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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.