General Waste Collection
The red-lid bin. Takes everything that can't be recycled—food-contaminated packaging, broken items, soft plastics, mixed materials. Most businesses need at least one general waste bin as their catch-all.
Common for:
Every business type. Offices generate surprisingly little general waste once paper and containers are separated. Retail and hospitality produce more due to packaging and food waste.
What goes in general waste
General waste is your default stream for anything that can't go elsewhere. Food-contaminated cardboard, soft plastics (chip packets, cling wrap, plastic bags), broken items, styrofoam, and mixed materials that can't be separated.
Landfill levies make general waste the most expensive disposal stream in Australia. NSW charges over $150 per tonne in metro areas, with other states not far behind. This is why separating recyclables—cardboard, bottles, food scraps—can significantly reduce your costs.
What can't go in: liquids, hazardous materials, batteries, e-waste, construction rubble, or medical waste. These require specialist disposal.
Which size for your business
A 10-person office generating typical waste fills a 240L bin weekly. A busy cafe produces more—usually 660L or even 1100L. Warehouses with high packaging waste often jump straight to front-lift 1.5m³ or 3m³ containers. If you're unsure, start smaller—it's easy to upgrade.
Available Bin Sizes
Wheelie Bins
120L Wheelie Bin
From $12/weekSmallest wheelie bin. About waist height, holds 2-3 garbage bags. Suits very small offices or low-waste retail.
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240L Wheelie Bin
From $18/weekStandard domestic bin size. Holds 4-5 bags. The starting point for most small businesses.
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660L Wheelie Bin
From $45/weekLarge 4-wheel bin, chest height. Holds 12-15 bags. Common for cafes, restaurants, and medical centres.
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1100L Wheelie Bin
From $75/weekLargest wheelie bin, about 1.3m tall. Holds 20+ bags. For busy hospitality or large offices.
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1.5m³ Front-Lift
From $120/weekEntry-level steel container. Emptied by front-lift trucks. For medium warehouses.
Configure3.0m³ Front-Lift
From $165/weekMid-size container for distribution centres and manufacturing. Often the sweet spot for high-volume sites.
Configure4.5m³ Front-Lift
From $210/weekMaximum standard size. For large factories, transport depots, major construction projects.
ConfigureGeneral Waste Management by Industry
Office Buildings & Corporate Spaces
Office environments typically generate less general waste than expected once recycling programs are established. Focus your general waste bins in break rooms and bathrooms where food-contaminated items (used paper towels, food packaging with residue) accumulate. Most offices find a 240L bin sufficient for every 15-20 employees. Position your general waste bin next to recycling bins with clear signage showing what goes where. Common office general waste includes: food-contaminated packaging from lunches, used paper towels, broken office supplies, and soft plastics. Train staff to separate clean cardboard and paper into recycling—this can reduce your general waste volume by 40-60%.
Retail & Shopping Centres
Retail generates varied waste depending on your product category. Fashion retailers produce mostly packaging waste (about 70% recyclable if separated), while food retailers have higher general waste from damaged goods and customer-facing bins. Size your bins based on daily volume: small boutiques manage with 240L, while high-traffic stores need 660L or larger. Customer-facing bins fill quickly and should be checked twice daily. Back-of-house waste from unpacking deliveries is often recyclable cardboard—keep it separate. Peak periods (weekends, sales events) may require temporary bin upgrades. Shopping centre tenants should coordinate with centre management on shared waste facilities to optimize costs.
Hospitality & Food Service
Restaurants and cafes are among the highest general waste generators if organic separation isn't implemented. A busy cafe without organics separation might fill 660L daily. With organics separated (coffee grounds, food scraps), general waste drops to 240L or less. Your general waste should primarily be food-contaminated packaging: greasy pizza boxes, food wrappers, used napkins, and soft plastics. Single-use items from takeaway service significantly increase volumes—consider switching to compostable packaging and adding organics bins. Back-of-house waste from food prep should be primarily organic (separate bin) and cardboard from deliveries (separate recycling). Front-of-house customer bins need daily attention and clear signage to minimize contamination.
