Waste Management in Leisure Hospitality: All You Need to Know in March 2024
Do you need to learn about Waste Management in Leisure Hospitality? The leisure hospitality sector produces a substantial amount of commercial waste. Hotel food waste accounts for 79% of total sector waste, while pub food waste contributes to 873,800 tonnes of waste annually. Other sectors contribute to food waste, too, including education and healthcare. In addition to hotel waste, pubs contribute to other sectors’ commercial waste, including staff catering.
Here are some solutions to business waste management in the leisure sector. All three sectors have significant amounts of waste from their businesses, and each sector contributes to the total amount of commercial waste produced in each sector. Please click here for more information and pricing on commercial waste.
Some companies that can help you sustainably dispose of your leisure hospitality waste in the UK are:
Zero-to-landfill commercial waste collections are a sustainable way to dispose of hotel waste. Below is a table of what you can and cannot include in that:
Generate Green Waste
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In |
Out |
Any non-hazardous waste |
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Batteries |
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Toner |
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Clinical waste |
Waste Management in Leisure Hospitality: Food Waste
A recent study has revealed that college students waste more than twice as much food from their plates as corporate workers do. The researchers studied the impact of various factors on food waste, including plate size and shape. Their findings found that trays and self-service dining had no significant impact on food waste. But how can hotels and restaurants reduce this problem? The answer lies in changing the way we view our dining experience.
Our study observed food waste from guest plates for 77 days, missing one day. Breakfast was served from 7 am to 10 am at the hotels, and each guest was allowed to select any table, including a table with high chairs. Afterwards, they could walk to the self-service dining area to choose their desires. After breakfast, they could leave the room if they wanted to. The service staff cleared the table after breakfast.
The amount of food wasted on a plate varies depending on the purpose of the meal. Business meals weigh 102 grams, while family and work meals have 90 grams. On the other hand, Dinner is a higher weight at 104 grams per plate. Despite the large differences across time slots, plate waste remains a significant problem for hotels and restaurants.
To better serve their guests, hotel and restaurant operators should aim to reduce plate waste. Hotels should use smaller plates and display signs encouraging guests to help themselves to reduce the amount of food wasted on a plate. These changes will significantly reduce food waste, but they should consider that these measures may not increase guest satisfaction. Moreover, some structural barriers may prevent these changes from having the desired effect.
Aside from plate-waste collection, hotels should also consider reducing their energy consumption by offering a free tasting option to their guests. Changing guest habits and social norms can lead to a dramatic reduction in plate waste.
A recent study has shown that people who arrive at Dinner at a later time slot tend to consume more food than early risers. Furthermore, people who arrive later are often more prone to overeating. So, hotel managers should consider these factors before implementing such policies. The benefits are substantial, and the benefits far outweigh the costs.
Other hospitality sectors’ food waste.
Hospitality sectors contribution to business waste. The other hospitality sector is one of the largest contributors to food waste in the UK.
Quick-service restaurants account for almost eight per cent of food waste in the sector. Pubs and clubs contribute just under one per cent, while education and healthcare contribute over 13 per cent. The hospitality industry can do more to reduce food waste. A recent report from Reconomy highlights how the hospitality industry can improve its food waste management practices.
Here are three ways to improve your food waste management:
- Reducing food waste is a key aspect of sustainability in the hospitality sector.
- Innovation plays a crucial role in minimizing food waste.
- Sustainable practices can reduce budget inefficiencies and enhance business opportunities.
The following are two innovative and sustainable food waste management practices:
Investigating the causes of food waste in hotels and restaurants is crucial. The food service industry is the biggest culprit of commercial waste, accounting for almost one-third of all food consumed in the UK. This study examines Romanian and Italian hotels in three key areas: food service planning, procurement, and food waste management. It also examines individual attitudes and the impact of these factors on food waste. The content analysis methodology is used to explore these trends.
Separating inedible and edible food is a key priority. Staff at hotel establishments understand the difference between inedible and edible food and prioritise separate food waste collection. They also provide edible food to their staff, which can be used to prepare other dishes. Inedible food is generally composted.
Several other hotel-related issues contribute to food waste in other hospitality sectors, including:
- Lack of reservation forecasting software and
- The hiring of skilled employees
- Employee education
Waste Management in Leisure Hospitality: Alternatives to Plastic
As the number of people who refuse to purchase single-use plastic bottles increases, so do their production costs. The use of plastic bottles in the hospitality industry contributes to climate change and global warming, and banning them is one way to help tackle this issue. Legislators in several nations are considering reducing plastic waste, including the United Kingdom. While legislation hasn’t been passed yet, it may soon.
Hotels have begun investing in alternative packaging that helps reduce their plastic waste. One such example is skipping Rocks Lab’s Ooho! Pods, which can be consumed and biodegrade in less than a week – a long time compared to the hundreds of years it takes for plastic water bottles to degrade. In the London Marathon, 200,000 plastic water bottles were replaced by edible seaweed pods.
As an alternative to plastic bottles, the company has experimented with filling the pods with alcoholic beverages to increase their sustainability. A recent study has shown that 29% of leisure and hospitality businesses have started using alternatives to single-use plastic bottles, and 8 per cent have chosen new suppliers based on their environmental credentials. Many decision-makers in these sectors have direct consumer relationships and are more likely to be willing to spend extra money to support sustainable business practices.
In the meantime, a sustained campaign will help change behaviour and encourage a shift in consumer habits. Boxed water is an alternative to single-use plastic bottles and is 100% recyclable. Its carbon footprint is smaller than plastic bottles. The company has been selling its bottled water for a decade and has become the official water sponsor of Austin City Limits and Lollapalooza. While there is some plastic cap, the bottle is 100% recyclable.
Hence, it is the perfect option for reducing waste in leisure hospitality.
Effective commercial waste management solutions
Hotels need to develop effective waste management solutions to reduce their waste volume. Hotel guests generate around one kilogram of waste per night, which can quickly add up, especially if you include the cost of collection and disposal. Commercial waste disposal costs are likely to increase steadily as landfill capacity decreases and waste legislation in the EU becomes more stringent. However, waste management is not without benefits.
In some cases, hoteliers can even make money by recycling some of their waste. Hotel and leisure hotel waste is a particular category in the UK. Around two million tonnes of waste are generated annually, with 600,000 tonnes of glass in landfills. Managing waste is crucial to the sustainability of this industry, and practical solutions can be found in a sustainable waste management policy.
Listed below are some of the most effective waste management solutions for hotels.
- Recycling food products and producing byproducts – When it comes to recycling and composting, a hotel can recycle its food and produce byproducts from its kitchen. To achieve this, hotels should securely bag all waste and arrange for a reputable waste contractor to collect it. Once collected, these items can be recycled into compost or biogas. An in-vessel composter is an efficient solution for accelerating the composting of mixed food waste.
- Processing Sewage Waste – In addition to composting, these devices can process sewage waste and additional energy from the hotel’s energy. Hotel and leisure waste disposal can be complicated, so effective waste management methods are essential. In addition to reducing the amount of waste created, implementing good waste management techniques will save the hotel industry money on raw materials and reduce waste disposal costs.
Most effective techniques and plans in other sectors can also be applied to hotel and leisure hospitality business waste. When implementing waste management solutions, hotels can achieve both of these objectives.
Waste Management in Leisure Hospitality – Learn more about UK business waste statistics here
Other useful links from our Commercial Waste Centre
Is a Waste Service For Small Businesses Right For Your Business?
A Guide to Commercial Food Waste Disposal in the UK
What Products Are Made From Recycled Waste Material?
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