Wicklow County Council

Waste Prevention in the catering and Hospitality

Sector

Waste Prevention in the catering and

Hospitality Sector• Aim• To benchmark food waste with a view to

developing prevention measures in the hospitality and catering sector. To trial alternative composting methods of food waste.

Cooked Food costs €2000 a tonne to produce and how much for disposal???

Partners

• Wicklow County Council Staff Canteen• Glencree Centre for Peace and Reconciliation

– Restaurant & Hostel• An Óige Knockree Youth Hostel• The Baltinglass Inn - Pub• The Portview Day Care Centre• Carnew Community Care Centre• Clermont Campus, Rathnew

Work Undertaken to Date

• A waste categorisation audit for one weeks waste for each of the partners.

• Food waste was collected separately from the dining areas and kitchens and where feasible peelings were kept separate from cooked food waste.

• This will allow us to develop a better understanding of how food waste is generated in the catering process.

 

Catagorisation of waste from Coffee Shop Glencree

4%16%

6%

6%

2%64%

0%

2%

Paper

Cardboard

Glass

Plastic

Metal

Organic

Textiles

Composite

Glencree Coffee Shop

Portview Day Care CentreFood Waste from Portview

42%

11%8%

39% Peelings

Teabags

Cooked Unserved

Plate waste

Staff Canteen Wicklow County Council

Food Waste Production in Wicklow County Council Staff Canteen

79%

21%

Food Waste Kitchen

Food Waste Dining Area

Report A report profiling waste production was written

for each partner:• Explaining results of waste audit• Recommendations on general waste

management • Recommendations on food waste prevention

and composting of food waste.• Meetings with staff to discuss results and

recommendations

Some observations….

• Food cooked but not served can be a high proportion of food waste

• Plate waste – leftovers- was much lower than expected

• Peelings and trimmings were up to 50% of food waste

• Good stock control and managing events were particular problems

Prevention Measures Implemented

• Wicklow County Council – 136kg/week– self service salad bar, – sandwiches made to order, – portion control, – ramekins for jam & butter(free), sachets

are charged

Prevention Measures Implemented

• Glencree – 124kg/week– Chef decides portion size– Second helpings offered– Peelings composted– Improved recycling

Raw food wasteis composted

Wormery installed

Prevention Measures Implemented

• Knockree – 164kg/week– Stock control – Over cooked meals frozen for other guests– kitchen management for catered events, – food left by guest made available to other

guests– Using stock to prepare meals– Wormery installed Food Waste reduced

to approx 15 kgs/week

Prevention Measures Implemented

• Baltinglass – 142kg/week– Changes in kitchen management have

significantly reduced production of cooked food waste,

– opening hours have been adjusted to suit market.

– Food waste reduced by over a half– Energy management Food Waste reduced

By over a half

Prevention Measures Implemented

• Portview Centre – 22kgs/week– Good menu planning taking account of

clients,– use local suppliers purchasing exact

ingredients for planned meals, – meals cooked for clients who don’t attend

are given to clients to take home.– Wormery Installed

Prevention Measures Implemented

• Carnew Community Care Centre – 63kgs/week– 32% of food waste already composted,– use local suppliers purchasing exact

ingredients for planned meals, – 13% of cooked food is stored for reuse as

prepared meals. Food waste managementbegan in 2001

with staff trainingand composting

Handling Organic Waste

• Research was undertaken reviewing composting technologies available on the Irish market and internationally.

• No appropriate technology is currently available for small businesses generating food waste between 50Kgs and 150Kgs per week at a viable cost.

Worm Composting

• Two worm composting systems have been developed for trial with our partners.

• New Zealand Box in use

• Earthworms Unlimited – local Company

Composting

• Glencree New Zealand Box

Worm Composting

• Large Wormery

Worm Composting• Stacking Wormery

Worm Composting Trials

• Knockree, Glencree and Portview• Wormeries are handling up to 15 kgs a

week• Need careful controls in the set up

period• Larger wormery is in use at Glencree• Cold composting for raw vegetable food

working very well in Glencree & Carnew

Knockree Worm Compost

• Harvested 13th October 2010

Some useful hints…

• Portion control – let people ask for more!• Fruit in season made into coulis which is frozen• Extra meals sold cheaper at end of day or frozen for future use• Cold composting effective especially where there is also garden

waste• Daily recording of unused cooked food to accurately predict

quanities • Daily accurate stock control• Local purchasing of food with short storage• Cooking smaller batches of staples in advance – rice, paste,

etc.• Table staff alerting cooking staff of dishes that are creating

leftovers

More Information…• www.foodwaste.ie (sectoral fact sheets)

• www.epa.ie - go to downloads, waste, waste prevention projects: ‘Calling Time on Waste’ & ‘Less Waste More Profit’

• www.stopfoodwaste.ie• www.lovefoodhatewaste.org• http://envirowise.wrap.org.uk - ‘Cost-Effective

Management Of Organic Waste From The Food & Drink And Hospitality Sectors’