Quick wins to save money

Transcription

1 Quick wins to save money - Guide No.1 - in a series of 10 for you to collect and keep WASTE NOT WANT NOT Bite sized guide to help hospitality businesses to find new and innovative ways to reduce waste

2 Every business generates waste and disposing it can be expensive. With the cost of commercial waste collections increasing, it can be tricky to find where you can save extra money. In the first of a 10 part series on reducing waste we ve put together some top tips to show you where you could reduce waste to save money.

3 Did you know? Research, Act, Reduce 3 easy steps to develop an action plan to reduce food waste 1 in every 6 meals served in the UK is wasted. On average a restaurant wastes 22 tonnes of food per year. With waste tax currently set at per tonne, it costs restaurants nearly 2000 per year to send waste to landfill. Research Get a handle on your waste management costs and contracts. Speak to your waste management company. They will be able to advise you on how to improve your current waste management procedures and potentially reduce your costs. Set goals & act Create a waste strategy for your business. Start by measuring and monitoring how much waste you produce then set goals to reduce that. Kitchens using a food waste smart meter such as Winnow, can reduce the cost of food waste by 25% within the first month. Food waste was the most reported food issue of concern with customers after food prices. Reduce Measure progress, stick with what works but also try new ideas. See our ideas list on the next page. Almost anything can be recycled and there are very few things which need to end up in general waste.

4 Quick actions tips to go from wasting in the kitchen to basting in savings Prevent waste Reduce collection cost 14 Sep Check your inventory regulary to avoid spoilage Have a compostable bin in an easily accessible place Promote doggie bags to customers Offer various portion sizes Factor waste into menu planning MENU Use refillable glass bottles rather that plastic Recycle cooking oil for fuel Ensure proper storage techniques Take advice from your waste management partner Use a food waste smart meter Reduce collection fee by managing large amounts of separated & labelled waste Speak to your suppliers about unnecessary packaging Consider donating food surplus Analyze your existing waste and recycling programs

5 Case Study Sam s Brasserie & Bar Background Sustainability is a priority at Sam s. In 2013, Sam s received a 3-star rating due to its seafood sourcing, local community contributions, and participation in the Too Good To Waste campaign. Already focused on food waste, Sam s had near best-in-class kitchen efficiency with only just over 110g of waste per cover, a fraction of the waste generated on average at other restaurants. Working with Winnow helped us improve control of our operations. The system was easy to use and helped us prioritise where to focus on food waste reduction. It has made a lasting impact on how we work in the kitchen Mark Baines, Head Chef Measuring food waste The Winnow System was installed in the kitchen at Sam s for 4 weeks. During the audit, all food waste was measured including inventory spoilage, preparation waste, and plate waste. The system required minimal time (less than 10 minutes per day across all staff) and caused no disruption to service. The Winnow team met with Sam s weekly to review the results and identify actions for waste reduction. The heightened awareness of food waste by staff meant everyone. A 30% reduction in food waste Over the four-week programme, food waste was reduced by 30%, worth over 5,000 in food costs. Waste by weight fell by 19%, preventing 1.3 tonnes of waste sent to landfill per annum. Kitchen waste fell by 37% driven by reuse of high value ingredients discarded in preparation. Plate waste fell by 27% driven by minor changes in plating for key items and increased focus on the use of take-home boxes.

6 Case Study Macdonald Hotels Background With a strong sustainability policy, Macdonald Hotels recognised that good sustainable waste management was a key part of their philosophy to exercise green diligence and thus improve their environmental credentials. SWR s waste management proposal was designed to support this philosophy by increasing recycling rates and in addition to reduce the cost and time associated with managing multiple waste streams. Implementation of the proposal would demonstrate that responsible business doesn t have to be an expensive business and can in fact deliver cost savings. The Issues SWR have delivered a well thought out waste management solution for our Scottish sites. I am very pleased with the smooth roll out and the minimum disruption to the day to day running of the business. Our managers are pleased, our costs are down and our recycling is up - altogether a good result for all Enzo Bertolone, Purchasing Manager The main issue that drove Macdonald Hotels to seek a new supplier was that current waste management practices did little to address the recycling aspirations and CSR commitments set by the company. Secondly they had no means of benchmarking or measuring the recycling performance of their hotels. Looking for a new supplier raised a second set of issues in that all their hotels are unique operations with differing local issues and many are in out of the way locations. Disruption caused by changing suppliers was a real concern. The SWR Solution An in depth survey of the existing waste arrangements allowed SWR to map a clear picture of opportunities, issues and challenges at the hotel chain. Planning visits allowed SWR to gain an understanding of site specific needs in order to correctly tailor the implementation. SWR s expertise and experience in dealing with multiple waste streams across multiple sites gave Macdonald hotels the confidence that SWR clearly understood the challenges that they faced waste and could demonstrate their ability to deliver a quality end to end service.

7 Practical advice and expert know-how for the hospitality industry created through collaboration between Winnow, SWR and the BHA: The BHA aims to be the single most powerful voice actively championing the interests of the whole industry and its business partnership scheme enables the best suppliers and partners to the industry to participate in developing insight and sharing best practice. SWR offers a comprehensive, integrated waste management service, helping companies control costs and improve their recycling and sustainable environmental performance. Winnow is the revolutionary smart meter that helps kitchens cut food waste in half by automatically measuring what s put in the bin. Get in touch with us - we d love to hear from you! policy@bha.org.uk