Jo Heeps at her Glenbrook home, where the composting magic happens.
Story and photos by Julie Nance
Jo Heeps has prevented more than 11 tonnes of greenhouse gas emissions being released from landfill each year, simply by composting coffee grounds and food scraps from her local Glenbrook café. That’s the equivalent of taking nearly five fossil-fuel-powered cars off the road for 12 months, or one and a half homes off the grid. Learn how you can also make a big impact.
Key Points:
Up to 33 per cent of the material in our red-lidded garbage bins is food waste that can be composted. Hundreds of tonnes of this food waste ends up in our local landfill each week. (As a guide, an African elephant weighs 2 to 7 tonnes!)
This waste takes up valuable space, generates CO2 and methane emissions and causes other environmental impacts that are expensive to manage.
Community composting helps us use food scraps and other material the way nature intended, to return valuable nutrients to the soil. Compost improves drainage, increases water holding capacity, stabilises soil temperature and has a wide range of other benefits.
Jo Heeps is a familiar figure in Glenbrook village, wheeling her collection bin back and forth between Kickaboom cafe and her nearby home. She’s been making the journey twice a week since October 2022.
Although she grew up with keen composting parents and grandparents, Jo didn’t have the opportunity to try it herself until she moved to the Blue Mountains from Glenmore Park with husband Ronnie.
She discovered Blue Mountains City Council was running a program called the Compost Hub. Through this interactive online platform, you can become a ‘champion’, accepting extra food scraps for your compost. If you are eager to stop your scraps from entering landfill, but can’t compost yourself, you can become a ‘contributor’. You can deliver food scraps to a champion or in Jo’s case, someone like her will come to you.
Jo signed up to the initiative and was delighted to get an email from Kickaboom soon after. A wonderful partnership was born.
“I was new to the community and wanted to get involved somehow,” says Jo, a mother-of-two and a grandma of one. “It’s fabulous working with the team at Kickaboom. I always know from the scraps what’s on the menu.
Jo’s compost bins are enclosed in a wire mesh cage that came with the house.
Material suitable for home composting includes kitchen food scraps, tea bags, eggshells, citrus, newspaper, egg cartons, tissues, lawn clippings, garden prunings, dust, lint and hair.
Jo started her compost enterprise with one donated 220 litre Council compost bin, later receiving a second one to cope with the volume of Kickaboom scraps. Over time she added two extra bins of her own.
She averages about 120 litres of organic waste from the café each week, using a trolley to make moving the bin easier.
“After about five months, I put the compost bin contents over different sections of my garden,” she says. “I feel like it saves water as the garden holds the water better. The vegetables I’ve grown and the plants, have been really high quality.
“I used to go to Bunnings to buy fertiliser. Now I mostly use the compost and my worm farm wee.”
Jo’s beautiful front garden that is being nurtured by her compost.
A stunning back garden that Jo enjoys pottering around in with her 3-year-old grandson, who is learning how to compost.
Kickaboom Manager Kat Kroon says before partnering with Jo, the café paid for two red-lidded bins to be emptied twice a week.
“I didn’t feel comfortable about our food scraps just sitting in landfill, contributing to CO2 ,” she says.
“Through the partnership, we saved money with only one bin pick up a week. Just one small step can snowball. Having that community inclusion with Jo, and to know that we are doing better for our planet, gives us more meaning.”
Kickaboom Manager Kat Kroon with some of the café’s food scraps, once destined for landfill.
A friendly and productive partnership: Kat and Jo, with her trusty collection bin and trolley.
Kickaboom produces such large quantities of coffee grounds that Jo can’t take it all. To avoid the excess material ending up in landfill, they offer free bags of coffee grounds out the front of the café each day, which is quickly snapped up. Kickaboom also entered into a second partnership.
“One of our baristas has a cold brew company called My Mate Dave Coffee,” Kat explains. “We’ve partnered with them, giving them coffee grounds. They add essential oils and other ingredients and we are now selling a coffee scrub that you can use in the shower.”
Coffee scrub for sale.
Staff at Jo and Ronnie’s business in Penrith, Truck Hydraulic Solutions, are also enjoying doing their bit, contributing coffee grounds and a garbage bag of shredded paper to Jo’s compost each week.
