Food, Drink & Hospitality Food, hospitality and tourism UK-wide

Food waste management

Comply with food waste segregation and disposal duties.

Guide summary

You must separate food waste from other rubbish, use a licensed waste collector, and keep waste transfer notes for 2 years. In England, you must do this by 31 March 2025 if you have 10 or more employees, or by 31 March 2027 if you have fewer than 10. You must also try to prevent food waste wherever possible.

  • Separate food waste from general waste and recycling
  • Use a waste carrier licensed by the Environment Agency or devolved body
  • Keep waste transfer notes for at least 2 years
  • In Scotland, segregation has been required since 1 January 2014
  • In Wales, segregation has been required since 6 April 2024
  • In England (10+ employees), start by 31 March 2025
  • In England (under 10 employees), start by 31 March 2027
  • Northern Ireland – food waste segregation is voluntary for now
  • Penalties include unlimited fines and prosecution
  • Follow the waste hierarchy: prevent, reuse, recycle, recover, dispose
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Food businesses must manage waste responsibly, including segregating food waste for separate collection (in most of England and all of Wales/Scotland), using authorised waste carriers, and keeping waste transfer documentation. You also have a duty to prevent food waste where possible.

Waste duty of care
All businesses
Legal basis
Environmental Protection Act 1990, Waste Regulations
Penalties
Unlimited fine
  1. 1

    Segregate food waste

    Separate food waste from general waste and recycling.

  2. 2

    Use authorised waste carrier

    Check your waste collector is registered with the Environment Agency (England), Natural Resources Wales, SEPA (Scotland) or NIEA (Northern Ireland).

  3. 3

    Keep waste transfer notes

    Retain documentation for 2 years (businesses) or 3 years (hazardous waste).

  4. 4

    Prevent food waste

    Implement portion control, stock management, and donation schemes.

Duty of care for waste: As a business producing waste, you must:

  • Store waste securely to prevent escape
  • Only use authorised waste carriers
  • Complete and keep waste transfer notes
  • Provide an accurate description of the waste
  • Take reasonable measures to prevent illegal disposal by others

Food waste hierarchy: Follow the waste hierarchy to minimize environmental impact:

  1. Prevention: Reduce food waste through better planning and stock management
  2. Re-use: Donate surplus food to charities or food banks
  3. Recycle: Food waste for anaerobic digestion or composting
  4. Recovery: Energy from waste incineration
  5. Disposal: Landfill (last resort)