanity's ecological footprint.
Biologist ffin, 43, originally from Portugal, moved to Wales to work in CAT's biology department while Steph, 49, moved from England to run the centre's short courses programme. Her background is in diversity and inclusion, as well as systems analysis, project management, and various business skills. Their diverse expertise has been instrumental in shaping Criw Compostio into a successful venture.
CAT attracted ffin because it "struck me as a place where you could do very hands-on biology and work on off-grid systems, and also have an education component and a visitor centre". This intersection of education and practical application is a cornerstone of Criw Compostio's mission.
Criw Compostio grew out of a project ffin initially set up with a grant from the Shared Prosperity Fund in 2022. This funding has allowed them to focus on research and development and to set up a composting school aimed at helping other communities initiate similar projects. This educational component is vital for spreading knowledge about sustainable practices and empowering other communities to take control of their waste and resources.
Criw Compostio picks up waste, as well as wood shavings from a carpentry business and used rabbit and guinea pig bedding from pet owners, twice a week. It is then taken to a processing site in Machynlleth, "so we're travelling a very short distance" where they have specialized composters. This local approach minimizes transportation emissions and ensures that the composting process is as efficient and ally friendly as possible.
"They're like hot, rat-proof hyper composters that turn it into something that's very unattractive to pests and such very quickly," said Steph. It takes about a year to turn it into compost, which Steph said had just won an award for its quality. The award not only recognizes the quality of their compost but also highlights the innovative methods used in their composting process.
As in every other Welsh county, food waste collections from households, rather than businesses, are mandatory and carried out by Powys council. However, Criw Compostio runs sessions for households who want to improve the composting they do at home or to enhance composting at allotments. This educational outreach is critical in promoting sustainable practices among residents, encouraging them to see the value in what they might otherwise consider waste.
The majority of their compost users are people growing food to sell "in the Machynlleth markets, to sell in the local whole food shop, to sell directly to local restaurants". Steph noted that the cost of living crisis had raised interest for individuals looking to grow their own food, and allotments have become "hot property here". This surge in interest not only supports local economies but also fosters self-sufficiency and resilience within the community.
Local is key to their ethos - they don't operate outside of a 20-mile radius, and their only ambition for growth is helping others start similar projects. They have worked with groups in neighboring Gwynedd to help establish similar schemes and have hosted people at their composting schools from as far afield as Birmingham. This commitment to localism strengthens community ties and encourages a collaborative approach to sustainability.
It's not just about the practical aspects of making compost for use locally; Steph also talks about the social impact it can have, particularly for people with financial concerns. "There are really vibrant growing communities that have been going quite a long time because people have been struggling economically, so they need to grow food," she said. This necessity has led to the formation of supportive networks that empower individuals while addressing food insecurity.
"They're enjoying being able to be together without having to spend any money. There's access into dealing with loneliness, disconnection, and all the social problems that we're dealing with." This social dimension of their work highlights the importance of community engagement and support, particularly in times of economic hardship.
As well as the two of them, there are six directors on the company's board, a "compost caretaker", and about 15 volunteers on a rolling basis who learn about compost creation and get paid in compost. This model not only provides hands-on experience but also fosters a sense of ownership and pride among volunteers, as they contribute to a project that benefits the entire community.
To complement ffin's biology background, they also have an expert advisory panel of academics working in soil ecology at various universities to consult with on technical and scientific developments. This collaboration ensures that Criw Compostio remains at the forefront of composting innovation and sustainability practices.
The most fundamental principle for them is that the term food waste is wrong. Steph explains: "If we turn this on its head, this is a valuable resource which could potentially be seen as being extracted from this community, which actually could remain and could be very, very useful. How useful is it when we as a community say 'OK, we're going to hold on to these things because we know they're really valuable'. We're going to turn them into something that adds jobs, creates nutritious soil." This reframing of waste as a resource is central to their mission and philosophy.
ffin sums it up: "Turning it into the most valuable thing it can be turned into: Nutritious food." This statement encapsulates the essence of Criw Compostio's work, highlighting the transformative potential of community-driven composting initiatives. By viewing food waste through this lens, they not only address al concerns but also contribute to the social fabric of their community, fostering resilience, sustainability, and a deeper connection to the land and food systems.
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