Restaurant Waste

The UK’s foodservice industry generates a staggering 400,000 tonnes of avoidable waste every year, resulting in substantial social, environmental, and economic impacts. As such, proficient restaurant waste management is paramount to the proper and efficient handling of the diverse waste streams generated by your establishment

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Restaurant Disposal

We’re dedicated to minimising the environmental impact of excessive waste. This includes food waste in restaurants, which needlessly drains business funds when sent to landfill. Restaurant food waste is organic and can be repurposed instead of decaying in landfills.

We offer cutting-edge food waste recycling tech to businesses nationwide. We encourage composting, but also provide anaerobic digestion as an option. With this method, food waste is transformed into biogas, generating renewable energy and biofertiliser for fields.

Types Of Restaurant Waste

Restaurants produce several types of waste during their daily operations. Food waste in restaurants is the most common type, but there are various other kinds of rubbish related to it. The most regular types of restaurant waste and examples include:

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Oil waste

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Metal waste

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Packaging

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Kitchen waste

Restaurant Waste Containers

120 Litre Wheelie Bins
240 Litre Wheelie Bin
1100 Litre Wheelie Bins

3-Step Restaurant 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

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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

Frequently Asked Questions

Why is it crucial for a restaurant to possess a robust waste management plan?

A sound waste management plan for your restaurant holds significant importance for various reasons. Firstly, it garners the attention of your patrons. Studies indicate that establishments adopting a sustainable approach to food waste management are likely to outperform those that do not. Given the considerable customer emphasis on sustainability, more restaurants are embracing sustainable waste management practices.

Additionally, an accountable food waste management policy contributes positively to the environment. By curbing the volume of food waste sent to landfills, your restaurant can significantly reduce carbon dioxide emissions. Furthermore, you may achieve cost savings through a food waste management scheme that minimises overall waste production.

What regulations govern waste management in restaurants?

In the United Kingdom, waste policies derive from the prevailing EU Waste Framework Directive. This directive places priority on waste prevention, the redistribution of usable goods, recycling, recovery, and disposal as the least-preferred methods of waste management.

In 2015, attempts were made by MPs to introduce a Food Waste Reduction Bill to Parliament. However, the bill has yet to progress further. Presently, the government focuses on voluntary initiatives to curtail food waste instead of adopting a regulatory stance.

These voluntary endeavors are chiefly spearheaded by the Waste and Resources Action Programme (WRAP) and the Department for Environment Food & Rural Affairs (DEFRA).

How can waste reduction be implemented in a restaurant?

Several measures can be undertaken to diminish waste in a restaurant:

  1. Prudent Purchasing: Procure only those ingredients your restaurant can utilise within specified use-by dates.
  2. Proper Food Storage: Ensure that refrigerators and freezers maintain the correct temperatures, and maintain cleanliness in dry food storage areas.
  3. Stock Rotation: Adhere to the “first in, first out” rule when storing food items.
  4. Accurate Labeling: If ingredients are transferred to different containers, affix appropriate labels with allergen information, product descriptions, and dates.
  5. Inspection of Deliveries: Accept only items in impeccable condition, delivered at the optimal temperature.
  6. Portion Control: Refrain from serving excessively large portions, as this often leads to leftover food.
  7. Charitable Contributions: Consider donating surplus ingredients to local charities and food banks.
  8. Creative Utilization: Explore ways to incorporate food remnants, such as vegetable peelings and animal carcasses/bones, into soups and stocks.
  9. Composting: Contribute to sustainability by composting food waste in dedicated bins.
  10. Doggy Bags: Encourage patrons to take leftovers home, reducing your overall waste footprint.
How frequently should waste be cleared from food production areas?

Waste removal from food production areas should occur at least once a day or whenever waste containers, including bins, reach capacity. Swift and safe disposal of food waste from production areas is essential to maintain cleanliness and hygiene.

Regular waste removal from restaurant food production areas prevents the development of unpleasant odors and minimises the risk of contaminating food items being prepared.