How can you recycle more and produce less?

 

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When it comes to recycling in the food and beverage industry, a waste management strategy is the best way to ensure that your recycling rates are at their optimum level. By analysing your existing processes, you can develop innovative solutions to ensure that the materials have been used for their full service life. Many business consumers are now clearly setting out their “take back” requirements within opportunities offered to suppliers, so this may be something that you can take advantage of. Take time to look at the articles in your waste stream and explore ways to reduce consumption or reuse materials.

 

Nailcote Hall Hotel were able to install a Bio2Fuel system, which transforms their food waste into bio-fuel in 48-72 hours. This process reduces waste volumes by 75% with no dirty water or odours and we were able to offer a low cost, environmentally friendly solution for organic food waste. The process is fully compliant with EU regulations for Animal By-Product waste, reduces greenhouse gases and diverts waste from landfill. The bio-fuel produced is pasteurised, hygienic, stable and has a high resale value, either as fuel or a soil improver. With ACM’s unique Bio2Fuel system installed, Nailcote Hall now generates bio-fuel from their food waste. This fuel is burned in a biomass boiler that supplies a constant source of hot water for the hotel swimming pool, saving around £5,000 per year in energy costs alone.

For example, using ACM’s waste recycling audit called Avert™, identified that all food waste at the Dalmahoy Hotel was deemed a useful organic resource, able to be used as compost and kept onsite. By purchasing long shelf life materials in bulk, you can ensure that less packaging will be utilised and even by using reusable containers, the Dalmahoy Hotel were able to reduce cartons and other similar containers by up to 80%.


After analysing the waste processes onsite, it will become clear that there is a considerable amount of potential to reduce a high proportion of unnecessary packaging and material through smarter sourcing and delivery arrangements with suppliers.
A number of other potential food waste options are below:

  • Recyclability by Design
  • Introduce a food recycling project 
  • Composting unused food waste
  • Using food waste as animal feed
  • Generating energy from waste via anaerobic digestion 
  • Monitor and measure food waste to see what is wasted
  • Work out how much food waste you produce per year
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8 TIPS
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