We’re pleased to report that the Why Waste Workshop (Tuesday 13 July) at Cafe Spice Namaste (London, E1) was far from a waste of time!
Introduced by Kirsty Balmer of Sustain, with presentations by Andy and Hugh from LRS Consultancy (specialist environmental performance consultants), the event proved to be a great success, especially the workshop element.
This meant that attendees, such as SRA Members Petrichor @ The Cavendish Hotel, L’Anima and Carluccio’s plus the Natural History Museum and sunny-side-up breakfast joint The Breakfast Club were able to put their new-found knowledge to the test through sample restaurant scenarios. How to prioritise issues of importance when choosing a waste contractor was seen as a great exercise by all; many attendees expressed how much more confident they felt when tackling this.
The workshop covered the three R’s: REDUCE, REUSE and RECYCLE with the emphasis on REUSE. The bottom line: restaurants need to reduce packaging, not just recycle.
It also outlined how to comply with the law on waste issues, explained new technologies and brilliant opportunities to make your waste matter.
If you’re a restaurant or catering establishment and would like to attend a Why Waste Workshop, drop us a line or contact
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.
NOT JUST A LOAD OF OLD RUBBISH:
- Did you know that 600,000 tonnes of glass bottles are thrown out from restaurants and other hospitality establishments every year? That’s about 150,000 elephants worth of perfectly recyclable glass!
- An audit of a popular London restaurant revealed that 97% of their daily waste could be reused or recycled.
