the power of composting

Houston sustainability startup increases Texas impact, diverts 3.5M lbs of landfill waste

By opting into composting, Moonshot customers are avoiding contributing to landfill methane emissions. Photo via Moonshot Compost/Facebook

Houston-based Moonshot Compost is marking its three-year anniversary this month, demonstrating a successful execution of a sustainable waste management model.

Chris Wood and Joe Villa started the company in July 2020, collecting and measuring food waste in their personal vehicles. Today, Moonshot operates with a team of drivers utilizing its data platform to quantify the environmental benefits of composting.

“People like to compost with us,” Wood said. “When we first started, I don't think we ever thought we would get to so much weight so quickly. We've diverted over 3.5 million pounds of food waste since we launched, and our rate of collection is about 250,000 pounds a month now.”

Moonshot ensures every collection is weighed to calculate its precise impact. Its proprietary system uses QR codes, allowing users to understand both their individual and collective contribution to the composting effort.

Despite starting in the midst of the COVID-19 pandemic, the service has solidly grown. Currently, Moonshot serves 65 commercial and over 600 residential subscribers across Houston, Austin, Dallas, and Waco.

One of Moonshots significant achievements is its Diversion Dashboard, which presents the climate equivalencies of the diverted food waste, highlighting how composting contributes to the reduction of greenhouse gases.

"By composting, you're avoiding landfill methane emissions, which constitute 10 percent of global greenhouse emissions," Wood said.

Moonshot offers subscription programs for both residential and commercial clients. The residential subscription includes a drop-off option for $10 per month or an at-home pick-up service for $29 per month. Each pick-up includes a clean bin exchange. For commercial clients, the base fee is $110 per month, with weekly pick-ups and bin exchanges.

The company's next significant milestone, Wood said, is to divert 5 million pounds of food waste in Houston. As of now, Moonshot expects to reach its 5 million pound goal by mid-2024.

“We think that Houston is sending 5 million pounds of food waste to the landfill every day,” Wood said. “Once we've diverted 5 million pounds in Houston, that'll be the first time that we've diverted a day's worth of food waste in Houston.”

As part of Moonshots most recent compost result update, Moonshot subscribers based in Houston have diverted 3,444,704 pounds of waste from landfills and saved 2,328,366 pounds of carbon dioxide. Visit here for more information on its impact across Austin, Dallas and Houston.

Wood emphasized the importance of changing perceptions on composting: "It’s not disgusting. You already generate food waste at home and work. Composting makes your trash cleaner."

With this mission, Moonshot Compost continues to transform perceptions and practices around waste management and sustainability.

Chris Wood and Joe Villa started the company in July 2020. Photo via Moonshot Compost/Facebook

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A View From HETI

HEXASpec was founded by Rice Ph.D. candidates Tianshu Zhai and Chen-Yang Lin, who are a part of Lilie’s 2024 Innovation Fellows program. Photo courtesy of Rice

A group of Rice University student-founded companies shared $100,000 of cash prizes at an annual startup competition — and three of those winning companies are focused on sustainable solutions.

Liu Idea Lab for Innovation and Entrepreneurship's H. Albert Napier Rice Launch Challenge, hosted by Rice earlier this month, named its winners for 2024. HEXASpec, a company that's created a new material to improve heat management for the semiconductor industry, won the top prize and $50,000 cash.

Founded by Rice Ph.D. candidates Tianshu Zhai and Chen-Yang Lin, who are a part of Lilie’s 2024 Innovation Fellows program, HEXASpec is improving efficiency and sustainability within the semiconductor industry, which usually consumes millions of gallons of water used to cool data centers. According to Rice's news release, HEXASpec's "next-generation chip packaging offer 20 times higher thermal conductivity and improved protection performance, cooling the chips faster and reducing the operational surface temperature."

A few other sustainability-focused startups won prizes, too. CoFlux Purification, a company that has a technology that breaks down PFAS using a novel absorbent for chemical-free water, won second place and $25,000, as well as the Audience Choice Award, which came with an additional $2,000.

Solidec, a company that's working on a platform to produce chemicals from captured carbon, and HEXASpec won Outstanding Achievement in Climate Solutions Prizes, which came with $1,000.

The NRLC, open to Rice students, is Lilie's hallmark event. Last year's winner was fashion tech startup, Goldie.

“We are the home of everything entrepreneurship, innovation and research commercialization for the entire Rice student, faculty and alumni communities,” Kyle Judah, executive director at Lilie, says in a news release. “We’re a place for you to immerse yourself in a problem you care about, to experiment, to try and fail and keep trying and trying and trying again amongst a community of fellow rebels, coloring outside the lines of convention."

This year, the competition started with 100 student venture teams before being whittled down to the final five at the championship. The program is supported by Lilie’s mentor team, Frank Liu and the Liu Family Foundation, Rice Business, Rice’s Office of Innovation, and other donors

“The heart and soul of what we’re doing to really take it to the next level with entrepreneurship here at Rice is this fantastic team,” Peter Rodriguez, dean of Rice Business, adds. “And they’re doing an outstanding job every year, reaching further, bringing in more students. My understanding is we had more than 100 teams submit applications. It’s an extraordinarily high number. It tells you a lot about what we have at Rice and what this team has been cooking and making happen here at Rice for a long, long time.”

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This article originally ran on InnovationMap.

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