A New Mini-Bakery's Problem with Disposing of Food Waste
A month ago, we opened a small bakery in the Dennistone neighborhood of Glasgow. At first, we thought there wouldn’t be much dough scraps or defective baked goods, but the volume quickly grew. The city trash bins in the courtyard fill up instantly, and the neighbors upstairs are already starting to complain about the smell of organic waste. Based on your personal experience, how can we most quickly set up a regular organic waste pickup service for a food service business? And do you face fines for overfilling the containers?
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