Waste
In this section you will find all articles about waste issues, giving you an easy route to all the information and news about waste issues on Caterersearch.
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Waste management is increasingly becoming a major issue in food service operations. Following the outbreak of foot-and-mouth in 2001, the feeding of catering waste to livestock was banned, so operators have had to sort out alternative arrangements.
Posted: 12 February 2010 | 07:02
Hospitality businesses are wasting more than £6.4b per year by overlooking simple money-saving actions, according to a new campaign launched today by the Department for Environment, Food & Rural Affairs (Defra). Defra is urging the catering and hospitality trade to reap the financial benefits ...
Posted: 04 November 2009 | 13:00
The Savoy has implemented a new oil management system at its Simpson’s-in-the-Strand restaurant that is designed to allow staff to empty and store used oil at the touch of a button. The Oilsense system, from waste management firm PDM Group, removes the need for any manual handling of used oil,...
Posted: 03 November 2009 | 08:00
Story of the week: Heston Blumenthal will not face legal action over the food poisoning outbreak at his three-Michelin-starred restaurant the Fat Duck, Windsor and Maidenhead Council announced this week. Gordon Ramsay has parted company with the chief financial officer ...
Posted: 30 October 2009 | 14:54
McDonald’s is “helping to power homes and buildings across the UK” in a London-based initiative that diverts restaurant waste away from landfill sites and converts it into energy, the fast food giant said today. The company said the scheme - the second phase of a programme...
Posted: 28 October 2009 | 08:00
An Irish catering firm has become the first in the industry to be prosecuted under new electrical waste laws. The Irish Environmental Protection Agency (EPA) has only used the powers twice prior to the successful prosecution of Advance Bar and Catering Services this week.
Posted: 28 July 2009 | 10:05
Roads may provide a second, money-spinning way for restaurants to dispose of their old cooking oils responsibly without clogging up the nation’s drains.
Aggregate Industries has discovered that used chip fat can be used in place of bitumen to make road construction greener and ...
Posted: 21 July 2009 | 07:00
The current economic climate is as much about saving money as making it. So we asked the people at the top of the profession for a simple piece of advice that has helped them... and could transform your business
Posted: 15 May 2009 | 00:55
Hospitality businesses are running the risk of prosecution and fines for failing to comply with new environmental legislation which is expected to come into force during 2009, experts warned today.
Posted: 04 February 2009 | 14:03
A staggering 3.3 million tonnes of food waste from hotels, restaurants and bars goes into landfill sites every year. Janet Harmer looks at how the hospitality industry can reduce that figure in a way that would boost its environmental standing and help the bottom line
Posted: 09 October 2008 | 00:00
The hotel and restaurant sectors are among the most ignorant when it comes to legislation surrounding the disposal of electronic waste.
Posted: 13 February 2008 | 10:33
Water UK, the association that represents water and sewage companies, has today launched a best practice guide to help caterers properly dispose of fat, oils and grease (FOG).
Posted: 31 October 2007 | 12:12
It's no use paying lip service to corporate social responsibility any more - your competitors are getting far too much out of it. Nic Paton reports
Posted: 04 October 2007 | 00:00
"We are a national hotel chain with a great variety of properties. How can we take advantage of our economies of scale but still manage our waste efficiently at a nationwide level?"
Posted: 22 March 2007 | 00:00
Fast-food outlets must clear litter surrounding their property or face a £2,500 fine from today.
Posted: 06 April 2006 | 11:20
New regulations to control the disposal of used cooking oils are not being enforced by local authorities, according to a survey by catering equipment manufacturer Aga Foodservice.
Posted: 31 October 2005 | 16:13
We're a small independent hotel and want to make our business more environmentally friendly. All our cardboard and plastic is recycled, but a lot of glass is being thrown away with the general waste. How we can go about getting this collected and recycled?
Posted: 27 October 2005 | 00:00
Hotels and catering companies needing to dispose of hazardous waste must register with the Environment Agency from today after new regulations came into force in England and Wales.
Posted: 18 July 2005 | 12:23
Kitchen waste has a double hit on kitchen costs. Food not sold and thrown away immediately hits the bottom line of profit, but the second hit is the charge for removal of kitchen and plate waste.
Posted: 29 November 2004 | 10:47
