Danny Sawrij ǁ Food Waste and Commercial Kitchens

Food waste recycling methods are constantly changing and evolving, but a common criticism of existing food waste solutions concerns the perception that they sometimes lack efficiency.  Moreover, small-scale food waste accumulation has often been ignored, with the emphasis of food by-product recycling traditionally focused on more substantial and well-publicised mechanised processing on an industrial level.

But as Danny Sawrij knows, even the limited volumes of waste produced by commercial kitchens really add up, considering the number of restaurants there are in the UK. Each and every professional kitchen has to deal with food waste on a daily basis, but usually this simply means throwing leftovers away and scraping plates into a black bin bag.

Why Aren't Restaurants Recycling?

When you analyse the practices of the hospitality sector as a whole, it becomes clear that it is actually one of the main culprits of irresponsible food waste disposal. 

It is not only the food that diners leave on their plates which is the problem. The propensity of businesses to stock their kitchens with more than they need can usually lead to excessive waste; as does inadequate storage of foodstuffs, leading to spoilage. Alternatively, perhaps some chefs lack the imagination or the training to take full advantage of the ingredients that they still have available. All these factors, amongst others, mean that all too many kitchens are sending a great deal of their food straight to the nearest landfill site.

There may also be certain reluctance on the part of the restaurateur to implement consistent recycling policies in the workplace. 

At best, this can result in staff improvising their own scatter-shot waste management systems; at worst, this apathy can filter down to all employees and become normalised, making it more difficult for them to change their habits in the future. Even when workers are willing to experiment with their own casual recycling procedures – which in itself is perfectly acceptable and commendable – these may eventually be abandoned anyway if they are not properly authorised and structured.

In conclusion, Danny Sawrij argues that the dilemma facing the hospitality industry is not only how to educate restaurant owners and staff about the importance of recycling their food waste, but also how to show them the best ways to do it.

Danny Sawrij ǁ Zero Waste Scotland

DannySawrij has been watching the recent waste management and recycling developments in Scotland with great interest. Scotland has experienced something of a waste management revolution over the last few years, with a firm commitment to recycling and sustainability on the national agenda. Danny Sawrij identifies the foundation of Zero Waste Scotland as an eminently pragmatic solution to the country's waste management problems, as well as a symbolic gesture of Scotland's desire to create a more environmentally friendly future.

A Zero Waste Society

As part of its bid to reduce waste and make Scotland an international environmental leader, the Scottish Government has pledged its support to Zero Waste Scotland.

Zero Waste Scotland is an organisation designed to promote a cleaner, more ecologically responsible way of life. It is allocating funds to significantly improve the waste management and recycling infrastructure of Scotland.

It has designated three strands of funding in order to target three main areas of concern:

• Litter and Fly Tipping. Zero Waste Scotland are channelling resources to allow them to disseminate information about the responsible disposal of refuse. As a companion to the Scottish Government's proposed litter strategy, the scheme is open to a number of parties, including local councils, land agents, charities and NGOs. It also seeks to clarify the available deterrents, such as fines imposed for littering.

• Local Recycling Communications Fund. This will help to enhance communication about recycling between local authorities and the general public. Authorities will be able to distribute high-quality promotional literature and produce advertising materials.

• Consumer Behaviour Innovation. The intention of this project is to generate ideas to maximise the success of approaches to recycling and food waste reduction. There is a financial contribution in the form of grants (from £3,000 to £30,000 depending on the applicant).

These initiatives represent a powerful statement of intent from Zero Waste Scotland and the Scottish Government, and demonstrate that they are serious about the state of the environment.  Danny Sawrij welcomes these measures, and hopes that England, Wales and Northern Ireland will also continue to pursue their own beneficial “green” policies. The efforts and progress that Scotland is making here can only be a positive influence for the rest of the world.

Danny Sawrij - Sustainable source of energy

In order to secure an environmentally stable future, the burning of fossil fuels needs to be addressed. It is well documented that with the industrial revolution, came a huge increase in the amount of fossil fuels being burnt, the consequence of this being that the environment suffered. In order to rectify the problems that have already been created, future issues need to be prevented. Recycling fans such as Danny Sawrij are aware of the importance of renewable energy, and the huge environmental benefits it offers.

Replacing fossil fuels with a sustainable source of energy must be a priority, and so renewable energy has become a talking point. The most common forms of renewable energy are:

•    Solar – energy from the sun (solar radiation) is used to generate heat or electricity. Active solar techniques include the use of solar panels (increasingly popular in domestic settings), while passive techniques lean more towards directing a building to sunlight.

•    Wind – wind turbines are powered by airflow, with the energy produced being used, most commonly, to provide power for industrial purposes. Wind power is thought to be the most viable solution to long-term energy solutions.

•    Hydro – the energy contained in water is immense, and when harnessed correctly, can produce huge amounts of electrical potential.

•    Biomass – the least renewable energy source as the balance between rates of extraction and production needs to be carefully managed. In a way, biomass energy is really another form of solar power, as the process of photosynthesis captures energy from the sun, which is subsequently released when the plants are burnt.

In order to affect long-term change, most renewable energy projects are being carried out on a large scale, helping to quickly reduce carbon emissions and the production of greenhouse gases. This means that whilst providing a solution for the future, damage done in the past is also being rectified. The news is also good for consumers, as the price of fossil fuels continue to rise steadily, year on year.

Thankfully, people, such as Danny Sawrij, are becoming increasingly aware of the benefits of renewable energy, and will look to take advantage of them where possible, choosing a cost-effective and environmentally sound option over perhaps the easier choice. This is a very positive sign for the future, and will hopefully mean the end of fossil fuel burning.