RECYCLING & WASTE MANAGEMENT
CUT THE CASH AND REDUCE WASTE
Chris Lyons, Managing Director at Systopia International explains how cash-free systems can create a more sustainable catering service for your facility.
The total amount of waste, including food, packaging and other ‘non-food’ waste, produced in the UK foodservice sector is 2.87 million tonnes, of which only 45% is recycled. What this figure demonstrates, is that there is still a lot of work to be done within the sector to reduce waste levels. With the amount of food waste alone costing the industry £2.5 billion, it is now more important than ever for Facilities Managers to assess the sustainability of their premises and find new ways to tackle waste management.
While most Facilities Managers will have practices in place to reduce excesses across the business environment, what many may find surprising is that through the implementation of new technologies, such as cashless payment systems, operators can overhaul their waste management and experience a direct impact on the business’ bottom line.
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THE LANDFILL ISSUE We are in an era where sustainability
is high on the agenda and with UK landfills predicted to run out in less than eight years, the need for Facilities Managers to oversee the management of stock more efficiently within the catering departments, is continually increasing. This is where cashless payment systems come in.
By investing in cashless payment systems Facilities Managers will have access to extensive analytical tools that provide in-depth real-time analysis of sales data, trends and total control of article prices, all on a single, central database. With this insight, Facilities Managers can work with the catering departments to amend the menus accordingly to ensure every item meets changing consumer needs and food trends, streamline their purchasing, manage stock levels and amend pricing – all of which significantly reduces waste
and ultimately cuts expenditure. Not only this, it will also enable managers to understand staffing levels and this is also an area where savings can be made.
REWARDING LOYALTY As well as this, through cashless
payment systems Facilities Managers can administer loyalty or reward schemes in the catering departments to encourage customers to purchase more sustainable items and inspire them to get involved in the recycling process. For example, the amount of disposable waste produced can be reduced by rewarding customers with points on their cashless card when they choose to dine in the canteens using crockery rather than taking away disposables, which have a negative environmental impact. By using this system we have helped our clients save both money and improve their disposable waste track record. For example, one
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