Only one in 10 catering foodservice professionals are aware of disposal services for second-hand catering equipment, results from a survey revealed.
Ramco Foodservice questioned some of the 5,000 visitors to the Casual Dining Show at London’s Excel, on the challenges of disposing of old kit.
The company works with operators to remove unwanted catering equipment and provides a number of disposal options such as reselling or buying the equipment outright.
The figures showed that over 70% of respondents said they would be motivated to raise money by selling catering equipment they no longer needed and almost 30% said the environmental benefits of recycling equipment would influence their decisions.
Whereas, 6% were unsure how they would dispose of old equipment.
The research showed that a third of respondents said they had bought second-hand catering equipment which the company said, demonstrates that there is a demand for used appliances.
Ramco itself saw sales of surplus equipment increase by 50% last year and says it’s confident there is growing interest in reusing surplus catering equipment.
Paul Fieldhouse, business development manager for Ramco, said: “Our survey highlights a big issue for the hospitality and catering industry. We estimate the second-hand catering equipment market to be worth £250m, but the industry is missing an opportunity to realise its value by throwing away millions worth of working appliances every year.
“We believe many in the industry are keen to find a financially beneficial and sustainable route for unwanted equipment, but clearly there is very low awareness that a service such as Ramco exists.”
At the Casual Dining Show, Ramco exhibited its catering equipment disposal service for the casual dining and eating out sector, and how it can benefit businesses.
Fieldhouse added: “From conversations at Casual Dining with everyone from pub and bar groups to contract caterers, we learnt there are many operators around the country sitting on equipment they don’t use because they are not aware of their options. One major casual dining operator said it’s spending a fortune on storage costs for a warehouse full of redundant equipment. Costs that could be reduced with better disposal options.”
“At a time when there is a growing focus on food waste and sustainability, the industry is missing a big opportunity to build its environmental credentials.”