Four Kingscote businesses participating in the FOGO diversion project have successfully kept 1.4 tonnes of food waste going to landfill.
And even better, all that Food Organics/Green Organics waste is staying on Island for processing in the new in-vessel composting system at the KI waste transfer station.
Green organics bins were collected weekly for six weeks from the following businesses: Amadios Wine and Tapas Bar, Amanda's Takeaway, Cactus Café and the Aurora Ozone Hotel.
Fleurieu Regional Waste Authority education officer Jo McPhee said the gradual increase in amounts of food waste collected over the trial period showed an improvement of 183 per cent, with 109kg collected in the first week compared to 308kg in the final week.
"Diverting FOGO material away from landfill has significant environmental benefits as well as saving off-island transport, landfill and State Government levy costs," she said.
"Continued food waste diversion across the four businesses alone could potentially create an annual diversion of 12 tonne of material away from landfill per year, and even more in peak visitation times."
Food waste is now being processed through the newly installed "hot rot" in-vessel composting machine at the Kangaroo Island Resource Recovery Centre (KIRRC), where it is turned into valuable compost that can be returned to the soil.
The KI Council, KESAB and FRWA thank the KIRRC staff and the businesses for their participation in making a positive environmental and economic contribution to waste management on KI.
As the project progresses to other food processing businesses and target groups, it is anticipated food waste separation will become a fundamental part of creating a circular economy on Kangaroo Island.
FRWA education officer Jo McPhee is available to assist businesses, residents and school groups with information/education sessions on waste separation and management.
For all inquiries, please contact the Fleurieu Regional Waste Authority on 8555 7409 or email@example.com