Peter Charlesworth
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Cut energy rather than pull pints
PUBS ARE being advised to focus their efforts on energy reductions rather than selling more beer if they want profits to rise. A little healthy competition never hurt anyone, which… Read More
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Roadmap to waste reduction
THE INTRODUCTION of backhauling schemes and the development of a new anaerobic digestion (AD) plant are among the cost-saving options considered in a new research project designed to help pubs, bars and restaurants reduce waste. … Read More
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Landfill’s End?
POLITICIANS HAVE raised the prospect of a total ban on sending food waste to the tip but the industry is in two minds about the benefits. Food waste has been… Read More
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Collaboration could deliver 30% savings in food waste processing across hospitality sector
A NEW report commissioned by the Hospitality Carbon Reduction Forum (HCRF), whose members include Whitbread, J D Wetherspoons, Mitchells and Butlers, Nandos and Hammerson shows that food waste management costs could be reduced by 30% and much less food be… Read More
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Food waste hero, or potential villain?
PIGS ARE being touted as the solution to the UK foodservice sector’s food waste problem. But there are reputation risks attached to the concept. The Pig Idea is a campaign… Read More
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The push for more AD sites
BRITAIN’S ANAEROBIC digestion capacity is growing and yet many foodservice companies are still sending food waste to landfill. Footprint looks at the gaps in the UK system. There are now 106 anaerobic digestion (AD) plants in the UK, not counting… Read More
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106 AD plants, but still not enough?
THERE ARE now over 100 anaerobic digestion (AD) plants in the UK, outside those used by the water industry. The official figures, gathered by bioeconomy consultants NNFCC and WRAP, reveal that the number of AD plants in the UK… Read More
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Hospitality sector looking at its own AD plant
THE HOSPITALITY sector could have its own dedicated anaerobic digestion (AD) plant to take food waste. It’s just one of a number of options being considered as part of a sector-wide analysis of food waste. The Hospitality Carbon Reduction… Read More