Commercial Food Waste Collection

28th November 2016

These good practice guides are aimed at waste management companies and local authorities to encourage the collection of food waste from small to medium sized enterprises (SMEs), public sector organisations, and larger businesses.

Overview

Overview

The commercial food waste guide provides a step-by-step approach to the implementation of a commercial food waste collection service.

The guide largely draws on WRAP’s previous work in the sustainable management of food waste and the learnings from 10 WRAP-funded business food waste ‘demonstration projects’, launched in England in 2012. 

The guide consists of a PDF guide, detailing 6 steps to food collection success, as well as templates and data models to enable local authorities:

Download the full guide >>

Communication and Marketing Plan Template >>
Cash Flow Model >>
Implementation Plan Template >> 
NHS case studies >> 

Chapters

Step 1: Assessing the opportunities and barriers

Aimed at senior and middle management, this stage will help you understand the: Drivers for more widespread collections of commercial food waste; Legislative requirements for the collection of food waste across the UK; and Key barriers that need to be overcome to introduce a sustainable collection service.

Read step 1 >>

Step 2: Scoping the service

Aimed at senior operations and middle management, this stage will help you understand:

  • Pre-requisites for an effective food waste collection service
  • Composition of waste originating from hospitality sector businesses
  • Typical yields of food waste that you could expect to collect by business type
  • Customer expectations

Read step 2 >>

Step 3: Service planning and delivery

Aimed at operational staff, this stage will help you understand the:

  • Impact food waste treatment has on your service plan
  • Operational considerations including vehicles, containers and associated infrastructure
  • Most appropriate collection options for your proposed scheme
  • Health and safety considerations

Read step 3 >>

Step 4: Resourcing and costing the service

Aimed at senior management and operational staff, this stage will help you understand the:

  • Capital and revenue costs and an appropriate pricing structure
  • Human resource requirements
  • How to sustain operations and build in contingency.

Read step 4 >>

Step 5: Marketing and promotion

Aimed at management, operational and marketing/sales staff, this stage will help you understand:

  • Different options for promoting your service and their relative impact and cost
  • What tools are available to assist you
  • Key messages and high impact branding for service literature

Read step 5 >>

Step 6: Monitoring and performance improvement

Aimed at management and operational staff, this stage will help you to understand:

  • Why it’s important to monitor and evaluate your service
  • What and how to monitor

Read step 6 >>

Where next?

Want to know more about commercial waste collections? Take a look at our reports, guides, tools and case studies for further information:

Reports >>
Guides >>
Tools >>
Case studies >>

Food & Drink >>
Courtauld 2025 >>