SUSTA
TAINABILITY TY
from the paper at one of five recycling centres across the UK among themACE UK, DS Smith, James Cropper and Veolia.
other packaging, 2018 proved to be a pivotal year With all the focus on plastic, whether it be bottles, MACHINE
woke up and started to do something about it.
However, the question still remains where do we go from here? Of course, progress will continue apace in trying to reduce plastic can do? Aftfter all, t energy
sustainability is not just about plastic, it’s also abou consumption of all types, but is there still more we
Two areas for improvement are the electrical energy consumed by products and the environmental cost of servicing units with hours spent by engineers in vans with a limited stock of parts going to a repair visit they are not even sure they’ll be able to resolve. The good news is that technology can help. Some machines have programmable sleep/energy saving periods in a machine ‘day’. There are also machines which use cutting edge telemetry to display the technical metrics of installed machines on a dashboard, can run a remote diagnostic and even allow remote modification of certain operating parameters all via a dedicated internet portal. Engineers arrive informed and equipped for a first-time fix, bringing savings in terms of time, cost and environmental impact.
consumption levels in general. Tw
when the world cups, bags or
energy-saving LED lights and an insulated water tank to keep water vending machines on the market and it also includes energy-saving solution, is described as one of the most energy efffficient drinks
hotter for longer.
sustainability comes in the form of its new • For coffffee machine brand Crem,
forefront, the Spengler CL22 combines Developed with the environment at the Spengler CL22 offffice coffffee machine.
power modes in order to reduce energy energy-saving softftware with intelligent
consumption, and thus operating costs. TO CONCLUDE…
From operators to suppliers, there are myriad ways to be sustainable whether it’s through the sourcing of ingredients, to responsibly manufacturing and recycling of packaging through to energy efffficient practices.
Those operating in the vending sector are largely setting a good example of how to be responsible. But more can still be done and must be done to halt environmental decline and make sure the planet is fit for future generations.
A HOLISTIC APPROACH
For one the leading unattended self-service coffffee and convenience food providers in Europe, The Selecta Group, the concept of sustainability touches into all areas of the business. David Flochel, CEO at Selecta said: “For us, sustainability is also about creating a sustainable future for our business. Ensuring we have happy, engaged employees is a vital part of that. Therefore, we have a four-pillared strategy: respecting our environment, responsible products, supporting our community, and creating an enjoyable workplace.” “We want to make the day work for our teams, our
customers, our consumers at work and on the go, but also for generations to come, so operating sustainably is key.We have a number of difffferent initiatives in place across the business to support this.”
of teas, coffffee and juices, product is stored at eco-friendly technology. Dispensing a variety have this remote managing and monitoring • Zerica’s BeviLaNatura drinks dispensers
ambient temperature (no environmentally-
water, patented ‘pulse’ technology consuming concentrate at the point of dispense. For hot costly fridges) and water is added to
30% less energy than alternative solutions are used.
sustainability and energy
efffficiency.Managing Springs also puts significant emphasis on • The water and coffffee company Eden
director, Brian Macpherson says the company prides itself on its ‘carbon neutral’ status. Its Klix Outlook, a sustainable vending
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vendinginternational-online.com
“We always strive to recycle and reuse materials. Rather than manufacturing new machines, we refurbish existing ones where possible, substantially reducing waste. Though all our cups are currently recyclable, we continually search for better solutions.Our investment in telemetry allows us to optimise transport routes and supply chain planning; to date, we have reduced the kilometres travelled by an average of 36%. “We produce and source 20,000 tonnes of coffffee annually, and the responsible procurement and roasting of coffffee is a priority.We want to use our scale to drive change. Strategic partnerships with global premium brands such as Starbucks and Lavazza considerably contribute to this, while our roaster is certified according to global food safety standards. “Am“A ong other initiatives, we are introducing training academies across the business so that development opportunities are available for those that have the ambition and potential to grow. ”
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