More than a quarter of a million extra households will soon have access to food organics and garden organics (FOGO) recycling thanks to $5.3 million in funding, while another $4.4 million is up for grabs to help businesses make the switch.
NSW Environment Protection Authority (EPA) Executive Director of Programs & Innovation, Alexandra Geddes, said with Greater Sydney on track to run out of landfill space by 2030, diverting organic waste is critical to ease pressure on the system and prevent a looming waste crisis.
"Together with $344,000 for FOGO education, this is a $10 million FOGO bonanza that tackles food waste at every stage — from the kitchen bench, to supermarkets, to people in need," Ms Geddes said.
"Under Round 4 of the Go FOGO program, 10 councils have been awarded between $50,000 and $1.46 million to establish or upgrade weekly services to more than 263,000 households.
"From Dungog to Waverley, the funding will equip councils to prepare households that receive a red bin service for the mandatory shift to weekly FO or FOGO collections by 1 July 2030.
"This investment empowers households to do their bit to manage food waste, reduce landfill volumes and combat climate change.
"We know food and garden waste makes up a third of red-lid bins. FOGO is one of the most effective ways to keep this out of landfill, and this funding is about giving more households access to the service and ensuring they are confident in how to use it.
"By backing new and existing services, we're helping councils set up their communities for long-term success with this program."
The $344,000 from Round 3 of the Scrap Together program will help 23 more councils boost education and awareness in areas where FOGO is already in place.
Organisations and charities can also apply for a slice of $4.4 million to prepare for the business mandates, which will be required in stages from 1 July 2026.
This includes $3.3 million under Round 3 of the Business Food Waste Partnership Grants, with up to $200,000 per project to support peak bodies, organisations, councils and institutions to reduce and source-separate food waste.
The remaining $1.1 million is available through Round 2 of the Food Rescue Grants, with up to $300,000 for charities and not-for-profit organisations to save more edible food and redistribute it to people in need.
Ms Geddes added bringing businesses on the journey is just as important as supporting households.
"NSW generates around 1.7 million tonnes of food waste per year and retail, hospitality and institutions like schools, hospitals and aged care facilities, are responsible for around 37 percent of this waste," she said.
"We're helping businesses transition now so they're ready for their relevant deadline to start separating food waste, which starts in 2026 for some large premises.
"We also want more good food to be rescued and shared with people who need it, not wasted by ending up in landfill."
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