Guidance for
Hospitality and food
Overview

How to better understand your waste and recycling

To understand the different types of waste your workplace produces, undertake a waste audit by walking through the different areas within your premises, e.g., offices, kitchens, on-site cafés, food preparation, storage, and delivery areas, to examine the contents of general waste bins, and to highlight any waste reduction or recycling efforts that are already in place. In addition, think about the people who will be using your facilities and the types of waste that they may produce.

Within your premises the areas most likely to generate waste will include:

  • Kitchens, on-site cafés, and food stalls:

    • Food preparation areas - food (spoilage and preparation waste), packaging such as metal, glass, cardboard, plastic films and wrapping.

    • Food consumption areas - food (plate waste), packaging waste such as drinks cans, plastic and glass bottles, drinks cartons, cardboard, and paper;

  • Staff room/mess room/office - paper, food, and packaging materials;

  • Public areas such as concourses – uneaten food, packaging waste such as drinks cans, plastic and glass bottles, drinks cartons, cardboard, and paper;

There may be certain types of waste that you produce, for example cooking oils and fats, that need a specialist waste collection service. If you produce more than 5kg of food waste each week, you will need to organise a separate food waste collection.