Christine Melsher - Wrap Cymru

Resource Efficient

Wales

Saving MoneyFor the

Hospitality Sector

Christine MelsherSeiont Manor Hotel Nov

18th

Resource Efficient Wales client manager service for businesses – helping you cut costs

What is resource efficiency?

• Reducing the amount of raw materials, energy and water, you use, and waste you produce

• Therefore, Saving you money• Future-proofing

Food purchased in the UK HaFS sector

82.2% eaten

17.8% wasted

13.2% avoidable waste, could have been eaten

4.6% un-avoidable.


Resource Efficiency - Waste• Each 180 litre wheelie bin of food waste

costs £200 in purchase and waste management costs alone

• 70% of mixed waste could potentially be recycled 2025 target

• Each tonne of food waste costs up to £2,800

Case study: Buffet savings at Crieff Hydro Hotel

•In an eight week trial in just one of their restaurants,

Food waste costs down by around 43% That’s 11.5 tonnes of food Resulting in savings of £51,750 per year. How did they do it?

smart production planning and greater use of small batch preparation

using reduced buffet container sizes greater staff engagement and setting of weekly food

waste reduction targets


The Waste HierarchyM

ore

envi

ronm

enta

l and

fin

ancia

l ben

efits

Prevention is where there are

the greatest savings

Last resort

HIDDENCOSTS

VISIBLE COSTS

Disposal costs: Effluent, Skips, Landfill charges, Air pollution charges

Energy use

Utility use

Raw materials

Labour

Handling & storage

Transportation

The true cost of waste = 4% of turnover

Maintenance

Time

Effort

Production capacity

Rework

Lost profit

Source: Envirowise

Food waste

Spoilage193,200

tonnes/year

Preparation414,000

tonnes/year

Plate Waste312,000

tonnes/year

Each tonne of food waste costs an average of £2,800

• the best way to find out how much food is being wasted, is to conduct a food waste review to: identify how much food waste is produced map out where it occurs measure and monitor food waste use the results to identify savings


Understanding the waste you produce

• To successfully minimise your wastes, you must understand where they are being produced.

• By starting to identify where waste is occurring, it is easier to understand why it is happening.


Do you know the value of what you throw away?• Undertaking a waste review is the first

step.


What are you throwing away?

Waste mapping will allow you to identify:• the types of waste you produce• where and why these wastes occur• the volumes and costs of waste

produced • priority areas for action

Opportunities to reduce food waste Is the stock over-ordered? Are deliveries frequent enough? Can the stock control system be improved? Is food over-produced and/or spoilt (burnt)? Are the portion sizes right for different customer

types? Do waiting staff feed back any issues with certain

types of meals?


Waste mapping overview

• You may need to develop a diagram from scratch, or you may have an existing site layout you can use

• Walk around your site looking for areas of waste and potential improvement

• Ask questions – Could wastes be reduced or eliminated?


Waste mapping

Identifying opportunities

Site mapping

Decidingpriorities

Taking Action

Waste mappin

g

Key processes• Waste management • Food service • Drinks service• Conferencing• Housekeeping

Process

Process mapping

Reception

Restaurant/bar

Lifts Stairs

Kitchen Service/offices

Yard


Example

Rooms

Inputs Wastes


Example

Conference

Inputs Wastes


Example

Food service

Inputs Wastes


Example

Bar service

Inputs Wastes

How are you managing your waste?Food waste in general waste?


How are you managing your waste?Could you use returnable packaging?


How do you store your waste?Semi-organised waste (but with contamination!)


Are you segregating materials?Mixed waste but does it all need to be disposed?


Opportunities for re-use?

Are you segregating materials?



Who are your stakeholders?

Grounds staff

Hotel Manager

Kitchen staff

Housekeeping

Cleaners Suppliers

Waste contractor

s

Support bodies

Guests


Waste Prevention Action PlanAction Risks/Challenges Preparation Stakeholders TargetWhat will you do and what will this help you achieve?

