The Little Guide to Mitie's Green Kitchen

8/12/2019 The Little Guide to Mitie's Green Kitchen

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The little guide

to MITIESGREEN KITCHEN

A green revolution in the commercial kitchen


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MITIES GREEN KITCHEN revolutionises resource

management in commercial kitchens


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Contents:

Why MITIES GREEN KITCHEN? Your benefits How does it work? The GREEN KITCHEN 5-step solution Introducing our partners Contact us

MITIES GREEN KITCHEN is supported by


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Why MITIES GREEN KITCHEN?

Think sustainability

Approximately 0.6 billion tonnes of foodwaste arise from the hospitality and foodservice sectors every year; of which twothirds is avoidable waste. Despite policymakers acknowledging this as the least

environmentally friendly solution for organicwastes, most of this is directed to landfills.

In facilities where high levels of food wastearise, maceration outlets are used for thedisposal of this waste stream. This means thatlarge quantities of food, oil, and grease aresent down the drain and on to the sewagesystem, rather than recycled.

Anaerobic digestion currently provides themost compelling case for treating foodwaste. The energy value embedded in foodproducts makes them important elementswithin both waste and energy policyframeworks.


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Legislation is changing

There has been a shift towards more

sustainable treatment and disposal

practices.

In Scotland, the Waste (Scotland)

Regulations (2012) establish a requirementfor non-domestic food waste producers to:

Segregate food waste for separatecollections (by 1stJanuary 2014); and

Eliminate macerators from commercialkitchens (by 1stJanuary 2016);

In England, the Government Review of

Waste Policy in England 2011 sets a long-

term vision whereby:

Food waste is recognised as a valuableresource and is utilised for the production

of energy and fertiliser via anaerobic

digestion;

No food waste goes to landfill;


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Our chefs want to go green

Chefs play an important role in creating asustainable culture in commercial kitchens.

MITIEs work in commercial kitchens suggeststhat the majority of chefs and kitchen

managers are enthusiastic aboutopportunities to improve the environmentalperformance of their premises, which oftenlead to cost and operational efficiencies.

Key aspects which need to be addressedare:

Food waste should be minimised from thepoint of production utilising chefs

knowledge of food procurement andpreparation processes.

An efficient bin layout can allow for thesegregation of food waste whilstimproving operational efficiencies (e.g.by eliminating the need to regularly cleangrease traps)


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How will this benefit you?

MITIES GREEN KITCHENwill improve your

public image, while greening your operations:

Removes all compliance risks with presentand future legislation;

Improved customer experience, throughcommunications to create the positiveperception of eating in a sustainable

kitchen environment;

Complete food waste recycling solution,achieving 100% diversion of all your food

waste from landfill and drains;

Potential savings of up to 50% on waterbills;

Improved quality of the kitchen greywater and removing the risk of blocked

drains due to FOG;

Increased recycling of all containers:aluminium (e.g. drink cans, kitchen foil),

plastic materials (drinks bottles, food

containers) and glass;

Replace all plastic disposables withcompostable items (e.g. cups, cutlery, hot

food containers etc.).


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How does it work?

MITIES GREEN KITCHENis a tailor-madesolution. It draws together new technologyand service providers who deliver alternativesolutions for all-round management ofresources in the commercial kitchen.

Specific issues identified on your premises willaffect the solution. This will include theamount and type of waste arising; disposalsolutions currently in place; and water andenergy consumption levels.

Being the No.1 waste outsourcing companyin the UK, we are in a perfect position tocreate a solution that works for you and yourcustomers.

To implement MITIES GREEN KITCHEN, simplycontact us and book an appointment withone of our GREEN KITCHEN specialists.

Following an initial audit, well provide youwith our Green Kitchen proposal.


