Smart Recycling in Hospitality – Making Waste Reduction Easy and Effective
The hospitality industry waste management is challenging. The sector produces vast amounts of waste, which has serious environmental consequences. Biodegradable kitchen and canteen waste are among the biggest issues. When sent to landfill, it releases methane, a greenhouse gas 28 to 36 times more harmful than CO₂.
This problem is expected to grow. Without proper restaurant waste management solutions, the sector’s environmental footprint will worsen. Finding ways to reduce waste and improve recycling is critical for the industry’s long-term sustainability. For hospitality businesses, waste reduction is not just an environmental concern but also a cost-saving measure.
One solution is to cut down on food waste in commercial kitchens. Optimising deliveries and working with suppliers on just-in-time inventory reduces spoilage. Adjusting menu design and portion sizes can also help. Research shows that offering dishes most guests prefer leads to less waste. Simple changes in kitchen routines can also have a big impact.
These are only a few of many examples and actions we can take to tackle these challenges. Implementing effective hospitality recycling systems is a great and practical strategy to reduce waste, improve recycling, and help build a more sustainable hospitality sector. For restaurants producing surplus food, redistribution apps may offer another layer of impact.
How to set up recycling in a restaurant kitchen
Reducing waste starts with proper recycling. Separating materials like paper, plastic, food, and glass ensures they are processed correctly, reducing landfill use and improving sustainability.
But recycling only works if everyone follows the system. Clear signage and reminders help staff sort waste correctly. Regular hospitality staff training on recycling protocols ensures new employees understand the process. Placement matters, too—bins should be easy to access and clearly labelled. Businesses can also set up designated waste stations to reinforce recycling habits.
Making recycling a habit takes accountability. When staff see the impact of waste, they are more likely to comply. A simple, low-cost intervention is using transparent food waste bins in kitchens. Studies show that employees throw away less food when they see what is being discarded, as it serves as a visual reminder of waste.
Recycling systems only work when they are simple and accessible. The easier it is for staff to follow the rules, the better the results.
The importance of simplicity:
use colour-coded bins for different waste types (e.g., blue for paper, green for glass)
provide small caddies for food waste to minimize contamination
set up central waste stations with clear labels to prevent sorting errors
Tech solutions: Some businesses are using smart waste-tracking apps to monitor and reduce waste.
Winnow Solutions (used by Ikea, Hilton, Accor) – Winnow offers AI-powered tools that help commercial kitchens track and cut food waste. Their system uses a motion-sensor camera and scale to identify discarded food, providing real-time data to chefs and managers. This helps businesses optimize purchasing and preparation. Hilton hotels, for example, have used Winnow’s technology to reduce breakfast buffet waste, leading to significant cost savings.
Sensoneo – Sensoneo provides a smart waste management system with ultrasonic sensors that monitor bin fill levels. A cloud-based platform and mobile app help businesses optimise waste collection routes, prevent overflowing bins, and make data-driven decisions.
What can and can’t be recycled?
Recycling rules vary, but understanding what can and can’t be recycled helps businesses cut waste effectively. Proper sorting prevents contamination, ensuring materials can be reused instead of ending up in landfills.
Recyclable materials
Paper & cardboard – newspapers, magazines, office paper, cardboard boxes (must be clean and dry)
Plastics – PET bottles, HDPE containers (milk jugs, detergent bottles), plastic food trays (check local recycling codes)
Glass – bottles, jars (remove lids, rinse before recycling)
Metals – aluminium cans, tin cans, clean foil
Food waste – vegetable peels, coffee grounds, egghshells (if composting is available). For a complete framework covering Reduce, Reuse, Recycle, Refuse, Rethink, and Repair, see our guide
Non-recyclable materials
Contaminated items – greasy pizza boxes, food-stained paper, used napkins/tissues
Plastic films & wrappers – cling film, crisp packets, plastic bags (some retailers offer recycling programs)
Certain mixed materials – takeaway coffee cups (unless specified), laminated packaging
Ceramics & certain glass types – drinking glasses, mirrors, Pyrex (not recyclable with standard glass)
Electronics & hazardous waste – batteries, light bulbs, chemicals (require special disposal)
How to check what’s recyclable in your area
Recycling rules aren’t the same everywhere. Regulations differ by country and sometimes even by city, so it’s always best to check local guidelines. To avoid mistakes:
Check local waste management websites for updated guidelines
Use apps like Recycle Coach or iRecycle to identify recyclables by location
Contact waste collection services for clarification on specific materials
Cleaning recyclables before disposal is essential. Even a small amount of food or liquid can contaminate an entire batch, sending it to a landfill instead of being processed. A few extra seconds to rinse out containers makes a difference.
Steps to make recycling second nature for your team
Recycling isn’t just about having the right bins—it’s about building habits. A well-structured system makes it easier for teams to follow through.
Make it accessible – Ensure bins are clearly marked and placed in high-traffic areas. Yoru employees should never have to guess where to dispose of waste.
Lead by example – When managers and senior employees follow recycling protocols, it sets the tone for the rest of the team.
Check in regularly – Monitor recycling efforts and adjust strategies based on feedback. If something isn’t working, tweak the system.
Encouraging team participation through training, incentives, and ongoing reminders can (and should) turn recycling from a task into a natural part of daily operations.
Reducing waste in hospitality means, of course, complying with local rules and guidelines. But for your business, it’s also a step toward long-term sustainability and often also to cutting costs. Simple changes like better waste separation, clear signage, and smart restaurant recycling systems can have a real impact.
Starting small is key. Even minor adjustments in waste management can lead to significant improvements over time. Set realistic waste reduction goals, track progress, and refine your approach as needed.
Need a tailored approach? Let’s talk.
Every business is different. If you’re looking for personalised hospitality waste management consulting, reach out to us. We can help you design a smart recycling strategy that fits your operations.