How Can Bakeries Comply With New Waste Separation Rules?

January 24, 2025

Bakeries across the UK are gearing up for the implementation of new legislation requiring them to separate food waste from other waste streams. With just a few months left before the regulations come into effect, it’s crucial for these businesses to understand how they can comply efficiently. The goal is to improve recycling rates and ensure that recyclable materials and food waste are handled properly. This legislation, commonly referred to as ‘Simpler recycling,’ applies to various businesses including bakeries, which now need to prepare by evaluating their waste management systems.

1. Assess Bin Sizes and Organize Collections

One of the first steps bakeries need to take is to evaluate their current bin sizes and set up a dedicated collection system for each waste stream. The new legislation mandates that businesses can decide on the size of containers and the frequency of collections based on the volume of waste they produce. This means bakeries must assess their waste output and ensure they have appropriate bins for food waste, recyclables, and general waste. Carla Brian, head of partnerships at waste management firm Biffa, emphasized that both small craft bakeries and larger food manufacturers will be held to the same standard, though on different scales.

It’s also important to engage with a licensed waste carrier who can manage these collections efficiently. Brian advises starting with educating teams on the different waste streams and engaging waste management partners to set up a dedicated food waste collection if they haven’t already done so. Even though micro businesses with fewer than 10 employees are exempt until 2027, it’s beneficial to prepare early by implementing these practices.

2. Determine Bin Placement

Space availability is often a challenge for small businesses, including bakeries. Therefore, finding suitable locations to place the bins is crucial. Rob Wycherley, managing director at waste and recycling firm Mobius, highlights that small businesses frequently struggle with limited space when introducing cost-effective waste handling solutions. It’s therefore essential to evaluate current space usage and determine strategic placements for different bins that make it easy for staff to separate waste efficiently.

Upfront costs for additional bins and restructuring storage areas might seem daunting but should be seen as a long-term investment. Many bakeries may discover that what they have been paying to dispose of as general mixed waste could be reduced by instituting dedicated food waste collections. Proper management of food waste can decrease costs associated with landfill disposal and other waste routes. Thus, the initial investment in additional bins and space adjustments could lead to significant savings over time.

3. Educate and Train Staff

Ensuring buy-in from staff is critical for the success of waste separation initiatives. Employees need to be well-trained to separate materials correctly and avoid contamination, which can render recyclable materials non-recyclable. Brian at Biffa recommends including waste management procedures in the induction process for new hires, and regularly engaging current staff with training sessions and refreshers.

By making waste management a part of the company culture, bakeries can ensure that all waste is disposed of properly. It’s useful to conduct team training days where staff can learn the importance of proper waste segregation and the policies in place. Regularly reminding employees about these procedures can help instill good habits and raise awareness about the impacts of improper waste disposal.

4. Implement Visual Aids

Visual aids, such as color-coded bins and informative posters, can be highly effective tools in helping staff remember proper disposal practices. Assigning different colors to specific waste bins – for example, brown for food waste and green for dry mixed recycling – simplifies the process for employees. Placing posters around the workspace that clearly illustrate what materials belong in each bin can serve as constant reminders and minimize accidental contamination.

Gamifying the process can also boost engagement, making waste separation more of a team-focused activity rather than a mundane task. By incorporating visual aids and friendly competitions, businesses can foster a sense of responsibility and teamwork among employees, ensuring higher compliance with the new regulations. These initiatives can lead to forming new habits that contribute significantly to the recycling efforts and overall sustainability goals of the bakery.

5. Track and Measure Waste

Accurately tracking and measuring the amount of food waste produced is essential for evaluating progress and making necessary adjustments to waste management strategies. Regular monitoring allows bakeries to identify trends, understand the sources of waste, and devise better ways to minimize it. Cybake’s recent white paper on digital production planning tools emphasizes the importance of measuring food waste to help retail bakers and food-to-go operators maximize sales and reduce waste.

By keeping detailed records, bakeries can identify areas where they may be overproducing or where inefficiencies exist in their processes. This data can guide them in implementing changes that reduce waste and improve overall efficiency. Regular audits of waste production help maintain transparency and accountability, ensuring that all staff members are aware of the bakery’s sustainability targets and are working towards them.

6. Reduce Food Waste

Preventing food waste is always more sustainable and cost-effective than managing it after it’s produced. Bakeries can significantly reduce food waste by employing strategies such as menu planning, portion control, and proper storage techniques. Adrian Brown, managing director of Cofresco Foodservice, highlights that 50-80% of food waste in professional kitchens is avoidable. By carefully planning menus and portion sizes, and ensuring that ingredients are stored correctly, bakeries can minimize the amount of food that ends up as waste.

Additionally, forecasting demand and adjusting production levels accordingly can help prevent overproduction, which often leads to waste. Implementing inventory management systems that track the shelf life of products can ensure that items are used in a timely manner, reducing spoilage. These proactive measures align with the new food waste legislation and contribute to the bakery’s bottom line by lowering costs associated with unused or spoiled ingredients.

7. Identify Waste vs. Surplus

Understanding the difference between waste and surplus food is crucial. Surplus food is typically edible food that hasn’t been sold or used in time but is still perfectly good for consumption. Waste, on the other hand, is food that can no longer be used or consumed due to spoilage or contamination. Bakeries can benefit from redirecting surplus food for further use, such as animal feed or donation to charities.

Mobius exemplifies this practice with its sister company SugaRich, which repurposes surplus food from manufacturers, distributors, and retailers into animal feed ingredients. Clear labeling and color-coded bins at the point of production can help employees segregate food accurately. This segregation ensures that food destined for animal feed doesn’t get mixed with non-usable waste, safeguarding the health of livestock.

8. Collaborate with Redistribution Charities

Donating edible surplus food to redistribution charities is an excellent way for bakeries to ensure that good food doesn’t go to waste. Organizations like FareShare and The Felix Project collect surplus food from businesses and redistribute it to those in need. For instance, The Felix Project launched a tool called Felix Connect, which helps connect companies with one-off food donations to charities feeding people.

By partnering with such organizations, bakeries can extend the life of their surplus food, ensuring it benefits someone rather than ending up in a landfill. It also demonstrates corporate social responsibility and strengthens community ties. These partnerships can offer dual benefits of reducing waste and supporting local communities, resulting in a more sustainable and socially conscious business model.

9. Utilize Food Waste Apps

Partnering with food waste apps like Too Good To Go can further help bakeries reduce waste by selling surplus food directly to consumers. Too Good To Go connects bakeries with customers who purchase ‘Surprise Bags’ of unsold but perfectly edible food at a discounted price. This not only helps bakeries recoup some costs but also ensures that food isn’t wasted.

With over 6,000 bakery partners in the UK, including major chains and independent bakeries, Too Good To Go has proven to be an effective platform for reducing food waste. By integrating such apps into their operations, bakeries can reach a broader audience and effectively manage surplus food. Extending the app’s offerings to include deliveries directly to consumers’ homes further enhances its convenience and impact.

10. Reconsider Date Labels

Bakeries should reconsider their approach to date labeling, especially since a lot of food waste arises from consumer confusion over ‘use by’ and ‘best before’ dates. Bakeries can help reduce waste by providing clearer labeling that differentiates between safety and quality indicators. Encouraging the use of visual and smell checks before discarding food can also help consumers make better-informed decisions.

In summary, the forthcoming legislation on waste separation is set to impact UK bakeries significantly. By proactively adapting their waste management strategies, these businesses can not only comply with the law but also contribute to a cleaner environment and more efficient recycling. The key is starting preparations early to ensure a smooth transition when the regulations take effect.

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