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GUEST BLOG: Designing out food waste in hospitality – 4 stages to sustainability

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As the UK Government steps up its campaign to reduce food waste, the hospitality sector is firmly in the spotlight. No one can deny the sheer scale of the challenge ahead. The hospitality sector produces over 1 million tonnes of food waste each year, according to WRAP.

Yet while setting targets is essential to driving change, companies first need to establish a benchmark and determine up front the scale of the problem. Where is food waste occurring: is it from spoilage, preparation or plate scrapings? Then more importantly, why is food being wasted: is it a result of over procurement, incorrect food storage or inconsistent portion control?

David Coaton, Corporate Sector Director – Hospitality, SWRnewstar, outlines a proven four stage model for cutting food waste within hospitality – and it starts with segregating, measuring and tracking food waste production...

1. Understand scale

Targets for reducing food wastage are ambitious – with a goal to halve food waste by 2030. To date the Government has adopted a softly-softly approach. However, plans to encourage large businesses to publish their food waste statistics, plus DEFRA’s proposed mandatory food waste collections for households in England, are a clear indication of commitment. Indeed, the latter approach will further reinforce both the value of food segregation and public awareness of the scale of food waste across the hospitality sector.

Right now there is no specific legislation in place in England and Wales, unlike Scotland where any commercial business producing over 5kg of food per day has to segregate food waste by law. However, this is changing with a new UK Food Waste Champion and the government’s ‘Step Up to the Plate’ campaign. Along with other industry initiatives, including WRAP’s ‘Guardians of Grub’ and ‘Food waste, Bad taste’ from The Sustainable Restaurant Association which are actively encouraging food segregation to provide hospitality companies with an essential understanding of the scale, cost and cause of food waste.

There are so many factors that contribute to food waste, from over-buying stock to poor food storage and management and inadequate portion control – yet when all spoiled food disappears into the general waste bin there is absolutely no way to determine the cause of waste. However committed a company may be to improving sustainability, change cannot be achieved without fully understanding the level of food waste at every step of the process. By segregating and measuring food waste produced during preparation and cooking, plate scrape and stock clear out, a company can begin to see the trends in activity – and take steps to effect change.

2. Stop procuring waste

For any company still not convinced by the environmental drive to reduce food waste there is also a compelling financial argument for better food management – with companies saving £14 for every £1 invested in food reduction according to Champions 12.3 research. These savings are not derived solely from disposal costs, which are typically less than 1% of a company’s turnover, although there are undoubtedly savings to be made from maximising waste segregation. The very significant cost reductions are achieved by leveraging better understanding and smart procurement.

Growing numbers of hospitality companies now acknowledge they routinely procure waste by over specifying raw ingredients. In some cases this is due to suppliers’ minimum order value, which is a real problem for smaller businesses. But often it is because those placing the orders have no, or low, visibility of the level of wastage that occurs in the kitchen and cannot identify obvious problem areas. By segregating food waste at each step of the process, companies can reconsider spend – not only avoiding procuring waste but also looking again at processes for food storage, portion size and less popular menu items.

3. Gain employee commitment

The challenge in realising this sustainability goal is to get staff engaged in the process and that requires two key elements. Firstly, education and top level management focus. If a restaurant manager or chef is not committed to reducing food waste, nothing will change. And for chains with thousands of employees, with multiple different food production points, strong staff commitment is essential.

Staff buy in must be backed up by good processes. In a busy kitchen it is essential to make the segregation of food waste easy – if there is only one dedicated food bin, for example, hard pressed staff will likely resort to the general bin when the pressure is on. Simple steps in kitchen design can make a huge difference. For example, ensuring bins are arranged in pairs – general and food waste – at each food production station will make it easy for staff to automatically segregate food. Make it even simpler by colour coding bins and adding clear, concise labels, so that even when staff move between sections – even outlets – the recycling process is identical. By changing the mindset, a few very simple steps can help companies to design out waste.

