# What sorting obligations for a restaurant? By Razvan Toma (Founder, PoubelleTri) · updated 2026-09-25 ## Short answer A restaurant must sort its waste at source like any business (paper, metals, plastics, glass, wood, textiles, biowaste). Two points concern it in particular: biowaste, sorted separately since 1 January 2024, and cooking oils, sorted separately from 60 litres a year (below that, with the biowaste). If it receives the public and produces more than 1,100 litres of waste per week, it must also offer sorting to customers. ## Biowaste and oils Biowaste, including waste made up of more than 50% biowaste, must be sorted separately, usually without its packaging. Cooking oils are sorted separately from 60 litres a year; below that, they go with the biowaste. ## From the customer's perspective Above 1,100 litres of waste per week, a public-access building (ERP) must provide at least two streams: packaging and paper, and biowaste. In fast food, customers are given a multi-stream station (liquids, packaging, biowaste). ## Equipment Our food-service stations, RIVOLI and HANKO RESTO, offer 5 streams. See the food-service range. ## Sources - Service-Public Entreprendre — Source separation of business waste (checked 17 March 2025) https://poubelletri.fr/en/reponses/obligation-tri-restaurant/ · more: ·