Commercial food waste remains a significant issue for businesses throughout the UK. From restaurants and cafes to hotels and supermarkets, business food waste not only creates a mess but also incurs costs, exposes businesses to regulatory risks, and causes environmental damage.

The rules on waste, sustainability targets, and customer expectations are forcing businesses to rethink the way they manage food waste and work harder to find a use for the food they discard. Whether you’re operating a small café or a national chain, having a savvy food disposal plan is more critical than ever these days.

In this guide, we’re going to break down everything you need to know about food waste in business, from why it matters to what you can do to keep it in check — and save some pounds in the process.

What Is Commercial Food Waste?

Commercial food waste includes all food discarded by businesses, including:

• Unused ingredients
• Spoiled or expired food
• Plate leftovers
• Kitchen preparation scraps
• Unsold inventory past its use-by date

All organisations involved in food service—such as restaurants, schools, hospitals, retailers, and hotels—produce food waste. In the UK, over 9.5 million tonnes of food are thrown away annually, according to WRAP (Waste and Resources Action Programme). This not only has serious environmental implications but also represents a significant financial loss for businesses.

Why Managing Food Waste Matters in 2025

Effective food waste management is now a necessity for UK businesses, driven by several factors:

1. New UK Regulations

As of 2025, businesses in England generating more than 5 kg of food waste per week are legally required to separate it from general waste for collection. This requirement has been in place in Wales since 2016 and is part of the UK government’s broader Resources and Waste Strategy. Failure to comply can result in fines and reputational damage.

2. Rising Costs

Landfill taxes and waste collection fees have increased significantly. Sending food waste to landfill is not only environmentally damaging but also costly, with landfill tax currently set at £103.70 per tonne (as of April 2025).

3. Environmental and Social Expectations

Consumers are increasingly demanding sustainable business practices. Reducing food waste demonstrates environmental responsibility and enhances brand reputation.

When you manage food waste effectively, you save money, stay compliant, and maintain a good reputation.

Common Causes of Food Waste in Businesses

Understanding the root causes of food waste is essential for implementing effective prevention strategies. In commercial settings, food waste often arises from a combination of operational inefficiencies and human factors. The most common causes include:

Over-purchasing and Inadequate Stock Control: Ordering excessive quantities of ingredients or failing to monitor inventory accurately can result in surplus stock that spoils before it is used. Poor stock rotation practices, such as neglecting the First In, First Out (FIFO) principle, exacerbate this issue.

Excessive Portions: Serving larger-than-necessary portions can result in significant plate waste. This not only increases food costs but also contributes to customer dissatisfaction and environmental impact.

Improper Storage Leading to Spoilage: Incorrect temperature control, inadequate packaging, or failure to separate incompatible foods can accelerate spoilage and contamination, rendering food unusable.

Lack of Staff Training on Waste Minimisation: Without proper training, staff may be unaware of best practices for handling and preparing food efficiently, leading to unnecessary waste during preparation and service.

Inefficient Menu Planning: Menus that fail to account for ingredient overlap or demand variability can lead to overproduction and food waste. Failure to adapt menus seasonally or align them with customer preferences also contributes to waste.

How to Reduce Food Waste: Simple Steps for 2025

Reducing food waste is entirely attainable when approached methodically and strategically. Implementing the following best practices can lead to significant cost savings, improved operational efficiency, and enhanced environmental responsibility:

1. Track Waste Meticulously

Maintain comprehensive records of all discarded food items, including quantities, types, and reasons for disposal. Utilising digital waste tracking tools or waste audit software can enhance accuracy and provide actionable insights. Regular analysis of this data enables businesses to identify recurring waste patterns, pinpoint inefficiencies, and make informed decisions regarding procurement and menu adjustments.

2. Optimise Procurement and Menu Planning

Develop detailed and precise menu plans that align with customer demand and seasonal availability. Integrate forecasting tools to anticipate sales volumes, thereby avoiding over-ordering accurately. Streamline preparation lists and establish robust ordering systems that enable flexibility and rapid adjustments based on real-time consumption trends. This approach minimises surplus stock and reduces the risk of spoilage.

3. Comprehensive Staff Training and Engagement

Invest in regular training programmes for all food handling personnel, emphasising the importance of portion control, proper stock rotation using the FIFO (First In, First Out) method, and adherence to best storage practices. Encourage a culture of waste awareness and accountability, empowering staff to contribute ideas for waste reduction and to report inefficiencies promptly.

4. Accurate Labelling and Stock Rotation

Implement a rigorous labelling system that clearly indicates use-by and best-before dates. Ensure that older stock is prioritised in preparation and service to prevent expiry. Colour-coded labelling or digital inventory management systems can further enhance stock visibility and reduce the likelihood of waste due to oversight.

5. Donation and Repurposing of Surplus Food

Wherever possible, surplus food that remains safe and fit for consumption should be donated to accredited charities, food banks, or community organisations. Compliance with food safety regulations, including proper handling and documentation, is essential. Additionally, explore creative repurposing options within the kitchen, such as transforming trimmings or unsold items into soups, stocks, or specials, thereby maximising resource utilisation.

6. Use of Dedicated Food Waste Collection Bins

Segregate food waste from general rubbish by using clearly marked, dedicated bins. This facilitates compliance with UK waste segregation regulations and supports the diversion of organic waste to recycling facilities such as anaerobic digestion plants or composting centres. Regularly monitor bin usage to ensure correct disposal practices and to prevent contamination of recyclable streams.

