Prevent waste, reduce costs, increase your
profit
Jane Carlton Smith
Mayy 2012
Zero Waste Scotland
• Single ‘one stop’ delivery programme for the Zero Waste Plan
• Three programmes:
– Business Resource Efficiency
– Market Development
– Resource Management
• Close relationship with Scottish Government and SEPA
Zero Waste Plan ((2010)) Aims:
•
Fewer resources are consumed within
the Scottish economy
•
Fewer resources within the economy
are allowed to become waste
•
More value is added to resources
within the Scottish economyy ((Scottish
Government economic strategy 2011)
Proposed
p
Regulations
g
Timeline
End of 2013
g g
Source segregation
End of 2015
Businesses – present dry recyclables Businesses – present food
(all businesses) and food waste
waste for collection*
(businesses producing over 50kg /
week) for collection*
Local authorities –
complete
l
rollll out off food
f d
Local authorities – offer dry
waste collection
recyclables collection service and
begin roll out of food waste
collections
*Applies to businesses involved in food production, food retail or food preparation
Programme
g
Aim for Hospitality
p
y
Zero W
Z
Waste
t S
Scotland
tl d iis delivering
d li i a UK-wide
UK id programme to
t
implement a Voluntary Agreement to reduce food waste,
optimise
p
packaging
p
g g and increase recycling
y g rates across the
hospitality and foodservice sector – to be launched in the
near future.
Proposed guiding principle
Work towards zero waste to landfill in the
Hospitality and Food Service sector through
activelyy encouraging
g g staff, customers and
suppliers to prevent waste arising and reuse and
recycle more.
Whyy ?
•
WRAP’s hospitality report determined that 3.4m
tonnes of waste is produced by the sector
sector, with about
half destined for landfill.
•
¾ of waste from hotels, restaurants, quick service
restaurants and pubs is made up of food, paper, glass
and card.
•
Food makes up the lion’s share of what is thrown
away.
Proposed sign up and reporting requirements
Large organisations
•
•
Develop implementation plan to deliver targets
Annual reporting of data against key metrics
Small organisations
•
•
•
Via existing accreditation/ certification schemes
Action using online resource pack
No requirement to provide annual figures
Waste food = throwing
g profits
p
in the bin
•
In Scotland, hotels, restaurants, quick service restaurants and pubs
could save £64 million each year by effectively managing food
waste.
t
– Roughly 2/3 of waste in hotel, pub, restaurant and quick service
restaurant bins could be eaten.
– Each tonne of food thrown in the bin costs circa £1,800
,
when
the costs of purchasing, processing, storing and disposing of it
are taken into account.
Prevention is better than cure
Good business practice and common sense = waste prevention:
–
–
–
–
–
–
Good stock keeping practices
Reviewing portion sizes
Identifying and removing less popular menu items
Good demand forecasting
Reusing non-plated food for another purpose
…
H
How
much
h can you save??
•
£600 per year from a 5% reduction in waste (Mr Singh’s India,
Glasgow)
•
Reduced purchasing costs by 5 to 7% (Kings Valley Hotel, Galway)
•
Saved £1,040 per year by changing salad garnish (Six Bells pub,
Hertfordshire
Some waste saving
g tips
p
Many standard kitchen practices are wasteful:
•
Use the tender stalks of parsley
parsley, basil and coriander in pesto
pesto, rather than
binning them – could save £1,300 p.a.
•
Put pre-cooked fish dishes on the menu and cook and chill them or freeze –
prevent waste of ‘past
p
p
its best’ fish
•
Save time, 70% of the cost of ingredients and energy and prevent waste by
using prepared stocks
•
Prevent waste byy serving
g skin-on chips
p and roasties
•
Short term freezing of great ingredients helps guard against unpredictable
trading cycles and over-production– prepare back up portions and freeze
them
Useful Tools
•
Resource Efficiency Helpline – 0808 100 2040
•
On Course for Zero Waste – online training for SMEs –
h
http://smetraining.zerowastescotland.org.uk
//
i i
l d
k
•
Business Recycling Directory –
www.zerowastescotland.org.uk/content/business-recycling-directory
g /
/
y g
y
•
United against Waste - www.unileverfoodsolutions.co.uk/ourservices/your-kitchen/unitedagainstwaste
•
United against Waste video wall –
www.unileverfoodsolutions.co.uk/our-services/your-kitchen/video_wall
•
g
Green Start – www.better-tourism.org
For more information, contact
Denise Connelly
H
Hospitality,
i li Tourism
T i
& Events
E
Manager
M
[email protected]
Tel: 01786 433971