Every month, restaurants throw away thousands of euros through improper waste management. Most establishments pay fixed rates per kilo of residual waste, but organic waste (GFT) typically costs less—sometimes it's even collected free by municipalities. The difference can reach €0.15 per kilo, adding up to substantial annual savings.
Why waste separation cuts costs
Most restaurants face fixed rates per kilo of residual waste. But organic waste (GFT) often carries lower rates, and some municipalities collect it free. The price gap can hit €0.15 per kilo.
💡 Example:
Restaurant serving 100 covers daily, 6 days weekly:
- Residual waste: €0.25 per kilo
- GFT waste: €0.10 per kilo
- Organic waste weekly: 120 kg
Savings: (€0.25 - €0.10) × 120 kg = €18 weekly = €936 annually
What qualifies as organic waste?
Not everything from your kitchen belongs in the GFT container. You need to separate carefully:
- Organic: vegetable and fruit scraps, coffee grounds, tea bags, eggshells
- Organic: bread scraps, plain pasta, rice
- Not organic: meat and fish scraps, dairy products, cooking oil
- Not organic: fatty sauces, heavily seasoned scraps
⚠️ Note:
Meat and fish scraps can't go in GFT containers. These stay classified as residual waste with full pricing.
Calculate your waste breakdown
To determine savings, you'll need to measure your organic waste percentage. Track everything for one full week:
💡 Sample measurement:
Total kitchen waste weekly: 200 kg
- Vegetable/fruit prep: 80 kg (organic)
- Bread/pasta scraps: 25 kg (organic)
- Meat/fish scraps: 45 kg (residual)
- Packaging/other: 50 kg (residual)
Organic percentage: (80 + 25) / 200 = 52.5%
The calculation formula
Based on real restaurant P&L data, you can calculate precise savings using this formula:
Annual savings = (Residual rate - GFT rate) × Organic waste kg annually
💡 Full calculation:
- Total waste: 200 kg weekly × 52 weeks = 10,400 kg annually
- Organic waste: 52.5% × 10,400 kg = 5,460 kg annually
- Rate difference: €0.25 - €0.10 = €0.15 per kg
Savings: €0.15 × 5,460 kg = €819 annually
Extra costs and labor
Waste separation requires additional time and equipment. Include these factors:
- Additional containers: €50-100 one-time investment for GFT bins
- Labor time: 10-15 minutes daily for proper separation
- Staff training: Everyone must understand sorting requirements
With €800+ annual savings, you'll recover these costs within months.
Tracking and improvement
Monitor your waste streams monthly to maximize returns:
- How many kilos of residual and GFT waste did you generate?
- Are organic materials still ending up in residual waste?
- Can you separate additional materials (cardboard, plastic)?
Food cost calculators help track these numbers alongside ingredient costs, giving you complete visibility into operational savings.
How do you calculate waste separation savings?
Measure your waste streams for one week
Weigh all your kitchen waste and note what is organic (vegetables, fruit, bread) and what remains as residual waste (meat, fish, packaging). Calculate the percentage of organic waste from your total waste.
Check the rates with your waste processor
Ask your waste processor what you pay per kilo of residual waste and per kilo of GFT waste. The difference is usually €0.10 to €0.20 per kilo. Some municipalities even collect GFT for free.
Calculate your annual savings
Multiply your organic waste per year by the rate difference. Formula: (Residual waste rate - GFT rate) × Organic waste kg/year = Savings per year.
✨ Pro tip
Track your organic waste separation for exactly 30 days before calculating annual projections. Most kitchens achieve 65% of their potential savings just by separating vegetable scraps and coffee grounds consistently.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Can meat and fish waste go in the GFT container?
No, meat and fish scraps aren't permitted in GFT containers due to hygiene concerns and odor problems. These materials stay classified as residual waste at full rates.
How much extra time does waste separation require daily?
Expect 10-15 minutes additional work daily for average kitchens. But with annual savings of €500-1000, this time investment pays for itself quickly.
What if my municipality doesn't offer GFT collection?
You can contract with private processors instead. Look for local composting facilities that handle organic waste at lower rates than residual disposal.
Can sauces and seasoned food scraps go in GFT containers?
This depends on your specific processor's guidelines. Heavy fats and seasonings can interfere with composting processes, so check what your waste handler accepts.
How do I prevent organic waste containers from developing odors?
Use sealed containers, empty them at least twice weekly, and rinse bins thoroughly after each collection. Proper ventilation in storage areas also helps.
What percentage of kitchen waste typically qualifies as organic?
Most restaurants find 40-60% of their waste qualifies as organic, mainly from vegetable prep and bread scraps. Meat-heavy establishments see lower percentages around 30-40%.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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