Workplace Recycling: Food Waste Questions
Is there a minimum volume required for the collection of food waste?
No – under the new Simpler Recycling rules, there is no minimum threshold for food waste collection. Every workplace that generates food waste, regardless of quantity, must ensure it is collected separately and handled in line with the updated requirements. This applies to all types of non-domestic premises – not only businesses with catering operations or those serving food.
Although the regulations do not define a mandatory frequency for collection, businesses are expected to work with their waste management provider to determine a collection schedule that is appropriate for the volume of food waste produced. Several factors must be considered, including hygiene, the risk of odours, and pest control.
In situations where food waste volumes are particularly low, businesses may explore the option of sharing waste storage and collection arrangements with neighbouring premises. This is only permitted if both parties, along with the waste collector, agree and the collection system continues to comply with separation rules.
Ultimately, all organisations must ensure their waste systems are designed to support separate food waste disposal, as failure to comply can lead to penalties under environmental and waste regulations.
Does the requirement for food waste collections just apply to premises with catering facilities?
No – the obligation to arrange separate food waste collections is not limited to premises with catering operations. Under the new Simpler Recycling legislation, any business or non-domestic establishment that produces food waste – no matter how small – is required to ensure it is collected separately.
This includes everyday items such as fruit and vegetable peelings, tea bags, coffee grounds, and any leftover food scraps, even if the premises doesn’t have an on-site kitchen or serve meals. Offices, shops, medical centres, and other non-food-related businesses are all included, provided they generate any type of food waste.
If your organisation produces food waste, however minimal, it is now your legal responsibility to put in place proper collection arrangements that align with the updated waste separation rules. Failure to comply may result in enforcement action or financial penalties.
Can I ask my staff to take their food waste home with them?
No – encouraging employees to take food waste home is not in line with the purpose of the Simpler Recycling reforms.
If food waste is generated, consumed, or disposed of on your premises – for example, in internal bins, break areas, or communal kitchens – it must be properly separated from other waste types, such as dry recyclables and general waste, and collected separately through your commercial waste management arrangements.
Additionally, any food waste created by the business itself – such as leftover catering, tea bags, or coffee grounds provided to staff – is considered commercial waste. It cannot legally be removed by employees, as doing so would breach your business’s duty of care under waste regulations.
While some employers may consider informal arrangements involving staff taking waste home, these practices carry legal risk and may not meet compliance standards. If you are exploring alternatives to formal food waste collections, it is your responsibility to ensure those arrangements are legally compliant, and you may need to seek independent legal advice.
Ultimately, the goal of the Simpler Recycling policy is to make sure as much unavoidable food waste as possible is recycled or composted, rather than ending up in landfill or incinerators. Businesses should consider whether asking staff to take food waste home would realistically result in it being recycled – and whether this approach aligns with the environmental and legal expectations set out in the new regulations.
Does food waste need to be de-packaged?
Yes – where possible, food waste should be removed from its packaging before it enters the food waste stream. This helps ensure higher quality recycling outcomes and aligns with best environmental practice.
Workplaces are permitted to de-package food waste on-site under the Non-Waste Framework Directive (NWFD) exemption 2. Importantly, this exemption does not require formal registration with the Environment Agency, making it easier for businesses to implement in day-to-day operations.
However, we understand that not all businesses will have the capacity or facilities to carry this out. In such cases, you should consult your waste collection provider to understand what level of packaging, if any, is accepted in your food waste stream. Some licensed waste facilities have the capability to de-package waste mechanically before it is treated.
It’s crucial to note that disposing of food waste – packaged or not – in the general (residual) waste bin is not compliant under the Simpler Recycling reforms. All food waste must be collected separately to support proper processing via anaerobic digestion or composting.
In addition, businesses should always consider the food and drink waste hierarchy. The focus should be on reducing avoidable food waste, and where surplus food exists, prioritising redistribution for human consumption or use as animal feed before resorting to recycling or disposal.
By implementing a compliant and responsible approach to food waste handling, businesses not only stay within the law but also contribute positively to sustainability goals.
Can workplaces compost food waste on-site rather than have it collected separately?
Yes, on-site composting is considered a compliant method under the Simpler Recycling reforms – provided it is appropriately managed and suitable for the type and volume of food waste your premises produces.
