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Food Waste Management Livingston

Owning or running a restaurant, café, shop, or even a supermarket will require you to handle food waste. You can count on us as a food waste collection service to handle your waste in an ethical and responsible manner. We have a solution for medium- and large-sized businesses alike when it comes to collecting commercial food waste. Our food waste service includes waste transfer (WTD) and duty of care documentation, a properly sized bins, and pre-agreed collection schedule.

Depending on your business, we may suggest additional waste collection services, such as a general waste collection, a glass collection, or hazardous waste recycling.

What is Food Waste?

For many industries, such as restaurants, hospitals, nursing homes, food processing facilities, supermarkets, schools, prisons, hotels, business offices, catering facilities, food shops and many other settlements, food wastes represent a large percentage of waste stream. The pressure to remove organic waste from waste sites is increasing. 

For food-serving establishments, the average waste served is 1 pound per meal when considering both presale and post-sales waste. 

Waste Reduction Livingston

Below is a brief overview of several ways in which food waste can be addressed. Naturally the solution will depend on many factors for each industry and even any facility in the same industry. 

Waste Audit — A waste audit or waste analysis can provide you with useful information about your waste processing procedures as well as a roadmap for prioritizing and making wise decisions based on efficiency rather than guessing. The waste audit can be as simple or as complex as you have time for, but the objective is to conduct some sort of waste audit that may be utilized to make decisions.

Reduce Food Prep Waste — This is the total amount of kitchen waste generated prior to consumer purchases. Pre-Sale food waste is estimated to account for up to ten percent of all food purchased. Some tips for reducing waste during the food preparation processes are as follows: 

  • be aware of the quantity and timing of food orders; 
  • reconsider production and handling practices; 
  • have your staff try to observe and pinpoint where the majority of the waste occurs during the preparation process; 
  • examine the menu to see if certain items or groups of items account for the majority of the excess waste in the preparation stages; 

Serve portions that are a serving size — Plate waste and order returns make up the bulk of this waste. The following suggestions can help regulate waste: 

a) Remove trays from the process so that customers will not pile their edibles on the tray; 

b) control the size of portions served to customers; 

c) modify menus depending on what is being discarded most frequently by customers.

It is imperative that facilities that generate a significant amount of food waste begin to analyze their waste stream and existing conditions in order to evaluate alternative approaches appropriately. In the near future, this trend is projected to accelerate even faster due to the increased attempts to reduce food waste. 

The most important being food  waste recycling via anaerobic digestion. Anaerobic digestion is the breakdown of food waste. An oxygen-free environment is needed to break down the food waste into biogas, a mixture of methane and carbon dioxide. A biogas plant then burns methane in order to generate energy. Afterwards, the material that remains after digesting (digestate) should be aerobically composted.

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