Of 205 recycling bins that were audited on Thursday last week, 140 bins passed and 65 failed.
"We only audited a small sample, however, this appears to be representative across the district and, as a result, all recycling had to be diverted to landfill due to contamination."
Face masks, sanitary products and clothing from what appears to be a lockdown clear-out of cupboards and garages is a major source of contamination.
"We're hoping that this week's collections will be vastly improved and that we will not have to divert any loads to the landfill."
The same applied to Thames-Coromandel District.
One wrong item in your recycling and all the recycling from your street could be dumped into landfill instead of correctly disposed of.
"When a large number of contaminated recycling bins are collected the whole truckload of recycling becomes contaminated and the whole load is tipped to landfill, undermining the good work of those residents who have recycled responsibly and increased the costs to the ratepayer," a TCDC spokesperson said.
During level 4, all recycling is temporarily considered to be contaminated.
Throwing in rubbish bags and items such as face masks makes them even more of a concern for staff, says Todd McLeay, chief executive of locally-used recycling company Smart Environmental.
"Please, for the sake of our workers and the environment – do not put them in the recycling bin."
Waste is a problem in the Coromandel. In March 2021 a waste audit on blue kerbside rubbish bags found 79 per cent of what is in the bags could be diverted from landfill.
Some 3 per cent was glass, 6 per cent paper and 9 per cent plastics and more than 52 per cent was kitchen waste.
While it is possible to safely collect recycling from kerbside during alert level 4 due to it being done via a side loader, the problem lies at the processing end.
McLeay said material recovery facilities that process recycling in the Hauraki Coromandel districts are not automated enough and had to temporarily close.
Ministry of the Environment (MfE) officials are working with councils and recycling collection and recycling plant operators to keep recycling going wherever it is safe and practical to do so.
The Ministry of the Environment reports that most of the materials we use are disposed of to landfill and the rate of disposal is increasing, making us one of the highest generators of waste per person in the world.
How to cut down on throwaway food
TCDC is working hard to communicate ways to combat waste destined for landfill.
As part of its communication, staff met Waiomu Beach Cafe's Julie McMillan to get her tips for cutting down on the amount of food we throw away, plus, a great recipe for Farmhouse pie.
This is featured on the TCDC website along with other helpful tips on reducing waste.
Julie says one of the biggest barriers to safely using up leftovers is knowing how to safely store them.
After making a meal plan, she says you should also think about planning any leftovers you might have and planning the space you have for them in your fridge or freezer.
"Everyone has ham leftover from Christmas. Instead of putting the whole lot into the freezer cut it up into different slices with portioned sizes.
"Cut off some ham steaks for the barbecue, lots of little bits of diced ham for frittata, omelettes or bubble and squeak. Make your thin cuts for sandwiches or some thick cuts for farmhouse pies."
Ham will safely freeze for up to three months and if you put the cuts into small freezer bags and freeze them flat, it won't take up so much space and you can take out only what you need.
"So, plan your meals, plan your leftovers and plan your space," says Julie.
Julie also suggests asking your neighbours or others in the community if they would like meals.
Research shows that 81 per cent of people would be happy to receive food from a neighbour, but only 13 per cent of people have ever offered their excess food to their neighbours.
"Food is such a great way of creating community. Kai is community."
Julie also suggests making stock with leftover bones or fish frames which will also use up those stray carrots, onions or any other vegetables you have in the fridge. Add a few peppercorns, a bay leaf and just cover with water.
For poultry or fish stock, simmer for up two hours, for red meat simmer for up to four. Stock can also be kept in the freezer for up to six months for your winter soups.
Julie's tips
Plan your leftovers by portioning them for different uses and freezing them.
Freeze your leftovers flat so they take up less space in your freezer.
Ask your neighbours or others in the community if they would like meals.
Farmhouse pie from Waiomu Beach Cafe
This is a great recipe for packing up to take to the beach or on the boat. You can make it as big as you like and put just about anything in it.
Ingredients
Sheets of ready rolled short pastry
Sheets of ready rolled flaky pastry
Eggs beaten
Leftover ham, turkey, roasted vegetables, peas, broccoli, chutney, sauces or cranberry jelly.
1 finely chopped onion.
Milk or leftover cream
Method
Preheat your oven to 180 degrees.
Line a tin or large roasting tray with the ready rolled short pastry.
Scatter over the finely the chopped onion and dot around chutney, sauces or jelly.
Sprinkle leftover vegetables and meat and any other filling you might like to use.
Depending on the size of your pie you might use between 8 to 12 eggs beaten with 1 to 1 and ½ cups of cream or milk. Seasoned with salt and pepper.
Pour egg mixture over the filling.
Top the pie with flaky pastry.
Brush pastry with more beaten egg or milk.
Bake in the oven until the pastry is crispy and the filling cooked.
