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.