St Austell Brewery Diverts 100% of Pub Food Waste from General Waste

St Austell Brewery says all food waste from its 45 managed pubs across the South West is now being diverted away from general waste, marking a significant step in how the company handles waste across its business.

The announcement coincides with Food Waste Action Week, running from 9th to 15th March, and also marks one year since the brewery launched Operation Segregation, a programme designed to improve how waste is sorted, measured and reduced across its managed pub estate.

100% of Food Waste Now Diverted

According to the brewery, every bit of food waste from its managed pubs is now diverted from general waste streams. Instead, it is sent to anaerobic digestion or redistributed to local communities through Olio, a surplus food sharing app.

The system was introduced in partnership with waste management company Biffa and includes colour coded bins, clearer signage and additional staff training to make correct waste sorting easier across all sites.

Since the changes began, the brewery reports a 16% reduction in general waste and a 49% drop in total waste since 2023. Some pubs have also seen their recycling rates double.

Emily Coon, Sustainability Manager at St Austell Brewery, said:

“Operation Segregation is all about cutting waste at the source and ensuring valuable materials don’t end up where they shouldn’t. What’s been most inspiring is how quickly our teams have leaned into the change. When people understand the impact, positive behaviours naturally follow. This isn’t a project with a finish line – it’s the foundation for long-term cultural and operational transformation.”

📷Area Manager Helen Sprason with St Austell Brewery chefs Jowan and Ben

Improved Data Behind the Numbers

One of the key developments over the past year has been improved waste data across the business.

Although reported food waste tonnage rose slightly year on year to fewer than eight tonnes, St Austell Brewery says this reflects business growth and more accurate waste sorting rather than an increase in actual food waste.

Previously, some plate waste had been incorrectly placed in general waste bins. With clearer systems now in place, the brewery says it has more reliable data on what is actually being thrown away.

Helen Sprason, Area Manager at St Austell Brewery, said:

“I am incredibly proud of what our pub teams have achieved over the past year. Seeing the waste numbers come down month by month has been hugely rewarding, but the shift in mindset is even more important. Our dedicated teams have truly embraced the project, and I am so grateful for the energy and ownership they have brought to it.”

New Targets for Food Waste Reduction

With waste segregation now established, the brewery is moving into the next phase of Operation Segregation, focusing specifically on reducing food waste before it is created.

In November 2025, the company completed its first food waste audit. Using 2025 as its benchmark year, St Austell Brewery has committed to reducing food waste by 10% during 2026, with a longer term goal of cutting it by 50% by 2030.

The programme sits within the company’s wider sustainability strategy, Crafting a Brighter Future, which includes a long term aim to eliminate edible food waste from operations by 2040 and move towards becoming a zero waste business.

As Food Waste Action Week highlights the scale of avoidable food waste across the UK hospitality sector, the brewery says its data driven approach shows how targeted changes in day to day operations can reduce waste across a large pub estate.

📷Helen and Emily at the Green Awards