Food waste collection and disposal

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Segregating and recycling food waste saves you money

Food waste is very heavy, meaning it adds pounds to the cost of your general waste disposal. We offer a specialist food waste and collection service which helps you cut costs and reduce the amount of food thrown away.

Saves money

Helps reduce food waste

Bin exchange service

Understanding how much food you throw away puts you in control and saves money

From leftover food on plates, to poor stock control or over-purchasing, both hospitality venues and the food processing industry throw tonnes of unwanted food into general waste bins every day.

 

Because food waste is so heavy, sending it to landfill or Energy from Waste facilities soon adds up. The cost of disposal will typically be up to two thirds more expensive than sending it for treatment at Anaerobic Digestion  facilities.

 

That’s why introducing our dedicated food waste collection service can make a real difference to your bottom line.

Reducing your carbon footprint and your costs

Our food waste collection, recycling and disposal service is specially-designed for the hospitality industry.

Reduces your disposal costs

Segregating food waste can save you money and reduce your carbon footprint because you’re not sending it to landfill

Less food wastage

Simple reporting helps identify where food waste can be reduced and provides valuable information for future menu planning.

Bin exchange service

When we take away a full bin, we can replace it with a fully-sanitised clean bin to go straight into the kitchen

Rely on Grundon to manage your food waste

With hundreds of customers across the hospitality and wider food production sector, we understand the importance of minimising food waste and keeping costs down.

 

Our experts combine knowledge with practical advice, working closely with venue owners, production managers and restaurant teams to demonstrate how small changes can achieve big results.

 

We provide training for kitchen staff on ways to avoid food waste and our ability to track and weigh our dedicated food waste bins means we can provide vital information and feedback on issues such as portion sizes and stock control.

 

And, because we recognise some periods are busier than others for our hospitality and food processing customers, our food waste collection service offers complete flexibility, allowing you to add extra collections whenever they are needed.

Why choose Grundon?

We use your food waste to create energy and fertiliser

We recycle your food and use it to produce valuable renewable energy, such as electricity or gas for the National Grid, and a nutrient rich fertiliser which reduces the need for petrochemical fertilisers.

We accept compostable packaging

We can accept clean compostable food packaging along with your food waste. So if you offer your customers compostable packaging it can be disposed in the same bin as your food waste.

Certified CarbonNeutral® collections

Our entire fleet of collection vehicles are certified CarbonNeutral®. This means every time we collect your food waste we won’t be adding to your carbon footprint, helping your business to be even more sustainable.

Our customer’s 
points of view

“It is estimated that Metered Dose Inhalers currently contribute to approximately 4% of the carbon footprint of the NHS, therefore it is vital that we ensure inhalers we dispense are disposed of in the most appropriate way, such as through recycling methods provided by Grundon Waste Management.”

Oliver Newman

Assistant Divisional Manager, Swansea Bay University Health Board

“The fact that we have been recognised for successes at these two very different events demonstrates that, no matter how big or small, Grundon has the expertise to deliver excellence in recycling and help customers improve their sustainability too. Well done to everyone involved.”

Steve Hill

General Manager – Group Commercial Development

“Grundon have proven over the past three years to over deliver on services – they’re great at what they do and are ideal partners for us.”

Neil Priscott

Chief Operating Officer, Gloucestershire County Cricket Club

“We are delighted that Gloucestershire CCC have placed their faith in us to continue the good work we have started, and we are looking forward to continuing our relationship.”

Dan Peacey

Regional Sales Manager

“This not only puts us in pole position as more and more towns and cities move towards adopting low emission zones; it is also a big step forward in helping local businesses to achieve their sustainability targets by reducing carbon emissions through net zero waste collections.”

