About our Recycling Guide for the food and drinks manufacturing sector

This guide is for the person responsible for managing waste at your workplace or site. If you’re a large manufacturer or food or drink business operator with multiple sites, you may have a dedicated Waste Manager. If you’re a smaller operator, 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 hazardous or other specialist wastes that your food or drink business may produce, such as animal by-products (ABPs).

Good to know

There’s plenty of information already out there to help you manage these other waste streams:

- Refer to Government guidance for details on how to dispose of food and former food stuffs, including information on disposing of ABPs and what to do if you use ABPs to produce pet food.

- The Foodservice FOG Management Guide explains how to manage fats, oils and grease by-products that your business may produce while cleaning equipment or machinery, or from on-site canteens or kitchens.

- WRAP’s Guardians of Grub website includes guidance, tools and resources to help you save money by reducing food waste. You can also learn more about ways WRAP are working with manufacturers to improve efficiency in the supply chain.