Nothing ruins a clean kitchen faster than the unmistakable stench of rotting food scraps. Even if you empty your bins regularly, odour has a way of lingering — clinging to plastics, seeping into the room, and making your whole home feel less fresh. The good news? Most bin smells don’t come from the bin itself — they come from incorrectly stored food scraps.
Once you understand how food breaks down and why the smell intensifies, you can stop odours at the source. With the right storage habits, you can keep your kitchen fresh, your waste under control, and your bin smelling clean week after week.
This guide will walk you through the science behind food odours, how to store every type of food scrap properly, and the best practical systems to use at home — whether you compost, have a council green bin, or just use your general waste bin.
Why Food Scraps Smell: The Microbiology Behind Bad Odour
Before fixing the problem, it helps to know what actually produces the smell.
1. Bacteria love moisture + warmth
Food scraps (especially fruits, vegetables, dairy, meat, and bread) hold moisture. When stored at room temperature, bacteria multiply quickly. As they break down the food, they release volatile organic compounds — the exact particles you recognise as “bin smell.”
2. Anaerobic decomposition is the worst
When food scraps sit in sealed, unventilated spaces (like plastic bags), oxygen disappears. Without oxygen, the process becomes anaerobic, which produces the most pungent odours: ammonia, sulfur compounds, and methane.
3. Cross-contamination amplifies odours
Even clean-looking bins grow bacteria. When fresh scraps touch contaminated bin walls or old residue, the breakdown speeds up, doubling the smell.
4. Warm climates accelerate decomposition
Australian summers are notorious for making food scraps smell worse — bacteria multiply six times faster at high temperatures.
This is why proper storage matters.
The way you handle scraps before they go into the bin determines whether your kitchen stays fresh or becomes a smell zone.
How to Store Food Scraps Properly So Your Bin Doesn’t Smell At All
1. Use a Dedicated, Sealed Countertop Caddy
If you store scraps in open containers, small bowls, or plates, odour will escape constantly. A dedicated scrap caddy solves this instantly.
What to look for:
- A tight sealing lid
- A replaceable charcoal filter (absorbs odours)
- A size between 3–6 litres so scraps don’t sit for too long
- Smooth interior walls for easy cleaning
Why it works:
A sealed caddy slows the oxygen supply and traps odours inside. Filters further neutralise gases before they escape.
Pro Tip:
Line your caddy with compostable bags or newspaper to absorb moisture and reduce bacterial growth.
2. Store Smelly Scraps in the Freezer — Not the Bin
This is the number one trick used by chefs, waste-free households, and food bloggers.
What to freeze:
- Meat scraps
- Fish bones
- Prawn shells
- Dairy leftovers
- Mould-prone fruits
- Fats & grease
- Anything with strong natural odour
How to do it:
- Keep a small container or zip-bag in the freezer.
- Add odour-prone scraps daily.
- Empty it into the outdoor bin on collection day.
Why freezing works:
Freezing stops bacterial activity completely, so no smell is produced. This method alone can eliminate 70–80% of food odour in most households.
3. Use Layering to Trap Odours Inside Scraps
This is a clever method that uses dry materials to absorb moisture.
What to layer with:
- Shredded paper
- Newspaper
- Dry leaves
- Sawdust
- Coffee grounds
- Dry soil
- Cardboard pieces
How layering works:
Moisture is the fuel for decomposition. Dry materials pull moisture out of food, slowing bacteria and trapping odours.
Where to use layers:
- Bottom of your scrap caddy
- Inside compostable bags
- Between wet items
- In your green bin
Example:
Food scraps → sprinkle coffee grounds → add paper → more scraps → more paper.
This prevents the soggy sludge that produces most bin smells.
4. Store Food Scraps in Smaller, Frequent Batches
The longer food scraps sit, the stronger they smell.
Recommended frequency:
- Empty countertop caddies every 1–2 days
- Move scraps outside daily in summer
- Rinse the caddy after every empty
Why smaller batches help:
Bacteria multiply on a time curve — early bacterial growth is slow, but after 24 hours it spikes dramatically. Removing scraps early breaks the cycle.
5. Use Vinegar & Bicarb to Control Moisture and Odour
Food scraps often leak juices — the main source of stink.
How vinegar helps:
Wiping your caddy with white vinegar:
- kills bacteria
- removes residual smells
- prevents mould growth
How bicarb helps:
Add a spoonful of baking soda at the bottom of the scrap container.
It absorbs:
- moisture
- acids
- smelly gases
Great for onion skins, citrus peels, garlic scraps, and old fruit.
6. Separate Wet Scraps from Dry Scraps
Wet = high bacterial growth
Dry = low bacterial growth
Examples of wet scraps:
- Watermelon rinds
- Tomatoes
- Cooked leftovers
- Juicy fruits
- Tea bags
Examples of dry scraps:
- Eggshells
- Bread
- Nutshells
- Cardboard
- Corn husks
How to store them separately:
Have two mini-caddies or one caddy with a removable divider.
