Preparing for new food waste legislation

allmanhall is helping its care clients prepare for 2025’s new food waste legislation, which will come into force from 31st March 2025

An award-winning and trusted food procurement company, which is also renowned for its expert support, from nutrition and dietetics to operational consultancy, has outlined what catering teams in the care sector need to do to comply with the forthcoming new food waste legislation.

Commenting on the ‘Simpler Recycling’ reforms, Rachael Venditti, allmanhall's development manager, explains: “The new food waste legislation that is coming into effect in England from 31st March 2025 is designed to streamline and simplify the recycling of waste and improve the existing recycling system. It applies to businesses, including privately owned care groups, and for public sector organisations in England.”

Scotland, Wales and Northern Ireland already have their own legislation in place.

Vendtti adds that care providers creating more than 5kg of food waste per week, will be required to store it in separate bins and arrange for collection by licensed waste collectors. Biodegradable materials, such as vegetable peelings, bones, eggshells, coffee grounds, and tea bags, are to be included as food waste.

Failure to comply could result in financial repercussions in the form of fixed penalty notices and there is also the risk of reputational damage owing to ethical considerations.

Organisations producing less than 5kg of waste per week are exempt and micro businesses – those with less than 10 employees will have until 31st March 2027 to comply with this new legislation, However, they are being encouraged to introduce good practices earlier than the 2027 deadline.

Venditti continues: “A robust and compliant approach to waste reduction is not only soon to become a legislative requirement; it also makes huge sense with regards to efficient operations and the best use of the food and catering budget, too.

 “If care homes can make sure every penny spent is being put to best use, they can further enhance their residents’ dining experience.”

As food procurement experts managing the efficacy and impact of the food supply chain,  allmanhall sees this focus on waste at the end of the value chain as a welcome and positive move, as it seeks to address and reduce the circa 9.5 million tonnes of food that currently go to waste in the UK every year. But at the same time, the company fully recognises and appreciates the challenges it may create for a sector already under pressure.


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