Jo finds the process of watching her compost contents breaking down fascinating. A keen baker, she likens composting to cooking.
“It’s like baking a cake, as you use all your senses,” she says. “I’m looking at it. I’m smelling it, I’m feeling it. And it’s just knowing that the mix looks right, which takes a little bit of playing around.”
In addition to the compost nourishing her extensive garden, Jo also grows vegetables, some of which she donates back to the café.
Some of Jo’s fresh picks from her garden. (Photo: Jo Heeps)
Here are some of Jo’s top composting tips she’s gathered on her journey:
Before throwing things out, think about what you can do with them – whether it’s recycling or composting.
I bought second-hand books on composting which really helped. The best one was The Compost Coach by Kate Flood. (This is available in Blue Mountains libraries).
Because it takes months for material to break down, the smaller your waste is before you put it into your compost bin, the quicker the process e.g. cutting it up or shredding it. Some people even blitz it in a blender.
Use compost activators e.g. coffee grounds, which also helps speed things up. I use blood and bone occasionally.
Keep turning your compost every two to three days. In the centre of the compost bin, I put a pipe with holes in it, to help aerate the material.
Use compostable bags so you don’t have to keep cleaning out your kitchen scrap bin, which may deter you from continuing.
(Compostable bags only break down well in warm compost. If you don’t turn your compost regularly, it’s best to empty your bag into the compost and dispose of the bag or reuse it).
Author Kate Flood’s book has been a composting bible for Jo.
Jo recommends chopping up food waste before putting it into the kitchen scrap bin, to help the compost break down more quickly.
Jo puts a plastic pipe with holes in it, into her compost bin to help with aeration. The insects, worms and microbes all need air to live but as ingredients break down, it can all drop, pushing air out. Turning compost over brings air back into the system and the pipe approach helps too.
Erin Hall, Blue Mountains City Council Senior Project Officer, Circular Economy, says you only need to start small with composting. Even if you put your material into the compost bin and you don’t do another thing with it, you are making a positive contribution.
“Methane generated in landfill is one of the most potent greenhouse gases and it is Council’s biggest emitter in our LGA,” she says.
“So, when we’re talking about reducing climate change, one of the best things you can do is compost. As Jo has shown, small actions can yield big results.” – Erin Hall, BMCC Senior Project Officer, Circular Economy
Take Action:
Sign up to be a compost champion or contributor or find out more.
Find a compost champion or contributor near you by searching the Compost Hub map. There are many champions throughout the Blue Mountains waiting for contributors. They will be grateful to receive your food scraps.
Jo has been nominated in Blue Mountains City Council’s ‘Binfluencer Awards’, recognising and celebrating members of the community working towards our goal of zero waste. There are three themes: Avoid, reuse and recycle. For more information go to https://yoursay.bmcc.nsw.gov.au/blue-mountains-binfluencer-awards
Book a free Blue Mountains City Council composting workshop or choose other topics related to managing waste that are of interest. A group of 10 people is required.
This story has been produced as part of a Bioregional Collaboration for Planetary Health and is supported by the Disaster Risk Reduction Fund (DRRF). The DRRF is jointly funded by the Australian and New South Wales governments.
The inaugural Blue Mountains Food Security Fair kicks off at 9am today at the Planetary Health Centre in Katoomba. Pop in to listen to a talk, watch a demo, grab a coffee and sweet treat from Good Fat Pastry, a delicious lunch from Bibi`s Kitchen, fresh mushrooms from EarthRising Mushroom Farm, locally acclimatised vegetable seeds from Mid Blue Mountains Seed Savers, and edible native plants from Muru Mittigar Ltd You can view the full program here (link in profile): https://bit.ly/4nOSJle The Planetary Health Centre is at 33-39 Acacia St (former Katoomba Golf Course).
The Fair is a World Animal Day event and has been supported by a sEEd grant from the Australian Association of Environmental Educators.
