RECYCLING & WASTE MANAGEMENT
Businesses that have benefited from this approach include the pub chain and brewer Marston’s. With around 1600 pubs and six breweries, Marston’s are keenly aware of their responsibility to minimise the environmental impact of their operations. In 2016, the company’s environmental credentials were 60% recycling, 0% recovery (the use of waste to generate sustainable energy) and 40% landfill. By 2019, this had improved dramatically to 78% recycling, 22% recovery and just 0.5% landfill. This was accompanied by a 6% reduction in budget as a result of significant operational efficiencies.
Increased recycling services, often delivered by local suppliers, were supported by high levels of communication to ensure a long-term cultural change. A strong emphasis was also placed on developing closed loop solutions such as redesigning gardens using an innovative plastic material for all paths, fencing and benches. These products, made from low grade plastic, are 100% recycled and recyclable.
Another example of success is The Azzurri Group. The company operates some of the UK’s best-known restaurant brands including ASK Italian, Zizzi and Coco Di Mama. Serving over 15m meals a year, the group are often recognised as doing more to recycle and recover waste than any of their major competitors. Their commitment to the recycling revolution means that just 0.1% of the waste they produce is sent to landfill. This was achieved through a full audit of the entire estate to rationalise and optimise the service for every site.
Managing the impact of COVID-19 As we continue to operate in uncertain and deeply challenging times, I thought it would also be useful to share some ‘top tips’ for managing waste through the pandemic:
www.tomorrowsfm.com
Vary your collection requirements - Your ability to trade is being directly impacted by the restrictions either nationally or in a specific area. Speak to your waste contractor to vary collection services for each waste stream to reflect your trading patterns.
Buy-in from the team - Numerous studies suggest that employees will be more loyal to and engaged with an employer that helps them positively contribute to the social and environmental issues they care about. To create a new culture within the business it’s essential that the team wants to be part of the journey.
Waste not, want not - Look closely at the lead time on deliveries of short shelf-life products. If you’re throwing food straight out of the fridge then you’re incurring costs to purchase, store and dispose of products. It sounds obvious, but it’s important to remember that reducing waste arisings has by-far the best financial and environmental implications for any business. Where you can’t reduce it, reach out to local charities in your area. Many are able to collect surplus food so it can be used to feed your local community.
Review current processes - Some businesses may well have the doors closed and the lights turned off at the moment. Why not take some time now to consider what waste you generate, where it’s generated and what you can do to improve source segregation when you reopen.
Don’t be afraid to ask for help - Your waste contractor should be able to support you in finding the best service solutions. It shouldn’t matter if it’s about changing the quantity or size of the bins or changing the frequency of collections, flexibility of service is key to ensure we all get through this together.
www.ukwsl.co.uk/ TOMORROW’S FM | 53
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