4. Celebrate success to embed food waste reduction into the culture

Celebrating success is the key to maintaining employee commitment and embedding progressive food waste reduction into the business culture. The trick is to carefully define ‘success’. There are anecdotal reports that a strict, narrow focus on reducing the weight of food waste bins can lead to kitchen mistakes being hidden in black bags, leading to heavier general waste bins. A culture that acknowledges that accidents happen and lessons can be learnt from transparency is more positive in the long-run. The recent £4500 ‘wine incident’ at Hawksmoor made headlines for the right reasons.

There are also areas of cultural change that can radically reduce both the procurement and production of food waste. There is a strong argument for reducing choice and ditching less popular items as well as reconsidering portion size. Of course, this is a tough move, especially for those catering to a population that expects both choice and large portions. But the tide of public opinion is turning; from Blue Planet onwards, individuals are increasingly aware of the need for a more sustainable approach.  Understanding what food is being wasted and why helps identify menu areas to tackle. For example, garnishes of salad leaves or lemon wedges can be made optional, reducing waste and involving customers in the solution by offering them the choice. The return of ‘doggy bags’ is another potential solution. Better food management provides companies with the chance to embrace this shift in customer expectation and publicise their sustainability commitment and performance.

Recognising the position of hospitality businesses in the middle of the supply chain is useful to broaden the focus to include engaging suppliers and customers. A forward thinking waste management partner will provide recommendations and support to introduce stakeholder initiatives.

Conclusion

The hospitality sector has a significant challenge when it comes to food waste – and that means it is essential to set very bold targets. Ignorance is no longer acceptable. Create a benchmark, determine the scale of the problem and continually measure and track waste production. Ensure staff are engaged. Education is essential but what about incentives? It is important to celebrate success, for example, with league tables highlighting top performers.

Nominating a member of staff as sustainability champion is also a good step. Alongside a focus on food waste, this individual can help to reduce energy consumption by ensuring lights are switched off and minimising single use activity. With so many millennials and Gen Zs highly eco driven, embracing this wider sustainability focus can also help to build stronger staff engagement. 

Finally, don’t treat food waste as a one off campaign. Continual improvement is both essential and achievable. Review food waste metrics routinely and set new targets each year.  This is a long term commitment, and if the UK Government is to meet the UN Sustainable Development Goal to halve global food waste at consumer and retail levels by 2030, legislation is inevitable. Those companies that start to segregate, measure and reduce food waste now will not only be ahead of the game but also gain valuable financial payback, as well as employee and customer support.

Image by Ulrike Mai from Pixabay

GUEST BLOG: Ensuring back-up generators come online in the event of a power cut

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Britain’s recent power cut saw almost a million people across large areas of England and Wales affected in what was the country’s most severe blackout in over a decade. And with Ipswich Hospital investigating why a back-up generator failed to kick-in during the power outage, many critical infrastructure providers such as hospitals will now want to check that their equipment is operating as expected, should an incident like this occur in the future.

In light of this, Jason Harryman, Sales and Business Development Manager – Electric Power-Diesel at Finning UK & Ireland, advises on three key considerations to help ensure back-up generators are working correctly, and any issues are addressed quickly should equipment fail to immediately come online when required…

  1. Testing times

Whether for public safety, national security or business continuity reasons, mission critical facilities must remain operational at all times. Yet, because back-up generators are designed to operate from standby for much of their life, it is important to ensure they are regularly tested.

As a result, a routine testing procedure of back-up generators should be in place. Indeed, for mission critical facilities, it is recommended that testing should be undertaken on a weekly basis. Mechanical components within the back-up generator containing moving parts must be used frequently in order to make sure they do not become inoperative and faulty.

One element that it is critical to test is battery voltage. A measurement of the battery voltage during start-up will reveal whether any problems are potentially on the way. For example, if battery voltage is too low, then a back-up generator may not be able to start quickly enough in the case of a power outage, which could lead to serious and costly repercussions.

