WASTE AND ENVIRONMENTAL trash Cash for
Almost everything that is thrown away in a kitchen can be used again in some form – such as old cooking oil as fuel – so it pays to be up to date with the latest regulations
E
ven before the media got serious about the climate crisis, attitudes to waste in foodservice were changing. Just about
everything that used to be considered waste is now regarded as a potential resource – and in some cases, a money earner. From using old cooking oil to run delivery vans to turning waste into compost or energy – where there’s muck, there’s brass. There are plenty of examples of foodservice businesses that have saved money through waste management. For example, the Food- Save project, which ran in association with the Sustainable Restaurant Association, has several case studies at
www.foodsave.org, such as Moshi Moshi in Liverpool Street station, which saved 1.2 tonnes of food waste – or £14,837 a year – as a result of better waste management, mainly by targeting plate waste and ‘prepared not served’ waste. WRAP’s Target – Measure – Act pro- gramme, which CESA supports, offers a roadmap to reduce waste and highlights the importance of carefully monitoring food waste and setting achievable reduction targets. It’s available to download from
www.wrap.org.uk. But however much we reduce food waste,
there will still be an excess for disposal. The legislative framework controlling food waste is changing across the UK. Kerbside collec- tion is one solution, but it’s not the only one and CESA would argue it’s not the greenest. There are many technologies that deal with
the issue in an eco-friendly, low-cost way, such as pump and vacuum systems, food waste disposal systems, dewatering systems, composters and food or bio digesters. For more information on these systems and your legal requirements, download CESA’s Guide to Reducing Food Waste in Foodservice at
www.cesa.org.uk, which also covers fats, oil and grease and ways to deal with them. The environment and sustainability have
always been big issues for CESA, and its white paper on the circular economy states the
VI | The Caterer | 15 November 2019
foodservice equipment industry’s stance on sustainability. As part of the European Fed- eration of Catering Equipment Manufactur- ers, CESA was involved in the white paper on climate change (a European strategy for energy efficient commercial kitchens), and CESA has also signed up to the Courtauld Commitment 2025 to reduce food waste by 50% by 2025.
SUSTAINABILITY TIPS ● Grease interceptors need ongoing mainte- nance to work effectively. This must be done by licensed waste carriers.
● Don’t scrap equipment that you are replac- ing, as there are opportunities for surplus kit to be reused. It may even be possible to sell it – find a reliable disposal partner.
● Separate sorting units in canteens for food waste, cutlery, plates and so on can help organise waste and save staff time.
● Purchase products on the government’s approved Water Technology List to help save water and money through tax relief.
● Products approved by the Water Regula- tions Advisory Scheme will not cause waste, misuse, undue consumption or contamina- tion to the water supply.
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