FOOD POLICY
customers to order to appetite and, back-of-house, optimizes kitchen preparation techniques. “What you measure, you tend to
manage,” Fetzer added. “Yet very few kitchens have metering.” Visualizing waste is a powerful fi rst step to reducing it. Establishments that work with their utilities can establish benchmarks and identify spikes in water and power usage and waste.
The right tools
All this is underpinned by equipment and technology. “Let’s not leave out the role of innovation,” Warren added. “Engineering has a huge role to play [in waste management], and innovation shouldn’t be closed off through legislation.”
Erik Mul, technical product
manager at ACO Building Drainage, introduced the issue of FOG and the equipment that is helping operators manage it. For every 100 plates of food produced in commercial kitchens, 1.5 litres of FOG goes down the drain, leading to blocked pipes, fl ooded kitchens and ultimately
fatbergs. “The fi rst port of call is prevention,” said Mul. FOG prevention techniques fall into two categories: gravity separation – including grease traps, grease recovery units and grease separators; and biological remediation. Stakeholders including the FEA, British Water and FCSI plan to release a FOG superguide in Q1 2022, which will help operators select the best FOG management technique. Meiko’s food waste solution division is known as Meiko Green. Its equipment integrates seamlessly into the kitchen workfl ow and helps homogenise waste for conversion to renewable energy – the primary level of the waste hierarchy (see fi gure 1, below), representing the highest value. “Every kitchen and facility
is diff erent,” said Mick Jary, specifi cation manager at Meiko UK, “so the system is always bespoke.” These systems are designed to be hygienic, ergonomic, safe and reliable.
Waste to power Anaerobic digestion (AD) enables waste to be turned into renewable energy. BioteCH4 is the leading AD plant operator in the UK, producing energy in the form of biogas and electricity. The leftover material – digestate – is fed back to the land, the circular economy in action. Regulated by the Environment
Agency, the AD process involves removing packaging and turning waste into slurry. This is fed into a hydrolysis tank, where it is broken down in anaerobic conditions. The output is pasteurised using excess heat and fed to the digestors. These break down organic material, producing biogas, which is fed directly into the grid.
Dobinson emphasises that anaerobic digestion is not the solution to the problem of waste. “The point is to get the material out of waste,” he said. “But for unavoidable food waste, the best thing economically and environmentally is to put it into AD.”
Hospitality industry food waste management hierarchy (incl. Fats, Oils and Grease – FOG)
Making waste a resource Primary: Resource management using anaerobic digestion or other resource reclamation (kerbside collection of solid waste/ slurry) via: separation at source, dewatering units, grease traps, grease removal units, separation tanks for collection and further processing. Secondary: On site treatment/management via: food waste digesters, bacterial dosing systems. Tertiary: Sink to sewer via:- food waste disposal units for WWT management where the above treatments or are not; technically, environmentally, economically, practicable.
For more go to
fcsi.org
No time to waste Today, the climate crisis is urgent, and it is essential to take action on carbon. Waste is a growing priority across the foodservice and hospitality industry, from operators to consumers to policymakers. “The important thing is to take a
collaborative approach,” said Fetzer. The updated Environment Bill provides foodservice operators with the opportunity to rethink waste, and to shape the incoming legislation that will regulate how they manage it. The essential principle of waste management is waste reduction, and the right mindset, technology and equipment will make that possible. FCSI and FEA will come together to create an industry standard training on FOG and waste management awareness in foodservice.
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