John Stephens

General Manager – Logistics

“The big thing to take away is to understand that data collection is really important and should be celebrated. The granular information we now have from Grundon – and our wider information around reducing carbon emissions – means we can present hard facts to our colleagues, providing the necessary impetus to effect change for the future. ”

Peter Watts

Rockvolt

“Without being able to measure our food waste we would never have known how much there was. We see this as a positive because it has given us a target for the future. ”

Keith Field

Head of Soft Services, Sodexo

“This was the first time we had tried to achieve net zero for a large enclosure and Grundon’s aspirations were far greater than ours. It was a real learning curve to see the results that could be achieved.”

Keith Field

Head of Soft Services, Sodexo

“With Grundon, we saw an organisation that wanted to work with us, to challenge us rather than just do what we wanted. They came up with solutions that enabled us to start pushing boundaries, they understood what could be achieved, and have continued to demonstrate new ways of working that exceeded our goals.”

Peter Watts

Rockvolt

“The Crown Estate and Savills knew we had a good track record on environmental improvements and were very clear about the sustainability and waste goals they wanted us to achieve at Rushden Lakes.”

James Luckett

Senior Contract Manager

“Having Grundon on board has given us more control of food waste from the restaurants and cafés, we can manage it more effectively and to the standards that need to be achieved.”

Jamie Denney

Sustainability champion and Site Centre Administrator, Rushden Lakes

“Helping local communities to access and enjoy their beautiful surroundings is very important to us and this project does exactly that. Well done to everyone for all their hard work.”

Toni Robinson

Head of Compliance

“Every pressurised Metered Dose Inhaler (pMDI) thrown away is full of hugely polluting hydrofluorocarbon (HFC) gases – a type of greenhouse gas known to be over a thousand times worse than carbon dioxide in contributing to climate change.”

“It is estimated that Metered Dose Inhalers currently contribute to approximately 4% of the carbon footprint of the NHS, therefore it is vital that we ensure inhalers we dispense are disposed of in the most appropriate way, such as through recycling methods provided by Grundon Waste Management.”

“It is estimated that Metered Dose Inhalers currently contribute to approximately 4% of the carbon footprint of the NHS, therefore it is vital that we ensure inhalers we dispense are disposed of in the most appropriate way, such as through recycling methods provided by Grundon Waste Management.”

Oliver Newman

Assistant Divisional Manager, Pharmacy & Medicines Management at Swansea Bay University Health Board

“Grundon has always been proud of being one step ahead and being the Benchmark for innovation. I see this as only the start and we are working on new projects and services that will ensure our customers benefit from our efforts to improve sustainability whilst ensuring value for money for our customers.”

Andy Stratton

Grundon’s Clinical Commercial Manager

“It is exciting to be able to provide alternative products to our clients that are designed to reduce consumption of raw materials by replacing them with waste materials in their design without compromising the integrity of the bin in any way.”

Dr Shauna Costley

Grundon’s Clinical Compliance & Sustainability Manger

“Our customers have found that switching to responsibly sourced recycled medical waste bins is effortless, as well as highly beneficial in pursuing the NHS net zero carbon emissions targets.”

Dr Shauna Costley

Grundon’s Clinical Compliance & Sustainability Manger

“As a Colnbrook-based business, we are really proud to support the local community so to help fund this treasure trove of history on our doorstep has been a real treat.”

Kirsti Santer

Marketing Manager

“Our expertise and in-depth knowledge enables us to take care of the process from start to finish and guarantees that the disposal is both fully compliant and meets an organisation’s duty of care obligations, with all the necessary documentation provided.”

Chris Edwards

General Manager – Technical

“The history of transport is something that is especially dear to my own heart as, without all our vehicles throughout the years, Grundon could not have developed into the successful business it is today.”

Norman Grundon

President

“The success of our trials gave us 100% confidence that the new electric vehicles have the capacity to complete average waste collections of around 80-100km per day, without the need to recharge en-route.”

Bradley Smith, Grundon

“Modifying a diesel refuse vehicle not only saves in excess of £100,000 versus the purchase of a new electric vehicle, but it also gives it a new lease of life – literally recycling on the go.”

Spencer Law, Chief Executive Officer, RVS

“We see this innovation as a real game-changer and an important milestone on our ongoing journey towards further helping our customers achieve their sustainability targets.”

