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. You should consider waste options such as recycling, composting, anaerobic digestion, physical treatment methods such as rendering, and heat treatment options such as pyrolysis.
This guide describes how food and drink manufacturers and businesses in the hospitality sector can manage organic waste effectively by choosing the best waste options.