Many staff groups around campus are actively engaged in a number of organic waste initiatives.
What to add to your office compost:
Vegetable and fruit scraps, tea bags and coffee grounds, flowers.
What not to add:
Animal products (meat, dairy, etc), magazines, synthetic chemicals.
Choose a container that works for you and is easy to carry. Label it clearly with something like 'Compost: Please donate tea bags & coffee grounds/veg & fruit scraps here' This is also important to ensure the compost bin does not get mistaken for landfill waste.
Place it on your office kitchen counter or breakroom table.
Chat with your office colleagues about the compost bin. Good to emphasise 'no animal products.' Paper towels and other biodegradable things are OK although it's good to stick to the basics with food waste.
Depending on how much accumulates in the bin, you will need to empty the bin 1-2 times a week.
Bringing the compost home for personal garden use.
Donating the compost to the University's Community Garden, located off Monash Rd, in between buildings 161 and 163.
Bokashi Bucket Composting System
Many staff groups around campus use their own Bokashi Bin systems.
The Bokashi Bucket is an alternative for transforming kitchen waste into a nutrient rich soil conditioner. This composting system uses EM (Effective Micro-Organism) Bokashi to create the ideal conditions for airtight (anaerobic) composting.
You can compost almost every kitchen food waste in the Bokashi Bucket including fruit and vegetables, prepared foods, cooked and uncooked meats and fish, cheese, eggs, bread, coffee grinds, tea bags, wilted flowers and tissues.
Start a Compost Bin at home. Check the City of Melbourne's how-to guide on composting.
If you want highly detailed composting information, download Sustainability Victoria's handy composting PDF.