When wet and dry mix together, wet scraps speed up decomposition of everything else.
7. Never Put These Items in the Bin While Warm
Warm organic matter decomposes immediately and rapidly.
Avoid putting warm or freshly cooked items in your bin.
Wait to cool before disposing:
- Soup leftovers
- Pasta and rice
- Cooked vegetables
- Meat bones
- Oils and grease
If you want zero smell, store them in:
- a fridge container
- the freezer
- or mix with dry material first
8. Use Compostable Bags the Right Way (Most People Use Them Wrong)
Compostable bags break down — which is great — but they also leak if scraps are too wet.
Correct usage:
- Place a paper towel or newspaper at the bottom
- Replace the bag every 1–2 days
- Don’t overfill
- Keep the bag away from heat sources
Why this works:
The paper acts like a sponge, preventing leaks and the rapid bacterial growth that leads to odours.
9. Consider a Bokashi Bin for Indoor Odour Control
If you want a zero-smell indoor system, a Bokashi bin is one of the most effective methods.
Why Bokashi works:
It uses anaerobic fermentation, not decomposition, meaning:
- no smells
- no flies
- no leakage
You sprinkle Bokashi bran over each layer of scraps and seal it.
Good for:
- Meat
- Dairy
- Cooked foods
- Citrus peels
- Leftovers
It allows you to store scraps for weeks with no odour at all.
10. Keep Your Outdoor Wheelie Bin Dry and Clean
Even with perfect scrap storage, smells can develop if your wheelie bin is dirty.
Best practices:
- Keep the bin in the shade (heat intensifies odour)
- Rinse the bin monthly
- Dry it completely before use
- Use bin liners or newspaper layers
- Add a deodoriser (more on this later)
Why dryness matters:
Moisture in the wheelie bin multiplies bacteria. A dry bin is a low-odour bin.
11. Store Scraps in Airtight Containers When Composting
If you compost at home, you may store scraps temporarily.
Best containers for compost prep:
- Airtight plastic tubs
- Screw-lid jars
- Clip-seal containers
- Stainless steel tins
These prevent the smells from escaping, especially when storing for several days.
12. Prevent Fruit Fly Infestations Around Scraps
Fruit flies are attracted to open, moist scraps. Once they appear, odour worsens because they speed decomposition.
To stop fruit flies:
- Keep the lid sealed
- Wipe spills immediately
- Freeze fruit scraps
- Add vinegar traps nearby
- Avoid storing banana peels in open air
Blocking fruit flies is one of the easiest ways to maintain an odour-free environment.
13. Use Natural Deodorisers to Neutralise Gases
No chemicals needed — natural materials work extremely well.
Use these in your scrap container or bin:
- Coffee grounds
- Charcoal pieces
- Baking soda
- Lemon peels
- Dry herbs (mint, lavender)
- Newspaper
These absorb odour-causing molecules and keep the bin smelling fresh.
14. Keep Grease Out of Food Scrap Containers
Grease accelerates rot and makes smells cling.
Instead of pouring it in:
- Let grease cool and harden
- Scrape into a paper towel
- Dispose with dry waste
- Or freeze it first
This stops the greasy-film smell left inside bins and caddies.
15. If You Have a Green Bin, Don’t Use It as a Storage Container
Many households make this mistake:
They keep the green bin close to the kitchen and dump scraps once a day — but the bin sits for a full week before collection.
Better approach:
Store scraps indoors in a sealed system (caddy, freezer)
and take them out to the green bin only on collection day.
This massively reduces odour, maggot risks, and insects.
16. Keep Airflow Around Your Scrap Container
A scrap container jammed under the sink with no airflow traps humidity.
Better storage locations:
- On the benchtop
- In a drawer with ventilation
- On a pantry shelf
- Beside the fridge
Good airflow = reduced condensation = fewer smells.
17. Use a Routine That Works With Your Lifestyle
The best system is one you can maintain daily.
Examples of routines:
Low-effort system:
- Keep scraps in a freezer bag
- Empty weekly
- Zero cleaning required
Eco-friendly system:
- Countertop caddy
- Layer with paper
- Empty daily
- Compost or green bin
Advanced system (no odour ever):
- Bokashi for all food scraps
- Compostable bag for dry scraps
- Wheelie bin deodoriser
- Weekly bin cleaning
Find the rhythm that suits your cooking habits, family size, and environment.
Common Mistakes When Storing Food Scraps (Avoid These!)
❌ Leaving food scraps uncovered
❌ Storing scraps in warm areas
❌ Using thin plastic bags that leak
❌ Tossing hot food in the bin
❌ Keeping scraps too long indoors
❌ Mixing wet and dry scraps
❌ Not cleaning the container often
❌ Putting stinky items directly into the bin
❌ Keeping the bin in direct sunlight
Fixing these instantly reduces odour.
