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Restaurant waste collection
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Compare restaurant waste collection
Reasons to compare commercial waste collection services for your restaurant.
Save money
Compare waste service providers to find competitive rates and flexible services tailored to your needs.
Diverse waste streams
Arrange for separate collections, including food packaging and oil offered by comprehensive waste management services.
Excellent customer service
Assess waste collection providers’ reputations and track records to ensure reliable, high-quality service delivery.
Restaurant waste collection and disposal
Navigating the complexities of restaurant waste collection and disposal is crucial for maintaining sustainability and adhering to regulatory standards.
Here’s a straightforward guide to help restaurants effectively manage and minimise waste outputs.
We will cover the following subjects in detail:
Restaurant waste streams
Restaurants generate several types of waste that can impact their operation and the environment. Understanding these various types of waste is essential for effective management and sustainability practices.
Food waste
Food waste is generated by over-purchasing, improper storage, and oversized portions. It also includes unused ingredients, spoiled produce, and leftover customer meals.
Packaging waste
Common examples are cardboard boxes, plastic wraps, and food containers – largely resulting from bulk ingredient purchases.
Plastic waste from the packaging and wraps is a huge contributor to restaurant waste.
Cooking oil
Used cooking oil and grease accumulate from frying and cooking processes. Improper handling and lack of recycling options often lead to inappropriate used oil disposal, by pouring down a drain or cross-contaminating.
Restaurants should used dedicated waste cooking oil collections.
Paper waste
Paper waste includes Items such as napkins, paper towels, and disposable menus used in restaurant operations.
Glass
Glass waste is from drinks served, including soft and alcoholic beverages as well as breakages of glassware by both staff and customers.
Organic waste
Separate from food waste, restaurants produce other organic waste from floral decorations and biodegradable dining utensils, which can arise from table settings and eco-friendly service options.
Sanitary waste
Sanitary waste bins are essential to prevent unpleasant odours, and plumbing issues that could compromise the restaurant environment.
General waste
It encompasses all refuse that cannot be recycled or composted. This includes a mix of non-recyclable materials such as food packaging, used napkins, waxed paper cups, plastic cutlery, and any contaminated paper products.
Waste minimisation strategies for restaurants
Restaurants face significant challenges in managing waste, but effective strategies can dramatically reduce their environmental impact and reduce expensive general waste collections.
Our waste experts outline practical steps for minimising waste in your establishment, helping you operate more sustainably and efficiently while reducing business waste collection costs.
Food waste audits
Regular audits should be conducted to track and measure the amount of food waste produced.
Identifying the sources and types of waste can help develop targeted strategies to reduce waste, such as adjusting purchase orders and improving storage techniques.
Menu optimisation
Design menus to minimise waste using common ingredients across multiple dishes, thereby reducing the number of perishable items that must be kept in stock.
Portion control
Adjust portion sizes to meet customer demand without excessive serving sizes that lead to leftover food.
Offering different portion sizes or the option to share dishes helps reduce food waste.
Composting
Implement a composting program for organic waste. Many areas in the UK support commercial composting facilities that can process food waste, turning it into valuable compost for agricultural or landscaping use.
Donation programs
Establish relationships with local charities to donate unsold but safe-to-eat food.
In the UK, organisations such as FareShare and The Trussell Trust can facilitate food donations, helping those in need while reducing waste.
Waste tracking software
Utilise technology solutions that can help track waste production in real-time, providing actionable insights into managing resources better and reducing waste.
💡Did you know
Restaurants generate over 199,000 tonnes of waste yearly, highlighting the industry’s significant role in reducing food waste. The entire food service sector, including restaurants, contributes about 12% of the total food waste in the UK.
Commercial bins in restaurants: Types and strategic placement
Explore the essential types and strategic placement of commercial bins to streamline waste management and uphold sustainability standards.
This guide covers everything from general waste to specialised recycling solutions, ensuring efficiency and compliance in your establishment.
General waste bin
Placement: Typically located in the kitchen and dining area for easy access.
Common materials: Non-recyclable waste such as wrappers and contaminated paper products.
Reason: Manages everyday waste that cannot be recycled or composted, keeping operational areas clean.
Recycling bin
Placement: Found in kitchen and public areas like the dining room.
Common materials: Clean paper, cardboard, plastics, glass bottles, and cans.
Reason: Separates recyclable materials from general waste, reducing landfill contribution and supporting environmental sustainability.
Food waste bin
Placement: Usually in the kitchen area.
Common materials: Food scraps, coffee grounds, and spoiled ingredients.
Reason: Diverts organic waste from landfills to prevent anaerobic decomposition, reducing methane emissions and producing compost for soil enrichment.
Used cooking oil container
Placement: Typically located near the kitchen or at a back exit, away from customer areas.
Common materials: Waste cooking oil and grease.
Reason: Prevents improper disposal down drains, avoiding sewer blockages and environmental contamination. Enables recycling into biodiesel and other products.
Glass only bin
Placement: Often placed in bar areas where glass bottles are frequently used.
Common materials: Glass bottles and jars.
Reason: Facilitates glass recycling, which can be endlessly recycled without losing purity or quality.
Food donation bin
Placement: In the kitchen or storage areas where access can be controlled.
Common materials: Unspoiled surplus food that is safe for consumption.
Reason: Reduces food waste and supports community food banks or charities, enhancing the restaurant’s community support and waste reduction efforts.
The financial benefit of effective waste management in the restaurant industry
Waste management in most sectors is a matter of compliance. The government sets rules that dictate how waste must be stored and disposed of, and as a responsible business owner, you follow these. However, in the food and beverage sector, the story is different.
Effective waste management in a restaurant can significantly enhance financial outcomes.
Our Director, Ben Brading, a Chartered Accountant, explains why:
At the top of the government’s waste hierarchy is ‘prevention’, as the most effective form of waste management for restaurants is to purchase ingredients efficiently, resulting in fewer leftovers.
Efficiently managing food purchases not only reduces leftovers but also cuts costs. According to WRAP data, the average cost of avoidable food waste per cover is 97 pence.
While this may seem trivial, it amounts to £3.2 billion annually for the industry.
Eliminating avoidable food waste directly improves a restaurant’s gross profit margin by reducing direct costs while maintaining customer charges.
A secondary benefit occurs in operating costs, where you’ll reduce business waste collection costs by reducing your exposure to the landfill tax.