Waste Management in Restaurants - A Technical Guide (published by ADEME) Synopsis This short guide, published by ADEME (the Agency for Environment and Energy Management), is aimed primarily at restaurant owners. For catering businesses, the establishment of a separate waste collection point requires the adaptation of internal management, especially in terms of different storage areas for different waste products (packaging, food waste, grease waste and used cooking oils). Furthermore, the implementation of separate management strategies for this waste, which is essential to the development of recovery processes, complicates the design of new buildings and generates constraints on adapting existing space. This technical guide, published by ADEME, is a tool for decision making for the client and a set of regulatory and technical requirements for the contractor. This book illustrates the synthetic regulations, the specifics of the waste streams for disposal or recovery, the planning rules and the main problems to avoid. It identifies recommendations for the design, development and use of different spaces and waste management facilities for various types of eating establishments, without omitting the economic aspects.

Review 1 Much of this is common sense. Why so many rules? This is health and safety gone mad. (Posted by Robespierre)

Review 2 Actually, dealing with fats and grease waste is one of the most tricky things to manage when washing up or tidying the kitchen in my view. That's just at home - the problem is multiplied in a large restaurant with a big turnover - what a load of grease! (Posted by Skip Hire)

Review 3 @Skip Hire - Fat can be made into cakes for feeding the birds, they need extra foods especially in cold weather. Haven't you tried this? (Posted by Brown Owl)

Review 4 @Brown Owl. Yes, I do use fat for the birds, but one has to be selective - some of my fat is spicy stuff and I don't think the birds would appreciate it. (Posted by Skip Hire)