A huge thank you to Richard Burrell from Muru Mittigar Native Nursery who delivered us the following edible natives to sell at our Food Security Fair on Saturday 18th October:
Apple Berry Finger Lime Mat Rush Lomandra longifolia Midgen Berry Native Leek Native Parsnip Native Raspberry Female and male Pepper Berry Vanilla Lily Yam Daisy
You can view the full program for the Food Security Fair here (link in profile): https://bit.ly/4nOSJle
We`re thrilled that EarthRising Mushroom Farm will be at the Blue Mountains Food Security Fair this Sat 18 Oct with their fabulous fresh mushrooms, mushroom grow kits and other mushroom products. Alex can help you get started on mushroom growing and let you know more about the mushroom compost you can pick up from the Farm in Lawson. View the full program for the day here (link in profile): https://bit.ly/4nOSJle The Fair is at the Blue Mountains Planetary Health Centre: 33-39 Acacia St Katoomba (former Katoomba Golf Course)
Such an amazing program for the Food Security Fair at the Planetary Health Centre in Katoomba on Sat 18 Oct: from the renowned Holly Davis, co-founder of Iku, and author of Ferment, giving a hands on demonstration of how to preserve and increase the health and deliciousness of food through fermentation, to Dr Milena Bojovic from UTS on the Future of Food! Dr Teya Brooks Pribac from Plant Inspired will demonstrate innovative plant based cooking techniques, Michael from Good Fat Pastry will share baking innovations, Marnee Fox from Forage to Feast will share how to use Wild Edibles, seed saver extraordinaire Lloyd Sharp from Mid Blue Mountains Seed Savers will share his amazing expertise and launch the Upper Blue Mountains Seed Savers and Gardening Group, Manu Prigioni from Farm it Forward will discuss equity and nutrition security and Farm it Forward’s response to the National Food Security Strategy document, Erin Hall will provide a hands-on Weaving with Weeds workshop, and Nev Sweeney will share how to build and use a solar food dehydrator. Places are limited so bookings essential here (link in profile @bluemountainsplanetaryhealth : https://events.humanitix.com/food-security-fair-or... This event has been supported by an Australian Association for Environmental Education sEEd grant.
Social enterprise @farmitforward is working to increase local food security one backyard after another, and with young people at Katoomba High School. At the Food Security Fair on Sat 18 Oct, co-founder Manu Prigioni will speak about Incorporating equity and nutrition security in discussions on food security: Farm It Forward’s response to the National Food Security Strategy document. Reserve your spot for her presentation here (link in profile): https://bit.ly/4nOSJle Read more about Manu and Farm it Forward in Katoomba Area Local News here (link in profile): https://bit.ly/46PTAfF
Join seed saver extraordinaire Lloyd Sharp, from Mid Blue Mountains Seed Savers, as we launch the Upper Blue Mountains Seed Saving and Gardening group at the Food Security Fair on Sat 18 October. Lloyd will share some of his extensive seed saving experience, and there will be an opportunity to purchase and share local seeds and plants. Huge thanks to Happy Valley Seeds for donating heirloom seeds and discount cards, and to @thediggersclub for generously donating Vegetable and Flower Sowing Guides and their 2025/2026 Heirloom Seed Annual. There will be one for every attendee! The Food Security Fair is being held at the Blue Mountains Planetary Health Centre 33-39 Acacia St Katoomba and the Seed Saving presentation is at 10.20am. Bookings essential here (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
Nev Sweeney, renowned permaculture teacher and practitioner, from Under the Choko Tree, will be leading a workshop on how to build and use a solar food dehydrator at the Blue Mountains Food Security Fair on Saturday 18 Oct. Nev will talk about why food dehydration is a good idea, some techniques that can be used to dry food, pretreat or not to pretreat, general tips and considerations about food drying, drying fruit and veg, testing for dryness and using dried produce. He will explain how he made a simple direct solar food dryer and a more complex indirect solar food dryer. Reserve your spot here (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
Planetary Health volunteer, American permaculture teacher Susan Krings, has been helping to organise the inaugural Blue Mountains Food Security Fair. If you`d like to learn more about volunteering at the Centre email planetaryhealth@bmcc.nsw.gov.au or ring 0407 437 553
You can purchase tickets for the Food Security Fair in Katoomba on Saturday 18 October here (link in profile): https://events.humanitix.com/food-sec...
The day will include stalls, talks and demos about growing, sourcing, cooking, preserving and enjoying plant based food and protecting habitat for wildlife. The event is part of a series celebrating the centenary of World Animal Day.
