Complete Guide to Waste Management in the Food Industry

Waste Management Regulations in the Food Industry

Before you start separating scraps or calling waste management companies, you need to know what you’re legally on the hook for.

Federal Guidelines (U.S.)

• The EPA recommends reducing and recovering food waste before disposal.

• The FDA governs safe donation of surplus food.

• The Resource Conservation and Recovery Act (RCRA) oversees solid and hazardous waste, especially if food is contaminated.

State & Local Rules

• California requires food businesses generating over 2 cubic yards/week of organic waste to divert it (SB 1383).

• New York, Vermont, and Massachusetts have similar organics mandates.

• Cities like San Francisco, Seattle, and Austin ban food waste from landfills entirely.

✅ Quick Check: 

If you’re generating food waste – and you almost certainly are – you’re likely required to separate and properly dispose of it. The bigger your operation, the more rules apply.

Setting Up a Waste Management System

This isn’t about buying a fancy compost bin. It’s about creating a clear, simple system your staff can follow every day.

Here’s what you need to set up:

Three-bin system (at minimum):

• Food waste: Anything edible or organic (scraps, trimmings, plate waste)

• Recyclables: Paper, glass, cans, bottles – only if clean

• General waste: Soiled packaging, wrappers, non-recyclables

Labeled bins in all key areas: 

Kitchen prep, dish return, storage, customer-facing areas

Pest-proof, odor-proof setups: 

Use airtight bins where possible. Keep food waste cold or emptied often to prevent smells.

Reliable collection partner: 

Not all haulers are licensed to take food waste. Ask for proof.

Clear signage and color-coding: 

So staff know exactly what goes where – no guessing.

Handling Food Waste: Day-to-Day Playbook

Not all food waste should be treated the same. Here's how to deal with the most common types:

Spoiled or Expired Food

• Still safe? Donate it (if packaged and within date).

• Unsafe? Bag it separately and label as food waste.

• Meat, dairy, or animal by-products? Follow specific disposal rules (animal by-product regs).

Plate Waste and Prep Waste

• Goes in food waste bin.

• Avoid contamination: don’t toss it with plastics or foil.

Contaminated Food

• Must be segregated.

• Use sealable containers to avoid cross-contamination.

• Can be composted, anaerobically digested, or sent to landfill via licensed facilities – but never used as animal feed.

Cooking Oils and Grease

• Store separately in designated containers.

• Arrange collection with oil recyclers or grease trap services.

Packaging Waste

• Recycle only if clean.

• Soiled cardboard (e.g., greasy pizza boxes)? Trash it.

• Use compostable packaging where possible.

How to Train Your Staff

Your waste plan is only as strong as the team behind it. Training doesn’t need to be complicated – it just needs to be clear, consistent, and reinforced.

Start with the basics:

• What goes in each bin

• What can’t be donated or recycled

• Why it matters (legal, cost, hygiene)

Post signage in plain sight (above bins, inside prep stations, walk-ins).

Create routines:

• Label and rotate food (FIFO)

• Waste logging or tracking for shift leads

• End-of-day bin checks

Make it part of onboarding:

• Include waste management in training checklists

• Assign a waste "champion" per shift to help model good practices

Keeping Costs Low While Doing It Right

We get it – sustainability is great, but it has to make business sense.

Here’s how waste-smart = cost-smart:

• Lower disposal costs: Less weight and fewer pickups = lower dumpster bills.

• Fewer contamination fines: Mixing food with recyclables? That can cost you.

• Tax benefits from donations: The Bill Emerson Good Samaritan Act protects and rewards donations.

• Less overstock: Smarter inventory = less spoilage = more cash flow.

And don’t forget:

• Use liners to keep bins clean (saves time and pest issues)

• Don’t oversize your dumpster – big isn’t always better

• Shop around: Not all waste haulers price the same or include food waste

Tools & Tactics to Reduce Waste at the Source

If you want to stop wasting money, reduce the waste before it hits the bin. 

Here’s how:

Inventory Management

• Use FIFO to rotate ingredients

• Monitor expiration dates closely

• Don’t overorder “just in case” – use simple inventory tools or apps

Forecasting

• Review sales data weekly

• Adjust ordering based on seasonality and events

• AI tools are great, but even a shared spreadsheet can help

Smart Prep and Portioning

• Use scales, portion scoops, and batch prep tracking

• Repurpose overripe or extra food (e.g., bruised fruit = smoothies)

• Offer variable portion sizes to reduce plate waste

Donation and Redistribution

• Partner with food banks or surplus apps like Too Good To Go

• Follow food safety rules and log all donations

Simple Waste Tracking

• Track by category: prep, plate, expired

• Log volume weekly or monthly

• Set reduction targets by type

Dumpster Rentals for Food Businesses

Choosing the right dumpster setup for your food business isn’t just about size, but about matching your waste volume, frequency, and legal requirements with the right tools for the job. 

Here's what to consider:

Dumpster Sizes

• 2–4 yard dumpsters: Suitable for small cafes or coffee shops with limited waste.

• 6–10 yard dumpsters: Common for busy restaurants or fast food outlets.

• 16–25 yard dumpsters: Ideal for grocery stores, caterers, or mid-sized food manufacturers.

• 30–40 yard roll-offs: Used by large-scale manufacturers or commissary kitchens with high daily output.

Bin Types and Separation

• Food waste dumpsters: These should be leak-proof and collected frequently to avoid odor and pests.

• Recycling bins: Cardboard, clean plastics, and glass must be separated from food waste to stay compliant.

• General waste bins: For items that can’t be composted or recycled.

Collection Frequency

• Food waste often requires more frequent pickup – think 2–3 times per week depending on volume.

• Recycling and general waste might only need weekly or biweekly service.

• Too few pickups = overflow and fines. Too many = wasted spend.

Placement and Access

• Keep bins accessible to staff but away from prep areas.

• Ensure enough clearance for collection trucks.

• Use covered bins where possible to prevent wildlife, windblown litter, and cross-contamination.

Operational Tips

• Line bins to improve hygiene and reduce time spent cleaning.

• Train staff on what goes in which bin – contamination causes rejected pickups.

• Track weight or volume over time to adjust bin sizes and pickup schedules accordingly.