Consumers are becoming more conscious of environmental issues, placing increasing pressure on businesses to be sustainable. In an industry such as hospitality, which contributes 920,000 tonnes to the UK’s food waste problem, 75% of which is avoidable, this is especially important
Food waste must be disposed of responsibly, which means diverting it away from landfill. Not only is landfill environmentally damaging, but UK landfill will reach full capacity by 2020, and with its increasing cost, it’s no longer viable. By recycling food waste by Anaerobic Digestion (AD), we generate energy and produce bio-fertiliser, which can be used to grow food crops. It can also save businesses up to 47% compared to landfill.
As part of our mission to encourage businesses to reduce and responsibly dispose of food waste, we opened our third UK AD site in Dagenham in 2017, capable of processing 160,000 tonnes of food waste each year and providing London businesses with access to a more sustainable food waste disposal method.
Food waste disposed of irresponsibly, regardless of size, contributes to the damage being done to the planet. This has to be stopped and businesses, big and small, must play their part.