Australia's 2026 business food waste rules: what FOGO compliance means for you.
From 1 July 2026, NSW businesses that generate significant volumes of food waste must separate it from general waste. Here's the plain-English breakdown of who's affected, what the thresholds are, and how to be ready.
NSW is mandating source separation of food waste for businesses. The rollout is phased by sector and bin volume — supermarkets and large venues are first, smaller cafés and restaurants follow.
Who has to comply, and when
The NSW EPA has set a staged timeline based on business type and the size of general waste bins on site. The rough shape:
| Date | Who | Threshold |
|---|---|---|
| 1 Jul 2026 | Supermarkets >1,000 m² | All sites |
| 1 Jul 2026 | Large hospitality, hotels, institutions | ≥ 660 L general waste / week |
| 1 Jul 2028 | Mid-size venues | ≥ 240 L general waste / week |
| 1 Jul 2030 | Small cafés, takeaways, schools | Remaining food businesses |
Indicative timeline based on NSW EPA guidance. Confirm the precise threshold for your premises with the EPA or your waste contractor.
Why the rules are tightening
Food waste sent to landfill breaks down without oxygen and releases methane — a greenhouse gas roughly 28 times more potent than CO₂ over a century. Australia throws away around 7.6 million tonnes of food a year, costing the economy an estimated $36.6 billion in lost product, disposal and rising landfill levies.
NSW's 2026 mandate is one part of a broader national push — Victoria, Queensland and the ACT are all expanding FOGO collection, and federal targets aim to halve food waste by 2030.
What separation actually buys your business
Food waste is heavy and wet — diverting it cuts general waste tonnage and the landfill levy that comes with it.
Composted food waste avoids the methane it would generate in landfill, supporting your sustainability reporting.
A documented separation system means no scramble when inspections or council audits arrive in 2026.
How to be ready before 1 July 2026
- Audit your bins. Weigh a week of general waste and estimate the food-waste share. This tells you which phase you fall under.
- Pick a separation method. Options range from kerbside FOGO collection to on-site dehydration and composting — the right answer depends on volume and space.
- Train the team. Source separation only works when front-of-house and kitchen staff know what goes where. Clear caddies, signage and short toolbox talks move the needle fast.
- Keep the records. The EPA expects evidence of separation. Track volumes, contractor invoices and any composting output from day one.
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Skip the bin contracts and landfill levies entirely. Our EK-50 commercial composter handles food waste at the source, giving you a compliance-ready audit trail and a reusable soil amendment by the end of the cycle.