Organics Service Setup for Food Businesses

Food waste is heavy and smelly-separating it saves money and keeps prep areas pleasant.

Bin choice and frequency

• 240L organics with liners; 3-5x weekly for busy kitchens.
• Increase frequency in summer; reduce in quieter months after two weeks of checks.
• Keep organics close to prep areas to encourage use.

Staff adoption

• Show a short yes/no list: food scraps yes; liquids, gloves, plastic wrap no.
• Train in pre-shift huddles; remind to tie liners and keep lids closed.
• Place a small caddy near prep benches if back-of-house is tight.

Cost and compliance

• Diverting organics often reduces general waste lifts by 10-20%.
• Track fullness for two weeks; adjust pickups to keep bins 60-80% full.
• If you have a grease trap, align organics pickups with trap servicing to keep the bin bay clean.

Want a ready-to-go organics plan? Share your address, service hours, and current bin photos via Contact. We will set frequency and signage that staff will actually use.