A new report commissioned by the Hospitality Carbon Reduction Forum (HCRF) says that collaboration could see food waste management costs could be reduced by 30 percent and much less food be sent to landfill.
Peter Charlesworth of Carbon Statement was commissioned to investigate the food waste problem on behalf of forum’s members. He found that said that collaboration between companies regarding waste collection and efficient backhauling by logistics operators could “transform” the UK’s waste industry.
Hospitality forum members collectively spend over £46m on waste management per year and some 150,000 tonnes still goes to landfill.
According tot eh report, collaboration would mean that more food waste would go to anaerobic digestion (AD) and energy, the sector would become more efficient and business’ overall waste costs would drop.
Peter Charlesworth – “The hospitality sector is up against it – Scottish legislation due in 2014 will largely end the dumping of food waste to landfill, landfill costs are rising and fuel prices are continuing to drive up delivery and collection costs”
HCRF members include Whitbread, J D Wetherspoons, Mitchells and Butlers, Nandos and Hammerson.
Charlesworth said: “The hospitality sector is up against it – Scottish legislation due in 2014 will largely end the dumping of food waste to landfill, landfill costs are rising and fuel prices are continuing to drive up delivery and collection costs.
Carbon Statement’s report identified nine potential pilots, which could demonstrate the benefits of collaboration and new approaches to waste collection and management.
The report also highlights new relationships and working partnership opportunities with AD sites, such as moving from “bin lift fees” to weight orientated commercials.
Chris George, head of energy & environment from the Whitbread Group said: “Restaurant businesses produce a lot of waste and the industry is aware of this, so a lot of progressive work is being done to address waste and promote recycling, whilst educating and motivating people to do the right thing. Whitbread already send restaurant food waste to AD plants to support the companies environmental targets of sending no waste to landfill by 2017.”
Louise Ellison, head of sustainability at Hammerson said: “We work hard to reduce our waste to landfill and in 2012 achieved a 66 percent recycling rate across our shopping centres. As hospitality becomes an increasingly important element of the shopping experience, working with occupiers to identify cost effective, sustainable alternatives to landfill for food waste is a natural priority for us. This report has produced very useful insights into this issue and we welcome the opportunity to continue working with the Hospitality Forum to take this initiative forward.”
Peter Charlesworth added: “We are very excited by the response we have had from forum members. A change in distribution and pricing brought about by the collaboration of the hospitality industry could lead a wholesale change in the way that companies manage their waste streams.
“This has the potential to create a ‘linked-up waste strategy’ that would work for the overall benefit of hospitality forum members and possibly be adopted by other sectors.”