Tag Archives: anaerobic digestion

Food & Drink, News

ReFood to exhibit at NRB22

ReFood, the UK’s leading food waste recycler, is set to exhibit at this year’s Northern Restaurant & Bar show (NRB22). Taking place at Manchester Central (15-16 March), the event will bring together more than 300 operators and suppliers from across the hospitality sector, promoting ideas, innovation and inspiration.

On stand B29, ReFood will promote its closed-loop, end-to-end food waste recycling service, which helps hospitality and foodservice organisations reduce their carbon footprint, improve their green credentials and lower their food waste disposal costs by up to 50%.

Safe, secure and dependable, the ReFood solution sees unwanted food waste recycled into renewable energy and sustainable biofertiliser at the company’s three state-of-the-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. ReFood also provides customers with a complimentary bin swap service, which sees full bins swapped with clean, sanitised replacements – allowing customers to hygienically use bins in kitchen areas and separate waste at source.

Philip Simpson, commercial director at ReFood, commented: “With food accounting for a high percentage of hospitality and foodservice waste, we’re committed to providing businesses nationwide with an environmentally-friendly alternative to landfill disposal.

“Working in close partnership with each of our customers, we provide a hassle-free, flexible service to suit exacting requirements. As the UK market leader, we set the standards in food waste recycling and give complete peace of mind when it comes to biosecurity and traceability.

“We’re looking forward to exhibiting at this year’s NRB show and discussing our food waste recycling solutions with visitors. The event provides the perfect platform to showcase our capabilities and promote both the financial and environmental benefits of diverting waste away from landfill.”

For more information about ReFood, visit www.refood.co.uk, or meet the team on stand B29 at this year’s NRB22.

Climate, News

Families urged to get creative in the kitchen this Halloween to tackle food waste

Every Halloween in the UK, we throw away more than 12 million perfectly edible pumpkins. Philip Simpson, commercial director at ReFood, explains why we need to think twice this October – and what we can do differently – to prevent food waste from being left to rot in landfill.

Recent statistics suggest that only 42% of ‘trick or treaters’ know that the fleshy innards of pumpkins are edible, with most people (85%) not even considering the squash as food at all.* But that misconception needs to change. High in fibre, calcium and magnesium, pumpkins are a real superfood. Their seeds, when toasted, are rich in potassium and protein. Better still, an average portion counts as one of your five-a-day, while high concentrations of vitamins A and C improve your eyesight and protect the skin.

Granted, carving pumpkins is fun and certainly gets children away from screentime for a couple of hours, but the scale of wasted food at Halloween is truly shocking. Indeed, based on figures from food waste charity Hubbub, if the UK’s 12 million wasted pumpkins were laid out on football pitches, they would fill more than 2,600 stadiums. If we instead cooked these pumpkins, we could make enough soup for everyone in Britain to have a bowl.

Pumpkins may not yet be part of our staple diet, but that is changing for the better. A Google search for ‘pumpkin recipes’ comes back with more than five million results – plenty of options for aspiring chefs! From pumpkin pie to pumpkin gnocchi, soups, waffles and even pumpkin curry – the list of recipe options is huge. The alternative is leaving perfectly edible vegetables to rot in landfill, which creates greenhouse gases 21 times more damaging to the environment than CO2.

 

Make a change this Halloween

At ReFood, we’re encouraging people to do something different this year – at a time when world leaders at COP26 are seeking to reduce harmful emissions contributing to global warming. By all means, carve out your ghoulish gourds, show them off on the doorstep, but this year finish your Halloween celebrations by making or baking something special. Fiendish fun with a clear environmental conscience!

We see food waste as the real Halloween horror story. When you consider the sheer number of people suffering from food poverty, as well as the significant environmental consequences caused by improper disposal, it’s clear that something must be done.

Eating what we can and reducing what we waste should be our national priority. For any surplus, we should redistribute it to those in need. For inedible waste or out-of-date produce, we should prioritise anaerobic digestion (AD) to harness the value from such an important resource.