2. Inspecting any issues

Do not overlook how important it is to recognise and act on any unexpected issues that may be identified by the back-up generator’s controller. Check regularly that no reporting faults have been identified; if they have then deal with these as a priority.

It is critical that any potential issues that the system’s controller might identify around the standby temperature, for example, are investigated. A hot engine for standby is needed, as it will then deliver load better than from a cold start should sites be faced with a power outage.

Generators designed to operate from standby will only come online in the event of an emergency. Therefore, they are not in regular use and may not be subjected to the same stringent inspection regimes as other capital plant. When not in use, for instance, a back-up generator’s fuel can become a common issue if preventative measures are not taken, as fuel can become contaminated by water condensation, dirt ingress or rust over time. This can lead to filter blockages, or premature wear of fuel injectors or pumps.

As a result, it is crucial that the appropriate equipment inspections are taking place.

3. Ensure an SLA is fit for purpose

A service-level agreement (SLA) means critical infrastructure providers can be confident that they can rely on repair and maintenance expertise from a trusted supplier, so back-up generators will remain operational no matter what the circumstances are. This provides sites with assured peace of mind, as well as fixed budgeting costs.

Nevertheless, it is critical that the SLA is fit for purpose, at an appropriate level to meet demand. Many believe that their SLA will automatically cover emergency call-outs, which is a common misconception.

At the time, many will have been tempted to opt for a more cost-effective SLA, which might not provide the site with the repair and maintenance support needed. This will often be due to the belief that they might have the in-house skills and capabilities to deal with any potential generator issues, and the decision has been made as part of a cost-saving exercise.

Therefore, it is always recommended that operators check the terms of their SLA and ensure it meets their site’s demands. Users should seek a trusted partner with a strong track record of delivering reliable back-up systems, which considers each site’s individual requirements.

Back-up generators require regular maintenance and testing to ensure they are operating properly, and this should be supported by a suitable SLA. By taking these steps, critical infrastructure providers can be safe in the knowledge that they have taken every precaution and have the right provisions in place should a power outage – such as the one recently experienced in large areas of England and Wales – occur.

Should you choose oil or gas for your business?

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As the threat of climate change continues to gather pace, one of the burning questions of our time remains: ‘how can we create a greener, more sustainable future that still allows businesses to thrive?’ Here, Flogas, examine the debate currently gaining traction. 

Central to solving this challenge is energy usage, and the fuel we depend on in our daily lives and commercial operations. As such, businesses across the UK are now looking at ways to become more fuel-efficient – not only to help lower their carbon emissions, but also to bring down energy bills and save money in the long run.

Nowhere is this debate more prominent than in the 16% of the UK not serviced by the main gas grid, which relies on alternative fuels to meet its energy needs. For the majority of off-grid operations, this means a choice between oil, LPG (liquefied petroleum gas) or LNG (liquefied natural gas) for high-volume commercial applications. But what exactly are the differences between these fuels – and what should off-grid users consider when making decisions about their energy supply?

Click here to read the full article.

GUEST BLOG: How Data Centers are Pioneering Green Technology

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By Lex Coors, Interxion

When you think of March, you might think of St. Patrick’s Day. And what color immediately comes to mind? Green.

But today, the color green has taken on a brand new significance as the symbol of the booming green energy movement. That has become a vital component of Europe’s economy—including the nation where St. Patrick’s Day originated.

Demonstrating green practices can be a notable business differentiator for service providers looking to sell services to the European market.

Europeans care strongly about sustainability: slightly more than eight in ten E.U. citizens felt that environmental impact was an important element when deciding which products to buy.

One example of this practice is Taxi Stockholm – which has an initiative to be completely free by 2025, an initiative that extends to their data center and IT service provider Devinix as well.

So, for U.S. companies that are trying to take advantage of the European market, colocating in data centers committed to both using green technology and innovating new efficiency measures is a way to distinguish themselves from their competitors. 

