Waste Segregation Plan
RECYCLABLE AND NON-RECYCLABLE MATERIALS
MATERIAL RECYCLABLE NON-RECYCLABLE
Paper and cardboard Milk/juice cartons, Waxed products such as
cardboard boxes, paper cups and boxes; soiled
cups*, newspapers, cardboard, soiled paper;
magazines foil-lined products such as
cartons
Plastics Drink bottles, plastic Straws, plastic bags,
milk bottles, coffee cup polystyrene, cling wrap
lids
Steel jar lids, coffee tins Food cans, aerosol cans,
Aluminum Drink cans, clean foil Soiled foil and foil trays, foil
wrap, clean foil trays food bags
Glass Bottles, jars Ceramics, light bulbs,
pyrex, mirrors
* Paper cups with a thin plastic lining are generally recyclable – waxed paper cups
and other waxed products are generally not recyclable.
COMPOSTABLE AND BIODEGRADABLE MATERIAL
COMPOSTABLE
Check with your waste service provider what materials they will accept
via an organics collection system. Generally, food scraps and paper
that will break down into organic matter can be composted.
BIODEGRADABLE
Check with your waste service provider whether they will collect
certain biodegradable materials. Sugarcane fiber, bamboo, cornstarch,
polyactide (PLA), cellophane wrap made from cellulose and some other
materials can be broken down into organic matter over a period of
time if exposed.
WHAT WASTE MANAGEMENT STRATEGIES MUST BE IN PLACE FOR
EVENTS?
When hosting an event, these are the minimum requirements you
must meet:
Avoid packaging.
Minimize giveaways.
Utilize reusable, recyclable or compostable/biodegradable food
and beverage ware.
Provide highly visible, clearly labeled waste and recycling bins.
(Aluminum, glass, plastic, steel and paper recycling is usually
collected via yellow, 240L recycling bins, with labeled lids.
Cardboard recycling is usually collected via a labeled skip).
Enquire about hiring Council’s bin caps and signage, for a
refundable deposit.
Empty bins before they are full.
Safely store, use and dispose of potentially polluting substances,
eg used cooking oil is to be stored in a sealed container and
removed for off-site disposal. Note that a Spills Management
Plan is required when hazardous substances are present at an
event.
Store used wastewater in a sealed container and remove for off-
site disposal. Wastewater is not permitted to be disposed of via
the storm water drain.
Arrange bins consistently throughout the site, with a recycling
bin always next to a waste bin.
Locate bin stations near to where food and beverages will be
consumed, at entry/exit points, close to toilets/facilities and at
the intersection of pathways. Consider the access needs of
children, people with disabilities, service providers and
contractors.
Positions bin a maximum of 14 metres apart and make them
visible.
Identify a bin collection point and bin transfer routes to the
collection point.
WHAT OTHER WASTE MANAGEMENT STRATEGIES ARE
RECOMMENDED FOR AN EVENT?
Provide organics collection facilities. Organics can be collected in
an organics bin and processed by a commercial compost, worm
farm or organics recycling system.
Utilize bin monitors to encourage appropriate bin use.
Provide a water dispenser or water refilling station to minimize
purchase of bottled water.
Hire bin caps and signage from Council, for a refundable deposit.
Donate leftover food to a charity, such as Norman Andrews
House or OzHarvest.
HOW DO I CALCULATE HOW MANY BINS ARE REQUIRED?
In general, expect a minimum of one litre of waste per person per
meal. However, this may vary depending on catering, alcohol
availability, number and profile of attendees as well as the waste
management minimization strategies utilized.
As an example:
1,000 people x 2 meal times = 2,000 litres of estimated waste
Divide 2,000 by 240 litres (a standard wheelie bin) = 8x wheelie
bins (4x bin stations with one recycling bin and one waste bin
each)
Less bin stations may be utilized if bins are emptied often,
especially those bins near food and beverages.