With three state-of-the-art AD facilities across the UK, we turn more than 400,000 tonnes of food waste into renewable energy every year. Our ambition is to see zero food waste to landfill right across the UK, including pumpkins at this time of year.

Our message is therefore clear – when you’re carving your pumpkin this Halloween, think twice about unnecessary food waste. Why not try a new recipe? Why not save the seeds? If you have a food waste caddy, use it! Most importantly, don’t throw your pumpkin into landfill – it’s a terrible waste.

Environment, News, Waste and Recycling

Is it time to take landfill off the menu?

Written by Philip Simpson, commercial director at ReFood

Earlier this year, the UK government announced further increases to the established landfill tax rates. Philip Simpson, commercial director of ReFood, explains why food waste recycling – now, more than ever – makes both financial and environmental sense for catering and hospitality businesses.

With the average hospitality business throwing away hundreds of tonnes of spoiled produce and plate scrapings every year, it’s clear that finding effective ways to minimise waste and alleviate disposal costs should be a top priority. Furthermore, with the government’s recent hike in landfill fees (due to rise by £2.55 per tonne year-on-year), businesses that have not seriously explored the option of food waste recycling are set to come under increasing financial pressure.

Restaurants, pubs, contract caterers and cafes have had a rocky 18 months. The impact of COVID-19 has been unprecedented, and will continue to impact the sector for months to come. As such, businesses must evaluate every area of their commercial strategy to maximise income and minimise outgoings. Now could be the perfect time to take a fresh look at operations.

In my experience, one of the blind spots of many restaurateurs and catering managers is the way they deal with peelings, scraps, spoiled produce and returned meals. Still too many businesses throw it straight in the bin, when it could be diverted from costly landfill and instead used to generate green energy.

According to insight from New Food Waste Horizons, a pioneering research report analysing the UK’s progress towards zero food waste to landfill, the hospitality and food services industry wastes more than £3 billion per annum by needlessly throwing away perfectly edible produce. While it’s an increasingly large drain on profits, the environmental implications of this wasteful behaviour are even more concerning.

Indeed, food waste left to rot in landfill releases greenhouse gases 21 times more potent than carbon dioxide. A truly terrifying statistic.

However, by reviewing processes and approaching food waste from the top down, the catering industry can minimise its reliance on landfill and slash waste management costs. What’s more, with research from the Sustainable Restaurant Association suggesting that patrons are more likely to support an ethically-conscious establishment, stepping up sustainability can also drive footfall.

With global climate talks taking place in the UK (COP26) later this year, there is clearly an appetite for sustainability. Making sure people know your business is ‘doing the right thing’ by recycling food waste must make sense – but how do you do it?

At ReFood, we collect unavoidable food waste from hospitality businesses nationwide and recycle it via the anaerobic digestion (AD) process. This harnesses the natural degradation of food by capturing the biogas produced and using it to generate both renewable energy and a sustainable fertiliser; enabling beneficial nutrients to be retained and reinvested right back to the beginning of the food chain.

We try to make sustainability simple – replacing full bins with sanitised ones after every food waste collection, meaning they can even be used in kitchen areas. This removes any worries about ‘smelly’ waste or bin cleaning and ensures the service is completely sanitary. All types of food – be it preparation waste, scraps and even packaged products – can be thrown in the bins, making it straightforward for businesses to implement.

There are huge financial benefits presented by considering waste at every stage of food management and the case for change is incredibly strong. With significant improvements possible with just small changes in habits, the food sector is in a prime position to benefit. Take the Savoy in London for example. This prestigious hotel has been recycling food waste for some time now, saving at least £200 per week on landfill costs, while taking 200 tonnes of carbon dioxide out of the atmosphere every year.

It’s a win:win for hard pressed hospitality businesses and caterers – as well as the environment. Businesses can actually save c.50% on waste management costs, while improving their sustainability credentials. As we emerge from lockdown, it could be that landfill costs really can be taken off the menu.

