Hospitality Food and Drink Waste Hierarchy
The evolution of the Hospitality Food Waste and Fats, Oils and Grease Hierarchy is in response to the need for a focused representation of what is practical for the hospitality sector as a whole whilst meeting UK Government objectives.
It has been designed so that it is relevant to every foodservice site in the UK based on current activity and best practice. It recognises the need to refuse, reduce, reuse, repurpose and recycle – the ‘Five R’s’ (in that order). The use of the Hierarchy means that no waste becomes landfill. The only way that waste can escape the hierarchy is if it is co-mingled with other waste streams (cardboard, electrical equipment, glass, plastics etc.) which have their own specific requirements. Comingling waste is unacceptable and must be prevented.
As a result of the use of the hierarchy, more to food waste and FOG will be collected or processed, as more foodservice sites will use it than currently is the case. It builds on the established Food and Drink Hierarchy (see Annex 2) used in Europe and the UK, to give a defined approach to the specification and selection of the appropriate technology to meet the needs of Government collection objectives, and the foodservice site.
In this document the installation; the management of the systems; and equipment used by sites are linked to Target, Measure, Act objectives (WRAP). This is underpinned by, and recognises the need for adherence to the 5 R’s.
The Hierarchy has been developed through extensive discussion and collaboration with key stakeholders, including government, enforcement authorities, operators, kitchen designers and consultants, equipment manufacturers, project managers and contractors.
Whilst it is dealt with under a separate hierarchy, Fats, Oil and Grease (FOG) are considered as food waste for the purposes of its management, as stated by a DEFRA official.
Further input is welcomed and the hierarchy can be amended and adjusted over time in line with policy needs. A ‘one size fits all approach’ of kerbside collection to support Anaerobic Digestion cannot work in all foodservice sites, nor does the rural /urban differentiation to support this.
The implementation of a granular approach provides greater penetration across foodservice sites with an authoritative and relevant food waste management programme that the industry supply chain can adopt. This relevance can maximise the effective management of food waste whilst preventing ANY waste from being subject to inappropriate treatment. Food waste would only escape the reporting or management requirements if there was operator abuse.
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