Helping businesses in food & drink become more circular
Author
With years of experience supporting the food & drink sector, Gerry Boyle shares practical insights on how your business can start embracing circular practices and unlock new value.
Circular economy might sound like a buzzword, but for businesses in the food and drink sector, it is about something very practical. That is keeping resources in use for as long as possible and designing out waste.
True cost of food waste
For food and drink businesses that means valuing food and remembering that if food ends up in the bin, it falls out of that loop.
Every time food waste ends up in the bin, you are not just losing the cost of disposal. You are losing the cost of buying it, storing it, preparing it and the chance to sell it at a better rate.
Throwing away £50 worth of food is not just £50 lost. It is the £200 cost of buying, storing, heating and ultimately a better end destination too. That is the true cost of waste.
Small changes, big savings
So what can you do? The first step is to admit there is waste. Many businesses deny it, but once you acknowledge it you can start to act. After that, you can measure it. If waste goes straight into the bin, it is invisible.
We have worked with businesses who cut food waste by 30% just by measuring it. Why? Because awareness, to some extent, changes behaviour. Staff start thinking, they find ways to use surplus, add reduced stickers or redistribute to charities. This makes a huge difference.
Another step is to look at what you are ordering too. Cutting back to essentials and ordering just in time can make a big difference.
I would also suggest you talk to suppliers. Many default to large pack sizes or pallets because it is easier. Ask for smaller quantities. If enough businesses push for this, suppliers will adapt.
Also, talk to your team. Raise awareness and encourage accountability. If someone sees waste happening, call it out. These cultural shifts cost nothing but can save money.
Turning problems into opportunities
Circularity is not just about reducing waste. It is about finding value in what you cannot avoid. Coffee grounds are a good example. Once considered waste, they are now used for compost, bio-based plastics and even football kits. Breweries send spent grains to animal feed. Farmers partner with businesses to turn surplus fruit into wine. These ideas create new revenue streams and reduce disposal costs. If you cannot design waste out, ask what else that byproduct can become. Partnerships and creativity turn problems into opportunities.
What's holding businesses back?
One misconception is that circular practices cost more. In reality, they save money. Lower disposal costs are just the start. Reduced purchasing, better stock control and new revenue from byproducts all add up. There is also a reputational benefit. Customers increasingly choose businesses that act responsibly. Accreditation and sustainability credentials can attract new audiences and strengthen loyalty.
Circularity also builds resilience. Food prices fluctuate. Supply chains face shocks. Using resources efficiently and finding alternative uses makes your business less vulnerable.
So why is not everyone doing it? Often it is cultural. People stick to what they know. Circularity feels complicated or time-consuming, some think it is only for big businesses, others assume it is expensive.
Simple first steps to get started
In truth, it is about mindset. Start small. Measure waste. Review orders. Talk to suppliers. These steps do not need big budgets, just a willingness to think differently. Another barrier is the belief that the bin man will sort it. If waste goes in the bin, it is seen as dealt with. But that is not circularity. It is disposal. True circularity means preventing waste in the first place or finding value in what remains.
Zero Waste Scotland offers tools and resources to help hospitality businesses take these steps. We also provide sector insights and practical advice tailored to hospitality.
Circularity is not a fad. It is a smarter way to run your operation. It saves money and meets growing customer expectations. These are not just environmental wins; they are business wins.
Support from Zero Waste Scotland
Zero Waste Scotland can assist you on your journey. We act as a facilitator, connecting businesses with support and advice bodies and promoting models that can be replicated. Through case studies and practical examples, we share knowledge and information to demonstrate some of the successful journeys already taken by businesses and their learnings along the way. This is why we have launched the Business and Enterprise Hub to make circularity easier to understand and implement.
Ready to take the next step? Explore our Business Information Hub for practical tools, case studies, and support. See how others have turned challenges into opportunities—and start your own success story today.
