Organics for business

Businesses can play an important role in reducing food waste sent to landfill, particularly supermarkets, hotels, cafes, restaurants and shopping centre food courts.

Businesses can do their bit by reducing the amount of food wasted, sending excess food to food recovery organisations, and recycling the remaining food waste. As well as being better for the environment, reducing food waste to landfill can save businesses money.

Our Metropolitan Commercial and Industrial Waste and Resource Recovery Strategy is supporting businesses to reduce and recover food waste by offering opportunities such as networking events, site tours and project trials.

Our case studies show how organisations have reduced their food waste:

Sustainability Victoria’s Love Food Hate Waste for Business also helps Victorian businesses prevent food waste, reduce costs and increase profits. This free program is open to all Victorian hospitality businesses.

The Department of Health and Human Services' food organics recycling guide and calculator assists small to medium sized food service organisations:

  • reduce food waste going to landfill
  • save costs
  • reduce environmental impacts (including greenhouse gas emissions)
  • demonstrate environmental leadership.  

Food waste case studies

Resources

  • Guidance on approvals, regulations and safety for organics units Guidance Document 218 KB

    This guidance is for small to medium food service organisations considering installing organics units. It builds on the Victorian food organics recycling guide by providing additional information on approvals and regulations, and health and safety precautions.

     

Last updated: 21/10/2019