Stompin' out food waste at the Savoy

The Savoy hotel in London recycled enough food waste in 2012 to create 216 megawatt hours of renewable energy and save more than 200 tonnes of CO2.

The hotel minimised its food waste through responsible purchasing but plate scrapings, off-cuts and stock pot waste, meant that some food waste was inevitable.

To handle this unavoidable waste sustainably, the hotel segregated it using dedicated bins and kitchen caddies before emptying it into larger bins, which were collected on a daily basis by food waste recycler Prosper De Mulder (PDM).

All the food waste collected was then processed via PDM's network of recycling and anaerobic digestion plants.

PDM commercial director Philip Simpson said: "It sets an example of what can be achieved in the industry to address the issue of food waste in a proactive and innovative way."

Conor McGlone


anaerobic digestion | Food waste


Waste & resource management

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