Business waste management
Your legal duty of care for waste, waste transfer notes, and avoiding fly-tipping liability.
Food, Drink & Hospitality
Food, hospitality and tourism
Food waste management
Comply with food waste segregation and disposal duties.
UK-wide
Guide summary
Separate food waste from general waste and use authorised waste carriers. Keep waste transfer notes for 2-3 years. Follow the food waste hierarchy to reduce waste.
- Segregate food waste from general waste
- Use licensed waste carriers (check Environment Agency register)
- Keep waste transfer notes for 2 years (3 for hazardous waste)
- England threshold: 5kg food waste per week
- Employee threshold: 10+ full-time equivalent staff
- Penalties for non-compliance: fines or prosecution
- Follow waste hierarchy: prevent, re-use, recycle, recover, dispose
- Donate surplus food to charities where possible
On this page
UK-wide
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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.
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1
Segregate food waste
Separate food waste from general waste and recycling.
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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).
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3
Keep waste transfer notes
Retain documentation for 2 years (businesses) or 3 years (hazardous waste).
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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:
- Prevention: Reduce food waste through better planning and stock management
- Re-use: Donate surplus food to charities or food banks
- Recycle: Food waste for anaerobic digestion or composting
- Recovery: Energy from waste incineration
- Disposal: Landfill (last resort)