At Interxion, energy efficiency is a company-wide policy, with energy-saving measures built right into its datacenters. For more than 20 years Interxion has pioneered energy-saving designs and harnessed everything from arctic winds to underground aquifers to the Baltic Sea to reduce its energy use and thus reduce its carbon footprint. 

For data center providers, much of the daily operations involve ensuring the equipment is kept cool to ensure customers’ mission critical applications are kept running 24/7/365. Interxion is innovating and implementing advanced energy-efficient cooling technologies: for example, free-cooling reduces the use of electricity, which is still predominantly produced from conventional fuels. These energy efficiency measures are examples of Interxion making a positive environmental contribution for its industry and its customers.

In addition to energy efficiency, Interxion pioneered the use of 100% sustainable energy sources, including water, solar, and wind to power its data centers across Europe. And between 2017 and 2019, Interxion chose to redeem all of its data centers’ electricity usage in the form of renewable energy produced in Europe, either via supplier’s green tariffs or Guarantees of Origin. 

Interxion has played a critical role in the sustainability efforts of its host cities. A notable example is Stockholm: in the 1970s, Stockholm took energy efficiency to a new level by building infrastructure that reused excess heat to warm households in the city. Interxion is a key partner in this groundbreaking initiative: together with Stockholm Exergi, Interxion is transferring the excess heat energy into residential heating. In 2018, Germany’s two biggest TV networks traveled to Interxion’s Stockholm facility to film documentaries about the city’s power-saving technology with hopes that other countries or cities will soon adopt similar practices.

In Denmark, Interxion has developed groundwater cooling as an energy-saving measure. Previously, cooling in the summer months had been based on traditional refrigeration machines that used a lot of power. But Interxion worked with the city of Ballerup to develop a groundwater-based cooling system that can replace the traditional refrigerants with geo-energy. The result is a system that, summer and winter, can always provide sufficient cooling while significantly reducing energy consumption.

Denmark and the whole Nordic region have evolved into Europe’s leaders in energy efficiency. Not only are Interxion’s Nordic facilities designed specifically with byproducts like excess heat in mind, they are among the only data center providers covering the whole of Europe with 100% sustainable energy. Hyperscalers like Apple and Google have applauded the Nordics for their energy efficient data centers.

The great supply of power from sustainable sources like hydro- and wind power combined with the cold climate makes the Nordics an ideal place for building sustainable data centers. Due to this and a fast-growing market in Northern Europe, Interxion is seeing an increased number of hyperscale data center projects emerging in both Denmark and Sweden.

Green-laden Ireland is another region in Europe where energy efficiency is thriving. The Emerald Isle’s temperate climate makes it perfectly suited for free-air cooling, which uses approximately 40% less electricity than typical cooling methods. In addition to energy efficiency, Ireland is a leader in sustainable energy: 26% of the energy that Ireland produced in 2016 came from sustainable sources. It also possesses the third-highest wind penetration in the world. In fact, Ireland has set a target of having 40% of all its energy generated from renewable sources by 2020. It’s quite ambitious, but completely reachable.

In addition to sustainable energy, Interxion’s Ireland data centers are making major contributions in energy efficiency. Interxion has pioneered new approaches to data center design and management, including improvements around power usage effectiveness and the industry’s first-ever modular approach to data center design. Interxion even designed its newest Ireland data center DUB3 with a specific focus on energy-saving modular architecture, incorporating cooling and maximum efficiency components. 

Interxion’s efficient and sustainable facilities have changed the conversation around data centers. Once feared as a source of pollution, data centers are now embraced for their energy contributions to surrounding communities. Enterprises that wish to boost their business in energy-conscious Europe have also embraced data centers equipped with green technology.

With such enormous benefits to the data center industry, environment, and local communities, it is easy to imagine Interxion’s green energy initiative is a win for all.