Presentation on theme: "Food is where the money is…"— Presentation transcript:
1Food is where the money is… Food waste and its prevention in the commerical sectorColum Gibson, Clean Technology Centre
2What do we know about organic waste in Ireland? In Ireland there is almost half a million tonnes of organic waste generated each year by households and commercial businessesThe majority of this is food based waste through it also includes garden and landscape wastesThe organic waste is split almost 50: 50 between commercial and householdIn addition there is significant quantities of process based organic wastes from industrial food processors and producers, much of which goes for rendering
3The SFW Programme – 2 key parts Promotion of food waste prevention messageProvide informationWebsite, materials, newsletter, social media, commercial information and support, commercial food waste tool (new)National PromotionNational EventsDonal Skehan, Sheila Kiely and cookery demosPromoting compostingProvide InformationMaster Composters & Demo Sites
5Food waste is Expensive When thinking about the cost of food waste, most businesses just think about the disposal costs – but there are other costs to considerIt has been estimated that each tonne of food waste can cost between €3,000 - €4,000 – sometimes less, often times more. That is €4 per kilo of food waste! This cost includes:Costs to buyCosts to cook & manage on siteCost of disposalThe solution to this waste of money for your business is Food Waste Prevention.
6Food Waste PreventionTo Prevent Food Waste you must first identify where and why food waste is being generatedThen come up with solutions to prevent this waste as close to the wasting point as possible.Before you start, consider:The main food waste producing business types in your areaTypical quantities of food waste generated by different businessThe main types of food waste generated by different business
7What are the main food waste producing sectors in your area Difficult to assess – every area is differentBest estimate - extract data from the EPA National Waste Characterisation studies (2008)Indicates canteens
8How much food waste does your business is produce? There are a series of factors (or indicators) in 2008 Waste Char report for each sectorThese indicate the amount of waste generated per sectoral factorFactors used are a best estimate based on information availableMay not be the best actual factorMay not have enough data to generate a truly representative valueDifferent sites within a sector may have different set-ups e.g. hospitals, restaurants, hotels, etc.Your business may be better than the norm
10Example of use of factors If you have a primary school with 200 students then you should be generating:200 x = 1.96 tonnes of total waste each yearOf this, the amount of food waste is200 x = 0.45 tonnes of food waste annually
12What food is being throwing out? 60% Avoidable:plate scrapingsleftoversgone off fruit and vegpassed date itemsdamaged stock which cannot be used due to H&S, etc.20% Potentially Avoidablebread crusts or heels made into bread crumbsvegetable trimmings used for stock and soupsmeat and fish bones used for stockdiscarded butter for cookingold fruit for jams and smoothies, etc.20% Unavoidablebanana skinsanimal bones (before or after used to make stock),unusable prep waste (e.g. potato peels with soil on them), etc.
13Where is the food waste being in businesses Different businesses will generate different types of food waste. The ‘where and why’ depends on the type of business:Food ServingPrep WastePlate WasteUnserved FoodRetail/WholesaleOut of date…or is it??DamagedDeli & fresh salesTo identify main areas of food waste then a food waste assessment is the required
143 types of Food Waste Assessment General food waste assessmentOverview of site wide informationNo specifics about where and when food waste is producedEvery business do this as part of good management practicesBasic food waste assessmentOrigins of the main food wastes are identifiedInformation from general assessment broken down according to where the food waste comes fromDetailed food waste assessmentMain types of food waste are examinedTimes and reasons of generation looked atCan be a time consuming process
151. General Survey of food waste from supermarket
16TIP! Remember, make sure your brown bins are full when being removed – do not partially fill lots of bins. Waste contractors usually charge per lift so this will cost you moreExample - On getting new brown bins for the catering department, a small west of Ireland Hospital were shocked when they filled the 6 bins before the end of the first week. There was almost 0.7 tonnes of food waste being generated weekly costing ~ €2,800.They have since halved their weekly bills through food waste prevention measures
24Hot Tomatoes cost €€€’s Monaghan Bar/Restaurant started looking at food waste as part of LAPN projectLooked at waste coming back from platesNoted that hot tomatoes were not being eatenStopped serving them and saved almost €2,000!
25Wedding Functions in 2 Hotels Series of changes made between surveys including:Training and awarenessChange serving process – central platesLess trimming of veg and meatsBetter portion control
26Intel (USA) Canteen12,000 meals a week in 2 cafes, generating 1.4 tonnes of pre-consumer food waste per weekOverproductionWaste trimSpoilageExpirationImplemented food waste tracking and staff trainingWaste down by 47% with savings of 13.2%