Waste Management (Food Waste) Regulations 2009

1. Waste Management (Food Waste) Regulations 2009 S.I. No. 566 of 2009 Margaret Murphy, RWMO, 29th June 2010

2. Outline of Talk • Background • The Food Waste Regulations • The role of General Businesses • The role of Local Authorities • The role of Waste Collectors • Summary

3. National Policy & Targets • Waste Hierarchy • Diversion from Landfill • Biodegradable Waste Strategy

4. Waste Management ( Food Waste) Regulations 2009 • Source separation of food waste by commercial ‘producers’ • Catering, General Manufacturing, Offices: Any business that serves food on the premises e.g. serving or heating food for staff • Most businesses are obligated - some exceptions

5. Requirement to segregate Food Waste Businesses that must segregate food waste from 1st July 2010: • Reduce waste where possible • Segregate at source • Keep separate from packaging • Some packaged goods e.g. cans of food may be collected intact for recovery at an approved facility • Present waste in accordance with By Laws

6. Food Waste: Catering Waste • Catering waste: all waste food including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens i.e. materials left over from food preparation, peelings, plate scrapings, sandwich leftovers, etc.

7. Former Foodstuffs • Definition as under the Animal By Products Regs • e.g. packaged foods containing animal products that won’t be sold e.g. shelf life expired, damaged goods, such as from food retail • The Food Waste Regs also cover food wastes not containing animal products

8. Butcher’s Waste • Must be sent to a Rendering Plant for treatment in accordance with Animal By Products Regulations • i.e. all meat generated at a butcher’s counter. • All pre-packed meat which goes to waste is classed as Former Foodstuff

9. All Businesses must comply except for the following • Businesses that do not prepare or serve food • If they use just a microwave they must comply • Temporary exemption until July 2011 for those producing less than 50kg/week – must apply for this to their local authority! • Food manufacturing • Special food wastes, e.g. from international flights – special disposal under ABP Regs

10. Businesses Obligated within the Food Waste Regs • Premises used for supply of hot food for consumption both on and off the premises • Pubs where food is supplied that has been prepared in a kitchen / catering facility

11. Businesses Obligated within the Food Waste Regs contd • Premises where food is supplied to employees –commercial, industrial, trade, offices • Hotels, Hostels, Guesthouses with more than four bedrooms • Supermarkets / shops serving food ( including sandwich deli counters) • Restaurants & Cafes, Wine bars, where food is prepared on the premises

12. Businesses Obligated within the Food Waste Regs contd • Hospitals, nursing homes • Primary & Secondary Schools, 3rd level colleges e.g. UL, LIT, Colleges of Further Education

13. Businesses Obligated within the Food Waste Regs contd • State buildings where food is prepared on the premises: • County & City Council Offices • Garda Stations / Army Barracks • Tax office • Prisons • Shannon Development • Enterprise Ireland • FAS Centres

14. Businesses Obligated within the Food Waste Regs contd • Construction site Canteens where the project exceeds 9 months • Airports • Train Stations • Marinas

15. Waste Collection • As part of a standard municipal waste collection service, the collector must provide separate commercial food waste collection • Do not re-mix

16. Waste Collection • Direct to recovery (divert from landfill) To an Authorised Treatment Process at an Authorised Facility • Comply with other Regs, e.g. • Animal By Products Regs, Packaging Regs… • www.agriculture.gov.ie

17. Waste Collection • Comply with conditions of WCP • Take waste to approved facility Authorised Facility / Treatment Recovery e.g. Compost, Biogas….

18. Approved Treatment / Approved Facility • Must always be in accordance with Animal By-Products Legislation - ref. Dept of Agriculture, Fisheries & Food. http://www.agriculture.gov.ie/

19. Authorised Treatment Process (a) Processing, transformation or use as raw material in an authorised facility, other than incineration, which produces a stabilised output…… will not lead to overall adverse environmental or human heath impacts… (b) Where the Agency certifies that adequate processing facilities in (a) are not available, treatment in other authorised facilities

20. Authorised Facility • A facility that is authorised for the treatment of waste in accordance with Section 39 of Waste Management Act or Section 82 of EPA Act for the acceptance of food waste (permit / licence) • Planning requirements as appropriate • Compliance as appropriate with SI 252 of 2008 ( Animal By Products)

21. The Role of Local Authorities • Be sure one’s own house is in order - Council Offices must comply too! • Provide advice and information to waste collectors, businesses, general public • Processing of permits, • Enforcement – By-laws, audits, warnings, court • Report Statistics to the EPA

22. Benefits of Food Waste Segregation & Recovery • Reduction of environmental impact • Diversion from Landfill • Beneficial use of the waste material • Cost savings for businesses • Improved housekeeping for businesses • Business potential in food waste collection and recovery

23. SummaryFood Waste Regulations 2009 • Source separation of food waste by 1st July 2010 by commercial ‘producers’ • Catering, General Manufacturing, Offices: Any business that serves food on the premises e.g. serving or heating food for staff • Most businesses are obligated - some exceptions • Compliance with relevant Regs – e.g. ABP

24. Thank You! Margaret Murphy Limerick Clare Kerry Regional Waste Management Office NB: This presentation is not intended as a definitive guide – please contact original legislation for a full and legal interpretation of requirements.