News

Why legislative reform is key to winning the war on food waste

Philip Simpson, commercial director at ReFood, discusses why introducing a national ban on food waste to landfill for businesses and households would deliver significant financial and environmental benefits.

Recent figures from the Department for Environment, Food and Rural Affairs (Defra) highlight that the UK’s anaerobic digestion (AD) capacity has risen to 6m tonnes per annum, nearby doubling over the past decade. This significant increase in our ability to recycle waste food is a big step in the right direction.

But while reaching this milestone rightly deserves recognition, the war is far from won. Indeed, while substantial capacity has been created, the landfilling of food waste is still far too commonplace in the UK. It would be a travesty to see new AD sites under-utilised, while valuable feedstock is simply thrown away.

AD is one of the great unsung heroes of recycling in the UK. Not only does the process divert food waste away from landfill, but it also offsets harmful greenhouse gases that would otherwise be released into our atmosphere. Not many people realise that methane, the gas released during the degradation of food waste, is more than 20 times more damaging to the planet than CO2. Preventing rotting food from ending up in overflowing landfill sites – and using it to generate green power – thus brings about a double benefit.

As a nation, we’ve made huge strides in reducing food waste, thanks to a multitude of initiatives devised to educate us about the role of portion sizes, the importance of leftovers, the role of packaging in reducing waste and the increasing prominence of redistribution schemes. We’ve also become better educated when it comes to food labelling, over-ordering, aesthetic standards, repurposing and storage.

However, with the best intentions in the world, there is still a significant amount of food waste that is still being unnecessarily sent straight to landfill. What’s more, it’s almost impossible to eliminate the unavoidable food waste fraction (shells, bones, gristle, etc.) – an estimated 30% of the c.9.5m tonnes of the UK’s food waste mountain.

This is an area of focus where our approach must change. At ReFood, we believe that a robust, national strategy to categorically ban food waste to landfill is the only solution to solving the issue. Yes, this would provide the necessary feedstock to fulfil expanding AD capacity, but more importantly it would deliver huge environmental benefits.

Two areas are key to the success of reform:

1. Commercial waste – All organisations that create food waste – restaurants, schools, hospitals, etc. – should be mandated to switch to commercial food waste recycling collections.
2. Household waste – Every home in the UK should have access to regular kerbside food waste recycling collections.

On the face of it, this seems an obvious and relatively simple course of action. Right now, we’re throwing away millions of tonnes of food waste that could, instead, be used to generate much-needed decentralised energy. It’s having a significant environmental impact and wasting valuable resource.

We have been lobbying the government to understand the implications of this issue for several years. The processing capacity and the supply chain network are in place. All we need is a commitment to change from those in power.

For businesses, implementing a commitment to food waste recycling is quick, easy and effective. Indeed, more companies than ever are switching away from landfill disposal voluntarily – it ticks sustainability boxes and can help to save c.50% on waste management costs.

When it comes to municipal kerbside collections, however, the challenge is more onerous.
Historically, decision making on refuse collection design was devolved to individual councils, in a bid to keep decision making local. However, in practice, this has created a confusing pattern of varying collection schemes across the UK with no economies of scale and plenty of confusion.

While green bins collect garden waste in one area, they’re used for household waste in another. While some councils take glass bottles, others don’t. Some collect food waste, most still don’t.

Previously, the government did talk encouragingly about its vision of rolling out food waste collections for all UK households. Frustratingly, the implementation of this legislation has slipped back time and time again, with no sign of change until at least 2023. The time to act on this promise is now. Separate food waste collections must be implemented as soon as possible.

Indeed, what’s needed is a clear, national strategy on kerbside collection that we can all support, in the knowledge that we’re diverting waste from landfill and creating renewable energy.

It’s all about political will and I believe now is the time to grasp the nettle and create a world-class food waste supply chain in the UK. The general public are crying out for leadership in the area of waste minimisation – it just takes leadership and vision from the government to turn this into a reality.

Coronavirus, Energy

CooperOstlund commits to safeguarding decentralised energy supply

CooperOstlund, the leading provider of CHP engine specification and maintenance services, has announced its commitment to supporting the UK’s energy infrastructure during the COVID-19 crisis.