The “Zero-Smell” Method: A 4-Step Routine That Always Works
If you want a simple, universal routine, use this:
Step 1 — Freeze all high-odour scraps
Fish, meat, fruit peels, leftovers, eggshells.
Step 2 — Use a sealed indoor caddy for everything else
Line with paper or compostable bags.
Step 3 — Layer each addition with dry material
Newspaper, cardboard, coffee grounds.
Step 4 — Keep your outdoor bin fresh
Store in shade, keep dry, and use a deodoriser.
Follow this and you’ll never smell bin odour again — ever.
Final Tip: Use a Bin Deodoriser for Long-Term Freshness
Even with perfect scrap storage, your bin will eventually encounter moisture, heat, or leftover residues.
That’s where odour-neutralising products come in handy.
How Bin Bombs Keeps Your Bin Smelling Clean (Even With Food Scraps)
At Bin Bombs, our products are designed to eliminate odours at the molecular level, not just mask them.
Whether you store scraps perfectly or not, Bin Bombs helps:
✔ absorb moisture
✔ neutralise bacteria-generated smells
✔ reduce food scrap odours instantly
✔ keep wheelie bins fresh for weeks
✔ stop summer stink during hot weather
✔ prevent maggots and insects
✔ make bins smell clean, not chemical
If you want a 100% fresh, odour-free kitchen and outdoor bin, pairing good scrap storage habits with Bin Bombs is the ultimate solution.
Visit https://binbombs.com.au/ to explore natural, powerful, eco-friendly bin deodorisers made specifically for Australian households.
Frequenlty Asked Questions
The best way to stop food scrap smells is to store them in a sealed caddy or airtight container and empty it every 1–2 days. Freezing high-odour scraps like meat, fish, and fruit peels also prevents decomposition. Adding a layer of newspaper or coffee grounds absorbs moisture, which stops bacteria from producing odour. These simple steps eliminate almost all indoor bin smells.
Yes. Freezing scraps is one of the most effective odour-control methods because it completely stops bacterial growth. When scraps are frozen, they cannot decompose, ferment, or release smelly gases. Store items like meat trimmings, fish bones, and fruit peels in a small freezer container and transfer them to the outdoor bin only on collection day for a totally smell-free kitchen.
The best scrap container has a tight-sealing lid, smooth interior walls, and a charcoal filter to trap odours. A 3–6 litre benchtop caddy works for most homes. Avoid open bowls and flimsy plastic bags, which leak moisture and accelerate decomposition. Compostable liners with a paper layer at the bottom also help keep the container dry and easy to clean.
To manage food waste smells during a home party, keep a small, sealed container in the kitchen for scraps. Empty it often iIn summer, heat speeds up decomposition dramatically. Keep scraps in a sealed caddy, empty it more frequently, and freeze anything with strong odour. Store the outdoor bin in shade, add dry materials like newspaper to absorb moisture, and clean the bin regularly. Using a natural deodoriser also helps neutralise gases caused by hot weather bacteria.
Yes. Wet scraps like watermelon, cooked leftovers, and tomatoes smell much faster than dry items such as eggshells, bread, or nutshells. When wet scraps mix with dry, moisture spreads and accelerates bacterial growth. Storing them separately—or layering wet waste between paper—helps control odour and keeps both your indoor and outdoor bins cleaner.
For minimal smell, empty your caddy every 24–48 hours. During warmer months, it may need emptying daily. Regular emptying prevents the bacterial spike that occurs when food sits too long. Rinsing the caddy with vinegar and adding a little baking soda at the bottom also prevents lingering odours and keeps the container fresh.
The strongest odours come from fish scraps, meat trimmings, dairy, cooked leftovers, melon rinds, and overripe fruit. These items decompose rapidly and release volatile gases that can fill your kitchen with unpleasant smells. Freezing these scraps or sealing them in airtight containers stops the odour entirely, especially before placing them in an outdoor bin.
Yes, layering is a highly effective odour-control technique. Adding dry materials like shredded paper, coffee grounds, cardboard pieces, or dry leaves between wet scraps absorbs moisture—the main cause of bacterial growth. This creates an oxygen-balanced environment where decomposition slows down and odours never form, making it perfect for scrap caddies and green bins.
If your bin still smells, residue may be stuck to the bin walls or trapped in the bottom. Moisture combined with old bacteria continues producing odour even when scraps are gone. Washing the bin with hot water, vinegar, or detergent, fully drying it, and adding a deodoriser prevents smell from returning. Heat and humidity also amplify any leftover odours.
Natural options like baking soda, coffee grounds, lemon peels, charcoal pieces, and newspaper absorb odour-causing gases. Adding a small layer of these materials to your caddy or wheelie bin keeps it dry and prevents bacterial growth. For even stronger results, use a purpose-made bin deodoriser that neutralises smells while repelling insects and maggots.
