Composting is the preferred, practical way to manage biodegradable domestic waste (kitchen scraps, vegetable peels, garden trimmings, and other organic residue) once it has been collected. It is a controlled, aerobic biological process in which naturally occurring microorganisms such as bacteria and fungi break down organic matter in the presence of oxygen and moisture. The end product is a dark, crumbly, humus-rich material called compost.

The mechanism proceeds in stages: microbes first consume the easily digestible sugars and proteins, generating heat that can raise the pile to 50–65 °C. This thermophilic phase kills many pathogens and weed seeds. As the readily available food is exhausted, the pile cools and slower-acting organisms complete the maturation into stable humus.

Why converting into compost is correct: it turns a disposal problem into a resource. It reduces the volume of waste sent to landfills, returns nutrients such as nitrogen, phosphorus, and potassium to the soil as a natural fertiliser, improves soil structure and water retention, and cuts the methane that the same waste would release if buried anaerobically.

Why the other choices are less suitable: Sending for recycling applies to non-biodegradable materials like glass, metal, and plastic, not to organic kitchen and garden waste. Burning it in open air is inefficient and releases smoke, particulate matter, and harmful gases into the atmosphere. Throwing it into sewers clogs drainage systems, pollutes water bodies, and creates public-health hazards. Composting is therefore the standard recommended treatment for biodegradable waste.