Food Waste Collection Services for Businesses

Many UK waste management providers now offer dedicated food waste collection services, which are:

• Convenient: Bins are supplied and collected on a regular schedule.
• Environmentally Responsible: Food waste is processed via anaerobic digestion or composting, diverting it from landfills.
• Compliant: Services adhere to UK food waste and recycling regulations.
• Sizes: Bin sizes typically range from 60L to 240L, with collection frequencies tailored to your business needs.

How Food Waste Is Processed in 2025

Food waste is now considered a valuable resource rather than mere rubbish. Processing methods include:

• Anaerobic Digestion (AD): Food waste is broken down in oxygen-free tanks, producing biogas for energy and digestate for fertiliser. This process reduces greenhouse gas emissions and supports the generation of renewable energy.
• Composting: Suitable food scraps are processed at industrial composting facilities to create nutrient-rich compost for agricultural use
• Animal Feed: Some non-hazardous food waste is redirected into animal feed, subject to strict regulatory controls.

By delivering food to the correct destination, businesses reduce the amount of food-related waste in landfills and their carbon footprint.

Legal Rules for Commercial Food Waste in the UK

As of 2025, here are a few rules you need to know about wasting food:

1. Waste Transfer Notes (WTNs)

Under the UK’s Waste Duty of Care regulations, businesses are required to maintain accurate records of all waste transfers, including food waste. This is typically done through Waste Transfer Notes (WTNs) or electronic equivalents. WTNs must include:

• The type and quantity of waste being transferred.
• The date of transfer.
• Details of the waste carrier (name, registration number).
• The destination facility where the waste will be processed or disposed of.
• The details of the waste producer (your business).
• These records must be kept for a minimum of two years and be made available to the Environment Agency or local authorities upon request. Failure to produce WTNs can lead to enforcement action.

2. Duty of care

The Duty of Care is a legal obligation under the Environmental Protection Act 1990 that requires businesses to take all reasonable measures to ensure their waste is handled responsibly. This includes:

• Using only licensed waste carriers registered with the Environment Agency or the relevant devolved authority (e.g., Natural Resources Wales, Scottish Environment Protection Agency)
• Ensuring that waste is transferred to authorised facilities that comply with environmental standards
• Preventing waste from escaping into the environment at any stage of handling or transport.
• Non-compliance with the Duty of Care can result in fines of up to £5,000 for a fixed penalty notice or unlimited fines if prosecuted in court.

3. Segregation Requirements

Since October 2023, the UK government has progressively introduced mandatory food waste segregation for businesses in England as part of the Environment Act 2021 and the Resources and Waste Strategy. Key points include:

• Businesses that produce more than 5 kg of food waste per week must separate it from other waste streams.
• This requirement has been in place in Wales since 2016 and in Scotland since 2021, with Northern Ireland planning similar regulations.
• Segregated food waste must be collected separately and sent for appropriate recycling or treatment, such as anaerobic digestion or composting.
• Failure to segregate food waste can lead to enforcement notices and financial penalties.

The Cost of Food Waste and How to Reduce It

Food waste has a direct impact on business profitability. Costs arise from:

• Purchasing excess stock
• Disposing of expired or spoiled goods
• Increased waste collection and landfill charges
• Higher carbon footprints and potential non-compliance with environmental, social, and governance (ESG) standards

Choosing the Right Food Waste Partner

When selecting a food waste collection provider, consider the following:

• Customised Solutions: Services should match your business size and waste volume.
• Sustainable Processing: Prioritise providers using anaerobic digestion or composting over landfill disposal.
• Transparent Pricing: Ensure there are no hidden costs; clarify if bin rental, collection, and disposal are included.
• Compliance Documentation: Providers should submit regular reports and necessary legal documentation.
• Comprehensive Support: Opt for companies with strong customer reviews and UK-wide coverage.

Conclusion

Addressing food waste in 2025 is not only a legal requirement but also a strategic opportunity for UK businesses to capitalise on. Improving the disposal and management of commercial food waste demonstrates a commitment to ethical responsibility, operational efficiency, and regulatory compliance.

Effective food waste management delivers benefits that extend beyond cost savings, including reduced landfill use, a smaller carbon footprint, and a more resilient food system. With the right tools, partnerships, and best practices, your organisation can lead by example and turn food waste reduction into a competitive advantage.

Contact us now to receive a free, no-obligation quote tailored to your business needs. Our expert team will help you find the most effective food waste collection and recycling solutions in London and across the UK.

Ensure your business stays compliant and sustainable—get started today!

FAQs

Why does the management of food waste matter to businesses in 2025?

Because food waste impacts your bottom line, environmental footprint, and compliance with UK laws, handling it correctly will enable savings, avoid penalties, and demonstrate that you are in a position of sustainable leadership.

Can food waste be donated rather than disposed of?

Yes, surplus food that is still safe to eat can often be donated to charitable organisations or food banks. However, it must meet food safety requirements.

What are the UK laws regarding waste food?

There are regional differences in regulation, but all UK businesses must comply with waste duty of care laws. In some areas, they will also be required to segregate food waste for collection.

How can food waste be minimised in a commercial kitchen?

It starts with forecasting well, storing correctly, and training staff. Composting, food donation, and designated collection bins are also strategies for diverting waste away from landfills.

How do I get a good food waste collection service?

Search for licensed waste carriers who have a proven track record of handling food waste, transparent reporting, and sustainable processing solutions, such as phased anaerobic digestion or composting.