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Go Green 2018: Stage 3

Go Green 2018: Stage 2
May 1, 2018
Go Green 2018: Stage 4
May 8, 2018
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Go Green 2018: Stage 3

As part of the #GoGreen2018 campaign, we’ve got an easy step by step guide to making small changes to improve green credentials. Countrystyle is committed to helping Kent based businesses reduce their impact on the local environment.

Food waste is a heavy waste stream and onsite segregation is key to ensure that maximum rebates are achieved.

As large food chains and supermarkets come under fire for throwing away vast quantities of edible food, the big players are introducing policies to reduce the amount thrown away and rerouting it to better causes. But for smaller businesses, what can be done? We have compiled this Food Industry special to help reduce waste sent to landfill.

Segregate segregate, segregate

More often than necessary, companies miss out on rebate opportunities because of contaminated waste. Finding plastic in food waste or vice versa means that it would usually be classed as general waste (a more expensive waste stream). Create a place where waste can be cleaned, separated and disposed of correctly.

Stocking and Storage

In some cases, it may be better to have too much than too little, but in terms of food service, this can equal a lot of waste. Re-evaluate your inventory and the way it is stocked/stored, monitor the turnaround and establish where efficiencies can be made. Adhere to the same First In – First Out rule supermarkets follow and ensure that food approaching the best before dates are used first.

Consider any ingredients that could be stocked more efficiently, such as frozen foods which can be used when required. Some meals mature in flavour and benefit from being batch cooked and frozen instead of freshly prepared each time.

Waste Management

Taking the easy way is usually the most wasteful (& costly) way. Assign leadership of waste management to a person who understands its importance. As the key driver to efficient waste management, ensure they can monitor stock coming and going, its preparation and how it is disposed of by employees. Their diligence should cover everything from stock orders to portion sizes and popularity of dishes, in order to get the clearest insight into stock management. Someone focusing on waste management as their sole or primary focus can really make the difference in a workplace and can regulate waste streams, reducing overweight and contaminated bins.

 

 

Donate

There are organisations and charities working hard to get the most use out of what is on offer. Shops, restaurants and other businesses can donate leftovers which can be used for hot meals given to those in need at community projects and kitchens. Food wastage is minimised and vulnerable people get the support and nourishment they need. After putting measures in place for minimising food waste, this is a great way to dispose of whatever is left and make sure it goes to good cause.

One Kent based example includes: www. fareshare.org.uk/fareshare-centres/kent/

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