Food Waste

Reduce

Food only becomes waste when it is not eaten. There are many options for businesses to reduce the amount of food waste they produce.

• In staff canteens and restaurants if food waste is a constant problem, consider working with catering staff to consider areas where portion sizes can be reduced. Not only does this save waste, it also saves initial costs of procurement. Reviewing menus can also highlight particular food items which are regularly disposed of, or remain unpurchased by staff.
  
• Where food is left over from meetings and lunches consider offering it to staff to avoid waste - most staff will appreciate a free, unexpected sandwich in the afternoon - saving the additional cost of waste disposal.
  
• Many retailers and supermarkets can reduce the amount of food waste they need to dispose of. While some spoiled products are unavoidable, often items are not sold in time for their 'best before / sell by / use by' dates and need to be disposed of.
  
• When restocking items ensure that all food stock is rotated, and that items with the shortest shelf life are closest to customers - this way items should be sold.
  
• Review purchasing policies. If the same items are regularly left unsold, consider whether a demand exists for the items, and if not cancel, or reduce order sizes.
  
• When food is very close to its best before dates, sell food at low prices to clear, although profit is lost on these items, this avoids the need to pay for waste disposal on these items. For more ideas on reducing food waste, visit WRAP's Love Food, Hate Waste website.

Reuse

While there may be more food than an organisation can use, sell or give to staff, there are options for reusing.

Some organisations offer food which cannot be sold, but is close to its use by date to homeless shelters and other charities. Often the most suitable food types for these organisations are those which will not spoil immediately, and are preserved (cans, jars etc) as there will often be a delay between providing the food and its distribution to the people who need it. However, if a business happens to be located close to a shelter, women's refuge or similar organisation they may well be able to use fresh food as well.

Recycle  

Although it might not be obvious, even food that cannot be eaten can still be turned into something useful - as compost to grow more food, or as fuel to provide energy.

Composting - If a business has sufficient space there are a range of different composting options that can be taken - from industrial onsite composters, to garden-type bins. For full details of composting options see EiE's composting pages.

Food Waste Collection Services - For many businesses, space constraints mean that installing composting units is impractical. Many local authorities now provide a food waste collection service to domestic customers. As a result of this, there is a strong possibility that this service will also be made available to business waste customers.

Currently food waste collection services are offered by only private waste companies. However the number of these services is expanding. In these services, customers ensure that food waste is separated from other waste as it is created, before being collected from the business for processing at central locations. During processing, food waste is either incinerated at high temperatures to produce electricity, or is composted to provide compost for use on farms and gardens.  

Food Waste Collection Services

The following companies offer food waste collection services across the UK . There may be some areas which are not covered by all organisations.

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