Source Separation Guidance

II. Outdoor Storage Practices

Outdoor Storage Practices

Type and location of containers will vary. There is also considerable variability in local trash area requirements and space availability, especially between dense urban centers and less dense or space constrained areas.

Storage

Outdoor storage surfaces should be nonabsorbent (concrete or asphalt), smooth, and durable and sloped to drain. Some communities require trash/recycling/food scrap areas to be fenced in or otherwise out of view.

Container

Starting a food scrap separation program can make your waste system cleaner as the food is captured in a dedicated container with a tight fitting lid.

Food scraps are typically stored in 32, 48 or 64-gallon wheeled carts or small 2-yard dumpsters. Food scraps weigh around 4 pounds/gallon so they get heavy quickly.

Roll-off dumpsters or compactors can be used for larger generators like food manufacturers. 

Containers Maintenance

Dumpsters, carts or compactors should be closable and cleanable, leak-free, watertight and capable of being locked. All doors/hatches/tight-fitting lids should be closed or in place when not in immediate use to prevent pests from entering the container.

Cleanliness

Carts, dumpsters, compactors and other bins should be cleaned often enough to prevent odor and other pest/vector attractions. High pressure pumps, hot water, steam and detergent are cleaning materials that should be used as necessary. Make sure your cleaning area drain connects to sanitary sewer or grease trap for proper treatment of your residual debris. Do not allow wash water to enter the stormwater system.

Your hauler likely offers a cleaning or swap out service.

III. Hauler Collection Frequencies

Hauler Collection Frequencies

As a rule, food scraps should be collected by the haulers at a frequency that minimizes odor, insects, vectors, and other pests. Collection frequency will vary based on hauler routes, truck capabilities, collection container types, and site specific generation rate of these materials.

In some cases, variations on the below recommended practices should be agreed upon between the Health Department, food establishment and hauler.

Dumpsters and Carts

• In summer (April-September) it is recommended that food scraps collected in carts or dumpsters be hauled away for processing twice per week.
• In winter (October-March) it is recommended that food scraps collected in carts or dumpsters be hauled away for processing once per week.

Roll-offs or Compactors

Usually 10 yards or more, roll-offs or compactors are used by large food waste generators that also have the space to site a container of this size at their facility.

• Year round, it is recommended that food waste collected in roll-offs or compactors be hauled away for processing once per week.