2.7 Food Waste & Disposal

# 2.7 Food Waste & Disposal

**Version:** V2
**Last Updated:** 27 October 2025
**Status:** Published
**Reference:** UK Food Standards Agency Guidelines, Environmental Protection Act 1990

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## Purpose

This SOP establishes procedures for the safe, hygienic, and environmentally responsible disposal of food waste and other materials across all Little Coffee Bean Co locations, while maximizing sustainability and community engagement.

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## Scope

This procedure applies to all staff members responsible for waste management at mobile Tuk Tuks and fixed shop locations.

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## Food Waste Management

### Daily Waste Disposal

**General food waste:**
1. Place food waste in designated bins with lids
2. Ensure bins are kept clean and free from debris
3. Empty bins regularly throughout the shift (minimum twice daily)
4. Seal bins before disposal
5. Do not allow waste to accumulate

**Liquid waste:**
– Drain excess liquid from food waste before disposal
– Use appropriate drainage systems for wastewater
– Follow local water authority regulations for grey water disposal

**Hazardous waste:**
– Never mix hazardous materials with food waste
– Dispose of cleaning chemicals separately in designated containers
– Follow manufacturer instructions for chemical disposal

### Coffee Grounds Recycling

**Collection and storage:**
1. Collect used coffee grounds in designated containers
2. Store in cool, dry location to prevent mold growth
3. Ensure containers are clearly labeled “Coffee Grounds”
4. Do not mix with other waste

**Community collection program:**
– Offer coffee grounds to customers for gardening/composting
– Maintain collection log of distribution
– Partner with local community gardens where possible
– Promote sustainability messaging to customers

**Alternative disposal:**
– If grounds cannot be distributed, compost on-site if facilities available
– Or dispose via general waste if composting unavailable

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## General Waste Management

### Waste Segregation

Separate waste into categories:
– **Food waste:** Biodegradable food items
– **Recyclables:** Cardboard, paper, plastics (where applicable)
– **General waste:** Non-recyclable, non-hazardous items
– **Hazardous waste:** Cleaning chemicals, oils, batteries

### Bin Management

**Daily routine:**
1. Check bins are not overflowing
2. Ensure lids are secure
3. Position bins away from food preparation areas
4. Keep area around bins clean and free from spillage

**Weekly routine:**
1. Deep clean bin areas
2. Inspect bins for damage or leaks
3. Replace damaged bins immediately
4. Record waste disposal in log sheet

### Outdoor Bin Storage

**Requirements:**
– Bins must be stored outside in designated areas
– Bins must have secure, fitted lids
– Bins must be kept closed when not in use
– Area must be kept clean and free from spillage
– Bins must be positioned away from customer areas

**Pest control:**
– Inspect bins regularly for signs of pest activity
– Report pest issues to management immediately
– Ensure bins are emptied regularly to prevent infestation
– Do not leave bins open overnight

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## Compliance & References

– UK Food Standards Agency (FSA) Guidelines
– Environmental Protection Act 1990
– Environmental Damage Regulations 2015
– Local Authority Waste Regulations
– Health & Safety at Work Act 1974

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## Responsibility

All staff are responsible for proper waste disposal. Managers are responsible for monitoring compliance, maintaining waste logs, and ensuring bins are emptied regularly and facilities remain clean.

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## Review Date

This SOP will be reviewed annually or when legislation changes.