Waste segregation is the separation of waste into defined streams so that food scraps, recyclables, compostables, hazardous materials and general garbage can be handled correctly. In restaurants, proper segregation supports recycling and composting, reduces contamination of waste streams, improves workplace hygiene and may help control disposal costs.
Provide clearly labelled containers in suitable locations, train staff on accepted materials and keep waste streams separate during preparation and service. Empty and clean bins on a schedule, use suitable liners and lids, and prevent waste from accumulating near food preparation or storage areas. Local collection rules determine which materials are accepted.
Example: a restaurant may use separate labelled bins for food scraps, clean cardboard, refundable containers and general garbage, with used cooking oil collected by an approved service.
Waste segregation sorts material after it becomes waste. Waste reduction prevents waste from being generated, for example through better forecasting, portion control, storage rotation and menu planning.
Chef’s tip: use signs with pictures and examples, not just bin colours, because municipal waste rules vary. Audit contamination and retrain staff where needed.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
