General Description
This encompasses leftover food (human or animal), waste grease from cooking, and other organic wastes generated during the preparation and serving of food.
Summary of Federal Requirements
Food waste is the organic residues generated by the handling, storage, sale, preparation, cooking, and serving of foods.
Solid waste containing food wastes must be stored in covered or closed containers that are nonabsorbent, leakproof, durable, easily cleaned, and designed for safe handling.
Solid wastes that contain food wastes must be collected at a minimum of once during each week.
If food waste is a part of the garbage that is on or unloaded from vessels or aircraft arriving in the United States from outside the U.S., the garbage must be contained in tight leakproof covered receptacles inside guard rails on vessels.
If food waste is a part of the garbage which is on or unloaded from vessels or aircraft arriving in the United States from outside the U.S., the garbage is removed from the vessels or aircraft in tight, leakproof covered containers under direction of U.S. Department of Agriculture (USDA) inspector to an approved facility for incineration, sterilization, or grinding into an approved the garbage is removed for other handling and under supervision approved by the USDA.
The disposal of food wastes down the drain (including greases) may or may not be allowed depending on the configuration of the receiving wastewater treatment works and other users on the line.
Summary of State Requirements
States may require more frequent pick up of food wastes in order to prevent the decay and rotting which attracts vectors.
States may regulate whether food waste can or can not be including in composting.
State-by-state guidance concerning solid waste can be found at ENVCAP's Solid Waste Resource Locator.
Laws and Statutes
The Clean Water Act
The Resources Conservation and Recovery Act, Subtitle D