Neil Grundon

Chairman

“The catering department is very satisfied with the waste food collection arrangements with Grundon. The bin exchange system works extremely well. ”

Anne Byrne

Facilities Manager (Catering and Housekeeping Services)

“The trampoline’s so popular that we’ve had to set up a timing system so that everyone gets a go on it”

Lisa Jimenez

Centre Manager for Youth and Play

“The specific items requested in this project align with Grundon’s own social and environmental aims, to develop spaces and activities that help to improve deprived communities and bring tangible benefits to the environment.”

John Phelps

Operations Manager

“Festivals are high-pressured environments needing experience and flexibility, operations at unconventional hours and sometimes a willingness to go the extra mile.”

Daniel Peacey

Regional Sales Manager

“It’s a feeling of belonging and adds extra interest”

An FGR Senior Ambassador from an Independent Living Group in Nailsworth

“I’m delighted to be able to represent FGR. It’s a pleasure to see the next generation of FGR fans coming through and supporting the club and its green credentials.”

Paul, one of the current FGR Senior Ambassadors

“I’m pleased to say that we have made a real difference. Although it is early days, we are confident we can save more money as we get better at segregation, and of course, it is better for the environment too.”

Janka Penther

Restaurant Manager, The Cotswold Plough Hotel

“We have a significant number of outlets who serve coffee and other drinks in disposable paper cups so this move makes complete commercial sense for us and for our tenants. The opportunity to introduce paper cup recycling by Grundon means we divert the thousands of cups that would have ended up in general waste, into recycling and it really does tick all the boxes.”

Cyrus Annan

Centre Manager, London’s Bond Street Shopping Centre

“Introducing mixed recycling meant Xscape Milton Keynes not only exceeded its recycling targets, but also reduced general waste collections by 50% and the implementation programme was cost-neutral due to increased rebates from recycling materials. ”

Carl Meale

General Manager, Xscape Milton Keynes

“Grundon is giving us excellent support, both in practical terms and in helping to identify weaknesses and giving us and our tenants advice and awareness training.”

Kirsty Pollard

General Manager, Brighton Marina

“We weren’t just looking for a waste company that could save us money, we wanted someone who would work with us throughout the journey to improve our environmental credentials.”

Jamie Grierson

Back of House and Logistics Manager, The Grove, luxury 5 star hotel

“The expert guidance Grundon has given us over the years has been invaluable. With a venue like ours, it’s not just down to price, it’s about service as well and Grundon’s is second to none. We have never been let down and they have always been there for us.”

Lee Howkins

Venue Manager, Silverstone

“The one single word that defines how I feel about Grundon is confidence – I have every confidence in their ability to do a job and deliver whatever we may ask of them. That’s why we enjoy working with them so much.”

Alastair Williams

JLL Procurement Category Manager – Soft Services

“Grundon give advice and help solve any waste problems, the fact that they handle all of our waste streams means it is so much simpler for me to manage the contract.”

Steve Sellwood

Facilities Manager, Royal Berkshire NHS Foundation Trust

“I was happy to leave the operation in Grundon’s hands and they were brilliant and took care of everything. Nothing was too much trouble and that allowed us to focus on the business itself. ”

Julien Abbott

Director of TAAB Laboratories Equipment, speaking after a devastating fire at its premises.

“For us, it’s about having the right partnerships and I find that Grundon always does the right thing in making sure we are compliant and giving expert advice rather than just trying to sell us something.”

Bryan Edwards

Professional & Services Warehouse Manager, BRITA UK

How it works

Setting up your food waste collections couldn’t be any easier. Simply follow these steps today and we’ll provide you with a professional and reliable waste management service, as well as expert advice, information and guidance to help you save money and reduce food waste.

01

Tell us about your waste

Tell us about the food waste your business generates or schedule a convenient time for one of our waste experts to carry out a free waste audit.

