Category: James’ Diary

16 Jul

Your food waste prevention strategies catered for

A new report finds a compelling business case for preventing food waste in the catering industry, with analysis indicating 64% had recouped their investment in the first year. Of 86 sites across six countries evaluated, food waste was reduced by 36% on average in the space of twelve months. The cost of food being wasted

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12 Jun

Improving segregation at source of disposal

People are being encouraged to think about their use of plastics in a way they never have before. Recent news stories have put sustainability firmly on the agenda, with focus on reducing landfill and preventing materials from polluting our oceans. Responsibly produced plastics can be recycled effectively and efficiently, or used to generate energy from

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01 May

Family fortunes

In a world dominated by global household names like Apple, Amazon and Microsoft, there’s often something reassuring about dealing with a smaller family business. It’s not just me who thinks that, it was a message we heard repeatedly when we exhibited at the recent Manchester Cleaning Show. We’d gone to Manchester prepared to respond to

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04 Apr

A big problem that needs sorting

According to the Department for Environment, Food and Rural Affairs, 22,770,000 tonnes of waste from households was collected in 2016 in England. Although the amount has not varied greatly, this is the highest total over the past seven years. It just goes to show the scale of the challenge faced by local authorities in collecting, sorting and disposing of our waste (whether that be through

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20 Mar

A feast of waste

According to the Food Standards Agency (FSA), in the UK, we throw away seven million tonnes of food and drink from our homes every year, the majority of which could have been eaten. In addition, WRAP research shows that the UK manufacturing and retail sector wastes 1.9 million tonnes of food and drink a year;

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