Ramco has partnered with Aston University on a UK-focused research project to better understand the demand for surplus catering equipment disposal in the wake of Covid-19.
The tie-up with the university’s ERDF funded UK-Centric Supply Chains Project, which provides companies within the manufacturing, engineering and food sectors with holistic analysis of their supply chains in order to achieve key business objectives, will explore how operators manage equipment they no longer need.
The findings will help Ramco gain a more accurate picture of market demand for the disposal of unwanted kit, where the equipment is located and how it can help businesses with their requirements.
While sustainability may have taken a back seat during the coronavirus crisis, it remains an important long-term issue and this information will be crucial in helping divert as much unwanted equipment as possible from landfill.
Paul Fieldhouse, who leads Ramco Food Services business development, said: “Working with the Aston University team gives Ramco additional bandwidth. They are helping us to really fathom where and how we can locate surplus equipment in a very fragmented foodservice supply chain.
“We’re looking forward to seeing how we can use this research to better understand the market and the driving forces behind the demand for sustainable and compliant equipment disposal solutions.”
Dr Chris Owen, deputy head of the operations and information management department at Aston University, said: “Aston University’s UK-centric Supply Chain Project has significant expertise in this area and is pleased to support Ramco in its mission for greater understanding of the surplus catering equipment landscape.
“It is great to see companies utilising the knowledge that our teams have to create more sustainable and efficient business opportunities.”
Following this initial research – which focusses on market size, structure and key targets – interviews will take place with businesses to establish how companies dispose of surplus assets and the importance of sustainability in the catering equipment industry.
The project is expected to be complete by the end of November and the results will be made available as a white paper shortly after.