Could This Be the Future of Pub Waste? St Austell Brewery Targets 80% Reduction Across South West Estate

A bold plan with big results already showing

St Austell Brewery has launched one of the South West’s largest pub waste reduction efforts, aiming to cut general waste by 80% across its 45 managed pubs. The scheme, launched in partnership with waste management experts Biffa, has already seen some pubs significantly reducing the amount of waste they send to landfill.

The new waste system is now live across all of the Brewery’s managed pubs. Colour-coded bins have been introduced to separate dry mixed recycling, food waste, and general waste – helping teams make smarter choices at source. The changes are designed to double the amount of waste being recycled, with a target to hit the 80% reduction milestone by the end of the year.

Employee-led change with rewards for results

As part of the plan, St Austell Brewery has introduced a leaderboard across its pub estate. Pubs that show the highest reduction in general waste will be rewarded with online vouchers each quarter, incentivising teams to engage with the system and embed recycling into day-to-day routines.

Helen Sprason, Area Manager and member of the Brewery’s Sustainability Steering Committee, said:
“One of the first things we did when we started the project was to engage our pub teams about proper recycling. For some team members this involved a trip to Biffa’s Redruth MRF (Mixed Recycling Facility) to get a first-hand look at the importance of thorough recycling. We recognise that given our scale we have a huge opportunity to really make a difference. Last year, we successfully reduced total waste in our managed pub estate by 40%, and we are now aiming for an even greater impact. We’re confident this is one of the biggest waste management schemes to be undertaken by a pub company.”

Haveners in Fowey leads the way

Since launching the general waste reduction campaign in 2025, progress has been steady across the estate. Pubs have reported general waste reductions between 5% and 15% on average. But Haveners in Fowey has set the bar high – reducing general waste from 46% to just 10.82%, marking a 36% drop in a single site.

Building a culture of sustainability

Emily Coon, Sustainability Manager at St Austell Brewery, praised the early results and expressed confidence in what’s still to come.
“Reducing general waste by 80% is a bold target, but through our partnership with Biffa and a steadfast commitment to proper waste segregation, the initiative is already making a big difference.”

Emily added:
“We’re excited about how we can scale the waste management scheme in the future. The goal is to create a culture of sustainability, where colleagues feel confident and engaged in the process of reducing and recycling waste. Whilst we are committed to minimising food waste across our business, where surplus does occur, we’re proud to partner with Olio. Powered through an app, this relationship ensures that good food is shared with local communities rather than going to waste.”

Next steps across the business

With the waste scheme now embedded in its managed pubs, the Brewery is planning to extend the system to its two brewing sites in St Austell and Hare (near Bath), as well as its head office and distribution depots across the South West.

Paul Tregunna, Account Director for Biffa’s Cornwall office, added:
“This is a substantial undertaking, particularly in the hospitality sector, and we are proud to be supporting St Austell Brewery with this important initiative. We look forward to fully supporting the company’s ambitious efforts to improve sustainability and waste management across all of its managed pub estate.”

A long-standing commitment to Cornwall and the environment

St Austell Brewery – which operates more than 160 pubs across the South West and runs a drinks wholesale business and six distribution centres – has long prioritised sustainability. Since 2002, the company has sourced local barley from Cornish farmers to reduce food miles and support the local economy.

Its wider environmental efforts have included replacing beer delivery lorries with Euro 6 engine models to cut emissions and partnering with food redistribution platforms to reduce food waste in local communities.

Last year, the company published its first impact report, laying out its environmental goals and progress. The latest waste reduction effort builds on that foundation, setting the tone for a more sustainable future across the region’s pub and brewing industry.