Please note: This site use cookies. Some cookies are essential to ensure our website works for you in the best possible way. You may delete and block all cookies from this site, but parts of the site may not work. To find out more about cookies on this website and how to delete cookies, Click here to see our cookie statement. .
Skip to content

Restaurants criticised over recycling action

28 | 08 | 13

Restaurants are among the worst offenders when it comes to bad business recycling habits. 

This is according to BusinessWaste.co.uk, which has carried out research on the issue. It found that along with bars and nightclubs, restaurants have the worst performance record in the industrial and service sectors when it comes to dealing with waste.

The organisation discovered at least 30 per cent of rubbish is not sorted properly by this type of company and called for practices to be improved. 

BusinessWaste commercial director Mark Hall said there is "no mystery" as to why businesses in the sector are performing so badly.

"A drive for lower staff costs means that corners are often cut, and that means pubs, clubs and restaurants tend to send the majority of their refuse for general waste," he commented.

"Day in, day out our operators see bins full of unsorted rubbish from food and drink establishments that could quite easily be recycled. Instead it's heading for landfill."

Improving their waste management should be a high priority for restaurants as a recent study has revealed consumers are increasingly interested in this issue. 

Research by the Sustainable Restaurant Association (SRA) found 53 per cent of diners think companies should be trying to cut down their food waste, which means it is consumers'  top concern alongside providing healthy and nutritious food.

When the same survey was carried out in 2009, waste was not even rated among the top four, demonstrating how customers are increasingly aware of the issue. 

Catering equipment firms should take note of this growing trend, as if restaurants look to improve their waste management they may be interested in purchasing new and more efficient appliances.

The SRA's research revealed other top concerns for restaurant diners are serving food that is sourced locally and treating employees fairly. It claimed this is evidence of people developing a more "holistic" understanding of sustainability that is no longer solely focused on produce. ADNFCR-16001031-ID-801630473-ADNFCR


PageID: 9

BasketID: 0

AgentID: 371

VisitorID: 13919900