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Kitchen Waste
Every commercial kitchen generates waste that needs to be recycled, can be potentially harmful, and must be stored securely before removal and disposal. Effective kitchen waste management is vital to make sure these steps are followed and that you dispose of your rubbish in an eco-friendly way.
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| All Waste Accepted | All Business Types |
Kitchen Disposal
Commercial kitchens generate various types of waste, each needing specific storage and disposal approaches. A significant portion comprises kitchen food waste, which faces strict regulations for storage and disposal. Raw meats, fish, and eggs, for instance, can’t be dumped in landfills. Instead, we favour anaerobic digestion as the preferred method for handling kitchen food waste.
Our pledge is to diminish the needless waste of resources, diverting them from ending up in landfills. This not only harms the environment but also imposes substantial costs on businesses, courtesy of the escalating landfill tax. Opting to recycle your food waste and other recyclable kitchen refuse can bolster your business’s finances and enhance its eco-friendly reputation.
Types Of Kitchen Waste
A few common examples of methods for the disposal of kitchen waste include:
Food waste
Liquid waste
General waste
Oil waste
Dry mixed recycling
Kitchen Waste Containers
3-Step Kitchen Waste Disposal
Step1
Get A Quote
Easily get a quote for your waste disposal requirements in just a few quick and simple steps.
Step2
Arrange Delivery
If you are satisfied with the type, quantity and size of the bins, tell us when you would like your bins delivered.
Step3
Get Your Waste Collected
We organise waste collection at a time and frequency that suits you based on the amount of waste you produce.
Choose easywaste For A Greener Future
Eco-Friendly Disposal
Choose easywaste for environmentally friendly disposal. We avoid waste in landfills and use Energy from Waste plants to generate energy.
Efficient Waste Management
Discover easywaste efficient waste management solutions that reduce costs and environmental impact through innovative technology.
Customised Waste Solutions
Our plans adapt to your waste management needs, offering flexible scheduling and solutions as your business grows.
What Our Customers Say About Us
Excellent
Excellent Waste Services
I must say that I am highly impressed with their level of professionalism, quality of service, and price...
Superb
Fast, reliable and cost-effective solution to our company waste problems, staff are on the ball and a pleasure to deal with ...
Fantastic service!
Fantastic service. Andrew really looked after us. He found out what we needed and helped us find the best deal available ...
Frequently Asked Questions
How do commercial kitchens effectively manage their waste?
Efficient waste management within a commercial kitchen is paramount to reduce waste generation. There are several strategies that commercial kitchens can employ to enhance waste management and curtail waste production:
- Quantify your waste output to pinpoint critical areas and adjust procurement levels accordingly.
- Regularly rotate your stock to ensure that items and ingredients remain within their shelf life.
- Implement food waste composting wherever feasible to mitigate contributions to landfill waste.
- Maximise the recycling of packaging waste generated by your commercial kitchen.
- Educate your kitchen staff on sound waste management practices.
What is the extent of food wastage in commercial kitchens?
In commercial kitchens, food wastage can be categorised into two types: waste arising from customer leftovers and food wastage during preparation. Unfortunately, approximately 10% of food is squandered during the preparation phase. This encompasses various items such as raw foods, including meats, fruits, and vegetables. Typically, such wastage occurs due to accidental drops, spills, or improper preparation rendering the food inedible.
What factors contribute to excessive food wastage in kitchens?
Several key factors underlie the substantial food wastage observed in commercial kitchens:
- Inadequate preparation of dishes.
- Overproduction of food items that cannot be stored for future use.
- Inefficient food storage practices resulting in the spoilage of ingredients.
- Insufficient employee training leading to improper food preparation.
- Absence of access to food composting or recycling facilities.