The fabulous line up of speakers and workshop tutors includes Dr Milena Bojovic on the Future of Food; Holly Davis, co-founder of Iku and author of `Ferment`; Michael from Good Fat Pastry; Nev Sweeney from Under the Choko Tree on how to build a Solar Powered Food Dehydrator; Lloyd Sharp from Mid Blue Mountains Seed Savers; Marnee Fox from Forage to Feast; Teya Brooks Pribac from Plant Inspired; and Erin Hall on Weaving with Weeds and Manu Prigioni from Farm it Forward.
Stalls will include EarthRising Mushroom Farm, Bibi`s Kitchen, edible native plants, the Planetary Health Cafe and more.
Each session needs to be booked individually as numbers are strictly limited.
This event is being supported by a sEEd grant from the Australian Association for Environmental Education.
At the Food Security Fair on Sat 18th October the inspiring Teya Brooks Pribac, author of ‘Not Just Another Vegan Cookbook’ and founder of Plant Inspired, will be sharing innovative but very simple culinary techniques that can help you make delicious icecream, ‘egg` sandwiches and a wide range of cheeses without any eggs or dairy. Food that’s healthier for you and the planet. You no longer need to worry if the supermarket shelves suddenly don’t have eggs, or if you can’t afford them! There are so many cooking techniques that can help us create our favourite foods, without requiring animal products! The session will end with one of Teya’s fabulous cheese tastings. Bookings essential for this fascinating workshop here (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
This event is one of a series celebrating the centenary of @worldanimalday @ph_alliance
In Marnee Fox’s session on Wild Edibles at the Blue Mountains Food Security Fair on Sat 18 October, she’ll share how to incorporate wild ingredients into your every day diet AND make it delicious. Marnee Fox is a sustainable interior decorator, stylist, foodie and weed convert. She`s also one half of Forage to Feast Australia with husband, renowned environmental educator Diego Bonetto. Building on Diego`s much-loved weed foraging workshops, Marnee takes the food found on the foraging tour to the table. Bookings essential (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
If you haven`t yet tried the deliciousness of Good Fat Pastry you`ll be in for a treat at the Food Security Fair on Sat 18 October! Join Michael, the creative baker producing these mouthwatering plant based (and mostly gluten free) treats for breakfast, where he will inspire you to rethink everything you know about baking:
"Baking is both borne and constrained by convention—as are our expectations. Since Ancient Egypt and Rome, eggs, dairy, and cereals have been used in baked goods for flavour and functionality. The enormity of cakes, pastries, biscuits, and desserts we know and love—and the countless we have no awareness of—have been discovered and created through spontaneity and experimentation. Almost always resting on the magical transformations of these key ingredients under heat and energy.
Yet as the realm of food is one of creativity and sensory inquisitiveness there are inherent possibilities for alternatives—in replicating the familiar as well as creating novelty. This path can follow the complexities of molecular gastronomy or the simple pragmatism of substituting with what`s on hand. Find whatever works for you."
Spaces are limited so bookings essential here (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
One of the highlights of our Food Security Fair on Sat 18th October is our Weaving with Weeds workshop at the Planetary Health Centre in Katoomba. In this relaxing and enjoyable workshop Erin Hall will help you identify common invasive weeds that are ideal for basket making, and teach you the basic skills to weave a range of different objects. At the same time you`ll be removing and repurposing weeds that are destroying habitat for our wildlife! Places are limited so bookings essential here (link in profile): https://events.humanitix.com/food-security-fair-or-planetary-health-initiative
Julie Nance is a community storyteller with the Blue Mountains Planetary Health Initiative. In her coverage of the Lower Mountains area, she brings 30 years’ experience in communications, publishing and journalism.
After specialising in health and social issues as a journalist, Julie led creative teams in the government and not-for-profit sectors including the Aged Care Quality and Safety Commission, YMCA NSW, Cancer Council NSW and The Children’s Hospital at Westmead.
Julie is passionate about empowering people with quality information to help them make informed choices.
Julie Nance invited her 82-year-old mum to join her on outings in Lower Mountains parks, after months of being confined to home due to sickness. With fond memories of family picnics growing up, their quality time together in nature gave them both a much-needed lift.
