Life

Waste not, want not

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The British Hospitality Association, SWR and Winnow Solutions recently collaborated to produce a 10 part mini-series on how to reduce business waste

With the ever-rising cost of waste disposal, the first instalment in this mini-series published recently looks at the different ways you can save by taking out the trash. Having a responsible business is not only critical for financial savings, but also a reputational and competitive advantage. After all customers are increasingly interested in sustainability.

The hospitality industry is increasingly playing its part in reducing waste, and in particular food waste. With the upcoming Hospitality and Food Service Agreement (HaFSA) target of a reduction of food packaging waste by five per cent and sending 70 per cent of food waste for anaerobic digestion by December 2015, Ufi Ibrahim, chief executive, British Hospitality Association (BHA) said, “The BHA is committed to working in partnership with the government supporting its aim to reduce waste from food and associated packaging on a voluntary basis in hospitality and foodservice businesses. The hospitality industry and its supply chain have already made significant progress in improving its environmental performance and we are pleased to be working with DEFRA, the Devolved Administrations and WRAP on this long-term journey to increase waste prevention and recycling rates.”

The BHA has been seeking ways to encourage businesses to cut waste which is why it has created a partnership with SWR and Winnow Solutions. SWR is an innovative waste management company which creates tailored waste management services for hospitality businesses helping businesses improve their environmental performance, and Winnow Solutions provide a service for busy kitchens which can help cut food waste in half by making it quick and easy to record exactly what is being wasted through a smart meter.

It is estimated that hotels, pubs, and restaurants could save an estimated £724 million a year by increasing recycling rates and preventing food waste. One of the key components of a successful waste prevention campaign is a strong team open to new ideas. When introducing anything new into the kitchen, the success of the operation often relies on the collective buy-in of the team members. So if you want to launch an initiative to recycle and reduce waste, engaging your staff effectively is critical in driving productivity and profitability. To take action on waste and learn powerful ways to engage employees, a four-stage process, developed by Winnow, will be a guide on how to motivate kitchen staff and achieve your waste reduction goals.

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