Considered a critical service provider, the business has been advised to continue servicing sites nationwide as the situation develops. Its workshop facilities remain open and its national engineering team remains operational.

With the wellbeing of staff and customers its number one priority, CooperOstlund continues to closely monitor and review operational procedures, ensuring absolute alignment to government guidance.

Tim Broadhurst, Chief Operating Officer at CooperOstlund, commented:

“With uninterrupted decentralised power generation critical to maintaining energy supply, we are working hard to safeguard more than 100MW capacity nationwide.

“We aim to continue providing support and guidance to sites across the UK, alleviating demand on mains supply in a time of global crisis.”

For more information about CooperOstlund, or the company’s engine specification and maintenance services, visit www.cooperostlund.com.

Environment, Food & Drink, London News, News

ReFood to exhibit at HRC Show 2020

ReFood, the UK’s leading food waste recycler, will exhibit at this year’s Hotel, Restaurant and Catering (HRC) Show. Taking place at the ExCeL, London (3-5 March), the prestigious event is set to bring together more than 20,000 visitors from across the UK and Europe.

On stand P809, ReFood will promote its closed-loop, end-to-end food waste recycling service, which helps hospitality and foodservice organisations reduce their carbon footprints, improve their green credentials and lower their food waste disposal costs by up to 50%.

Safe, secure and dependable, the ReFood solution sees unwanted food waste recycled into renewable energy and sustainable biofertiliser at the company’s three state-of-the-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. Unique to the market, ReFood also provides customers with a complimentary bin swap service, which sees full bins swapped with clean, sanitised replacements – allowing customers to hygienically use bins in kitchen areas and separate waste at source.

Philip Simpson, commercial director at ReFood, commented:

“With food accounting for a high percentage of hospitality and foodservice waste, we’re committed to providing businesses nationwide with an environmentally-friendly alternative to landfill disposal.

“Working in close partnership with each of our customers, we provide a hassle-free, flexible service to suit exacting requirements. As the UK market leader, we set the standards in food waste recycling and give complete peace of mind when it comes to biosecurity and traceability.

“We’re looking forward to exhibiting at this year’s HRC Show and discussing food waste recycling with visitors. The event provides the perfect platform to showcase our capabilities and promote both the financial and environmental benefits of diverting waste away from landfill.”

For more information about ReFood, visit www.refood.co.uk, or meet the team on stand P809 at this year’s HRC Show.

Environment, Food & Drink, News

ReFood calls for rejuvenated efforts in national ban on food waste to landfill

ReFood is calling for rejuvenated government support in its national drive to eradicate food waste from landfill. Having lobbied for a UK-wide ban since launching its Vision 2020 roadmap in 2013, ReFood believes that achieving this ambition will be impossible without decisive legislative support.

With UK landfill sites now at bursting point, the food waste recycling expert suggests that national change is essential to prevent a waste crisis. Furthermore, with the greenhouse gases created by landfilling food waste proving catastrophic to the environment, immediate action is essential to achieving impending sustainability targets.

Philip Simpson, commercial director at ReFood, comments:

“For the past seven years, we have been campaigning for a national ban on food waste to landfill. Working in partnership with trade bodies, celebrity chefs, politicians and thought leaders from across the food supply chain, we spearheaded the Vision 2020 movement in 2013 and have lobbied the government to change legislation ever since.

“While our efforts and the traction of Vision 2020 have since played an instrumental part in reducing the UK’s food waste volumes (from 14 million tonnes to 10 million tonnes PCA), sending food waste to landfill is unfortunately still considered perfectly acceptable by law. Joined-up government support to make a positive change has always fallen short of expectations and, in result, we continue to lag far behind the global standard.”

Although initiatives to eradicate the landfilling of food waste were outlined within the Resources and Waste Strategy, Philip suggests that this has seemingly since fallen somewhat by the wayside. He continues,

“We’ve experienced this situation many times before – excellent legislative vision marred by watered-down, piecemeal implementation. Already, talk of a firm ban has begun to weaken, while minimal progress has been made towards preparing for such a change.

