NSW Food Waste Rules Restaurants: How to Check Your Weekly Bin Volume

Which FOGO threshold applies?

NSW restaurants, cafes and bars must separate food waste from general waste once their weekly general waste capacity reaches the threshold for that stage. The thresholds are 3,960 litres from 1 July 2026, 1,980 litres from 1 July 2028 and 720 litres from 1 July 2030. Check total bin capacity, not how full bins look. Source: NSW EPA business food waste requirements.

The threshold applies to the total weekly general waste capacity of a site, so one large bin and several smaller bins combine into one figure. Use the FOGO business mandate calculator and check the latest NSW EPA guidance before acting, because the official figures are the reference point.

How do you measure bin volume?

To measure your bin volume, add up the litres of every general waste bin your venue uses each week, including how often each bin is collected. Compare that weekly total with the threshold for the stage that applies to your site, as set out in the NSW EPA business food waste requirements.

1. List each general waste bin. Record its size in litres, such as 240L or 660L, and the number of collections per week.

2. Confirm collections with your waste provider. Ask the provider to confirm the contracted weekly general waste capacity and any shared-service arrangements.

3. Total and compare. Add the weekly litres across all bins. Compare the result with 3,960L from 1 July 2026, 1,980L from 1 July 2028, or 720L from 1 July 2030.

Shared bin arrangements, contract terms and unusual collection schedules can change the result. Confirm your position with your waste provider or local council, and use the EPA's FOGO business mandate calculator to check your timing. Estimating how full your bins look is not a reliable substitute for the calculation.

If your venue already runs stocktakes, the How to Reconcile Stocktakes, Recipe Costing and POS Sales guide shows how to match count records with POS sales data.

How can restaurants cut food waste?

Separation manages scraps that cannot be avoided, while prevention can reduce what a restaurant buys and pays to dispose of. Prevention relies on routine checks: one owner for stocktake and ordering, close attention to short-shelf-life ingredients, and a daily food-waste weight compared with covers.

1. Assign one stocktake and ordering owner. A Newtown wine bar, Famelia, keeps one person responsible for the weekly stocktake and order, since FOGO operator advice links split responsibility to over-ordering.

2. Monitor short-shelf-life ingredients. Check order quantities for items that spoil quickly, as these can add significantly to food waste.

3. Reuse safe preparation trim in specials. Use trim and off-cuts in a daily special where food safety and the menu allow it.

4. Review slow-moving items in POS sales. Run the Eats365 Sales by Item report in the Eats365 POS Merchant Portal, then compare results with ingredient usage and waste records before changing the menu.

5. Record discards by type. Separate preparation waste, spoilage and plate waste where practical, and note why each item was discarded.

6. Weigh food waste daily against covers. Weigh the food-waste bin at the end of service, post the figure where staff can see it, and divide it by covers to track waste per guest.

7. Consider food rescue for suitable surplus. Connect with food rescue organisations for surplus that prevention cannot stop, and confirm their local pickup and food-safety requirements first.

How do you separate food waste?

Separate food waste at the point where it is produced, using labelled caddies near prep and dishwashing areas. Train staff on what goes in each stream, and confirm accepted materials and collection frequency with your waste provider. The NSW EPA food waste separation guidance specifies food and only certain compliant liners for food waste bins.

Setup steps

1. Place caddies beside prep benches and dishwashing stations, close to where food waste is generated.

2. Choose caddy sizes that staff can lift and carry safely, and schedule transfers often so bins do not overfill.

3. Use a wheelie bin in the bin bay if you have enough space.

4. Add clear labels, colour cues and signage at the bin bay or on caddies.

Staff training

• Include bin rules in staff induction and refresher training.

• Keep general waste, recycling and food waste in separate streams to reduce contamination.

Questions for your waste provider

• Which food materials are accepted, such as meat, bones, fish, dairy, bread and leftovers?

• Which liners are accepted, including compostable plastic liners that meet Australian Standards for commercial composting and fibre-based liners such as newspaper?

• How often is food waste collected, and does the provider supply the bins as part of the service agreement?

Always confirm approved liner specifications and acceptable organic materials with your waste provider before purchasing liners for your kitchen caddies, because liner acceptance varies by service provider.

What are the FOGO penalties?

The NSW EPA business food waste requirements list maximum penalties of up to AUD 500,000 for non-compliance, plus AUD 50,000 per day for continuing offences. On-the-spot fines of up to AUD 5,000 also apply. Councils generally regulate businesses in their own local government area, and the actual amount depends on the offence and circumstances.

• Maximum penalty: up to AUD 500,000 for councils and businesses that do not comply.

• Continuing offences: up to AUD 50,000 per day in addition to the maximum penalty.

• On-the-spot fines: up to AUD 5,000, with higher fines for second offences.

• Regulator: the local council for businesses in its area; the EPA for institutions and council-run businesses; and the National Parks and Wildlife Service for businesses under its jurisdiction.

The EPA states that its initial focus is education and support. Enforcement action may still be considered during this phase, based on the steps a business has taken to prepare and its efforts to comply.

This article is general information only and is not legal advice. The penalty figures reflect the NSW EPA page as last updated on 12 August 2026, so check the official page or legislation before acting.

Prevent food waste with Eats365 POS reporting

Identify slow-moving menu items and balance prep quantities with detailed sales reports to keep your kitchen waste under control. Leave your details and our team will show you how Eats365 works for your venue.

NSW FOGO mandate restaurants FAQs

Q: Do all restaurants in NSW have to separate food waste under the FOGO mandate?

No, NSW venues are phased in based on their weekly general waste capacity rather than all being mandated at once. Venues with a capacity of 3,960 litres or more must comply from 1 July 2026, dropping to 1,980 litres from 1 July 2028, and 720 litres from 1 July 2030. Smaller venues below the active threshold are not required to separate food waste until their threshold date.

Q: How do you calculate your restaurant's weekly bin volume for FOGO thresholds?

You calculate your weekly capacity by multiplying the size of each general waste bin in litres by the number of collections scheduled each week. Add up every bin used across your site, including any shared bin arrangements. Compliance depends strictly on your contracted total container capacity, not on visual estimates of how full your bins appear on collection day.

Q: What are the penalties for restaurants that do not comply with the NSW FOGO mandate?

Businesses that fail to comply face maximum penalties of up to AUD 500,000, plus up to AUD 50,000 per day for continuing offences. Local councils can also issue on-the-spot fines of up to AUD 5,000, with higher fines applying for repeat offences. While the NSW EPA initially emphasises education and support, enforcement is considered based on your venue's efforts to prepare.

Q: What bin liners are permitted in commercial food waste bins in NSW?

NSW EPA rules allow only compliant compostable liners meeting Australian Standards for commercial composting, or fibre-based alternatives like newspaper. Standard plastic bags cannot go into food waste bins because they contaminate organic processing streams. Always confirm approved liner specifications and acceptable organic materials with your commercial waste provider before purchasing liners for your kitchen caddies.

Q: How should commercial kitchens set up daily food waste separation?

Set up dedicated, clearly labelled caddies right beside prep benches and dishwashing areas where scrap waste is generated. Select bin sizes that kitchen staff can lift and carry safely, scheduling frequent transfers into the outdoor wheelie bin to avoid overfilling. Train all staff during induction on acceptable materials to keep food waste separate from general rubbish and recycling streams.