21st June 2013
SWR works with Nestlé Professional to create an online waste and recycling guide for the hospitality industry
A free online course has been launched by Nestlé Professional giving advice and guidance on waste prevention and management strategies.
Developed in association with Specialist Waste Recycling (SWR), one of the UK’s leading waste management companies, the e-learning resource is designed to help dispel the myth that improving environmental performance in waste management is expensive and improve understanding of the various waste streams, how to minimise and recycle them as appropriate.
The course focuses on teaching “the golden rules” of good waste management, which include auditing the amount and type of waste you are producing, ensuring proper segregation and availability of containers, setting and monitoring targets and communicating your plans to employees, customers and suppliers.
Earlier this year, Nestlé UK announced it had achieved its zero food and packaging waste to landfill target across all its factories,– which, according to Neil Stephens, Managing Director of Nestlé Professional UK&I “incentivised us to draw on our own learnings and develop this practical tool to help smaller operators have a positive impact on their waste.
Stephens continued: “Waste from the food industry, both the food itself and the associated packaging, has traditionally been a significant contributor to landfill. Take for example the fact that restaurants, pubs and hotels alone produce an estimated 3.4 million tonnes a year, of which 1.5 million goes to landfill. And this is just the tip of the iceberg.
“The good news is the hospitality industry has acknowledged that waste is a shared responsibility and is making great strides in minimising its impact, recognising that it’s not only the right thing to do but also makes good business sense to do it.”
Jane Dennyson from SWR added: “The WRAP Hospitality and Foodservice Agreement sets the target of 70% of food and packaging waste being recycled, sent to anaerobic digestion or composted by the end of 2015. Collective action across the foodservice sector is not only critical to this target being delivered, but could also result in savings of up to £76 million by the end of 2015, which really underlines the business case for good waste management.”
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