The fund is managed by WRAP on behalf of Defra. It will give the private sector, local authorities and social enterprises the economic support for developing demonstration projects to show good practice and encourage the further development of food waste collection services from businesses in England. It will support greater recycling of food waste by anaerobic digestion and improved provision of recycling services to businesses, particularly to SMEs.
Collection schemes eligible for the fund are those servicing commercial businesses such as restaurants, hotels and catering firms, and public sector organisations including council offices and other public sector buildings but projects serving households are out of scope for the funding.
A collection tonnage target will be agreed for each successful applicant over a two-year period and WRAP will work with successful recipients to provide advice on service development and implementation as required.
All collected food waste must be recycled through an anaerobic digestion (AD) or In vessel composting (IVC) process in England.
Recycling Minister Lord Taylor said:
“This new fund will give businesses and community groups a better opportunity to find ways that actually work for them to keep food out of landfill.
“People want to do the right thing, and we know that a one-size-fits-all approach doesn’t work for business waste collection. We need to see innovative solutions put forward that will help set businesses on the path to a zero-waste economy.”
Linda Crichton, Head of Collections & Quality at WRAP who oversees the fund, said:
“There has been a good level of interest expressed during the development of this fund. The maximum value of a grant under this current round will be £100,000 per applicant and this can be used towards capital items such as vehicles, collection bins and caddies, or for labour and overheads costs.”
She added: “Applications will be assessed against published criteria, and must demonstrate good practice approaches to collecting business food waste, as well as outlining ways of both reducing service costs and maximising food waste recycling.”