Specify the service from actual food-waste volume, storage conditions, hygiene and local legal requirements. Obligations differ across UK nations and business types, so verify the rule applying to the premises.

Measure the stream

Audit preparation waste, plate waste, spoiled stock, coffee grounds and packaged food. Record container fill and collection timing for several normal and peak weeks.

Service specification

• accepted food and liners;
• container size, lids and washing;
• internal caddies and transfer route;
• collection frequency and seasonal peaks;
• contamination rules and charges;
• missed-collection response;
• weight reports and transfer documentation;
• contract review and exit terms.

Packaging, cutlery, glass and cleaning materials can contaminate bins unless the collector accepts them. Use clear staff signage that matches the actual contract.

Review

Increase or reduce capacity from measured fill, odour/pest risk and missed collections, not habit. Separately address prevention, redistribution and stock control before disposal.

FAQs

How often should frequency be reviewed?

After seasonal/menu/occupancy change and when fill, hygiene or missed-collection evidence changes.

Which packaging contaminates the bin?

Anything outside the collector’s written acceptance. Do not assume “compostable” packaging is accepted.

Suggested component

Use a Business Food-Waste Service Planner with weekly logs and nation-rule links.

Related guides

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