Raymond Blanc site opts for composter to slash kitchen waste and save £9k in fees

Raymond Blanc

Belmond Le Manoir aux Quat’Saisons – the hotel at which Raymond Blanc is the chef-patron – has invested in composting and food waste drying equipment that is set to save it £9,000 a year in disposal fees alone.

The two Michelin-starred luxury hotel is to introduce a A1200 rocket composter and a Gobi 400 food waste dryer from Macclesfield-headquartered Tidy Planet, which will aim to help the site compost 94% of its annual food waste.

The rocket composter can handle up to 2.5 tonnes of food or organic wastes per week and will be located next to the restaurant’s gardens, to process the kitchen food and other compostable wastes.

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Before entering the composter, the food waste dryer will be used to pre-treat these wastes, including post-consumer plate scrapings, single-use plastic replacements, paper hand towels and poultry bones.

The resulting compost resource will be used in the hotel’s vegetable and herb gardens and orchards, to grow organic produce for use in the restaurant, as well as the Raymond Blanc Cookery and Gardening Schools.

With the new equipment, Belmond Le Manoir expects to process around 50 tonnes of organic wastes per year – generating 25-30 tonnes of compost.

By composting on site and shifting to compostable items instead of single-use plastics, it’s also projected to reduce the site’s general waste figures by 13%.

Belmond Le Manoir’s health, safety, security and environment manager Rhodri Williams said that following the installation of the new equipment, the business expected to save £9,000 in off-site disposal fees during its direct year of introduction.

“Wherever possible, every aspect of Belmond Le Manoir is driven by ethical and environmental values. The rocket composter will not only enable us to implement a closed-loop system for our organic food wastes, but it will change our recycling and food waste culture, helping to further foster sustainable best practice.

“Currently, we send all our food waste for anaerobic digestion (AD) but having an on-site solution will enable us to independently treat all our waste at source and harness it as a valuable resource. We take our environmental responsibility very seriously, and the new tech further cements our commitment to sustainable luxury.”

The equipment is due to be installed at the Oxfordshire-based hotel in December 2019.

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Tags : Belmond Le Manoir Aux Quat’Saisons#composterfood wastehotelle manoirRaymond Blanc
Andrew Seymour

The author Andrew Seymour

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