The implementation of an innovative food waste solution from Ali Group brand Rendisk has led to Westfield London reducing the volume of food waste it processes by as much as 80%.
The West London shopping centre, which spans 150,000 square metres, is home to more than 60 restaurants and food outlets and while every provision to minimise food waste is met by the caterers, food waste is an inevitable part of the business.
Across the whole centre, which is the equivalent size of 30 football pitches, 398 tonnes of food waste are generated every year, leading the facilities team to search for a clean and efficient way to remove food waste from the centre as quickly as possible.
One of the biggest issues is that responsible and hygienic disposal of food waste remains a logistical challenge for operators. Internal transport of food waste is difficult, expensive and unhygienic with a high risk of contamination. And as the cost of food disposal continues to increase, foodservice operators want the ability to handle their food waste in a socially responsible and economical way.
Food waste and dish handling specialist Rendisk impressed Westfield with its core values of innovation and efficiency, resulting in the centre opting for its expertise in handling the waste in the Westfield scullery, which turns over 10,000 covers a day.
A Rendisk Flex WasteDispo system was installed, which unlike older disposal methods requires no manual sorting of organic waste. All food is deposited straight from the plate into a waste station, where it is then ground and transported down 50mm plastic pipes to the storage area, housed 200 metres away from the scullery.
Here, the waste is de-watered using a special centrifuge technique, reducing the volume of the food waste by up to 80%. The dry pulp is then ready for environmental disposal.
“We are very pleased with the results,” said facilities manager, Shaun Turnbull. “It has improved the scullery operation and reduced the amount of contaminated waste. It is also much more hygienic.”
The lack of manual sorting reduces both staff costs and contamination risks and avoids room for human error. The waste station, where the operator scrapes empty plates, has a one metre square footprint, making it particularly compelling for kitchens with minimal space.