02

Get a quote

We’ll provide you with a proposal for a bespoke food waste management service which is tailored to meet the exact needs of your business, as well as expert advice and guidance to help you save money and reduce food waste.

03

Schedule a collection

We’ll deliver your bins or containers, schedule your collections and start providing you with a first class waste management service – it’s that easy!

Get your instant quote

Get a quote

The food waste service designed for the hospitality and food processing industries

Whether you’re a five-star hotel, a fast-food outlet, a multi-venue conference centre or a country pub, the chances are your food waste is costing you more than it should.

 

The hospitality and food service industry throws away around 1.1 million tonnes of food every year at a cost of £3.2 billion annually* and 75% of the food wasted could have been eaten.

 

Add to that waste from the food processing industry and the costs continue to soar.

 

All too often food waste ends up disposed of as general waste and is sent to landfill, a process that, because of its weight, will incur heavy penalties in Landfill Tax charges and does nothing to help attain the goal of zero waste to landfill. There is also the problem that as food waste biodegrades, it releases harmful greenhouse gases, such as carbon dioxide and methane, which contribute to climate change.

 

Our dedicated food waste collection service is especially designed for the hospitality and food processing industries. It is used by a large number of our customers, who can vouch for our track record, their success in cutting costs and the benefits of reducing food waste.

 

From our specialist bins – including ones designed to fit neatly under the kitchen counter and our exclusive bin exchange service – we are helping make a real difference.

 

Plus, as we weigh your bins at the point of collection, we can provide detailed reporting statistics to help identify additional areas for savings, such as over-purchasing and poor stock control, monitoring portion sizes or checking the success (or failure) of new dishes and seasonal promotions.

 

*(source:www.guardiansofgrub.com).

Frequently asked questions

Will having a separate food waste collection service be more expensive?

No, and that’s because food is very heavy. Many establishments have to pay a premium because their general waste bins are too heavy and that is often due to unwanted or surplus food being thrown into those bins.

 

Taking food waste out will reduce the weight of those bins and therefore saves you money. Separated food waste will always increase its value and so in the longer term it will be cheaper and more environmentally-friendly because it goes for treatment at Anaerobic Digestion (AD) facilities rather than to landfill or incineration.

AD is a safe biological process in which food waste and other organic materials are broken down by micro-organisms in the absence of light and oxygen, to produce renewable energy and a nutrient-rich biofertiliser.

I’m worried I don’t have enough room for extra bins

We know space can sometimes be tight and our team will work with you to find the best solution.

 

We supply kitchen caddies for back-of-house and our specially-designed 120 litre bins are designed to fit neatly under-the-counter in food preparation areas, making them easier to manage than larger 240 litre bins.

 

They are perfectly suited to the job because they have rounded bottoms for easy cleaning, which means no liners or bin bags are required. Their clip-down sealed lids ensures no spillage and their lightweight design makes them easier to move around, reducing the potential for manual handling injuries.

 

We also offer a bin exchange service, which means whenever we take a full bin away, we replace it with a fully-sanitised clean bin ready to go straight back into your kitchen.

Can you really help me to reduce my food waste at source?

Yes. Because we weigh the food waste bins at the point of collection, we can provide you with detailed statistics to help track the amount of food waste you are throwing away. By monitoring trends and analysing the information we give you, you should be able to see if, for example, some dishes result in higher amounts of waste or if there are other issues, such as poor stock control or if the portion sizes are too large. This provides valuable insight into how the kitchen is managed.

I’m worried my kitchen staff will struggle with a new regime

Our food waste experts understand that it can be difficult to do things differently, which is why we provide employee training so they can understand the benefits of the changes they are making. We find that very quickly they start to appreciate the role they can play in helping to save money, which can only be good for the establishment overall. Typically, we will offer tips, advice and information and also pictures on different bins to make the new system easy to follow.

Can I add extra collections if I’m busy?

Of course. We work closely with you to find out what works best for your organisation and if that means extra collections around busy periods, then we are very happy to provide them. It’s about giving customers what they want.