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Waste not, want not
With businesses and consumers placing increased emphasis on green issues, there is growing pressure on hoteliers and caterers to demonstrate that the environment is high on their agenda.
Alan Hendry provides some sound advice on how to make the most of going green…
Establishing better environmental practice can improve a company's ability to attract and retain customers, and it can present a business with significant cost-savings.
While all hoteliers and catering organisations are aware that they produce waste, many have yet to realise exactly how much they are throwing away unnecessarily. The true cost of waste is often 5 to 20 times the cost of disposal.
By reducing, reusing and recycling as much waste as possible, hotels and catering establishments can expect to make significant savings in a matter of months, with little or no initial investment.
It is also useful to check utility invoices, the volume of waste produced and to compare against the industry average for similar sized establishments. For help with monitoring water use, visit www.envirowise.gov.uk/watertools.
Call 0800 585 794, or visit www.envirowise.gov.uk for more information on how Envirowise can help improve the energy-efficiency of your business.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2007.
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