Food waste collection for restaurants, cafes and takeaways

Few businesses produce as much food waste as hospitality. For restaurants, cafes and takeaways, getting food waste collection right isn't optional any more — it's the law, and done well it also saves money.

The rules for hospitality

Under Simpler Recycling, businesses must separate food waste from general waste for collection. Food waste can no longer go in general waste or to landfill — it needs its own collection. For a busy kitchen, that means a dedicated food waste bin and collection.

Why frequency matters

Food waste is where hygiene really counts. Hospitality kitchens usually need more frequent food waste collections than a typical office — to avoid odour, pests and mess, especially in warmer months. Matching frequency to your volume keeps things clean without overpaying.

It often cuts costs too

Here's the upside: general waste is the most expensive stream to dispose of. By diverting food waste into its own (cheaper to treat) collection, you shrink your costly general waste — which frequently reduces your overall bill, not just your environmental impact.

Where it goes

Separated food waste is treated by composting or anaerobic digestion (which captures gas for energy), rather than rotting in landfill. See our guide on what happens to business waste.

For hospitality, food waste collection is now a must — but it's also an opportunity: separate it, collect it often enough for hygiene, and you'll stay compliant, keep a clean kitchen and often trim your overall waste bill.