Manufacturing
2 min read
By Pedro Carreira
Updated 25 June 2026
Vertical farms generate: crop residue (compostable), spent growing media (depending on type — some recyclable), nutrient solution waste, plastic packaging, and equipment waste (LED lights — e-waste).
Crop residue volume is high relative to facility size. Nutrient runoff must not enter stormwater.
Monthly waste: $200–600. Composting crop residue on-site or partnering with local farms is most cost-effective.
Key Numbers
- Monthly waste cost: $200–600
- Landfill levy (metro 2025–26): $169.79/tonne
- Recycling Victoria diversion target: 80% by 2030
- FOGO statewide: by 2030
- Independent-broker saving: up to 30%
What You Need to Know
A vertical farm packs high crop-residue volume into a small footprint, so the win is keeping that organic mass out of landfill — and the $169.79/tonne metro levy that comes with it — while handling two trickier tails: nutrient runoff and end-of-life LED lighting.
- Crop residue: compostable — compost on-site or partner with local farms for the cheapest route.
- Spent growing media: some types are recyclable — confirm before binning.
- Nutrient solution waste: dispose appropriately — runoff must never enter stormwater.
- LED lights at end of life: e-waste recycling, not general waste.
Composting the crop residue rather than landfilling it advances the FOGO (Food Organics Garden Organics) Policy, which is rolling out statewide by 2030. As an independent broker, 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
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.
How do I start a food waste recycling program?+
Steps: 1) Audit volumes for 1 week, 2) Get a food organics bin (green lid, 120L–660L), 3) Train kitchen staff (no plastics, no liquids), 4) Use AS 4736 certified bin liners. Organics disposal: $100–160/tonne vs $180–280/tonne for landfill.
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 do I set up composting for my business?+
Options: worm farm (5–15kg/day, $200–500 setup), Bokashi (10–30kg/day, $100–300), in-vessel composter (50–200kg/day, $5,000–15,000), hot composting (large volumes). On-site processing eliminates collection costs of $100–300/month.
What is the food waste hierarchy?+
Ranked: 1) Prevention (menu planning, purchasing), 2) Redistribution (donate to OzHarvest, SecondBite), 3) Animal feed, 4) Composting, 5) Anaerobic digestion, 6) Landfill (last resort). Moving up the hierarchy saves money at each level.
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Updated 25 June 2026
