How to manage organic waste



Organic waste is biodegradable waste material that has been grown, eg waste fruit and vegetables, or was once part of an animal, eg waste sausages. Organic waste can cause significant costs and problems for food producers, food retailers, cafés, restaurants, hotels and other businesses in the food and drink and hospitality industries if it's not managed effectively.

Food waste is likely to degrade quickly and smell, become a breeding ground for bacteria and attract vermin. As a result, you are likely to face legal, economic and stakeholder pressure to manage organic waste efficiently.

This guide describes how food and drink manufacturers and businesses in the hospitality sector can benefit from managing organic waste effectively, through waste options such as recycling your organic waste, looking at options for composting organic waste, and aiming to produce less organic waste.