Deposits on cans and bottles are no longer a distant concern for many foodservice companies. If you are responsible for procurement for a venue, chain or concept, you will have noticed that waste streams have become more tightly controlled and that the requirements regarding collection and recycling are now much clearer.
Bunzl Foodservice supplies a wide range of packaging and disposables for the hospitality, to-go, leisure and catering sectors, tailored to your operations. From takeaway packaging to supplementary materials for separate waste collection: it is increasingly about delivery reliability, stock management and tailored advice.
What the deposit scheme means for your purchasing
In practice, a deposit scheme is an additional cost and process step in your supply chain. When purchasing packaged drinks, you often pay an amount that is later refunded upon return. For the hospitality industry, this means, above all, that you need to look more closely at the purchasing, receipt, storage and disposal of empty packaging.
For buyers, it’s not just about the price per product. You also need to know how return flows work, where packaging is collected and whether your location has enough space to temporarily store empty cans and bottles. This can certainly affect your logistics and the layout of your back office, particularly in busy locations.
How the deposit system for cans and bottles works in practice
Since the extension of the deposit scheme to cans and small plastic bottles, collection has become more visible in the catering and leisure sectors. At its core, the system is simple: the consumer pays a deposit and returns the packaging. However, its implementation involves many practical details, such as separating packaging, keeping storage areas clean and preventing it from being mixed with general waste.
For you as a buyer, this means that the waste stream is not separate from the sales stream. If canned or bottled drinks form part of your range, you need to consider return crates, storage containers and operational procedures on the shop floor. This is relevant to costs, but also to hygiene and the speed of waste removal.
A lesser-known point is that soiled or crushed packaging can sometimes be more difficult to collect. It is therefore worth clearly instructing staff and teams on how to collect empty packaging. This prevents incorrect disposal and makes your process run more smoothly.
Recycling targets and what they mean for the foodservice sector
The recycling targets do not stand alone. They are linked to broader waste recycling regulations that increasingly emphasise separation, reuse and improved collection. For the foodservice sector, this primarily means that packaging choices and waste streams are increasingly taken into account in procurement policy.
Recycling targets affect your operations in three ways: the amount of waste you produce, the extent to which you can separate it, and the way you present packaging to guests or staff. If you opt for packaging that is easier to collect, this can help keep the waste stream more manageable. This applies, for example, to beverage packaging, but also to takeaway and catering packaging.
Bunzl Foodservice supplies a wide range of disposables and packaging materials for foodservice, tailored to your operation. From takeaway packaging to packaging materials: it helps to better align purchasing and waste separation.
On-site waste separation: where things often go wrong
On paper, waste separation is simple. In practice, things often go wrong at busy times, such as during peak hours, banqueting or the lunch service. Empty cans then end up in general waste after all, or are accidentally crushed together with other packaging waste.
This is relevant to your costs and your compliance. If waste streams mix, collection becomes less efficient and it can be more difficult to meet internal sustainability targets. Good working instructions for front-of-house and back-of-house staff are therefore not a luxury, but a practical measure.
For larger venues, centralisation is often a smart move. Think of fixed collection points, clear colours or labels, and agreements on who is responsible for emptying bins. In this way, deposit schemes in the hospitality sector become not just a matter of regulation, but also of day-to-day process management.
What this requires of the procurement department
As a buyer, you don’t just look at the product price. You also consider packaging type, volume, logistics and waste management. This is all the more true now that deposit-return schemes for cans and recycling targets are increasingly influencing the total costs of a venue.
A specific procurement question is whether you choose packaging that is compatible with separate collection. Another question is whether you have enough internal space for the temporary storage of returnable materials. Delivery frequency also plays a role. Fewer, but better-coordinated deliveries can reduce the pressure on storage and waste streams.
Also bear in mind standardisation. If different locations have different packaging or different collection arrangements, management becomes unnecessarily complicated. Centralised procurement then helps to standardise procedures and minimise operational errors.
Deposit schemes in the hospitality sector and the link to sustainable packaging choices
Deposit schemes in the hospitality sector are not just about returning bottles. They also affect the choice of other packaging, such as takeaway containers and beverage packaging for events or self-service points. By aligning your product range with your waste stream, you can better control costs and processing charges.
A practical consideration is the role of materials. Packaging that is easy to stack takes up less space, both in storage and in the waste stream. That may seem like a small thing, but in a busy location it can make a big difference to walking routes, waste disposal times and the utilisation of storage space.
For foodservice and hospitality, it therefore makes sense to consider deposit schemes and packaging choices together. This prevents your procurement policy and waste management process from running at cross-purposes.
Frequently asked questions
1. As a catering business owner, do I need to process deposit refunds on tins separately?
Yes, if your venue operates a deposit-refund system for cans, you must ensure the logical collection of empty packaging. This helps to keep them separate from general waste and makes disposal more manageable. Exactly how you organise this depends on your venue and your internal processes.
2. Does the deposit scheme affect my purchasing costs?
Yes, deposit is part of your overall cost flow. The amount is often calculated separately and is refunded later when the items are returned. It is particularly important for you to also consider processing, storage and administrative handling.
3. What do recycling targets mean for a foodservice company?
Recycling targets mean you need to separate waste streams more effectively and be more mindful of packaging. This requires clear agreements on the work floor and a procurement policy that aligns with this. Simplicity in operations is particularly important at busy locations.
4. How can I prevent returnable packaging from ending up in general waste?
You can prevent this, particularly by having fixed collection points, clear instructions and well-placed bins. If staff know where everything belongs, the process runs much more smoothly. Good coordination between front-of-house and back-of-house also helps.
5. As a buyer, what should I take into account when making decisions regarding waste recycling regulations?
Don’t just look at the product price, but also at logistics, storage and waste management. If packaging and collection are well aligned, you’ll have better control over the total costs. Central standardisation can make a big difference here.
6. Is the hospitality sector’s deposit scheme primarily an operational or an administrative issue?
It’s both. Operationally, it involves collection, storage and disposal. Administratively, it involves procurement, registration and the correct processing of return flows within your organisation.
7. Why is the choice of materials important for recycling and collection?
Some packaging is easier to stack, store or sort than others. This affects the speed and tidiness of your waste stream. In a busy location, this can have an immediate impact on space and working time.
For you as a buyer, it is therefore about more than just complying with regulations. Deposit and recycling targets require a practical approach to your purchasing, storage and waste management. In this regard, it helps to view packaging, distribution and internal agreements as a single, integrated whole.
