Food & Organic Waste Collection
The green-lid bin. Takes food scraps, coffee grounds, tea bags, paper towels, and certified compostable packaging. Processed into commercial compost rather than going to landfill.
Common for:
Restaurants, cafes, hotels, caterers, food manufacturers, supermarkets. A busy cafe might fill a 240L organics bin weekly just from coffee grounds and food prep scraps. The bins have sealed lids to contain odours.
What goes in organic waste
All food waste—raw and cooked meat, fish, dairy, fruit, vegetables, bread, rice, pasta. Coffee grounds (a cafe staple), tea bags, paper towels, napkins, and AS 4736 certified compostable packaging. Small amounts of food-soiled cardboard are usually acceptable.
What can't go in: plastic bags (even if labelled 'biodegradable'), standard plastic packaging, metals, glass, or general rubbish. 'Biodegradable' is not the same as 'compostable'—only use bags and packaging with the Australian compostable certification.
NSW, VIC, and QLD now require many food businesses to separate organics from general waste. Check your council's rules. Regardless of requirements, organics collection is typically cheaper than general waste and reduces landfill methane emissions.
Which size for your business
A busy cafe fills a 240L organics bin weekly just from coffee grounds and food prep. Full-service restaurants typically need 660L. Large hotel kitchens and food manufacturers use 1100L or front-lift. The bins have sealed lids to contain odours—weekly collection minimum in warm climates.
Available Bin Sizes
Wheelie Bins
120L Wheelie Bin
From $13/weekSmall organic bin for light food prep. Suits cafes with minimal kitchen waste.
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240L Wheelie Bin
From $19/weekStandard hospitality organics bin. Coffee grounds, food scraps, compostable packaging.
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660L Wheelie Bin
From $48/weekFor busy restaurant kitchens. Handles significant food prep and plate waste.
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1100L Wheelie Bin
From $78/weekMaximum wheelie bin for high-volume food waste. Hotels, large kitchens, catering.
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Organic Waste Solutions by Industry
Restaurants & Full-Service Dining
Full-service restaurants generate substantial organic waste from food preparation, spoiled ingredients, and plate waste. A restaurant serving 100-150 covers daily typically produces 30-50kg of food waste, filling a 660L bin every 1-2 days. Separate organic waste from packaging: food scraps go in organics, food-contaminated cardboard typically goes in general waste (unless your organics processor accepts it). Position organic bins in kitchen prep areas and dishwashing stations where waste is generated. Use certified compostable bin liners—standard plastic bags contaminate organics and must be manually removed at processing facilities. Train kitchen staff on acceptable items: all food waste (meat, dairy, vegetables, cooked food), coffee grounds, tea bags, paper towels from hand-drying, and AS 4736 certified compostable packaging only. Implement proper hygiene: sealed lids, daily emptying to kitchen bins, 2-3 times weekly collection to prevent odors. Many restaurants see 40-60% waste diversion from separating organics, significantly reducing general waste costs.
Cafes & Quick Service
Cafes excel at organic waste separation—coffee grounds alone can fill a 120L bin weekly. A busy cafe serving 200+ coffees daily generates 15-20kg of coffee grounds weekly plus food prep scraps, pastry offcuts, and spoiled milk. A 240L bin with weekly collection suits most cafes. Critical items for cafes: coffee grounds (heavy, wet, ideal for composting), tea bags, milk waste (can go down sink if plumbing permits, otherwise organics), food scraps from prep and customers' plates, and paper towels from bathrooms (if uncontaminated). Do not include coffee cups—despite appearing to be paper, standard coffee cups have plastic linings and aren't compostable unless specifically certified. Position your organics bin near the coffee machine (primary coffee grounds source) and food prep area. Empty daily into the main collection bin to prevent odor and fruit flies. Coffee grounds are particularly valuable for composting—high nitrogen content makes them excellent for commercial composting.
Hotels & Event Venues
Hotels generate organic waste from multiple sources: restaurant kitchens, banquet facilities, room service, buffet service, and bars (fruit garnishes, spoiled produce). Large hotels may need multiple organic bins or front-lift containers—a 200-room hotel with restaurant and events typically generates 100-200kg daily. Establish collection points: kitchen prep areas, dishwashing (plate scraping), banquet prep, and bars. Event venues see fluctuating volumes—a wedding reception for 200 guests generates substantial plate waste and food prep scraps. Consider flexible collection: increase frequency around events, reduce during quiet periods. Buffet service creates unique challenges—separate food waste from serving equipment, utensils, and packaging. Train staff across departments: housekeeping (bathroom paper towels may be compostable if uncontaminated), kitchen staff (all food waste), and events team (distinguishing compostable from standard serving ware). Hotels using compostable serving ware for events can divert this to organics—verify AS 4736 certification.
