RECYCLING & WASTE MANAGEMENT
NEW YEAR, NEW WASTE MANAGEMENT
Chris Lyons, Managing Director at Systopia International, providers of cashless systems, cashless vending and cashless catering for the
Business, Education, Healthcare, Leisure and Stadia sectors explains how to improve your waste systems this year.
At the end of 2015, sustainability was very much under a spotlight with the COP 21 UN Climate Change Conference taking place in Paris. As a result of this summit, a global agreement was met to reduce climate change on an international level. While the agreement takes a macro approach to environmental issues, the impact of this will filter down to individual businesses and their CSR policies. Businesses will need to do more and implement new practices to improve their carbon footprint – and this responsibility more often than not falls to the Facilities Manager.
HOSPITALITY There are many factors within
the business setting, which can increase the environmental impact of a company, but in order to make significant changes the areas with the highest affect need to be identified and addressed. One of these areas is the hospitality facilities and the levels of waste produced by these outlets.
The cost of food wasted from the UK Hospitality and Foodservice Sectors is significant, and it’s estimated to rise from £2.5 billion in 2011 to £3 billion in 2016. Of the 920,000 tonnes of food waste, 75% is avoidable and could have been eaten. With sustainability a top priority for many businesses, why are we consistently seeing large amounts of food waste, and what can Facilities Managers do to reduce these figures?
There is of course a number of different answers to this question, but the solution can very often be as simple as investing in new technologies which can help enable
42 | TOMORROW’S FM
better sustainable practises; such as cashless payment systems.
DATA AND SOFTWARE In a technology saturated society,
Facilities Managers should take advantage of the software available to them and the data this can provide to help improve waste management processes. As technology continues to develop, so will the Big Data produced and this means that businesses
“THE COST OF FOOD WASTE FROM UK
HOSPITALITY AND FOODSERVICE SECTORS IS
ESTIMATED TO RISE
FROM £2.5 BILLION, TO £3 BILLION IN 2016.”
will have a greater understanding of trends and patterns of behaviour amongst their customers. This can only be seen as a positive change, as companies will be able to understand the consumer like never before.
FOOD TRENDS By using cashless technology,
operators will have access to extensive analysis tools and
invaluable data, which provides in- depth real-time analysis of sales, trends and total control of article prices, all on a single, central database. This will help Facilities Managers to identify not only who is spending what and when, but what the emerging food trends and most popular dishes are. As well as this, operators will have instant feedback on the success of new items that have been introduced to the menu.
Insights such as these can be used to amend menus accordingly and ensure that every item meets changing consumer needs and food trends. It can also be used to streamline purchasing, amend pricing and alter staffing levels to match peak serving times – all of which significantly reduces waste.
DISPOSABLES REDUCED Cashless payment systems can
also be used to administer loyalty or reward schemes to encourage consumers to purchase more sustainable items and to get involved in the recycling process. For example, the amount of disposable waste can be reduced by rewarding customers with points on their cashless card for choosing to use crockery, rather than taking away disposable containers which have a negative environmental impact. Customers could also earn points by bringing in their own reusable coffee cups for their daily doses of caffeine. By implementing bespoke loyalty schemes such as these, Facilities Managers can reduce their waste and also cut costs through not purchasing large amounts of disposable items.
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