Restaurants
2 min read
By Pedro Carreira
Updated 25 June 2026
Juice bars generate high volumes of organic waste: fruit and vegetable pulp is by far the largest stream by weight, followed by packaging, recyclable bottles, and general waste.
A busy juice bar generates 50–100kg of pulp daily. Food organics collection is essential — pulp composting costs $100–160/tonne vs $180–280 for landfill.
Monthly waste: $200–500. Some pulp has value for animal feed or dehydrated products.
Key Numbers
- Pulp generated: 50–100kg daily
- Pulp composting: $100–160/tonne
- Pulp to landfill: $180–280/tonne
- Typical monthly waste: $200–500
What You Need to Know
Fruit and vegetable pulp is the defining cost of a juice bar — it is heavy, wet, and generated in volume, with a busy site producing 50–100kg daily. Because waste is priced by weight, sending that pulp to landfill is the most expensive thing a juice bar can do. The gap is stark when you compare disposal routes:
| Route | Cost per tonne |
|---|
| Pulp composting (organics) | $100–160 |
| Pulp to landfill (general) | $180–280 |
Diverting pulp to a food organics stream is cheaper per tonne and aligns with Victoria's FOGO (Food Organics Garden Organics) Policy, which is moving food organics to separate collection statewide; some pulp even carries value for animal feed or dehydrated products. Bundle Waste audits your invoice for free, compares a network of providers to right-size that organics stream, and is paid only from the savings we find.
Related Resources
Related Questions
What waste management does a Melbourne commercial sandwich shop need?+
Sandwich shops generate: food prep waste (lettuce trims, bread crusts, deli scraps — 30–40%), packaging from ingredients (20–25%), customer packaging waste, and general waste. A busy sandwich shop serving 200+ customers/day generates 30–50kg waste daily. Monthly cost: $200–400. Food prep waste should go in organics bins. Bread waste can be donated to food rescue organisations or composted.
What waste does a Melbourne commercial smoothie bowl cafe generate?+
Smoothie bowl cafes generate very high organic waste: fruit waste from prep and unsold product (50–70%), acai and superfood packaging, coconut shell waste, and general waste. A busy cafe processing 100+ bowls daily generates 30–60kg of organic waste. Monthly waste: $200–400. All organic waste should go to composting. Coconut shells can be composted or used as garden mulch.
What is the cost of waste management for restaurants in Melbourne?+
Melbourne restaurants typically spend $400–1,200/month on waste management: general waste $150–350, food organics $80–200, recycling $60–150, cooking oil $40–80, and grease trap servicing $150–400/quarter. High-volume venues (300+ covers/day) can exceed $1,500/month. Bundle Waste restaurant audits typically save up to 30%.
How much does grease trap servicing cost in Melbourne?+
Grease trap servicing in Melbourne costs $150–400 per service depending on trap size. A standard 1,000L trap costs $150–250, a 2,000L trap $250–400. Most food businesses need monthly or quarterly servicing. Failure to maintain grease traps can breach your trade-waste agreement, leading to penalties or suspension of your discharge consent by your water authority (such as South East Water or Yarra Valley Water).
What waste does a restaurant generate and how should it be managed?+
Melbourne restaurants generate: food waste (40–60%), cardboard (15–25%), glass (10–15%), recycling (5–10%), cooking oil (3–5%), general waste (10–20%). A 100-cover restaurant generates 500–800kg/week. Food waste composting can divert up to 60% from landfill and save $100–300/month.
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Updated 25 June 2026
