Bristol Food Network used funding from AFN Network+ Flex Fund to look at food waste reduction and recycling, as a specific area of the food system with an outsized impact on overall emissions. A quarter of all emissions from the food system come from food waste, according to Our World in Data, while in the UK, a quarter of waste occurs in commercial, post-farm gate settings (WRAP). In addition, data from a previous piece of research in Bristol ( shows preventing food waste is 60 times more effective than recycling for reducing carbon emissions. This context provided the impetus behind Bristol Food Network’s event, run with Resource Futures, looking at food waste practices among local businesses, ahead of the new English legislation that came into effect in March 2025. This requires all organisations over a certain size to recycle food waste, with smaller businesses expected to have to comply by 2027. With speakers from food businesses, waste companies and behaviour change experts sharing advice, followed by workshop activity, participants included chain hotels, independent restaurants and catering businesses, as well as event spaces, local composting initiatives and surplus food re-distributors. Two local businesses with extensive food waste reduction practices – Windmill Hill Farm Café and Boston Tea Party – highlighted best practice, including how to foster a food waste reduction culture across the organisation. When discussing successes, Boston Tea Party suggested setting targets and monitoring performance on food waste across all teams, down to the individual level.

Key barriers identified to expanding food waste reduction included influencing customer, staff and supplier behaviour, particularly where catering is outsourced to a third party. Costs of taking action to reduce food waste can be seen as prohibitive, especially for SMEs, and there is uncertainty around capacity of waste infrastructure and services. For example, participants reported missed food waste collections, and a lack of trust over whether food waste is really being sent for digestion or going to landfill. Commercial digestors in the Bristol region are already at capacity, while localised digestion services are limited in terms of scale. 

Recommendations from the day included expanding local composting services, a ’getting started’ guide for SMEs and more guidance on measuring, implementing targets and monitoring food waste. As a tangible action that contributes to net zero targets, food waste recycling and reduction is an important part of the picture, with Bristol Food Network’s event undertaking important ground-building work to share experiences and start the conversation.