Foodservice Equipment Journal – August 2019

generating. Understand the costs involved,
including labour and ancillaries such as rubbish
sacks and wheelie bins. Take advice, explore the
options. Especially don’t follow the crowd and
buy this or that food ‘wasterator’ as a short-term
measure. Food waste management is about
creating value and efficiency over the long term.”

Think about the circular approach
Peter Galliford, commercial director of
Mechline, says it is imperative that all catering
and foodservice operations manage their waste
in line with the European Waste Framework
Directive Waste Hierarchy to reduce the
volume and cost of waste to their business.
“Food waste prevention needs to go hand in
hand with treatment technology as part of any
sustainable waste management strategy,” he says.
“Mechline has developed a Food Waste Reduction
Programme (FWRP) with these principles in
mind. The Mechline FWRP quite simply highlights
best practice on how to manage end-of-life food
waste in a circular way, with the core pillars being
prevention, reduction and reuse and followed
where necessary with redistribution, recycle and

For a free site survey and

quote, call: 01753 215120

or e-mail:

[email protected]

http://www.meiko-uk.co.uk

Once the food waste

has been hygienically

collected, it can

be converted into

biogas and then

electricity

WasteStar CC

The professional, compact,

environmentally friendly

solution for the handling of

kitchen food waste

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http://www.foodserviceequipmentjournal.com August 2019 | Foodservice Equipment Journal | 33

FOOD WASTE