What actually happens to your food waste
No vague promises. Here's the route your waste takes, and what we can prove about it.
The journey
From your kitchen to the grid in about 60 days
Collected
We empty your bin on a fixed day and log the weight. Nothing is mixed with general waste at any point.
Depackaged & screened
At the facility the load is checked for contamination and any stray packaging is removed.
Anaerobic digestion
Bacteria break the waste down in sealed, oxygen-free tanks, producing biogas — mostly methane.
Energy & fertiliser
Biogas generates renewable electricity and heat. The leftover digestate goes to farmland as fertiliser.
Why it matters
Landfill is the worst place food can end up
When food waste is buried in landfill it decomposes anaerobically and releases methane. Over a 20-year period methane traps substantially more heat than the same mass of carbon dioxide, which is why diverting food waste is one of the highest-impact changes a small business can make.
Anaerobic digestion captures that same gas in a sealed tank and puts it to work instead of letting it escape. The residue — digestate — displaces synthetic fertiliser on farmland, which has its own carbon cost.
Sources: Defra waste statistics · WRAP
What we can prove for you
- Tonnage collected — your actual weight, per collection and per year
- Destination — the named permitted facility your waste went to
- Zero landfill — evidenced by transfer notes, not a slogan
- Annual summary — a one-page report you can hand to a tender, a landlord, or an ISO 14001 auditor
We don't publish a headline carbon-saving percentage, because the honest figure depends on what your waste would otherwise have replaced and where it would have gone. We'll give you your real tonnage and let you calculate from that.
Reducing before recycling
The cheapest food waste is the food you don't throw away
We'd rather you needed a smaller bin. If you're producing more food waste than a business your size normally would, that's money going in the bin before it ever reaches us. A few things worth checking:
- Track it for a fortnight. Split prep waste from plate waste from spoilage. The biggest category tells you what to fix.
- Plate waste usually means portions. If food is coming back uneaten, the portion is too big — that's pure margin lost.
- Spoilage usually means ordering. Smaller, more frequent deliveries beat bulk discounts that end up in a bin.
- Redistribute what's still good. Apps and local charity schemes will take surplus that's within date.
Ask us for a free waste review — we'll weigh a fortnight's collections and break down what's actually in there.
Ready for a price?
Tell us your business type and how much food waste you produce. We'll come back the same working day with a fixed monthly price — no contract, no bin hire charge.