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The GREEN KITCHEN 5-step solution

1. Read this brochure and contact us if you feel likeyour organisation could benefit from a MITIES

GREEN KITCHENmakeover;

2. Well ask you to fill-out a short online survey toassess how much food waste you produce and

understand your existing set-up;

3. Well analyse your data and arrange a meeting todiscuss your needs;

4. A proposal will be sent to you for implementationsign-off;

5. Implementation starts. It could include: A water billing audit is carried out to identify

opportunities for optimising your water usage. Thefinancial savings achieved are re-invested into the

instalment of the technology;

A food waste dehydrator is put in place to separateliquid waste and obtain a dry and lighter food waste

residue;

A Fats, Oils and Grease removal system is installed,eliminating grease trap operational issues and the

environmental impacts associated with them; Compostable packaging and catering disposables are

introduced to create a single waste stream: the dry

food waste is disposed of alongside the packaging;

Food waste is collected and transported for disposalvia Anaerobic Digestion (AD) or In-vessel Composting.

The process results in energy being generated

alongside an organic fertiliser which can be used in

agriculture.


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Introducing our partners

MITIES GREEN KITCHENis a MITIE product, managed by

our waste and resource specialists. It combines food

waste recycling with the installation of new partnered

technology.


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Food recycling service

Food and catering waste can account foras much as 30% of your total waste, andits the most important waste stream to recycle.

MITIEsaward-winning approach is bespoke toeach client and is designed to establish a

simple, yet efficient food waste segregationsystem which addresses the tough challenges ofkitchens and corporate food halls.

Innovation comes from embedding thesustainable food waste recycling policy withinyour working culture, while securing the bestsustainable service to make the food wasteprocess carbon-negative this achieving 100%

landfill diversion within a month of starting theservice.

In Scotland, we own and operate CORE(Cyrenians Organics Recycling Enterprise) andinvest 11 into Edinburgh charity Cyrenians forevery tonne of waste CORE recycles, helping tocreate jobs and volunteering or trainingopportunities for homeless and disadvantagedpeople.


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Water consumption and

billing auditing

Saving water and reducing commercial waterconsumption is very important for theenvironment and is now monitored in CSRreports but were also very much aware thatthe major factor to have a water audit done isto reduce your cost.

Knowing the costs associated with water useand wastewater disposal in the kitchen is key toany project of reducing waste and cost.

We offer a service of current water costsleading to rebates, industry benchmarking,identification of water wastage and the ability

to measure the success of any water reductionproject.

Using billing data we can analyse how efficientyou are when it comes to water consumption;building an accurate consumption modelwhich can be used to identify different areas ofavoidable wastage. Trade effluent can beanalysed to ensure correct billing and lowest

costs. We will to calculate the cost savings thatcan be achieved through a waterimprovement project.


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Compostable disposables

Vegware packaging materialsare produced using exclusively renewable andrecycled materials, which are compostable. Thismeans that the problem associated with thecontamination of packaging materials by food

traces is now eliminated.Your compostable packaging and utensils nolonger end up with general wastebut arecollected from your premises alongside foodwaste. This waste stream is then sent to In-VesselComposting and Anaerobic Digestion facilities.

This life-cycle approach means that packagingis no longer a waste; it is a valuable resource forthe wider economy.


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De-greasing systems

The equipment proposed by HutchinsonEnvironmental Solutions utilises a patentedbacteria based technology to eliminate all ofthe issues associated with grease traps. Iteliminates drain blockages, foul odours and

pest contamination issues.We can ensure optimal drain cleaning using thistechnology: the media dosed in line will digestthe Fats, Oils and Greases (FOG).

The unit is designed to be low maintenance,with little or no daily intervention.

Our recommendation is to adopt a regular

service contract which will routinely replace biofluid and inspect the machine every 6 months.


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Contact us for your free survey!

Ms June OBrien

Project manager, MITIES GREEN KITCHEN

MITIE Waste & Environmental Services

Email: [email protected]

Office: 0845 0944 304

Mobile 07808 092 548

This little guide was published in October 2013 and is

copyright of MITIE and protected under UK and

international law.

This little guideis intended only as an introduction to

ideas and concepts only. It should not be treated as a

definitive guide, nor should it be considered to cover every

area of concern, or be regarded as legal advice.

The Little Guide to Mitie's Green Kitchen

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