Manufacturing & Warehousing
Manufacturing waste varies dramatically by industry sector. Clean manufacturing (electronics, light assembly) generates minimal general waste—mostly packaging and defective items. Heavy manufacturing or fabrication produces more: offcuts, damaged materials, contaminated consumables. Warehouses handling food products or consumer goods accumulate damaged stock, stretch wrap, and mixed packaging materials. Size appropriately: small warehouses start with 660L, larger operations typically need front-lift containers (1.5m³ or 3m³). Position bins strategically near packing stations and receiving docks. Separate valuable recyclables (cardboard, scrap metal) before they contaminate general waste. Regular audits of your waste streams often reveal opportunities to divert materials into recycling, reducing both volume and costs.
Best Practices for Managing General Waste
Implement a waste hierarchy: reduce first, then reuse, recycle, and only dispose as a last resort. Start by measuring your current waste generation—you can't improve what you don't measure. Conduct a waste audit to identify your largest waste streams and contamination issues.
Position bins strategically, not randomly. Place general waste bins next to recycling bins with clear, visual signage showing exactly what goes where. Color-coded lids and picture labels dramatically reduce contamination, especially in multi-tenant or high-turnover environments.
Right-size your bins to avoid both overflowing (attracts pests, looks unprofessional, may incur extra charges) and under-utilization (you're paying for capacity you don't need). Start conservatively and upgrade if needed—most providers allow easy bin size changes.
Train your staff thoroughly on waste separation. The person throwing something away makes the decision that determines your costs. Five minutes of training per employee can reduce your general waste volumes by 20-30% by preventing recyclables from contaminating your most expensive waste stream.
Schedule collections based on actual need, not arbitrary frequency. A bin that's only half-full at collection wastes money. Conversely, overflowing bins between collections creates hygiene issues and additional charges. Monitor your bins for 2-3 weeks to establish the optimal collection frequency.
Reduce contamination religiously. A single liquid item can contaminate an entire bin of recyclables, forcing it into general waste. Clear policies, training, and signage are your defense against costly contamination incidents.
Consider your waste's weight density. Hospitality and food retail generate dense, heavy waste that reaches weight limits before volume limits. Manufacturing may generate bulky, light waste that fills bins without approaching weight capacity. Understanding your waste profile helps select the most cost-effective bin sizes and collection schedules.
Frequently Asked Questions
What's the difference between general waste and recycling?
General waste goes to landfill—it includes items that can't be recycled due to contamination, mixed materials, or composition. This includes food-contaminated packaging (greasy pizza boxes, used napkins), soft plastics (cling wrap, chip packets), broken items, styrofoam, and mixed materials that can't be separated. Recycling includes clean, separated materials like cardboard, paper, containers, glass, and metals. The key difference: recyclables must be clean and uncontaminated. When in doubt, check with your waste provider—putting recyclables in general waste costs you money, while contaminating recycling with general waste can spoil entire batches.
Why is general waste more expensive than recycling?
General waste incurs landfill levies imposed by state governments to discourage landfilling and fund environmental programs. In Adelaide and South Australia, the solid waste levy is approximately $146 per tonne for metropolitan areas. These levies are passed through to businesses in your waste collection fees. Recycling avoids these levies because materials are processed for reuse rather than landfilled. Additionally, some recyclables (cardboard, metals, certain plastics) have commodity value that offsets processing costs. This is why separating recyclables from general waste directly reduces your costs—you avoid the levy and pay lower per-tonne processing fees.
How often should general waste bins be collected?
