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Food Waste Recycling Nottingham

We have a complete food waste recycling solution, which can be tailored to meet the needs of businesses of all sizes and across a wide range of industries. We provide a free onsite waste management audit so that we can accurately estimate your waste generation and then customise a waste management service to your specific needs. Call us today on 0115 882 1270. We’ve also found and developed sustainable and responsible non-landfill disposal alternatives for non-recyclable and hazardous waste. We’re here to assist you.

Please contact us to discuss your waste management requirements so that we may collaborate to create a better, cleaner future for all.

How Do We Recycle Food Waste?

Having food reach our plates and be consumed is the best thing that can happen to a food. By not throwing away food that could have been eaten, you will save money and minimize your company’s greenhouse gas emissions. Egg shells, banana peels, and tea bags can never be served. This is the only food waste that cannot be avoided. 

Some of the waste is made up of peelings, cores, and bones, but the majority of it is, or was, perfectly edible food.

The majority of it ends up in landfills, where it rots and generates methane, a greenhouse gas that is harmful to the environment. Food waste also wastes a lot of energy, water, and packaging that was used in its manufacturing, transportation, and storage. Below are some of the ways in which food waste is recycled:

In Vessel composting: 

When composting in a vessel, food waste is mixed with garden waste, shredded, and then composted in an enclosed container for 2-4 weeks (heating to 70°C speeds the process along and ensures that any hazardous microorganisms are eliminated). Organic materials can be processed in batches or pushed through a structure by the pressure of new material coming in.

In-vessel systems come in a variety of shapes and sizes, including fixed, movable, and non-rigid vessels. Channels, tunnels, and other forms of containers can be used in in-vessel systems. Because all in vessel systems rely on proprietary knowledge or technology, they are more expensive than alternative composting methods. After the compost has been treated in the composting vessel, windrows are required to cure the compost.

Anaerobic digestion:

A slurried mix of food waste, animal dung, and slurries, as well as energy crops, are broken down by microorganisms with the lack of oxygen in an enclosed environment. In the process of decomposition, methane is released, which can then be collected, processed, and used to generate electricity, heat, or fuel transportation vehicles. A nutrient-dense digestate is also produced, which can be used as a soil regenerant and a fertilizer. Regardless of scale, all food composting systems are designed to create an environment that optimizes the natural process of aerobic decomposition of organic waste to produce a stable end-product of compost and energy.

Environmental Impact of Food Recycling

Food waste is a huge issue, and it’s not just about losing good food; it is costly and it has serious environmental consequences. We are wasting resources by throwing away so much food. Consider how much energy, water, and packaging are used in the production, delivery, and storage of food. All of this goes to waste when perfectly fine food is thrown away.

Cheese is an excellent example: feeding and milking the cows, cooling and transporting the milk, turning it into cheese, packing it, getting it to the stores, and maintaining it at the proper temperature at all times. If it is then discarded, it will most certainly end up in a landfill, where it will rot and generate methane, a potent greenhouse gas, rather than harmlessly decomposing as many people believe.

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