4 Reasons to Recycle Food Waste

A problem for many businesses in the catering industry is one of food waste, seen by many as simply an inevitable by-product of the day to day operations of restaurants, cafes and pubs. This is true, of course – catering to the public will always produce food waste in one form or another.

However, what is little known or understood is the sheer volume of food waste that is produced in the UK, or the impact that this has on the wider world.

At Catersave Europe we understand that catering establishments up and down the country face enough pressure on a day to day basis already, without having to change their organisational structure to make the extra effort to recycle.

So, why exactly should catering establishments recycle?

  1. To Save Money – freely available landfill is being used up in the UK and space is becoming more difficult to find. As Landfill spaces become increasingly scarce the cost of dumping waste here will increase; the UK government has already confirmed that it intends to increase the rate of landfill tax by £8 per ton every year.
  2. To Help the Environment – As food waste breaks down in landfill sites it releases a number of pollutants including methane, a harmful greenhouse gas.
  3. To make the most of a valuable resource – food waste can be used for practical purposes in a variety of applications, such as biofuel and biofertiliser.
  4. To stay one step ahead of upcoming legislation – changes to UK legislation in the near future will make it mandatory for all UK businesses to recycle food waste.

Clearly there are a number of benefits that restaurants and catering establishments can tap into simply by recycling more of their food waste. Given the need of businesses in the catering industry to cut costs and increase efficiency, this is an area where many restaurants could seek to improve their practices and benefit both financially and from an environmental perspective.

Our food waste processors are the ideal way to cut down on the volume of food waste produced in commercial kitchens, without requiring drastic changes to employee work patterns.

Contact us for more information.

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