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If you're one of the millions of Americans now trapped in home because of the COVID-19，it might feel like you're cooking more than you've ever cooked in your entire life. And maybe you' re planning to reduce your home food wastes. A good way of dealing with them is to learn to make compost (堆肥).

Select your food wastes. Start with fruits and vegetables — the skin of a sweet potato，the top of your strawberry. Also tea bags, coffee grounds, old flowers and even eggshells are good raw materials. Store these food wastes in a container so you can add them bit by bit. The container doesn't have to be bought online. It can just be an old milk carton (纸箱) or an old wooden chest —just work with what you have available. Also, you can store the food wastes in a bag in your freezer or fridge. That's an easy way to avoid odors and insects in your kitchen.

The crucial step is to make the compost mix. In the world of composting you're inevitably going to hear about ''the greens and browns''—the two main elements for your mix. ''Greens'' are typically wet food wastes, like fruit and vegetable peelings. They are a crucial part for the growth of organisms (微生物),''Browns" are typically dry and they are more carbon rich like newspapers, dried leaves，and pine needles. A good thing to remember is when you're layering， put the dry browns on the bottom with the wet greens on the top because they allow water and air to flow. That will make sure organisms can do their job.