Food Court Waste Setup

Food courts generate high food waste, cardboard, and commingled from cups and bottles. Use this setup to keep floors clear and costs predictable.

Streams and bins

• Organics: 240L liners, 3-6x weekly depending on volume.
• Cardboard: 660L/1100L rear-lift or front-lift; flatten everything.
• Commingled: 240L inside for staff decanting; 660L outside.
• General waste: sized after organics and cardboard are set; avoid over-servicing.

Signage and layout

• Trio stations in seating areas with photo-based signs of actual menu items.
• Keep commingled away from sinks to avoid liquid contamination.
• Back-of-house stations labeled for staff; lids down to prevent pests.

Scheduling

• Extra lifts after peak trade days; lighter schedule on off-days.
• Align organics with cleaning shifts to control odour.
• Track bin fullness for two weeks; keep bins 60-80% full at pickup.

Need a food court plan? Contact with tenant mix, photos, and current pickups. We will size streams and set a timetable around your trade peaks.