Industry - Hospitality & Food Service

Since March 2025 food waste separation is a legal requirement, and most kitchens still cannot say how much they throw away or why.

The kitchen is where the number has to come from, rolled up by site so head office can see what is driving the cost.

Food waste separation is now a legal duty. Do you know how much your kitchens throw away, and why?

“Nearly a fifth of everything we buy ends up in the bin, and a chunk of it was still good.”
UK hospitality throws away 18% of the food it purchases, and 13% of that waste is still edible when it's binned.
“We know roughly what waste costs us. We don't know where it's actually happening.”
The sector loses an average of £10,000 per outlet a year to food waste, split across preparation, spoilage, and plate waste, with no way to see which is really driving the number.
“Sorting and moving wasted food costs us almost as much as the food itself.”
Hospitality businesses surveyed by a waste contractor put the cost of sending food waste to landfill at around £51,000 a year, on top of the cost of the food.
“We're legally required to separate food waste now, and non-compliance has a real cost attached.”
Since March 2025, every workplace in England with 10 or more full-time staff must separate food waste by law, and the Environment Agency now charges £118 an hour to deal with businesses that do not.

You're already required to track this. You might as well know exactly where it's going, and stop losing money on it too.

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£3.21bn

lost by UK hospitality and food services to food waste in a single year.

WRAP, Food Waste Report, 2021 data

Food Waste Vision & Quality Control
in progress
AI vision in the kitchen that tracks what's being thrown away and why, preparation, spoilage, or plate waste, without relying on manual logging. The same system checks food quality and plating standards at the pass before a dish goes out, catching the kind of issue that leads to a return or complaint before it ever reaches the table. Currently in progress as a proof of concept with a UK restaurant chain, delivered through our partner, a multi-million pound UK business consultancy.
Site & Head Office Dashboard
Real-time waste, quality, and compliance data rolled up from individual kitchens to head office, so multi-site operators can see which sites are driving cost or complaints, not just a sector-wide average.
Custom build
A custom stock reconciliation tool, or an integration built around how the kitchen orders and operates, covers the gap when nothing off-the-shelf fits.