CATERING FOOD WASTE
Is the HOTBIN an effective recycling solution for businesses producing catering food waste?
As many as 50,000* UK businesses could utilise food waste composting to tackle catering food waste. It can save the company collection and disposal costs and help the environment by reducing the need for landfill. (*50,000 businesses might divert as much as 25,000 tonnes – derived from WRAP campaign on catering food waste statistics).
Over the past 12 months, we have been working with a group of corporate sites to test the HOTBIN in a business environment. Various teams in cafes, B&Bs, hotels, and business / corporate catering facilities have been using the HOTBIN.
The sites testing/using HOTBINs include:
||Hotels, cafe, B&Bs
||Kitchen Garden, Meldon
|Rose Lodge Care Home
||BrockBrushes Farm shop
||down south garden centre
||Plants R Ross
Does the HOTBIN work on catering food waste?
Yes – this was never in doubt, catering food waste is the much the same as domestic food waste.
Can the HOTBIN cope with a catering waste sites volumes?
Yes, however, the amount of food waste varies enormously across the sites – from very small amounts barely enough to keep the HOTBIN hot, to too much and right on the limits of practical use.
Top Tips When Looking at Composting Catering Waste
Capacity: match how much food waste to to number of HOTBINs needed. Few sites know how much food waste they have, so we have developed the following chart.
|Kgs / week
(rotating one per day)
||5Kg (10 litres)(2 small, 1 large kitchen caddy)
||20 Kg (40 litres)
||35 Kg (70 Litres)
||15-20Kg (30-60L)(60 litres is a mid-sized kitchen bin)
||60-80 Kg (240-320 litres)(200 litres is a std wheelie bin, or half a 4-wheel bin)
||100-200 Kg (200-600 litres)(600 litres is large 4 wheel wheelie bin a week
Notes: weights relate to just food waste – adding garden waste will significantly change capacity.
Find a compost aware champion: hot composting needs to be actively managed. No matter how good the equipment, mishaps will occasionally happen. In a business environment, it is important to plan for these by having a member of staff ‘on call’ with the knowledge to sort problems out. Your champion may have to sort out occasional issues (eg odour if the mix was incorrect, flies or maggots if the waste was left accessible to flies and HOTBIN was not running hot).
Avoid excess water: catering food waste is often ‘too wet’ for hot composting. Staff will have limited time to check what is being collected. Behind the scenes you need to:
- Balance the mix by adding shredded office paper and bulking agent.
- Find a storage space for bags of paper and bulking agent
- Plan for occasional leachate – check where you locate the HOTBIN
- Factor in time to chop up waste: a whole cabbage will takes ages to compost –and affect HOTBIN performance. Plan in time ‘to chop’ and be aware of business conflicts – eg staff need to clear and restock shelves versus chopping waste.
Housekeeping: Any waste dropped needs to be picked up. This is vital – your site is likely to be very quite at night and no noise plus food on the ground is a ‘rat magnet’. Store all waste prior to adding to HOTBIN in covered container.
Loading routine: The HOTBIN has a minimum and maximum loading amount and it works best when fed twice a week. Plan the right collection routine and have enough HOTBINs to load based on that rota.
Emptying: empty the compost out every 3 months and take/spread it on the garden. You can load without any special kit – but emptying needs gloves, buckets trowels – it’s not an office dress task!
You may not want to use the compost there and then – in which case a storage area for ‘maturing compost’ is needed – normally a 1m3, ie a palette box is ideal
Is it worthwhile?
The test sites are demonstrating that with planning you can compost catering food waste onsite. It is still a little early to say if they have saved cost over the collection and disposal costs, but the environmental benefits by reducing transport and landfill are achieved. This is a good message around recycling and being sustainable.
Here are some items to add into your evaluation:
- Know your waste collection costs, and do not forget to add in your costs to load the wheelie bins with waste.
- The compost generated (1-3 mt) would save you perhaps £80-240/year if you compared to buying compost to spread on site gardens
- Bulking agent and browns should cost less than £40/year
- Cardboard approx £15-30/year (but free if you use office shredded paper)
- Staff time – we currently estimate 30 mins a day to load and unload 2 units
- Capital cost for HotBins (c£400), write of over 5 years
- Corporate messages – there is a great message around recycling and being sustainable. This can be extended for some into organic gardening.
- Carbon offsetting – no detailed information at present
We think as many as 50,000 UK businesses could utilise a HOTBIN. This would equate to 25,000 tonnes diverted from landfill. (Derived from WRAP campaign on catering food waste statistics).
Come on UK business – you know it makes sense – sign up today!
Research Twin packs and Quad Pack here.
It makes absolute sense for B&B’s and small hotels plus some cafes who have use for their compost! You can even compost the Vegware range of completely compostable food packaging and catering disposables as you can see in an earlier post.
One size (or even four) does not fit all. If you need a really big onsite composter do not despair, we have some big friends and we are happy to introduce you. http://www.tidyplanet.co.uk/, Ridan http://www.ridan.co.uk/, HotRot http://www.hotrotsolutions.com/