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WASTE NOT, WANT NOT - Why tackling food waste makes sense for caterers
by bfff.co.uk - 12/02/2010
"Kitchen folklore has long decreed that restaurants stand or fall on the contents of their waste bins, with each bin a barometer for good kitchen portion control and customer satisfaction."
Research released by waste management company Cawleys now reveals that many customers would be willing to pay more in a restaurant with sound environmental policies.
Published to coincide with the launch of the UK’s first nationwide commercial food waste collection and recycling service the research, presented in a report entitled ‘Eco eating: consumer attitudes to commercial food waste’ reveals that:
- 78 per cent of people believe that where food waste ends up is as important as where ingredients come from when they dine out;
- 44 per cent of restaurant diners would be willing to pay more in a restaurant with exceptional environmental credentials;
- Given a choice between restaurants of equal food reputation – 69 per cent would opt for the one with the best environmental credentials;
- 69 per cent of people care about food waste in restaurants and the workplace;
- 85 per cent of people care about what goes on behind the scenes in restaurants.
Cawleys, which has introduced Britain’s first national commercial kitchen food waste collection for anaerobic digestion (AD), collects food waste from some of the nation’s top restaurants. AD converts the food waste into methane for electricity and fertiliser production, and is hailed as the future of waste management, the preferred route by DEFRA and WRAP.
Kate Cawley of Cawleys believes that the new service will put ‘zero waste to landfill’ within reach of restaurants and catering services of all sizes, from the largest chains to the smallest café or staff canteen.
“AD has been around for some time, but until now there hasn’t been a UK-wide food waste collection and recycling solution, which could potentially have a significant impact on reducing food waste generated by national hotel and restaurant chains. Using the AD route will not only help businesses to meet carbon emission targets and contribute to initiatives like 10:10, but will also keep increasingly eco-conscious diners happy.”
David Clarke, Chairman of the British Hospitality Association Sustainability Committee and CEO of Best Western Hotels welcomed the findings of the Cawleys’ research:
“It’s right that there should be increased consumer pressure for the commercial sector to demonstrate its commitment to recycling and CO2 emissions reduction. The national extension of food waste recycling to AD could not be timelier.”
For more information see: www.cawleys.co.uk
More Details: http://www.bfff.co.uk/news-and-events/news/waste-not-want-not-why-tackling-food-waste-makes-sense-caterers