How to overcome waste challenges in an inner city hotel.

The average hotel guest generates around 1kg of waste per night.  Over 50% of this waste is comprised of recyclable materials: paper, plastic and cardboard.

With landfill costs rapidly increasing, hoteliers are being forced to become more sustainable in their waste management. In 2005 the cost of landfill per tonne stood at £18, fast forward to 2018 and this cost has increased by 166% to £48 per tonne.

Hotels produce a wide and varied range of waste streams, 365 days a year. In businesses where cleanliness and hygiene are of paramount importance, waste remains an issue that relentlessly tests resources and site capacity within the hotel industry. Especially for those based in the inner city.

Sites require multiple waste collections per day, especially those with limited storage. But pre planning and scheduling of these collections is made challenging by seasonal fluctuations and events.

In addition to this, ever increasing pressures from guests and regulators to implement sustainable solutions means that most inner city hotels are being forced to rethink their waste strategies.

Read on to find out our top tips on streamlining your waste management strategy and how to implement the changes that will see your hotel save money, go green and vastly improve your customer experience.

Get a professional waste audit.

It is estimated that between 50% and 60% of the waste materials generated by guests can be recycled or reused

Every hotel is different in terms of the amount of waste it produces and levels of available storage space. For those in inner city locations, challenges of space limitation and congested roads hindering collection, mean that maximising the space that is available becomes even more important.

This means that investment into onsite waste auditing can have a number of benefits, such as:  achieving corporate recycling targets, maximising storage space and ensuring the effective segregation of your waste through professional solutions.

It is estimated that between 50% and 60% of the waste materials generated by guests can be recycled or reused. Waste auditing can identify where your business is missing opportunities in waste segregation and your waste processes.  With the cost of landfill steadily increasing in recent years and showing no sign of decreasing under environmental pressures, your business could be saving money through waste segregation and sustainable technologies.

Reduce your daily waste collections with storage optimising technology.

Gone are the days where a hotel requires its back of house to be dominated by overflowing glass and cardboard waste storage.
Thanks to innovations in segregated and space saving waste solutions, inner city hotels and country B&Bs alike can maximise their outside space while reducing hygiene risks.

Invest in a glass crusher. Glass crushers are not new to the market, but it is surprising how few businesses benefit from them. Designed to fit behind the bar and operate silently, a single class crusher can store up to 800 beer bottles.

They are capable of compacting glass bottles in a ratio of 8:1, into sharp free and safe to handle particles. This enormously reduces storage space of bulky bottles, eradicates pests and allows for fewer noisy glass collections.

Similarly a simple cardboard baler can reduce the volume of cardboard by up to 90%, giving staff little excuse to mix recyclable card with general waste and reducing costly waste collections.

Think about your food waste.

One of the largest waste streams in the hotel industry is food waste. This is not a new issue,  the hotel industry produce 79,000 tonnes of food waste annually (WRAP).

The average pub throws away around £8000 of food waste annually

The average pub throws away around £8000 of food waste annually, businesses can reduce cost and wastage space by identifying what they are throwing away and reviewing progress on a monthly basis.

Find out where your food waste is coming from: preparation, spoilage, customer plates? By separating waste in to different bins and tracking what is being thrown out. This can be made easier with readily available digital monitoring and tracking technology.

Similarly, an increasing number of businesses are also investing in food waste digestion technology, which process food waste onsite and eradicate the need for collection. They work through accelerating natural decomposition processes and can process anywhere from 20kg to 500kg of food every 24 hours.

Invest in staff training.

Finally if your business is serious in re-evaluating and restructuring its waste management processes, then its essential your staff are trained and capable of implementing these changes.

Staff training courses are readily available, such as those from the Chartered Institute of Wastes Management. They cover key elements of waste including: environmental impact, costs, regulations and how do reduce overall waste production.

Speak to Blue Castle about recommended training courses that are suited to the challenges of waste management for hotels in city locations.

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