If your business chooses to compost food waste on-site – either independently or through a community composting scheme – this can fulfil your legal obligations. However, any food waste not composted (either due to excess volume or because it’s not suitable for composting, such as certain cooked foods or animal by-products) must still be collected separately and sent for proper food waste recycling.
Workplaces planning to compost food containing animal by-products (like dairy, meat or fish) must follow specific regulations. Detailed guidance is available through the GOV.UK website, particularly regarding animal materials in compost and the T23 waste exemption covering aerobic composting activities.
If the compost is to be used on the same premises where it’s created, you generally won’t need approval from the Animal and Plant Health Agency (APHA). However, if your intention is to use, sell or supply compost elsewhere, you may be required to seek APHA approval, depending on the nature of the composting activity. The government’s compost scoring table can help you determine whether this is necessary. A score of 19 or less typically means no approval is needed; 20 or more, and you’ll likely need to contact APHA to confirm compliance.
It’s also important to be realistic: on-site composting is not practical for most workplaces, especially those producing large volumes of food waste or operating commercial kitchens. The space, infrastructure, and expertise required to handle large-scale composting responsibly are often beyond the means of typical business settings.
For most organisations, arranging a separate food waste collection via a licensed waste provider remains the most practical and compliant solution.
Are you banning commercial food waste treatment technologies that discharge food waste to the sewer such as macerators?
The Simpler Recycling legislation does not impose a blanket ban on commercial food waste treatment systems that discharge food waste into the sewer, such as macerators or similar equipment. These technologies can still be used by workplaces in England, both in commercial and domestic environments.
However, it’s important to understand that discharging food waste into sewers or sending it to landfill – regardless of pre-treatment – should only be a last-resort option, as outlined in the government’s food and drink waste hierarchy. The preferred route is always to prioritise waste prevention, followed by redistribution, then recycling through dedicated food waste collection services.
If your business generates food waste that isn’t processed or treated on-site, you are still legally required to arrange a separate collection for it in line with Simpler Recycling rules.
Do note that the picture may differ elsewhere in the UK: Scotland, Wales, and Northern Ireland have introduced their own regulations, which in some cases restrict or entirely prohibit the use of macerators or similar discharge systems. If your organisation operates across the UK, make sure you’re aware of the rules specific to each nation.
Additionally, Defra has commissioned independent research into various food waste treatment technologies to better understand their environmental implications. This ongoing review may influence future policy direction, so businesses should keep an eye on potential updates.
In summary, while macerators are not currently banned in England, their use should align with waste hierarchy principles and not replace proper food waste separation and recycling efforts.
What is the best way to manage liquid food waste?
The most appropriate method for handling liquid food waste will vary depending on your business setup, so it’s essential to begin by consulting your waste collection provider for tailored guidance.
As a general rule, preventing food waste at the source is always the top priority. If waste cannot be avoided, the next best steps are to redistribute surplus food for human consumption or consider its use as animal feed, provided it meets the necessary safety and regulatory standards.
Only when these upper-tier options have been exhausted should liquid food waste be treated as waste for disposal or recycling. In such cases, your waste collector can help ensure it is managed in full compliance with Simpler Recycling regulations, including whether separate collection is required or whether specialist treatment is necessary based on the composition of the waste.
By engaging early with a licensed waste contractor and adhering to the food and drink waste hierarchy, businesses can ensure they remain compliant while also supporting more sustainable waste practices.
Are Fats, Oils, and Greases (FOGs) included in the food waste requirements?
Yes – under The Separation of Waste (England) Regulations 2024, Fats, Oils, and Greases (commonly referred to as FOGs) are considered a form of food waste. Specifically, they are classified as “biodegradable material resulting from the processing or preparation of food.”
This means that workplaces must manage FOGs in line with the new Simpler Recycling rules, ensuring they are not disposed of through residual waste or down the drain – which could lead to sewer blockages and legal issues.
For businesses such as those in the hospitality or catering sectors, where cooking oils and fats are generated in higher volumes, your waste collector may advise setting up a separate collection service specifically for used oils. In many cases, commercial oil collections can be cost-neutral or even financially beneficial, as used cooking oil is a valuable feedstock for biofuel production and often attracts rebates from waste contractors.
As always, it’s important to liaise directly with your waste service provider to ensure your handling of FOGs is compliant, environmentally responsible, and tailored to the volume your business produces.