First increase to waste levy in a decade in effect from 1 July

The waste levy is designed to recognise the true cost of waste disposal and incentivise waste minimisation and the reuse of our resources instead of sending them to landfill. The incentive is created by increasing the cost of disposal of materials to landfill, which is covered by what you pay for waste collection or disposal.  

Funds generated from the waste levy are invested in waste management and recycling infrastructure and waste minimisation projects across the country. 

The best way to avoid extra charges is to look at ways of reducing your waste. 

Rethink your food habits 

The average New Zealand household wastes up to three shopping trolleys worth of food each year – those lonely lettuce bags and leftover beans at the back of the fridge can really add up! 

Check out the Love Food hate waste New Zealand website for meal planners with recipes, food storage tips and creative ways to love your leftovers. 

Compost what you don’t eat

Have space in your backyard? Give composting or worm farming a go.   

Space at a premium? Give bokashi a try or check out ShareWaste NZ to find a community composting hub or friendly neighbour who will compost your food waste for you. 

Check your local council website for links to composting courses or a kerbside food scraps service. 

Choose to reduce and reuse 

The average New Zealand household uses 941 plastic containers or bottles per year see The Truth about plastic recycling in Aotearoa New Zealand in 2020.

Avoid single use items by: 

• drinking from a reusable bottle 
• taking the time to dine in 
• storing leftovers in containers or cover with a plate  
• keeping a ‘reusable kit’ in the car with your grocery bags. You can store a coffee cup and cutlery in a container, which can also be used for leftovers or takeaways when you’re eating out while on the go 
• making or buying a ‘wet’ bag for wet towels and swimsuits 
• using shampoo bars 
• shopping at a bulk store 
• check the Plastic Free July website for more ideas. 

Recycle right 

On average over 10 per cent of the waste that households send to landfill could have been recycled.  

Take the time to separate cardboard, bottles, jars and cans and place in your recycling bin. Check your local council website to help you determine which plastic items are recyclable in your area. Set up a dedicated container in your kitchen to make it easier to separate your recycling without having to leave the house.  

Pro tip: use the dirty dishwater to rinse out recycling and save water. 

Return your soft plastics 

Drop off plastic bags and wraps such as courier, bread and frozen veggie bags to the Soft plastic recycling scheme. 

Check out the store locator to find a collection point in your neighbourhood. 

Hospitality businesses 

• Excess food can be donated to Food rescue and community food organisations. 
• Try Foodprint, an app which connects consumers to cafes selling discounted food at the end of each day. 
• Offer ‘dine in’ as the default choice to reduce the use of single use packaging. 
• Talk to your suppliers: 
  • can they reduce the packaging they use for your supplies?  
  • can you buy in bulk? 
• Recycle right – educate all staff on what can and cannot be recycled. Milk and glass bottles are recycled here in New Zealand. Ensure that recycling is placed into bins or bags as loose items – plastic bags can get caught in automated sorting machinery. 
• Consider a commercial food waste collection (check with your service provider whether they can also accept compostable packaging in their bins). 

Office waste 

• Remove individual rubbish bins from all desks and replace with clusters of rubbish, recycling and organics bins in key locations e.g., in the kitchen and near the printers. 
• Consider a compost bin, bokashi or commercial food waste collection for lunchroom waste. 
• If using single use cups in kitchen areas or cafeterias, switch to crockery. 
• Start a library of reusables for staff to take when going out for takeaway coffee or lunch. 
• Change your printing settings to print double-sided as a default 
• Review your procurement policies and prioritise: 
  • using items made from recycled materials to support the circular economy. 
  • suppliers which use less packaging or packaging that is easily recycled. 
  • disposing of e-waste responsibly. 
• Ensure that both your staff and contractors are trained to recycle right.  
• Consider the end-of life destination when purchasing corporate gifts and prioritise reusable items. 

Questions to consider when designing your products and packaging: 

• Can you design your packaging to use less raw material? 
• Are there local, recycled materials you can use in your products? 
• Have you considered a product stewardship scheme for any products you create? 
• Are there reusable alternatives at any point in your production journey (eg, reusable pallet wrap)? 
• Are there options to minimise packaging when posting items to customers (eg, prioritise shipping complete orders)? 

Most importantly, talk about sustainability with your staff and normalise reducing waste. A waste audit can be a great place to start to get a better understanding of what waste you are currently producing and disposing of, and what opportunities for reduction there may be. Dedicate some time in your monthly catch-ups to celebrate small wins in your waste reduction journey. 

For even more tips on sustainable procurement and product packaging, visit the Sustainable Business Network and The Packaging Forum. 

Note: The waste levy is paid at the point of disposal. If you are a municipal landfill operator, this increase will directly impact you and you will need to ensure that you are aware of your obligations.  

You can find more information about the levy on our Waste disposal levy webpage.