The study investigated the effect of different collection containers on parameters such as pH development, moisture, internal and external temperatures, gas emission (NH3, H2S, and O2), and food waste microbial analysis. It was also focused on the effects of additives such as tea tree oil, calcium carbonate, and citric acid. Research results showed that temperature and moisture content inside the tested containers corresponded to external temperatures and did not lead to fast degradation of the food waste. Lower temperatures in some containers were attributed to design features such as perforation of walls and poor lid tightness, which led to a higher presence of insects and larvae in the food waste. Most containers exhibited no significant emissions of NH3 and H2S; an increased content of H2S was recorded in one container only. pH values were within the optimal range for the growth of microorganisms and food bacteria, such as Pseudomonas and lactobacilli, were identified. The application of additives resulted in emission parameters acceptable for food waste stored in containers for 14 days. The type of collection container and application of additives can affect food waste conservation conditions, which supports sustainable food waste management.