Maximizing Food Waste Composting through Front of House Collections: Developing Best Practices for Customer-Facing Bins

Key findings: 

• High diversion rates are possible in every restaurant sector:

• The amount of food scraps available for composting was not prolific.

• At least half the food waste was already being collected in every sector.

• Restaurants were generally using high amounts of recyclable or compostable packaging already.

• Contamination rates were very low in three sectors

• Changes to collection systems were likely to increase capture rates and diversion.

• Targeted outreach to specific restaurant types might be more effective than working with all food businesses.

>> Download a summary presentation of the report. 

The full report will be available soon. Please contact Kate Bailey to be emailed the full report upon completion. 

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