Food waste disposal to drain or landfill must be prevented as the least preferable option for all valuable food waste resource.
Food Waste Hierarchy:
(1) Reduce (Prevent Avoidable Food Waste)
(2) Re-use (Redistribute - 1. Humans 2. Animals)
(3) Recycle (Reprocess - Energy Extraction)
(4) Recovery (Reprocess -Nutrient Extraction)
(5) Disposal (Discard as Resource Waste)
Q. When do the new Food Waste Regulations commence in N. Ireland? A. The regulations came into force on 14th Feb. 2015 and all non-domestic premises must start the phased implementation of the regulations on 1st April 2015
Q. How can I prevent solid food & fat particles entering the drainage system? A. By installing suitable waste food straining, screening, filtering, separating devices on all kitchen sink & discharge points entering the drainage system
Q.Why is commercial catering food waste classified as controlled waste? A. Commercial catering food waste must be controlled whenever it contains putrescible animal by-products such as raw, cooked or processed meat, fish, dairy or bakery products. It contains approximately 13% fat, oil and grease and can “fir-up” to 15 times its original size in drains, as well as attracting pests and vermin through leaving a trial back to its source in urban areas.
Q. What are the main factors contributing to cost of kitchen downtime? A. Commercial kitchen drain blockages due to grease-laden, putrescible, food particles cost UK industry approximately £15-20 million per annum.
Q. What are my Environmental and Health & Safety responsibilities? A. The best way to protect your interests is to install a “visible” waste preventative system that is quantifiably demonstrated to EHS inspectors and provide documented evidence of service.
Q. What is the penalty for disposing controlled waste without authorisation? A. Knowingly permitting controlled waste to be disposed without authorisation can incur a maximum fine of £50,000 and up to 12 months imprisonment in the Magistrates Court.