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.