This Guide is intended to help food & drink manufacturers, retailers, caterers, hotels and other hospitality outlets to choose the most appropriate and cost-effective options for managing their organic waste. The Guide outlines the pressures facing producers of organic waste and explains the benefits of following the waste hierarchy. Information about composting, anaerobic digestion, physico-chemical methods and thermal processes is given.
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6 October 2008
(1002.0Kb 06min 48sec @ 28.8Kbps)
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