New guide from CESA and Zero Waste Scotland aims to tackle food waste
CESA and Zero Waste Scotland are working together to produce a guide which highlights food waste reduction options for food service operators in Scotland. This follows representations from the Catering Equipment Suppliers Association (CESA) and the British Hospitality Association (BHA) to Zero Waste Scotland on the issue last year and aims to reduce the cost of food waste to Scottish businesses each year.
CESA will be drafting the ‘Guide to Managing Food Waste’ with help from the BHA, CEDA (the Catering Equipment Distributors Association), and the FCSI (Foodservice Consultants Society International).
The guide will look at ways of reducing this food waste at source and will cover all relevant aspects of food waste management, including legislation and the equipment solutions available.
“Food waste is a huge issue, with 53,500 tonnes of food waste being discarded by the Scottish hospitality sector each year, and Zero Waste Scotland has a major commitment to tackle it,” says Nick Oryino, chair of CESA. “New Waste (Scotland) Regulations state that most food businesses must separate this waste for collection, however, there are a number of other options available, which go beyond complying with the regulations and could lead to real economic benefits for businesses. For example, by introducing a complete food waste management system which includes separate collections to include liquid waste and fats, oils and grease (FOG).”
CESA believes that this operator knowledge and understanding will be key to meeting Scottish Government targets. “By showing operators how the technologies required to achieve targets can enhance their business, including their profitability, we can fully involve them in meeting the zero waste objective,” says Oryino.
Iain Gulland, Zero Waste Scotland, said: “The Scottish food industry has already made significant progress to reduce their waste, and this guide will build on that progress by providing relevant information on practical steps to take. It’s important that we move towards seeing waste not as a problem, but instead as a valuable resource which when treated correctly can save money and help to meet customer expectations around sustainability.”
Any companies or organisations interested in contributing to the Guide should contact CESA as soon as possible, through the website, www.cesa.org.uk, by emailing email@example.com, or by calling 020 7793 3030. Information is currently being collated with a view to publishing the Guide this summer.
The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 170 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk
CESA to write Guide to Managing Food Waste for Zero Waste Scotland.docx – Mar-13
Toni Turner or Alison Haynes at The Publicity Works:
01263 761000; firstname.lastname@example.org
Keith Warren, CESA: 020 7793 3030
Zero Waste Scotland:
- Zero Waste Scotland works with businesses, communities, individuals and local authorities to help them reduce waste, recycle more and use resources sustainably.
- Zero Waste Scotland is funded by the Scottish Government to support the delivery of its Zero Waste Plan.
- More information on all Zero Waste Scotland’s programmes can be found at www.zerowastescotland.org.uk
For further information about Zero Waste Scotland contact:
Chloe Bellany, Communications Executive
Tel: 01786 433 964
Mob: 07540 517 127
Separations charge enquiries: CESA does not have a budget for seps charges.