Waste reduction
Prevention, recycling and redistribution.
What’s it about?
Globally, 25–30% of all food produced is lost or wasted; the Intergovernmental Panel on Climate Change (IPCC) estimates that this contributes 8–10% of total man-made greenhouse gas emissions (Source). That’s more than flying (Source). Using everything from your suppliers not only reduces the environmental impact of your food purchases, but also encourages creativity and innovation in the kitchen as chefs can explore how to use the full root-to-fruit of produce or nose-to-tail of meat. All businesses will be required to recycle any food waste from 1st April 2025.
Single-use packaging waste is a significant issue in hospitality too. 2.5 billion coffee cups are used and thrown away each year in the UK, and less than 1 in 400 – just 0.25% – are recycled (WRAP). New English legislation introduced in 2023 has banned or restricted much single-use food packaging and further legislation on single-use disposable cups will affect some businesses from October 2025.
When it comes to waste in all its forms, the key thing to remember is to follow the waste hierarchy. This prioritises waste management strategies in the following order: Prevention, Reuse, Recycling, Recovery and Disposal. By focusing first on preventing waste, or reusing surplus/packaging, businesses can minimize their environmental footprint and operational costs. You can find out more here (Source).
In this section of the guide you’ll find a tool to help you direct any surplus food you have in the kitchen, the latest legislation and advice on single-use packaging and food waste, a case study on aiming for zero waste from the Michelin Bib Gourmand restaurant, Box-E.
Surplus food redistribution tool
In partnership with Resource Futures, Bristol Good Food 2030 has published a tool to help local hospitality businesses know what to do with surplus food they have left after service. Bristol has many organisations working to redistribute food and relieve food insecurity. Each organisation deals with different types and volumes of food, making it important that the right food gets to the right organisation so it can be fully utilised.
The tool provides a range of filters to help you identify which of the many dedicated food redistribution organisations working across the city will be best suited to your needs. By ensuring your food goes to the best destination, you can help ensure your food surplus is being put to best use.
Changes to packaging and food waste legislation
Since 2023, in England, plastic drinks stirrers, balloon sticks and cutlery are banned without exception.
Use of single-use polystyrene food and drink containers are banned as a packaging material for food which is ready to be consumed (Source).
Sale of single-use plates, bowls and trays which are made wholly or partially from plastic is restricted. These items can only be used for selling pre-packaged food at the point of sale. For example, a pre-filled salad bowl packaged in a tray sold in-house or used for delivery.
Single-use, plastic straws can still be supplied with drinks for immediate consumption but must not be displayed or offered for customers and should only be given if requested (Source).
From October 2025, businesses with 10 or more full-time staff will be obliged to offer onsite recycling for any fibre-based single-use cups that are sold, and to report on the volume of cups sold and sent for recycling (Source). This legislation may be extended to businesses of all sizes in the coming years.
Resource Futures share their thoughts on how you can reduce your food and packaging waste.
Reducing food waste
Here are a few ideas:
- Consider conducting a short food audit to better understand the types of food waste/surplus your business typically produces. WRAP has produced the Guardians of Grub materials specifically to help businesses do this.
- Visit the Soil Association Food for Life webpages and find out how they can help your organisation take a more sustainable approach with food.
- Use the Bristol specific online food redistribution tool to help ensure any surplus food you produce gets diverted to the right organisation so it can be fully utilised.
- Apply for a Bristol Eating Better Award which includes sections on both food waste and food packaging.
- Bristol City Council has a range of suggestions to reduce food waste and food packaging on their website.
Reducing food packaging waste
Plant-based disposable packaging often does not provide a simple alternative solution: suitable composting or recycling options for “bio-based”, “plant based” or “compostable” packaging are limited, so most still end up being treated as residual waste. They can also have a high carbon footprint, and increase carbon emissions if they are sent to landfill (Source), so it’s worth considering how to reduce your overall volume of single-use food packaging, and ensure that any such waste is disposed of as responsibly as possible. Here are some ideas:
- Bristol Waste Company offers a single-use cup recycling service, allowing you to collect disposable coffee cups in your premises and ensure they are correctly recycled locally.
- Many Bristol hospitality businesses are already actively encouraging use of reusable cups. Boston Tea Party went a step further by taking the bold step of stopping the sale of disposable cups in 2019 entirely.
- Organisations are also offering discounts for customers bringing in their own reusables, such as the Redcliffe and Temple BID who worked with local businesses to encourage people to bring their own reusable lunchbox.
- Consider packaging needs carefully and opt for minimal packaging choices where suitable. Does the customer require cake in a box and a bag? Keep an open dialogue.
- Reassess your supply chain and partners. If you use a delivery partner, think about using a local delivery service that prioritises reusable or plastic free packaging. And ask your suppliers how they can help you reduce packaging.
Case Study: Box-E’s ‘Zero to Landfill’ policy
There’s loads to learn from Box-E restaurant’s ‘Zero to Landfill’ policy, which is a top priority for them. This includes maximising the use of produce, such as using chard stalks and meat bones for stocks, lemon rinds for limoncello, and making croutons from leftover bread. They also make almost everything from scratch, meaning they can make the quantity they need, rather than the quantity the manufacturer wants them to buy, further reducing waste and often saving money at the same time.
Key to making the policy a success is collaboration. Working with like-minded producers has been essential. For instance, Box-E receives spirits from Psychopomp in refillable tubs and uses their spent botanicals from gin-making to cure trout. However, simply starting conversations with suppliers can also make a significant difference. Simple practices, like agreeing to return cardboard boxes for future deliveries instead of recycling them, can greatly reduce waste. It’s not just suppliers who are on board, staff also play a key role. Not only are they fully briefed on best practice, but they are also encouraged to get involved by taking away surplus produce for personal use.
Most importantly, customers appreciate Box-E’s efforts. For example, while most people have never thought about the capsule around the neck of a wine bottle, they appreciate that the restaurant has thought about it and chosen to work with producers who don’t bother with that extra, unnecessary packaging. Sharing these small details enhances the dining experience and tells a compelling story.
Find out more
Bristol Good Food 2030
Bristol Good Food 2030 aims to transform the city’s food system within the decade, supporting its ambitions on health, climate, biodiversity and social justice.
The Bristol Good Food 2030 Partnership, coordinated by Bristol Food Network, includes the council and a diverse range of organisation – from grassroots charities to businesses and academics . The Partnership has developed Bristol Good Food 2030: A One City Framework for Action, to guide and drive forward change in our local food system.
The framework sets out priorities and initiatives that aim to make Bristol’s food system better for people and communities, climate and nature, workers and businesses.
If you would like to join the Partnership’s Working Groups and help shape the direction of Bristol Good Food 2030’s strategic work, we’d love to hear from you. You can find out more about the work that’s going on here, but feel free to drop us a line with any questions.
Get involved
If you would like to join the Working Groups that dictate the direction of Bristol Good Food 2030’s strategic work, we’d love to hear from you
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