If you produce waste from a business such as a canteen or restaurant, then you have to pay to have it removed. This cost will increase hugely over time as the Government has committed to a landfill tax escalator which means ever increasing prices for waste collection and disposal to landfill. By composting your food waste you not only save the environment but you can really make a difference in controlling your variable costs.  There are some difficulties with composting catering wastes such as:

  • Potential vermin issues. This can be overcome by raising the composting bin off the ground, burying the base and adding a mesh floor, or installing one of the larger automated in-vessel composting units. (see below)
  • Getting the mix right/liquid discharge. Small garden type composters should be sited on earth to drain. Cooked food should not really be added to home composting bins, but with in-vessel composting this is not such an issue.  That said even with these units, large amounts of cooked food may need to be drained before adding to a compost heap, and in most cases some form of dry carbon-based material such as saw dust is required to be added.
  • Animal by-products regulations. If you are composting cooked food, you should be aware of Regulation 16, which prohibits catering wastes being composted on sites where animals are being kept, and you can only use the compost within the same premises.

A simple way to comply with these rules is to purchase an off the shelf in-vessel composting system.  These are specifically designed to process cooked food quickly and safely.  A selection of these are outlined below, for information only, no recommendation or endorsement is implied.


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