Record where food is being wasted
Track preparation offcuts, spoilage and food left after service separately. Compare the observations with purchasing, portions and menu changes before simply adding container capacity.
EPA's Wasted Food Scale prioritizes preventing wasted food and routes that keep suitable food in use. If considering donation, agree recipient acceptance and safe handling with the relevant food-safety lead before setting anything aside.
- Record busy services and quieter days
- Keep packaging separate in the observations
- Identify recurring waste that purchasing changes could avoid
Confirm a route for each stream
Ask the proposed food-scrap service which foods, bags and packaging it accepts. Do not assume a compostable label means an item is accepted in that collection.
List used cooking oil and grease-interceptor servicing as separate requirements. Confirm the storage equipment, service provider and collection arrangements rather than treating either as part of ordinary trash pickup.
Plan the route through the premises
Show where containers will stand and how staff and collectors reach them. Coordinate the timing with food deliveries, customer access, kitchen preparation and closing duties.
Ask the site manager to review storage, cleaning and pest-control arrangements against applicable local requirements. Establish who cleans the containers and collection area and who responds if a pickup is missed.
- Identify access windows and gate arrangements
- Record the available storage space
- Ask how an extra collection can be requested
Keep refits outside the routine collection scope
Describe appliances, furniture and renovation debris separately when replacing equipment or remodeling. Confirm disconnection, carrying and material acceptance before the work starts.
For a Wasteonix manual quote, provide the address, stream list, expected quantities, trading hours and access details. Request the services you need; their availability and terms must be confirmed after review.
