Food waste from restaurants and hotels is an increasing environmental problem, particularly in tourist areas. Restaurant waste consists of restaurant discards, waste from food preparation, large amounts of oils and fats with some paper (serviettes) and wood (chopsticks and toothpicks) but would be largely free of heavy metal contaminants (lead, cadmium, mercury) (Han and Shin, 2002, Cirne et al., 2006 and Forster-Carneiro et al., 2007). Food waste can be defined as any edible waste from food production,