Commercial Food Waste

Commercial Food Waste Regulations
The Waste Management (Food Waste) Regulations 2009 amended by the Waste Management (Food Waste)(Amendment) Regulations 2015 place obligations on businesses regarding any food waste that arises within their premises.

What do the Regulations mean for my business?
Each specified premises is not allowed to dispose of food waste to landfill. Instead the regulations now dictate that all food waste arising on the premises will be need to be segregated and kept separate from other waste and contamination. Such segregated food waste will have to be either:

  • Collected by an authorised collector. The waste collector should be authorised to collect catering waste under EWC code 20-01-08
  • Brought by the producer to an authorised facility for treatment in an authorised compost or anaerobic digester facility.

  • Alternatively a producer may have an on-site compost facility to recover their waste; however this would require a certificate of registration from Waterford City and County Council and may require approval from the Department of Agriculture, Food and the Marine. Further details regarding commercial on site composting are available here.

    Macerators / Sink Waste Disposal Units
    The use of food waste macerators to shred or hydrate or otherwise alter the structure of food waste for the purposes of facilitating its discharge in waste water to a service connection, drain or sewer is prohibited by the Food Waste Regulations. This provision applies irrespective of whether a discharge licence under the Water Pollution Act has been issued which allows food effluent to pass to a sewer. This is to ensure that food waste is consigned for recycling and also to avoid blockages in the drainage system.

    "Specified Premises" include (Refer to Schedule 1 of the Commercial Food Waste Regulations for full details):

  • Premises that supply hot food for eating on or off the premises, including where this is just subsidiary activity
  • Pubs where food is supplied
  • Premises where food is supplied to employees
  • Hotels guest houses and hostels with &062;4 guest bedrooms
  • Shops or supermarkets selling food including sandwiches or hot food including where this is just a subsidiary activity
  • Restaurants cafes bistros wine bars etc where food is prepared on the premises
  • Hospitals nursing homes etc where food is prepare on the premises
  • Schools colleges, higher level institutions training centres etc where food is prepared on the premises
  • State buildings where food is prepared on the premises, including barracks, government departments, local authorities, etc.
  • In addition organisers of trade shows, exhibitions and events where food is supplied must prepare Food Waste Management Plan(s) before and Food Waste Management Implementation Report(s) after the events on their provisions made and implemented in order to comply with these Regulations. Further information is available on