BRIEFING


“There’s an idea that waste is inevitable in foodservice. It’s time to turn that idea on its head”


with curbside collection, application to micro sites and the enforcer’s role. “The Environment Bill will start a series of signifi cant changes, depending on the impact of the initial legislation and how it evolves,” said Lee Dobinson, commercial director of AD leader BioteCH4.


Rethinking waste management The Department for Environment, Food and Rural Aff airs (DEFRA) already provides a waste hierarchy to guide waste management in the UK, from prevention at the top to disposal at the bottom. Now, the FEA calls for an


industry-specifi c hierarchy, which can account for the huge diversity of foodservice and hospitality sites to


128


guide the implementation of Environment Bill requirements. Each stage of the hierarchy should be governed by well-defi ned criteria. The proposed hierarchy (Figure 1) supports DEFRA’s objectives and is open to input from the industry. “Collaborative action will give us something robust we can use,” says Warren.


A major principle of waste


management, fundamental to the Environment Bill and the FEA’s approach, is to reduce it altogether. “There’s an idea that waste is inevitable in foodservice,” said Amy Fetzer, head of research and analysis at Footprint Intelligence. “It’s time to turn that idea on its head.” The report Designed with


waste in mind presents actionable tips for operators to do exactly that. Through thoughtful planning and metering, waste – food, packaging, energy, water and FOG – can be dramatically reduced. Building information


modelling can be used to identify how space and equipment can be


optimized and where ineffi ciencies occur. For example, having too much storage can encourage overordering.


Training and visualization


Thoughtful menu design reduces supply and demand skews, giving operators the fl exibility to shift products before they go to waste.


Eff ective training gives front-of- house staff the tools to encourage


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132