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Biodegradable waste and swill

Biodegradable waste and swill


Kitchen/biodegradable waste is organic waste from uncooked vegetables, fruit, cooked food waste and low-volume waste from the garden (e.g. leaves, grass).

Green waste is generated during garden/plant maintenance in and around the building. This is usually larger wood waste such as branches and tree trunks, and is removed by the department Grounds Management.


In the kitchens of some of the University’s restaurants, kitchen/biodegradable waste is collected in special closed containers that are collected every week by the supplier

in return for clean ones. They are special containers with a rubber seal for better closure, ensuring compliance with HACCP guidelines.


Kitchen/biodegradable waste is composted by a specialist company. Only biodegradable material is processed.

Table 11.1: Overview of what can and cannot be composted



Potatoes, vegetables and fruit (leaves and peelings), gravy, pasta, bread, cake, soup, sauces, eggshells, chips, snacks and drinks.

Meat, fish, packaging materials, teabags, coffee dregs, metals, cutlery, tin, garden waste, flowers, plants, large bones, glass, earthenware, soap and cleaning agents, hazardous waste and other residual waste.

Last modified:16 December 2015 08.51 a.m.
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