Waste is a hot topic. The ever-increasing focus and pressure on businesses to tackle waste issues, means that the popular mantra ‘prevent, reduce, reuse and recycle’ has never been more relevant.
The 10th, and final, edition in the Waste Not Want Not series has now been published. In a collaboration between the British Hospitality Association, Winnow Solutions and Specialist Waste Recycling (SWR), the Waste Not Want Not guides include practical advice and top tips for hospitality businesses of all sizes to reduce waste and improve recycling.
Although waste can never be completely eliminated, there are significant cost saving opportunities to be made as well as environmental benefits. The toolkits are packed full of operational examples of best practice to manage waste effectively. From quick and easy idea like using glass water bottles and recycling cooking oil to advice on building a business case for sustainability, the series tackles the waste challenges faced by the UK’s hospitality sector.
Here’s a reminder of the topics we’ve covered, to access the guides please click on the titles:
1: Quick tips to save money
Easy to implement actions and a case study demonstrating 30% reduction in food costs, worth over £5,000.
2: Engaging your staff to reduce waste
Learn from Winnow’s four stage approach to motivate and enthuse your team to change waste practices.
3: Waste misconceptions
Tackles out-dated assumptions that waste is inevitable and doesn’t cost much. “Throwing out food is like throwing away money” Anthony Kingsley, Vacherin.
4: Managing surplus
How to avoid waste headaches when catering for large numbers and managing seasonality.
5: Working with your supply chain
Why looking up and down your supply chain is a great way to identify additional opportunities to eliminate waste.
6: Waste management training
Outlines the benefits of training to minimise waste, including a tried and test game from Sally Grimes, Bartlett Mitchell.
7: Hidden costs of waste
“The cost of waste is typically 22p/cover” (WRAP), ways to prevent waste of resources also highlights the costs of landfill.
8: Building the business case for sustainability
How to ‘make it happen’ and get great ideas off the ground in your business.
9: Menu tips to reduce food waste
The paradox of choice – planning what to serve and ideas for the design of the menu itself to reduce waste.
10: Waste round up
The final edition includes plenty of recycling tips and an introduction to Anaerobic Digestion; the process to turn food waste into energy and fertiliser.
If you would like more information, or to discuss issues concerning waste in the Hospitality industry, please contact Gabriella Bittante, BHA Policy Manager at firstname.lastname@example.org