Our environmental laws say that waste of ecological relevance cannot be disposed of with regular trash. This means that restaurants need to allocate waste through appropriate processes, separating what can be recycled and what should be taken to landfills.
Inspection, in general, does not charge individualized disposal in small restaurants, since their waste in many cases resembles household waste. Generally, only restaurants that produce a more significant amount of waste are inspected for proper disposal of the waste produced.
The most significant difficulties are in the separation, since, in the middle of the organic garbage, also there are papers, packages, glasses, oils, etc. After the separated waste, the problem becomes the destination, since each type of material should be sent to a different treatment medium. Ideally, you have a partner who can handle all this work.