Restaurant Waste Management

Discarded food forms a significant proportion of restaurant waste. Pre-consumer food waste is that which is generated through food preparation or improper storage of ingredients. Post-consumer food waste is the result of plate-scrapings. Understanding where your business is wasting large quantities of food has the potential to boost your overall sustainability, and improve your profit margins too. Restaurant waste also comes from the packaging used to transport supplies, glass bottles from drinks as well as washroom and sanitary waste.

By spending some time monitoring your restaurant’s waste output, you’ll have a clearer idea of which areas of your business need attention. Strategies to reduce waste might include planning menus more carefully and offering greater consumer control over portion sizes, working with suppliers to reduce packaging waste and managing inventory better to minimise waste through spoilage. Carbohydrates form the largest segment of wasted restaurant food, so even something as simple as making your fries skin-on can make a difference to food prep waste. If you would like more handy tips specific to your business, our expert team will be happy to advise you.

Our experience working with UK restaurants means we can provide the right bins for your requirements and ensure they are collected in a timely manner. That way, you’ll reduce the amount of food hanging around your establishment, and ensure food preparation zones have proper procedures in place for minimising contamination. Read our bin size guide to explore our range of containers in more detail.