Tag Archives: waste management

OPINION: An effective waste management strategy will cut costs and even create revenue streams

OPINION: An effective waste management strategy will cut costs and even create revenue streams

The challenges of effective waste management among foodservice businesses are set to grow in 2019 as new legislation is implemented around the globe, writes Tricon’s John Downman

Contract win with major hotel chain fuels BioHiTech’s UK growth plans

BioHiTech Global, the US-based technology and waste services outfit that successfully listed on the NASDAQ stock market earlier this year, is driving its UK business forward after a deal with a “major international hotel chain”. The company plans to increase adoption of its sustainable waste management solution in the UK following the contract win earlier

Aramark launches campaign to reduce single-use plastic by 2022

In an effort to reduce plastic waste, Aramark has committed to reducing the use of single-use disposable plastics across its global operations by 2022. Starting in September, Aramark will implement changes across 19 countries, including the UK and Ireland where it serves over 110 million meals a year in more than 1,100 locations. The announcement

Greene King launches initiative to remove over 30 million plastic straws each year

Greene King has announced it will introduce compostable PLA straws to replace plastic ones across its entire UK estate. The 1,750-strong portfolio has pledged to send zero waste to landfill by 2020, with the scheme being a step on the ladder to achieving that goal. This announcement follows a move earlier this year which saw

Meiko sets up new food waste business after inking deal with Swiss outfit

Swiss firm Biotrans has joined the Meiko Group in a move that has led to the creation of a new business called Meiko GREEN Waste Solutions. Biotrans, which is headed by CEO Patrick Hoffman, has developed products and services which complement Meiko’s own solutions for handling and processing food waste. The two firms said it was

Oxford University college dumps kitchen wheelie bins after Garbage Guzzler success

A Oxford University college has dramatically slashed kitchen waste after successfully trialling and then implementing PLK’s ‘Garbage Guzzler’ waste management unit. Mansfield College, which produces more than 500 meals a day for its staff, students and visitors, installed the equipment in April in a bid to trim its food waste and carbon footprint. The GG400 Garbage Guzzler, an onsite

Up to 10% of restaurant food wasted before it leaves the kitchen

Electrolux has given its backing to a global project to make chefs use food resources in a more sustainable way and ensure less waste is produced by commercial kitchens. The initiative by Worldchefs is designed to educate kitchen workers on helping the foodservice industry become more sustainable and will teach best practice through a ‘Sustainability Curriculum’.

Free waste management audit targets restaurant operators

A free waste management service that aims to get more restaurant businesses to recognise the cost and environmental benefits of baling and compacting waste is being launched. Wastesaving Audit is being launched by phs Wastekit, one of the biggest divisions in the phs Group and a key player in the UK’s waste management market. The

Greene King makes pub teams separate waste on site

Greene King has announced a new target of zero waste sent to landfill by 2020 – the first pledge of its kind in the UK’s pub industry. The declaration follows the launch of Greene King’s partnership with waste management company SWR in April 2016, and its commitment to Courtauld 2025 to create a best practice

ISS pledges to slash volume of food waste from its kitchens

ISS Facility Services UK has pledged to tackle food waste by signing up to the industry Courtauld Commitment 2025. The ambitious 10-year voluntary agreement brings together organisations across the food system – from producer to consumer – to make food and drink production and consumption more sustainable, from the farm to the fork. The need