“In my opinion, food waste should be high on the political agenda. After all, insight from WRAP suggests that household food waste alone is responsible for generating 19 million tonnes of CO2e every year (equivalent to the emissions generated by 30% of cars on the road).

“The goal of Vision 2020 was to achieve a national ban on food waste to landfill by the year detailed in its title, however legislative obstacles have made this ambition a significant challenge. In 2019, we released a new report – New Food Waste Horizons – which details the outstanding progress and individual successes achieved across the food supply chain.

“While a national ban has not yet come to fruition, this new report reinvigorates our goal and details the route to achieve it. Legislative support is absolutely imperative and we urge the government to rejuvenate its support.”

For more information about Vision 2020 or New Food Waste Horizons, visit www.vision2020.info. To find out more about ReFood and its food waste recycling services, visit www.refood.co.uk.

Food & Drink

ReFood shares top tips to help fight festive food waste

With more than four million tonnes of perfectly edible food wasted in the UK at Christmas, Philip Simpson, commercial director at ReFood, offers his advice to help homeowners leverage their leftovers:

According to research from Cosmopolitan, the average Brit consumes more than 5,000 calories on Christmas Day – more than twice the recommended daily allowance for men and three times for women. But while eating to excess may be a festive tradition, we seem to waste almost as much food as we eat.

Insight from Unilever, for example, calculates that we throw away 74 million mince pies, 14 million plates of turkey, 11 million potatoes, 9 million carrots, 10 million cups of gravy and almost 170 tonnes of sprouts. Collectively, this equates to 30% of Britain’s total annual food waste volume – enough to fill the Great Pyramid of Giza – and 20% of our CO2 emissions!

But, with our national food waste volumes continuing to rise and landfill sites across the country close to capacity, this is a Christmas tradition we can’t afford to keep. To help householders manage their food waste mountains, I’ve written five helpful hints and tips to ensure sustainability is kept front of mind.

1. Plan and prepare to ensure perfect portions

Research from Zero Waste Scotland suggests that most food wasted at Christmas comes from excessive portion sizes and overbuying. To make sure you’re not overloading your plates, check out The Sun’s ‘perfectly balanced Xmas lunch’ guide, which details perfect portion sizes for all your festive favourites.

2. Get creative with your leftovers

If you’re bored of turkey sandwiches, there are countless recipes available to help turn your cold Christmas leftovers into fun festive favourites. Head over to www.lovefoodhatewaste.com for a creative selection of family-friendly meal ideas.

3. Store food correctly

Vegetables, meat and fruit will last longer if stored correctly. What’s more, a significant proportion of your Christmas food shop is perfect for freezing, either before or after cooking, which adds weeks or even months to use-by dates. If you’re unsure about what can and can’t be frozen, or want to know the best storage techniques, visit www.hubbub.org.uk.

4. Streamline your spending

It may seem obvious, but clever planning and preparation can help you to save time, save money and waste less food. From ordering in advance and creating a set menu, to preparing food early and thinking about your leftovers, thinking ahead is key to the perfect Christmas. For a whole host of recipes, guides, hints and tips, visit www.bbcgoodfood.com/feature/christmas-planning.

5. Recycle what you can’t reduce

At ReFood, we recycle unwanted food waste into renewable energy and sustainable bio-fertiliser via anaerobic digestion (AD). If all food waste at Christmas was recycled (rather than binned), we could power an average-sized home for 57 years!

Unfortunately, waste management services across the UK differ from postcode to postcode. As such, only a minority of householders have access to separate food waste collections. If you do have a food caddy, please use it. After all, recycling food waste is a much better solution than sending it to landfill.

This Christmas, why not try something new? Plan your portions, store correctly, get creative with your leftovers, streamline your spending and freeze what’s left. In addition, don’t forget to use your food waste caddy. These steps might sound small, but collectively we can play a part in reducing festive food waste.