CESA and Zero Waste Scotland are teaming up to produce a guide which highlights food waste reduction options for food service operators in Scotland.
CESA will be drafting the ‘Guide to Managing Food Waste’ with help from the BHA, CEDA and the FCSI.
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,” said 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 operator knowledge and understanding will be crucial to meeting the Scottish government’s 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,” said Oryino.
Iain Gulland of Zero Waste Scotland, said the guide would help to build on the progress already made in the Scottish food industry by providing practical advice on waste management.
“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,” he said.