Pub waste management

British pubs produce 173,000 tonnes of food waste annually.

Waste Collections cost pubs £357 million annually.

22% of pub food served to patrons is wasted.

Switching to reusable or biodegradable straws and utensils can significantly reduce plastic waste generated by the pub.

By offering alternatives that are either washable and reusable or made from biodegradable materials, such as bamboo or paper, pubs can help minimise the carbon footprint of their waste.

Pubs generate significant volumes of organic waste, including food scraps and leftovers.

Implementing a composting program allows pubs to divert this waste from landfills and turn it into nutrient-rich compost, which can be used for landscaping or gardening.

Pubs can minimise packaging waste by buying ingredients and beverages in bulk and dispensing them using refillable containers or kegs.

This approach reduces the need for single-use bottles, cans, and packaging materials, generating less waste.

Reduce paper waste by adopting digital solutions.

This can include:

• Digital menus: Using QR codes for menu access instead of printed menus
• Electronic receipts: Offering customers the choice of electronic receipts instead of printed ones.

Proper staff training is key to successful waste minimisation. Regularly train staff on the correct waste segregation to avoid cross-contamination of recyclable waste.

Engaged staff who understand the importance of reducing waste will likely follow procedures that help minimise waste.

Placement: Usually found behind the bar or in the kitchen area.

Common Materials: Often made of durable plastic or metal with rubber rims to reduce noise.

Reason: Glass is a significant part of pub waste due to using bottles and jars. Recycling glass reduces general waste volume and supports sustainable waste management.

Placement: Commonly placed in kitchens, bar areas, and sometimes discreetly in customer areas.

Common Materials: Typically made of plastic or metal. They might have pedal lids for hygiene purposes.

Reason: For non-recyclable waste such as contaminated food packaging or broken utensils. Essential for maintaining cleanliness and hygiene standards.

Placement: Mostly located in the kitchen area.

Common Materials: Constructed from plastic and often have airtight lids to control odours.

Reason: To separate organic waste, such as food scraps, which can be composted or processed in anaerobic digestion facilities. This separation is crucial for reducing landfill use and greenhouse gas emissions.

Placement: Typically found in storage areas or near the bar.
Common Materials: Generally made from plastic, sometimes with specific slots for inserting flat cardboard.
Reason: Pubs receive many supplies in cardboard boxes, and many menus and promotional items are paper-based. Recycling cardboard is efficient and environmentally friendly.

Placement: Often located in areas accessible to staff but less visible to customers, like storage rooms.

Common Materials: Usually made from durable plastic.

Reason: Used for collecting cans, plastics, and other recyclables. It helps reduce the volume of general waste and supports recycling efforts.

Placement: Usually found in the bar area or a dedicated utility space.

Common Materials: Composed of heavy-duty metals and mechanical components.

Reason: These machines crush glass bottles into sand-like particles, reducing glass waste volume and making transportation and recycling more efficient.

Placement: Located near cooking areas.

Common Materials: Constructed from metal to handle heavy and sometimes hot waste.

Reason: Used for collecting used cooking oil and fats, which can be recycled into biofuels or other products, reducing the environmental impact and preventing plumbing issues.

Placement: Public and staff toilets.

Common materials: Typically plastic 5-10 litres pedal operated bins.

Reason: To maintain hygiene and avoid plumbing blockage. Discover more about sanitary waste collections on our dedicated page.

This, by far, is their key reason for doing this.

Recycling can lead to cost savings for pubs. By minimising waste sent to landfills, pubs may reduce commercial waste collection costs, avoid paying the landfill tax, and even earn waste rebates by selling recyclable materials.

High recycling rates demonstrate a commitment to environmental responsibility. By recycling materials such as glass, paper, and plastic, pubs reduce their ecological impact by conserving natural resources and reducing incinerated waste.

Many jurisdictions have regulations or mandates regarding waste management and recycling. Pubs must adhere to these regulations to avoid fines or penalties and maintain operating licenses.

Consumers increasingly expect businesses to prioritise sustainability and environmental stewardship.

High recycling rates can enhance a pub’s reputation and appeal to environmentally conscious customers, increasing patronage and loyalty.

Effective waste management, including recycling, contributes to pubs’ long-term viability and success.

By implementing sustainable practices, pubs can mitigate environmental risks, adapt to changing regulations, and remain competitive in an evolving market.