Food Waste Research

Food Waste

Audits undertaken in catering facilities indicated that food accounts for between 50 and 80 percent of the waste produced, with most producing results close to 70 percent.

(c) Comhar Sustainable Development Council

Food Waste
(c) Comhar Sustainable Development Council

Food Waste

Audits undertaken in catering facilities indicated that food accounts for between 50 and 80 percent of the waste produced, with most producing results close to 70 percent.

(c) Comhar Sustainable Development Council

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Wicklow County Council conducted research of food waste begining in 2009 into the catering sector in order to have a an accurate picture of the percentage volumes of food waste, contributing factors to wastage and strategies that could remedy the situation . The research was funded by the EPA under the LAPN (Local Authority Prevention Network) programme. The research aimed to benchmark and reduce waste in the catering industry. Wicklow County Council worked with a range of catering facilities, including the staff canteen in County Buildings, the Glencree Centre for Peace and Reconciliation, a youth hostel, a pub and a day care centre.

The Food Waste Regulations 2009 requires source separation of food waste for separate collection or treatment. Even small operations with limited catering facilities find themselves within the scope of the new food regulations which apply to businesses producing more than 50 Kgs of food waste per week.

Audits undertaken in 2009 in the catering facilities indicated that food accounts for between 50 and 80 percent of the waste produced, with most producing results close to 70 percent. During the waste audits it was evident that different facilities are generating the waste at different stages in the process of preparation and service. High generation of waste from food prepared but not served was evident in several facilities. One facility had high levels of waste generated through poor stock control. Further research continued to look at material flow in the catering process. Attitudes and behaviour of staff were explored to assess the role that staff play in both the production and control of food waste.

Research was undertaken on composting technologies for the catering industry. A good range of options are available for householders for composting on site and a reasonable range of products for larger catering facilities such as hotels. However small businesses had very limited options with poor payback achievable for many of the technologies on the market if food waste was to be produced within the range of 50 to 200 Kgs of food waste per week. A local worm farming business was helping to develop appropriate low cost worm composting options for small businesses. It was expected that most businesses would use a brown bin option for treatment of food waste. An alternative to the brown bin was needed for many small businesses who wanted to use the most sustainable option for managing their waste and for many rural businesses that would not have easy access to brown bin collection routes.