Since January 1, 2024, it has been compulsory for all businesses and private individuals to sort their biowaste. More precisely, local authorities are obliged to put in place solutions to enable all citizens to sort their biowaste, so that it can be recycled. How does this obligation work in the foodservice sector? What are the technical solutions available to caterers? Our answers.Â
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Regulations: what does the law on compulsory composting contain?
In accordance with the anti-waste law and European legislation, sorting waste and biowaste has been mandatory since January 1, 2024 for all French people, including restaurant owners.
Regulations on composting biowaste
Since January 1, 2012, " people who produce or hold significant quantities of waste composed mainly of biowaste are required to set up source separation and biological recovery, or when this is not carried out by a third party, selective collection of this waste to enable the material to be recovered in such a way as to limit greenhouse gas emissions and encourage its return to the soil "(article 204 of the July 12, 2010 law).
Gradually, regulations on sorting at source have been tightened, with a view to making this a general requirement by 2024. Since January 1, all waste producers in France have been affected by this obligation: private individuals, local authorities, government agencies, businesses, restaurants, etc.Â
Each local authority must define the organization that suits it best, through the deployment of different solutions (home composters, shared composters, separate collection of bio-waste, etc.) and inform the individuals and professionals concerned.Â
A closer look at the regulations governing composting in catering establishments
The circular of December 13, 2012 regulates the practice of "proximity composting". It authorizes the composting of kitchen and table waste (DCT) in local composts that do not have sanitary approval and are not registered, under certain conditions:Â
- The maximum quantity of DCT to be composted must be less than 1 tonne per week.
- The recycling of biowaste must be supervised by a trained supervisor.
- Waste composted in local composting (under SPA3* status) can be used by its users for both soil and above-ground applications, including gardening. If the compost is standardized (NFU-44051), it can be transferred or sold to a third party for local use and for root crops only.
Finally, for composting sites and facilities, theOrder of April 9, 2018 provides that:
- Facilities processing more than 2 tonnes of biowaste per day must comply with the French Installations Classées pour la Protection de l'Environnement (ICPE) regulations.
- Facilities processing more than 5 tonnes of biowaste per day are governed by the Règlement Sanitaire Départemental (RSD).
Good to know: All organic waste is classified so that it can be recycled in the most appropriate way. Catering waste (DCT) from collective restaurants is considered Category 3 Animal By-products (SPA3).
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How do you organize waste recycling in the catering industry?
We advise you to contact your local authority or your usual waste management service provider. They will be able to tell you what solutions are available in your area.
Next, here are 7 tips for organizing waste composting in your collective restaurant:
1. Integrate the approach into the facility project
To guarantee the success and long-term viability of the project, it is crucial to obtain the broad support of all those involved in the establishment concerned. It is therefore essential to bring together, inform and mobilize all those who work closely or remotely with the catering service: cooks, managers, HR, management, technical services personnel, etc.Â
👉 To find out more: CSR principles in catering
2. Understanding the specific characteristics of biowaste in foodservice operations
Fruit and vegetable peelings, meal leftovers, expired foodstuffs, eggshells, bread, raw meat... Composting techniques depend on the type of biowaste produced by the catering establishment. The composting coordinator and kitchen staff will need to know the specificities and instructions for composting according to the type of bio-waste produced by the collective restaurant.
3. Choosing a bio-waste recovery method
There are several approaches to source separation of biowaste, depending on the volume of biowaste to be treated and the context. These different methods can be divided into two broad categories:
- Local composting : enables you to recycle your biowaste directly on site, with little or no transport (suitable for small volumes of biowaste).
- separate collection: collection is organized by an external service provider.Â
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4. Appoint a composting referent
It is compulsory to identify and train a referent who will be responsible for the administrative and technical follow-up of the composting site, and who has undergone composting training. Master composter" training courses are offered byADEME-recognized training organizations.
5. Optimize the composting site
If your collective restaurant opts for local composting, you will need to :Â
- Estimate the volume to be processed in order to choose the equipment, composting method and quantity of structuring agent required (branches, dead leaves, cardboard, etc.).
- Set up the composting site at a sufficient distance from homes and public buildings.
- Ensure cleanliness and maintenance of the site and control the compost (regulate humidity, homogenize the compost, promote temperature rise and guarantee proper fermentation).
- Restrict compost use to users only.
6. Keep a logbook to monitor the composting site
Keeping a register is mandatory to ensure waste traceability. The register also serves as a communication tool between the various parties involved, enabling them to keep track of the history of interventions, and in the event of problems, to identify the source of the nuisance.
7. Choosing composting equipment: bins, composters, specific waste garbage cans
The choice of sorting and recycling equipment for foodservice operations also depends on the volume of biowaste to be processed and the context. There are :Â
- Sorting garbage cans in the dining room and kitchen to separate bio-waste from other waste,
- Outdoor compost bins,
- Composters in cells,
- Electro-mechanical composters (for large volumes)...Â
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Did you like these tips? Don't hesitate to consult our other articles on our blog to help you develop your business!
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