February (29th – 3rd March) sees the return of Waste-Works, Hotelympia’s sustainability hub at London’s ExCeL, offering visitors unbridled access to key insight and innovative suppliers with best practice solutions to aid an issue engulfing hospitality.
Recent research claims that British restaurants alone consume more that £1.3bn* in utilities eachyear, yet three quarters of restaurateurs feel they lack the tools and knowledge to make operational changes. Allied to this, the UK’s annual food waste bill is, this year, set to break the £3bn mark.
Waste-Works is focused on suppliers of resource efficiency solutions for the hospitality sector, helping sites to improve environmental credentials and save money into the bargain. In 2016, Waste-Works Live is set to unveil its most comprehensive line-up of suppliers yet, while inspirational speakers across Hotelympia’s Stage and technology focused HOSPACE Hub will also take up the sustainability baton.
Key trends and points for discussion include: the rising tide of packaging litter, barriers to kitchen sustainability, the challenge of achieving zero waste to landfill, responsible water management, the changing regulations around kitchen grease trap compliance, and finding new and innovative ways in which to reduce avoidable food waste.
Toby Wand, Managing Director at Fresh Montgomery comments: “It doesn’t matter which sector of the industry you work in, waste and sustainability are issues that affects all of us. The research highlights problems that, if left unchecked, could spiral out of control, yet it also proves that people require help to make the right choices. Waste-Works offers this help and more. Whether it’s through hearing about something completely new and yet, easily implemented into an operation, or being introduced to a solution that, more often than not, will result in more sustainable business practices and real world cost savings – one day out of the business could change the way you operate forever.”
A dedicated programme of talks set to give visitors the lowdown on getting sustainability smart will be held at Waste-Works Live, including: Gram UK, who will invite a host of industry experts including, Kate Gould, MD of Keg Catering Consultants; Dominic Bubridge, Associate Director of the Carbon Trust; James Sharmen, Energy Manager for Mitchells & Butlers and Richard Gladwin of The Shed and The Rabbit Restaurants, to its fourth Go Green Debate, discussing the future of sustainability (Monday 29th February, 13.45).
Specialist, independent sustainability consultants, Eunomia, will bring be examining the rising tide of litter, both land and marine-based, considering future trends, possible regulatory approaches, and impacts upon foodservice and hospitality (Monday 29th February, 12.15).
Dr. Rebecca HawkinsThe highly respected Dr. Rebecca Hawkins of the Responsible Hospitality Partnership will be offering insight around food waste reduction (Tuesday 1st March, 12.00), while Siobhan O’Neill, editor of Green Hotelier; CEO and founder of Winnow, Marc Zornes; James Pitchers, Corporate Social Responsibility Director for Whitbread and Katie Boden, Manager, Sustainability Services for KPMG, will be examining the business case for going green (Wednesday 2nd March, 13.45).
Innovative Waste-Works exhibitors set to help visitors meet sustainability trends head-on include: PEL Waste Reduction Equipment who will be demonstrating to visitors how it can help reduce waste disposal costs through its glass bottle crushers, refuse bin compactors and cardboard and plastic balers.
Organic Waste Logistics (OWL) will be introducing a new and innovative system to manage unavoidable food waste. Though proprietary technology, a steel vacuum storage container, at customer sites, the company guarantees that all food waste will be recycled, providing cost savings over the current approach to food waste disposal and reducing the need for frequent waste pick-ups by over 80%.
Kitchen wastewater management specialist, Goodflo will be showcasing its brand new grease trap system for commercial kitchens. The patented G-Bag™ delivers significant health, safety and hygiene benefits to professional chefs, kitchen operators and specifiers and can be installed as a single unit or series of units within existing commercial kitchen sinks and wastewater systems.
Across the wider exhibition, other waste product exhibitors include Catersave Europe Ltd, whose Food Waste Processor, launching at the show, can, by way of accelerated dehydration and agitation, reduce food waste by up to 90% and compostable packaging company, Vegware, who’s award winning, low carbon catering disposables can be recycled alongside food waste.
Registration is now live (www.hotelympia.com/register) for the biennial four-day show, the home of hospitality innovation, which will see the unique needs of visitors from every sector of hospitality, from hotels and restaurants to pubs; cafes; contract catering; casual dining; the cost sector and beyond, catered for by 1000 of some of the world’s most pioneering exhibitors in Food & Drink; Catering Equipment; Technology; Interiors & Tableware; Careers and sustainability-focused Waste-Works.