Manufacturing
2 min read
By Pedro Carreira
Updated 25 June 2026
Pickle makers generate: vegetable trim waste (compostable), brine waste (trade waste — high salt content), jar packaging (recyclable), and general waste.
Vegetable trim is the largest stream, with smaller volumes of jar packaging and general waste alongside brine that needs trade-waste handling. Brine is corrosive and high in sodium — cannot be discharged to sewer without trade waste agreement.
Vegetable waste is excellent for composting. Monthly waste: $100–400.
Jar suppliers may offer return/reuse programs for commercial quantities.
Key Numbers
- Monthly waste cost: $100–400
- Largest stream: Vegetable trim waste
- Brine handling: Trade waste (high salt)
- Metro landfill levy (2025–26): $169.79/tonne
What You Need to Know
For a pickle and preserve maker, two streams pull in opposite directions: the vegetable trim is easy to divert, while the brine is the one to watch. Handle them separately:
- Vegetable trim waste — the largest stream and excellent for composting, keeping the bulk out of landfill.
- Brine waste — corrosive and high in sodium; it cannot be discharged to sewer without a trade waste agreement.
- Jar packaging — recyclable, and suppliers may offer return/reuse programs for commercial quantities.
- General waste — what remains is small once trim is composted and jars are recovered.
Composting the vegetable trim aligns with the statewide diversion that the FOGO (Food Organics Garden Organics) Policy is rolling out, and every diverted tonne avoids the $169.79/tonne metro levy. Bundle Waste is an independent broker: a free invoice audit checks your organics, trade-waste and bin charges, compares a network of providers, and we are paid only from the savings we find — up to 30%.
Related Resources
Related Questions
How should food manufacturers manage waste?+
Food manufacturers generate: production waste (5–15% of raw materials), packaging, wash-down water (trade waste), expired product. Mid-size manufacturer: $2,000–8,000/month. Key savings: production waste to animal feed/composting, cardboard baling.
How should wineries manage waste?+
Wineries generate: grape marc/pomace, lees, chemical waste, packaging, wastewater (high BOD). Marc can be composted or used as animal feed. Trade waste agreements required. Mid-size winery: $500–2,000/month.
What waste does a Melbourne microbrewery generate compared to a large brewery?+
Microbreweries (under 200,000L/year) generate proportionally more packaging waste per litre due to smaller batch sizes. Spent grain: 50–200kg/batch (give to local farmers — free). Glass breakage: 2–5% of packaged product. Chemical cleaning waste: smaller volumes but same compliance requirements as large breweries. Monthly waste: $200–600. Trade waste agreement needed regardless of size.
How should a Melbourne distillery manage waste?+
Distilleries generate: spent botanicals and grain (compostable — excellent for farming partnerships), glass breakage, chemical cleaning waste, packaging, and high-strength wastewater (trade waste). Spent botanicals can go to composting or animal feed. Distillery wastewater is very high in BOD — pre-treatment may be required before sewer discharge. Monthly waste: $300–1,000. Trade waste fees: $500–2,000/year.
How should a Melbourne commercial cheese maker manage waste?+
Cheese makers generate: whey (high-BOD liquid — significant trade waste stream), packaging, cleaning chemical waste, brine waste, and general waste. Whey has value as animal feed or whey protein processing. Trade waste agreements are critical as whey discharged untreated can cause major sewer issues. Monthly waste: $300–800. Trade waste fees can be significant ($1,000–5,000/year) without whey management.
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Updated 25 June 2026
