This guide is for the person responsible for managing waste at your workplace or site. If you’re a large organisation with multiple sites, such as a hotel group, you may have a dedicated Waste Manager. If you’re a smaller hospitality business, this may be the responsibility of the business owner or manager.
This guide only deals with non-hazardous municipal waste – the sorts of waste materials also produced in the home. We won’t be covering how to manage or other specialist waste your business may produce.
Good to know: There’s plenty of hospitality and food service (HaFS) sector guidance out there to help you manage these other waste streams: - WRAP’s resource efficiency guidance for the hospitality and food service sector - The Foodservice FOG Management Guide – specific guidance on managing fats, oils and grease - Ramco – collects and refurbishes surplus equipment from the food service sector - WRAP’s Guardians of Grub website has guidance, tools and resources to help food businesses save money by reducing food waste - WRAP’s quick-start Action List also helps businesses reduce food waste