Food Manufacturing & Processing
Food manufacturers are among the highest organic waste generators. Processing facilities can produce hundreds of kilograms daily from offcuts, trimmings, failed batches, and cleaning waste. A bakery might generate 50kg daily from dough scraps and stale products; a produce packer generates tons from trimming and rejected stock. Start with front-lift containers (3m³ or larger) and scale up if needed. Some processors benefit from on-site composting or specialized organics collection with daily pickup. Separate organic waste from packaging at the source—food manufacturing often produces both recyclable packaging (cardboard, containers) and organic waste simultaneously. Consider waste-to-value opportunities: large-scale organic waste can be sold to commercial composters or anaerobic digestion facilities rather than paying for collection. Animal feed is another option for certain waste streams (check regulations). High-volume generators should investigate partnerships with commercial composters for mutual benefit—your waste is their feedstock.
Odor Control & Organic Waste Hygiene
Use sealed bins with tight-fitting lids. Organic waste attracts flies, rodents, and pests if exposed. Bins should seal completely when closed. Position bins away from customer areas and entry points—even with proper management, organic bins have odor. Some businesses use separate storage areas or bin enclosures to contain smells and pest attraction.
Empty internal collection containers daily. Don't let food waste sit in kitchen prep bins or under-sink collectors for multiple days. Daily transfer to your main organic bin prevents odor buildup in working areas and reduces fruit fly breeding. This is especially important in warm weather when decomposition accelerates.
Schedule appropriate collection frequency. Organic waste degrades rapidly, especially in summer. Weekly collection may be adequate in winter but insufficient in summer heat. Many businesses increase collection frequency October-March. Monitor your bins: if you're smelling the bin before collection day or seeing maggots, increase frequency. For high-volume generators or warm climates, 2-3 times weekly is standard.
Only use certified compostable bin liners. AS 4736 certified compostable bags break down in commercial composting. Standard 'biodegradable' or 'degradable' bags don't—they're plastic and must be manually removed, adding labor costs at processing facilities. Some organics processors charge for removing standard plastic bags. Purchase certified compostable liners (available from commercial suppliers) or line bins with newspaper.
Clean bins regularly. Organic bins should be washed monthly (more frequently in summer) to prevent odor buildup and bacterial growth. Some waste providers offer bin washing services. DIY washing: use hose and mild detergent, ensure bin dries completely before reuse. Build this into your waste management routine.
Separate liquid waste where possible. Liquids in organics increase weight (you pay by weight or volume) and create leachate—the liquid that seeps from decomposing waste. Pour excess liquids down the sink (if permitted by plumbing and waste regulations) before disposing of solids. This applies to coffee grounds (squeeze out excess liquid), dairy products, and soups/sauces.
Train staff on what's genuinely compostable. Common mistakes: standard coffee cups (not compostable), plastic-coated paper plates, 'biodegradable' plastic (not the same as compostable), and standard plastic utensils. Only AS 4736 certified items belong in organics. When purchasing disposables, specifically request compostable certification if you plan to use organics bins—many products labeled 'eco-friendly' or 'plant-based' still aren't certified compostable.
Frequently Asked Questions
What's the difference between biodegradable and compostable?
'Biodegradable' and 'compostable' are not the same. Biodegradable means an item will eventually break down, but this could take decades and may leave toxic residues or microplastics. Many 'biodegradable' plastics only degrade under specific conditions not present in commercial composting. Compostable means an item breaks down into non-toxic components in a commercial composting timeframe (typically 12 weeks) and meets Australian Standard AS 4736. Only products certified to AS 4736 should go in organic waste bins. Look for certification logos on packaging. If an item says 'biodegradable' but not 'compostable' or doesn't show AS 4736 certification, treat it as general waste. This distinction is critical—contaminating organics with non-certified 'biodegradable' plastics creates processing issues and may result in your entire bin being rejected.
Can meat and dairy go in organic waste bins?
Yes—modern commercial composting facilities accept all food waste including meat, fish, dairy, and bones. This differs from home composting where these items are often discouraged due to pest attraction and slow breakdown. Commercial facilities use controlled conditions (temperature, moisture, aeration) that handle animal products safely. Your organic bin should accept: raw and cooked meat, fish, shellfish, bones, dairy products (milk, cheese, yogurt), eggs and eggshells, fats and oils (in small quantities). However, minimize liquid volumes—pour excess milk or liquid oils down the sink (if permitted) rather than in the bin. The misconception about meat/dairy in organics stems from home composting advice—commercial systems are much more robust. If your waste provider says otherwise, they may be using lower-grade composting processes—verify with them.
Do I need organic waste collection or can I use general waste?
It depends on your location and business type. NSW, Victoria, and Queensland now mandate organic waste separation for many food businesses—check your state's EPA requirements. Even where not mandatory, organics collection typically saves money: organic waste disposal costs 20-30% less than general waste (lower landfill levies or no levies), and separating organics means you need smaller general waste bins, reducing weekly collection costs. Environmental benefits: organics diverted from landfill reduce methane emissions (a potent greenhouse gas from decomposing food in anaerobic landfill conditions). From a business case: a cafe generating 20kg food waste weekly pays approximately $15/week for organic collection but would pay $25/week if that waste went to general bins. Over a year, that's $500+ savings. For businesses generating significant food waste, organics bins are cost-effective and increasingly required by regulation.
