Food waste disposal isn't just a ‘kitchen problem’ anymore. With the Simpler Recycling Legislation having come into effect in March 2025, every business in the UK is now facing pressure to get their waste management in order - a big commercial, legal and environmental challenge.
Despite this, many UK businesses are still operating on outdated information and common myths, which leads to missed opportunities to lower costs and comply with the new legislation. At Tom White, we’re here to explain the top 7 commercial food waste myths, so your business can start safely disposing of your food waste.
This is perhaps the most common misconception among offices, retail shops, and smaller SMEs. You might think a few tea bags, banana peels and apple cores don’t justify a dedicated bin.
The Reality: Under the Simpler Recycling rules, the volume of your food waste doesn't matter - you still have to separate it from your regular rubbish. For businesses with 10 or more employees, separate food waste collection is already a legal requirement - and from 31st March 2027, micro-businesses will be required to comply with the sme rules. There is no ‘minimum threshold’ for waste in England, so if you produce any food waste, it has to be separated.
There’s a common misconception that even if you spend time separating your waste, it all gets mixed back together during collection.
The Reality: This just isn’t true. At Tom White, for example, we operate a strictly segregated collection service. Mixing food waste with general waste after it’s been separated is not only counterproductive, but it also goes against government requirements for waste disposal services. We use dedicated vehicles and containers to ensure your food waste remains a clean stream, ready to be transformed into renewable energy.
The fear of a ‘smelly’ bin often deters businesses from placing food caddies in staff rooms or kitchens.
The Reality: Keeping food waste in a dedicated, sealed container is actually more hygienic than tossing it into a large general waste skip where it can sit for weeks. Because food waste is heavy and degradable, our commercial collections are typically more frequent than regular waste collections. By using the right-sized bins and lockable lids, you eliminate the chance for local wildlife to get in and keep your premises smelling fresh.
Many business owners believe that adding another waste stream will automatically increase their overhead costs.
The Reality: This is a common food waste myth. Food waste is incredibly heavy. Most general waste contracts charge based on weight or "lift" frequency. By diverting food (often the heaviest part of your waste) into a dedicated food waste recycling stream, you reduce the weight of your general waste, often leading to a significant reduction in total waste costs. It’s a win-win: better for the planet and better for your bottom line.
There is a myth that as long as it's in a biodegradable bag, anything goes.
The Reality: Contamination is incredibly bad for food waste recycling, causing issues that make the process longer, more wasteful, and more expensive. Even ‘compostable’ plastics can cause issues in Anaerobic Digestion (AD) plants if they don't meet the specific EN 13432 standards. Additionally, non-food items like foil, plastic cutlery, or glass bottles hidden in food bags can lead to entire loads being rejected. We can provide clear compliance advice to help your staff understand exactly what goes where - and why.
For a long time, commercial kitchens used macerators to grind down food waste and flush it down the drain.
The Reality: This practice is now strictly prohibited under current UK regulations. Sending food waste into the sewer system causes ‘fatbergs’ and places an immense strain on water treatment facilities. The only legally compliant way to handle commercial food waste is through a licensed waste carrier like Tom White, where it is taken to AD facilities to be turned into biogas and bio-fertiliser.
It’s easy to think that manually separating your food waste from your regular waste would be time-consuming, but that’s not necessarily the case.
The Reality: Making your new food waste routine a natural part of your day takes time, just like any other habit. A good way to help you remember to separate your food waste is by keeping your food waste caddy alongside your general waste bin, perhaps under the sink. At Tom White, we offer flexible food waste collection to help you keep on top of things, so whether your food waste is being collected daily, weekly or fortnightly, we can help make the process feel like second nature.
At Tom White, we partner with businesses across Coventry and Warwickshire to build eco-friendly, legally compliant operations. Why choose us?
Ready to bust the myths and start saving? Whether you're a single cafe or a large-scale manufacturing site, let us handle your food waste so you can focus on what you do best. Speak to our team now, or call us on 02476 662 525.
Whether you’re a small office or a large manufacturing hub, the rules around food waste have changed. Here are the most common questions we get at Tom White regarding compliance, costs, and the environment.
Q: Is my business legally required to separate food waste?
A: Yes. Under the Simpler Recycling legislation, as of 31st March 2025, all businesses in England with 10 or more employees must separate food waste from general waste. For micro-businesses (fewer than 10 employees), this legal requirement comes into effect on 31st March 2027. However, separating now is considered best practice and can often lower your overall waste costs.
Q: What actually counts as food waste?
A: Our commercial food bins are designed for:
Q: Can I just use a macerator or wash food down the drain?
A: No. The disposal of food waste to the sewer (including via macerators and liquidising digesters) is now prohibited across the UK. All food waste must be collected in bins and sent for licensed recycling or anaerobic digestion.
Q: How often will you collect our food waste?
A: We offer flexible schedules to suit your volume, ranging from daily to fortnightly pickups. Because food waste can cause unwanted smells, most of our hospitality and retail clients prefer a weekly collection to maintain high hygiene standards.
Q: What happens to the food waste once Tom White collects it?
A: We make sure your waste stays in the UK. It is primarily sent to Anaerobic Digestion (AD) facilities. Here, it is broken down in a sealed environment to produce biogas (renewable energy) and bio-fertiliser, which is used by local farmers to grow more food.
Q: Will I need special bins for this?
A: Yes. We provide specialised, easy-to-clean food waste containers. These are usually smaller than general waste bins because food is so dense and heavy. We also offer advice on the correct EN 13432 compostable liners to keep your bins clean without contaminating the recycling process.
Q: How does this help me save money?
A: General waste is often charged by weight. Because food waste is saturated with water, it is the heaviest part of your bin. By moving it to a dedicated food stream, you lighten your general waste load and can often reduce the number of expensive general waste collections you require each month.
or call us on 02476 662 525
Tom White Waste Ltd trading as Tom White. Registered in England. Company No. 01201361. Registered office Unit 13a Stonebrook Way, Longford, Coventry, West Midlands, CV6 6LN
Designed by Rawww
