What happens to commercial food waste from the manufacturers?
It’s the stuff that gets us going and sustains us every day, we frequently visit shops full of it and there’s a realm of television shows, blogs and internet website about it. But what happens to all that food?
It doesn’t always make it to our stomachs. In a 2013 survey of the commercial food sector, it was found that 12 million tonnes are discarded every year – much of which was avoidable. The commercial food industry has still not found a way to be more resourceful with its stock – which is good news for for those who make a living removing this waste.
The regulations and rules surrounding food waste are every bit as stringent and complicated as they are for food which is intended for our plates. What the food is, governs how it is disposed and where.
Firstly, anything that can no longer be eaten – by humans at least -is classed as ‘former food stuffs’; food that has come from animal by-products (ABP) – meat, fish and diary for example, regardless of whether they are raw or partially-cooked or completely cooked.
Raw meat fish and dairy cannot be taken to a landfill or used as animal feed. Slightly cook or cooked meat and fish, as well as ready-meals, pies and oils pose a slightly lower risk – they can be sent to a landfill but used as animal feed.
The lowest risk food is baking and confectionary products – not containing meat, fish or seafood – as well as oils and eggs. These can be sent to landfill sites or used as animal feed.
The highest risk category of ABP is raw meat, fish and seafood – this must be sent to an incineration plant. Manufacturers and caterers can send up to 20kg of partially-cooked fish, meat and shellfish to landfill every week, any other food waste can be sent to a biogas or composting facility. The lower risk category of food can either be incinerated or taken to an anaerobic digestion plant, or made into fertiliser, depending on their constituents.
Disposing of former food stuffs is heavily regulated and poses a number of issues. A thorough method for handling food waste is recommended, with improved waste management, which can lead to better practices and increased rewards for businesses.
