WASTE AND ENVIRONMENTAL MANAGEMENT EQUIPMENT Waste... not?


Make sure you don’t contribute to the dreaded fatberg that lurks in the sewers by having a green method of disposing of fats, oil and grease


T


here’s no doubt that foodservice opera- tors are taking the issue of food waste and environmental management more


seriously. However, as well as managing its disposal and ensuring that they comply with local requirements, many are looking to reduce the amount of waste they create, for example by adjusting menus, portions and methods of production.


A key issue for UK-based operators is that regulations vary, depending on location. This can have implications for any chain operating across the UK, as they may need different solutions in the four different countries. The regulations are in place in Scotland and Northern Ireland, while Wales was expected to publish during 2018. England is currently formulating its food waste plans and CESA is in discussion with the legislators. Many still think that kerbside


XX | The Caterer | 16 November 2018


collection provides a green and easy solution. CESA argues that, in fact, food waste equip- ment systems are often ‘greener’ and, once installed and staff trained, easy to manage. When it comes to dealing with FOG (fats, oil and grease), the situation is confused, because different water companies and manufacturers give differing advice. However, it’s the respon- sibility of foodservice sites not to block the sewer with FOG. Incorrect disposal of FOG can cause issues not only for your business but the entire area, as the discovery of fatbergs in London’s drainage system has shown.


PAIN: GETTING TO GRIPS WITH NEW AND EMERGING TECHNOLOGY It’s hard enough keeping up with the new technologies in areas like cooking and warewashing. For most people, waste is the least sexy part of the foodservice operation,


so it’s hardly surprising that operators aren’t always clued up to the latest developments. There is a range of solutions, including waste disposers, dewaterers, vacuum and pumped waste systems and composters. If you need help with FOG, check out the British Water FOG guidance document, which CESA helped prepare. The guide features the roles and operating principles of grease traps, grease removal units and enzyme treatment systems. Each has a critical part to play. Looking ahead, one of the key drivers for


equipment manufacturers has been the turning of food waste into a resource – for example, biofuel or compost – and the reclamation of phosphorous for fertilisers. In turn, operators are discovering that the right system can transform food waste from a cost into a profit. Manufacturers will develop more of these money-spinning systems in the coming years.


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