Commercial Catering & Restaurant Waste Management

Proper waste management is not only about cleanliness and hygiene but also about sustainability. Our range includes biodegradable bin liners, helping you minimise your environmental footprint.

Whether you operate a restaurant, café, catering service, or food manufacturing facility, our catering waste management solutions are tailored to meet your specific needs. From small pedal bins to large bin sack trolleys, we have products suitable for businesses of all sizes.

At Eco Catering Equipment, we understand the challenges that catering businesses face when it comes to waste management. That's why we offer a comprehensive range of products to help you efficiently manage waste and maintain a clean and hygienic kitchen environment.

Find the best restaurant waste disposal and waste management solutions for your commercial catering and restaurant needs. From waste bins to Mechline GreasePak accessories, our products are designed to cater to the unique needs of restaurants, cafes, and bars.

Our collection features top brands such as Rubbermaid, Jantex, Mechline, and Vegware, providing high-quality waste management equipment to keep your establishment clean and hygienic.

Frequently Asked Questions About Food Waste and Catering Waste Management

What are the examples of catering waste?

Many products are considered catering waste, some of which are similar to domestic catering waste.

Catering waste in the UK encompasses a wide range of materials generated during food preparation, service, and cleanup processes. Examples include food waste such as unused ingredients, spoiled or expired food items, and scraps from meal preparation. Additionally, packaging waste from ingredients and supplies, such as cardboard boxes, plastic containers, and wrapping materials, contributes to catering waste. Any glass waste your business produces also needs to be dealt with.

Proper catering waste removal involves segregating and disposing of these materials responsibly to reduce waste and minimise environmental impact. 

How can I reduce waste in my commercial kitchen?

Reducing any waste you produce in a commercial kitchen or catering business involves implementing efficient practices and strategies. Implementing strategies to reduce waste, such as portion control, inventory management, and composting organic waste, can help catering businesses minimise their environmental footprint and operate more sustainably. These may include:

• Ordering only what is needed to minimise overstocking and food spoilage.
• It's important not to waste food. Ensuring accurate portion sizes can prevent excess food waste, including cooking oil, meat and fish (eggs, cooked meat, and raw meat) or other animal by-products.
• Setting up a composting system for organic food waste to divert it from landfills.
• Recycling materials such as cardboard, plastic, and glass packaging.
• Educating kitchen staff on waste reduction techniques and the importance of minimising waste throughout food preparation and service processes.