Ramco, specialists in the disposal of surplus catering equipment, has launched the first in a series of video interviews with sustainability experts to highlight green issues affecting the foodservice industry.
The first of Ramco’s ‘Kitchen Conversations’ is with Mike Hanson, director of sustainable business at WSH, parent company of BaxterStorey, the largest independent foodservice company in the UK and Ireland.
In the video, Mr Hanson outlines sustainability challenges, discusses how the pandemic has driven green efforts and offers valuable insights into how caterers can help customers make more sustainable choices.
He said: “The pandemic has given us the opportunity to reset; working from home has forced us to think more about what and how we eat, enjoy clear roads and clean air. But things like the use of reusable packaging have taken a back step. We need to ask ourselves if we really want to go back to normal, or if we need a new normal.
“The same is true in the foodservice industry, which found creative and innovative ways to keep going. I suspect takeaway and delivery services will continue and run alongside traditional offerings.”
Mr Hanson said that working with Ramco had been fantastic for BaxterStorey as it tries to achieve a more circular economy by providing a second life for equipment we no longer require.
“This is going to be even more important post-covid as so many businesses are restructuring, whether it’s large restaurants becoming small cafes leading to redundant kit, or upscaling businesses needing equipment but not wanting to buy new.”
Ramco is a leading provider of asset disposal services and one of the UK’s largest outlets for quality surplus goods.
In 2017, it set up a dedicated foodservice business that has now cemented itself as the UK’s leader in the sustainable disposal of surplus catering equipment.
Liam Cameron, marketing executive at Ramco, said the company’s expertise in asset disposal means it can work with clients to keep redundant equipment in use and out of landfill, helping them achieve sustainability goals and taking us all a step closer to a carbon-neutral future.
“These interviews provide a great insight into the environmental challenges facing the foodservice industry and I hope they will be a useful resource for anyone looking for ways to keep sustainability goals on course as we head out of lockdown.”
The first Kitchen Conversation will be available to watch on Ramco’s website on 25 May, with the remaining interview clips being released on a weekly basis thereafter.