Collection frequency depends on your waste volume, bin size, and hygiene requirements. Offices typically schedule weekly collections—enough to prevent overflow while avoiding under-utilization. Hospitality businesses often need 2-3 times weekly due to food waste (or daily if not separating organics). Retail varies: low-waste boutiques might manage fortnightly, high-traffic stores need weekly or more. Manufacturing and warehouses often collect weekly for smaller operations, 2-3 times weekly for high-volume sites. Warm weather may require more frequent collections to prevent odors. Monitor your bins: if consistently over 80% full at collection, increase frequency; if under 50% full, consider reducing frequency to save costs.
Can I put food waste in general waste bins?
Yes, food waste is accepted in general waste bins—this is where it traditionally goes. However, it's increasingly inefficient and in some areas non-compliant. NSW, Victoria, and Queensland now mandate organic waste separation for many food businesses. Even where not required, separating organics saves money: organic waste collection typically costs 20-30% less per tonne than general waste (avoiding the higher landfill levy), and you'll need smaller general waste bins. Food waste in general bins also creates odor and pest issues, especially in warm weather. If your business generates significant food waste—coffee grounds, food prep scraps, spoiled stock—adding an organics bin reduces costs and improves hygiene.
What happens if my general waste bin is contaminated with liquids or hazardous materials?
Contamination with liquids, hazardous materials, batteries, e-waste, or medical waste can result in collection refusal or additional fees. Waste collection trucks compact refuse, and liquids can leak during transport or at the landfill, creating environmental and safety hazards. Hazardous materials (chemicals, batteries, e-waste) require specialist disposal—they're illegal to landfill and can incur significant fines for both you and the waste contractor. If your bin is refused for contamination, you'll need to remove the problematic items and arrange specialist disposal. Best practice: provide clearly labeled separate containers for hazardous materials, used batteries, and e-waste. Most council waste transfer stations accept these items, or specialist recyclers provide collection services.
How can I reduce my general waste costs?
The most effective strategy is waste stream separation: set up dedicated bins for cardboard, commingled recycling, and organics (if applicable). This can reduce general waste volume by 50-70% for typical businesses. Second, right-size your bins—paying for capacity you don't use wastes money. Conduct a waste audit to identify what's in your general waste; often 30-40% could be diverted to cheaper recycling streams. Train staff on correct waste separation with clear signage and regular reminders. Review your collection frequency—if bins are consistently half-full, reduce frequency. Consider switching to reusable or compostable packaging to reduce waste generation. Finally, negotiate with your waste provider: committing to longer contracts or multiple waste streams often unlocks better rates.
What size general waste bin does my business need?
Bin sizing depends on staff numbers, business type, and existing waste separation. As a general guide: offices need approximately 240L per 15-20 employees (assuming paper and containers are recycled separately). Retail varies widely: small boutiques manage with 240L weekly, high-traffic stores need 660L or more. Cafes without organics separation typically need 660L; with organics separated, 240L often suffices. Restaurants usually require 660L-1100L unless organics are separated. Manufacturing and warehouses vary by sector but typically start with 660L for small operations, scaling to front-lift containers (1.5m³-4.5m³) for larger sites. Start conservatively and monitor: if your bin is over 80% full at collection, size up; if under 50%, consider downsizing. Most waste providers allow bin size changes within your contract.
Do I need separate bins for different locations within my business?
Multiple bin locations improve waste separation and convenience. For offices, position bins in break rooms (high food waste), print stations (paper recycling), and bathrooms (paper towels). Retail typically needs customer-facing bins (often general waste, sometimes recycling) and back-of-house bins near receiving areas (cardboard recycling, general waste). Restaurants benefit from front-of-house customer bins, kitchen prep areas (organics), and dish stations (organics, general waste). The key is matching bin type to waste source: don't expect cardboard from deliveries to make it to a bin three rooms away. Position recycling bins next to general waste bins to make the right choice convenient. Clear signage at each location dramatically improves compliance and reduces contamination.
Need help choosing?
If you're not sure which size suits your business, contact us. We can advise based on your industry, staff numbers, and waste patterns.
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