Restaurants
2 min read
By Pedro Carreira
Updated 25 June 2026
Meal kit companies generate: food prep waste at production facility (compostable), ice pack waste (check recyclability), insulated packaging (some are recyclable), damaged ingredients, and general waste.
Customer-side packaging waste is a growing concern. Use recyclable or compostable packaging to differentiate.
Production facility waste: $500–2,000/month. Offer packaging take-back programs for customer retention and sustainability.
Key Numbers
- Production facility waste: $500–2,000/month
- Metro landfill levy (2025–26): $169.79/tonne
- Statewide diversion target: 80% by 2030
- Commingled contamination: about 12%
What You Need to Know
A meal kit operation splits into two very different waste problems: the production facility, where food prep waste is concentrated and compostable, and the customer doorstep, where ice packs, insulated liners and outer packaging are nearly impossible to control. The facility side is where the money sits — separating clean food prep waste away from the landfill bin is the single biggest lever, because every tonne diverted dodges the metro $169.79/tonne levy.
- Food prep waste — compostable; the priority diversion stream
- Ice packs — recyclability varies by gel type, so verify before claiming recyclable
- Insulated liners — some are kerbside-recyclable, many are not
- Damaged ingredients — divert to organics, not general waste
Victoria's FOGO (Food Organics Garden Organics) Policy is pushing food organics to statewide separate collection by 2030, so right-sizing an organics stream now avoids a scramble later. Bundle Waste audits your invoice for free, compares a network of providers, and is paid only from the savings we find.
Related Resources
Related Questions
How can restaurants reduce food waste?+
Strategies: track waste by type, menu engineering for whole ingredients, portion control, FIFO rotation, specials for near-expiry items, donate surplus to OzHarvest (free, tax deductible), staff meals. Reducing waste 20% saves $500–2,000/month in food costs.
How should a Melbourne sourdough bread subscription service manage waste?+
Sourdough subscription services generate: sourdough discard from starter maintenance (compostable or give to customers), flour bag waste, delivery packaging, and production waste. Sourdough discard is typically the most regular stream, with smaller volumes of flour bags, packaging and general production waste. Discard has culinary value — offer discard recipes to subscribers or partner with animal feed programs. Use recyclable delivery packaging to align with sustainability-conscious customers. Monthly waste: $100–300.
Are compostable packaging items actually composted in Victoria?+
Most compostable packaging requires industrial composting conditions (55 degrees C+) not available at home. In Victoria, compostable packaging CAN go in commercial food organics bins if your composting facility accepts them — check with your provider. Many composters reject it because it resembles plastic.
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.
What waste management do bakeries need?+
Bakeries generate: ingredient packaging (20–30%), food waste (25–35%), cardboard (15–20%), plastic wrap (10–15%), general waste (10–15%). Mid-size bakery: $200–500/month. Food waste composting saves vs landfill. Used cooking oil collection typically free.
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Updated 25 June 2026
