Businesses are wasting opportunities from their food waste

Article posted on 06.08.2019

Businesses are wasting opportunities from their food waste

With environmental best practice gaining momentum in the business landscape, an increasing number of firms are looking at ways to boost their ‘green credentials’ to make our planet a cleaner, less polluted one. Yet, what part does food waste play in the equation and how can organisations – regardless of sector, size or specialism – ensure they’re ‘doing their bit’ when it comes to preserving the Earth’s resources and their bottom line too?

Our sales manager and composting expert, Huw Crampton, recently spoke with North West Business Insider about this very topic, and he explains more below…

With accelerated efforts from the UK Government to drive a successful, circular waste strategy, the way businesses manage their own waste streams has been taking centre stage in the media in recent months, especially those of the plastic and food varieties.

And one institution leading the way in the food waste management arena in the North West is The Liverpool Guild of Students – the University of Liverpool’s students’ union. Prior to its investment in our on-site dewatering and composting systems, food waste accounted for 10% of its overall waste figures. As a result, The Guild’s project team sought a solution that would enable them to close the loop – omitting costly waste disposal fees and creating a valuable resource for use on campus.

The compost only takes 14 days to create and is utilised by student volunteers on the union’s rooftop gardens and cultivation plots to grow vegetables – with the resulting produce then used in the campus canteen.

Over 9 tonnes of food waste have been composted since the machine’s installation, but this example of a closed-loop strategy is one which can be applied across all organisations. Because, ultimately, sustainability, waste reduction and regulatory compliance are three areas at the heart of most companies’ desire to develop a more ecological business model.

But what exactly are the benefits for firms taking greater control of their food waste?

When executed effectively – from equipment investment to supply chain efficiency – it often leads to a positive increase in bottom-line revenue. This is due to the reduced or eradicated off-site disposal costs, which in turn also reduces the size of their carbon footprint.

Due to mounting legislative pressures from the Government and as consumers become savvier about waste and recycling options, the expectation will grow that companies take the necessary combative and minimisation measures to ‘do their bit’ in 2019. And, who would have thought that it could all start with our wasted food?

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