What problems will you need to overcome?

Do you need any more information or equipment?

Do you need support from anyone?

SMART

Segregate food waste produced in kitchen

Kitchen staff may not see it as their responsibility

Bins for food wasteFind waste contractor who will collect food waste

Kitchen staffWaste management contractorCleaners

Remove food waste from general waste by January 2016

Segregate dry recyclables from general waste stream

Potential for contamination of recyclables

Signs and instructionsNew bins

All staff January 2016Target to reduce general waste by 25% by June 2016

Start composting on site

Getting staff to segregate waste

Compost binMore information on how to compost

Kitchen staff Start composing by March 2016

Reduce packaging waste in bedrooms by introducing refillable containers

Refilling may take more time

Containers Cleaning staff Replace disposable packaging in bedrooms by March 2016


I’ll only attend training if I’m

doing something wrong

It’s the others you should be

talking to – they cause the problems!

We’re too busy to do anything

else

?It’s not my

responsibility

What is there to learn?

Why is it so

important?The cleaners

deal with that


Case study: Castle Hotel

• Full waste audit undertaken• Current costs waste disposal costs circa

£1800, cost savings of £500 with food segregation and additional £576 with plastic/cardboard

• Allocated staff to be responsible for waste• Engaged with suppliers to review stock

levels and storage• Review of toiletries, use of hand dryers,

etc.


Example-Panini’s

• Generating 60 tonnes per annum bread waste

• Identified opportunity to utilise ‘waste’ bread

• Investment of £30k in drying oven• Disposal savings of £8k per annum• Income gain of up to £130k pa


Prepare to sell the benefits

Benefits Investment

Effort

Time

Money

Facilities

Compliance

Reputation

Competitiveness

Financial


Communications methods


Promoting success - Staff


Resource Efficiency - Water

• Costs up by 40 per cent since 2002• Predicted demand up 30 per cent by

2030• Save on energy and chemicals costs

as well as water supply and disposal• Leaks, metering, flow, demand• 30% cost savings easily attainable• Big savings - £100k+ for one hotel


Resource Efficiency - Energy

• Most businesses don’t measure/manage energy use

• Thorough energy audit and feasibility plan

• Reducing energy use by up to 20 per cent


Nailcote Hall Hotel, Golf & Country Club

• Converting 670 regular halogen light fittings to LED fittings

• £30,000 capital cost

• Saving £12-14,000 per annum• Payback 2.5 yrs


Funding for capital investment

• Carbon Trust SME Loan Fund – • Loan funding is available to Welsh SMEs• Based on Carbon savings • Loans are available from £3,000 to £200,000• Finance Wales – SME funds £1,000 to £2

million


Enhanced Capital Allowance

• Tax incentive to encourage businesses to invest in environmentally beneficial products

• Businesses can off-set 100% of the cost of the assets against taxable profits in a single tax year.

• www.businesslink.gov.uk/wtl• https://

www.gov.uk/energy-technology-list• 0844 875 5885

http://www.businesslink.gov.uk/wtl

https://www.gov.uk/energy-technology-list

https://www.gov.uk/energy-technology-list


How can we help?

• Resource Efficient Wales Client Manager Service for Business

• Delivered by WRAP Cymru and Carbon Trust on behalf of the Welsh Government

• Any business in Wales can apply


What is Resource Efficient Wales?

• Welsh Government service• Single point of contact to help

people and organisations to save on energy and water and to reduce and re-use waste


What’s in it for me?

• Identify how you could save• Workshops and online tools• Expert advice and guidance• Signpost to funding/other support• No cost to most businesses


How can I access support?

• Speak with your WRAP Cymru contact: 02920 100100 or email [email protected]

• Speak with your Carbon Trust contact: [email protected]

• Complete an expression of interest form

• Contact Resource Efficient Wales on 0300 123 2020

mailto:[email protected]

mailto:[email protected]


Questions?

Diolch yn fawrThank you very much