Why does my organic bin smell even with the lid closed?
Odor from organic bins is normal but manageable. Causes: decomposition produces gases, liquid leachate accumulates in the bin base, warm temperatures accelerate breakdown. Solutions: increase collection frequency (especially in summer—weekly may be insufficient), empty internal collection containers daily rather than letting food waste sit for days, use absorbent materials (line bins with newspaper, sprinkle sawdust or wood chips on wet waste to absorb moisture), ensure the bin lid seals properly (damaged seals allow odor escape), position bins away from building air intakes and customer areas, and clean bins monthly. For persistent odor issues, some businesses use odor-neutralizing products or switch to sealed, pest-proof containers. Remember: some odor is unavoidable with organic waste, but proper management minimizes it. If your bin smells strong more than 12 hours before collection, your frequency is insufficient or internal waste is sitting too long before transfer to main bin.
Can I put coffee cups in organic waste?
Standard disposable coffee cups—no. Despite appearing to be paper, most coffee cups have a thin polyethylene plastic lining bonded to the paper for waterproofing. This lining prevents composting and these cups must go in general waste. The plastic lid is recyclable (commingled recycling), the paper sleeve is recyclable, but the cup itself is general waste. Exception: certified compostable coffee cups marked with AS 4736 certification can go in organics. These use plant-based linings instead of plastic. However, they're not yet standard—you must specifically purchase them. If you're a cafe or food service business, switching to certified compostable cups lets you divert them to organics bins. Verify certification: look for the AS 4736 logo and check with your organics processor that they accept compostable cups (some require commercial composting infrastructure that not all processors have). When in doubt, standard coffee cups are general waste.
What happens to organic waste after collection?
Organic waste goes to commercial composting facilities where it's processed into compost, soil conditioner, or mulch for agriculture, horticulture, and landscaping. The process: waste is sorted to remove contamination (plastic bags, non-organic items), then shredded or ground into uniform particle size. It's arranged in windrows (long piles) or placed in enclosed vessels where microorganisms break down organic matter. The process is aerobic (with oxygen) unlike landfill decomposition, preventing methane production. Temperature is controlled (55-65°C) to kill pathogens and weed seeds. Regular turning ensures even decomposition. After 8-12 weeks, material is screened to remove large particles and contaminants. The finished compost is sold to agriculture, nurseries, councils for parks, and landscaping companies. Some facilities also produce biogas through anaerobic digestion before composting—organic waste generates methane in controlled conditions, captured for electricity generation, then the remaining solids are composted. This is why organic separation matters: your food scraps become valuable products rather than generating greenhouse gases in landfill.
Can I put certified compostable packaging in organic bins?
Yes, but only if it's certified to Australian Standard AS 4736. Look for the certification logo on packaging—it's usually a green triangle with 'AS 4736' and 'COMMERCIALLY COMPOSTABLE' text. Certified items include: compostable coffee cups, plates, bowls, cutlery, bags, and food containers. These are typically made from PLA (polylactic acid from corn starch), bagasse (sugarcane fiber), or similar plant-based materials. Critical: items must be certified—many products claim to be 'eco-friendly,' 'plant-based,' or 'biodegradable' but lack AS 4736 certification and don't break down properly in commercial composting. These contaminate your organics and may be rejected. Check with your organics collector before adding compostable packaging—some processors prefer food waste only and may not have the infrastructure for compostable plastics. When purchasing compostable products, verify certification and confirm your waste provider accepts them. Properly certified and accepted, compostable packaging in organics bins diverts waste from landfill and supports the circular economy.
How much can I save by separating organic waste from general waste?
Savings depend on your organic waste volume and location, but typical businesses save 30-50% on disposal costs for food waste. General waste incurs landfill levies ($140-180 per tonne in Australian metros); organic waste processing costs $80-120 per tonne with lower or no levies. For a restaurant generating 50kg food waste weekly, this translates to approximately $20-30 weekly savings, or $1,000-1,500 annually in disposal costs alone. Additional savings come from smaller general waste bins: separating 50kg weekly organics lets you downsize from 660L to 240L general waste, saving an additional $20-30 weekly in collection fees. Combined annual savings: $2,000-3,000 for typical restaurants. Cafes generating primarily coffee grounds save less in absolute terms but percentages are similar. High-volume generators (hotels, food manufacturers) save proportionally more—tens of thousands annually. Factor in regulatory compliance: in NSW, VIC, and QLD, many food businesses must separate organics—doing so avoids potential fines. The business case is clear: organic separation reduces costs and environmental impact.
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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