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. SService-Public
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) Service-Public
Founder of PoubelleTri. Has designed and made recycling stations for businesses and local authorities since 2010: more than 16 years of B2B manufacturing experience.
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