The Hospitality and Catering sector produces a large quantity of food and drink waste each year. Add in the issue of managing the use and disposal of fats, oils and grease and the sector has some serious challenges.
The issue of food waste and how to dispose of it is a big problem for the hospitality and catering sector. The sector produces a large amount of organic waste each year and disposing of it is becoming increasingly expensive.
Food waste is governed by considerable legislation but there are a number of cost-effective options available to businesses. It is a case of choosing the most appropriate option.
Review the following publications for more guidance and information: