Managing food waste remains one of the biggest challenges facing hospitality businesses. At Recorra’s Materials Recovery Facility (MRF), around 30% of mixed recycling is either food waste or contaminated by it, preventing valuable materials from being recycled correctly. When food waste is disposed of improperly, it can produce methane – a greenhouse gas significantly more harmful than carbon dioxide.
For Brighton’s restaurants and food-led businesses, understanding how to manage food waste effectively is key to remaining compliant, controlling costs, and contributing to local climate action.
Why Food Waste Matters in Commercial Waste Management
Food waste is unavoidable in hospitality. Portion sizes can be misjudged, and fluctuating customer demand makes precise forecasting difficult. However, how food waste is handled has a direct impact on both environmental performance and operating costs.
Environmental Impact
Although food waste is biodegradable, the way it breaks down is critical. When it decomposes without oxygen, such as in landfill or Energy-from-Waste facilities, it produces methane – a greenhouse gas up to 82.5 times more potent than carbon dioxide. Reducing methane emissions is therefore an essential step in tackling climate change.
Financial Impact
Food waste is heavier than most other waste streams due to its high water content. When placed in general waste bins, it increases disposal costs, as UK general waste charges are calculated by weight.
These costs are expected to rise further from 2028, when Energy-from-Waste facilities are brought into a reformed UK Emissions Trading Scheme, making incorrect disposal even more expensive for businesses.
What Food Waste Recycling Looks Like in Practice
Implementing food waste recycling does not need to be complex. In practice, it involves:
- Installing a dedicated food waste bin with clear, visible signage
- Ensuring staff know where the bin is located and what can be placed inside
- Arranging regular collections, or booking ad hoc collections
- Transporting food waste to an anaerobic digestion facility, where it is converted into biogas for energy and liquid fertiliser for agriculture
Accepted Food Waste Items
- Dairy products
- Fruit and vegetables
- Meat, fish and bones
- Tea bags
- Bread and pastries
- Soured milk
Items That Should Not Go in Food Waste Bins
- Liquids
- Packaging of any kind
- Compostable packaging
- Glass
Brighton-Specific Tips for Hospitality Businesses
Recorra offers tailored support for Brighton-based food businesses, including:
- Small worktop food caddies for low-volume producers, ideal for kitchens where space is limited
- Encouraging the donation of surplus food to charities such as FareShare and The Real Junk Food Project, which redistributes food locally and directly supports Brighton communities
How Recorra Supports Brighton Businesses
Recorra offers free downloadable recycling signage to help staff separate waste correctly. We also deliver sustainability workshops, such as a recent session led by our Sustainability Consultant, Ty Lawrence-Lamarca, who presented about Waste Management during the Restaurants Brighton sustainability event at Platform 9.
In addition, we provide detailed waste reporting and audits, which identify inefficiencies and support the development of tailored recycling strategies for each location.
By introducing dedicated food waste systems and partnering with experienced specialists like Recorra, Brighton’s hospitality businesses can reduce costs, remain compliant, and make a meaningful contribution to environmental sustainability and the local community.