Over the past five years, the global hospitality industry has made significant strides in improving recycling activities. This shift has been driven by increased environmental awareness, consumer demand for sustainable practices, and regulatory pressures. As a result, the sector has adopted innovative recycling methods and initiatives that not only reduce waste but also contribute positively to the community.
One of the most notable advancements is the implementation of comprehensive waste management systems. These systems segregate waste into recyclables, compostables, and general waste, ensuring that a higher percentage of materials are recycled.
Rising Stars
Nationwide chain Pret A Manger has taken a significant step by launching its “Rising Stars” programme, which not only focuses on recycling but also on hiring homeless people, addressing social issues alongside environmental ones. Pret has committed to reducing plastic waste and introducing recyclable alternatives. They have also expanded their efforts to recycle coffee grounds, turning them into biofuel and fertiliser, reducing landfill waste and promoting sustainable energy.
Another initiative is seen at Nando’s, which has implemented a closed-loop recycling system. This ensures that waste oil from their kitchens is collected and converted into biodiesel, which powers their delivery trucks. This not only reduces their carbon footprint but also promotes a circular economy where waste is repurposed rather than discarded.
In Australia, the café chain Toby’s Estate has introduced an innovative approach to recycling coffee cups. Partnering with Simply Cups, their used coffee cups are recycled into items such as outdoor furniture and reusable cups. This initiative addresses the significant issue of disposable coffee cup waste, which is often lined with plastic and difficult to recycle through conventional means.
Heading to Asia
MOS Burger in Japan has implemented a comprehensive waste management system that includes the separation and recycling of various materials such as plastics, paper, and organic waste. They collaborate with local farmers and waste management companies to turn food waste into compost. This is used to grow vegetables, some of which are supplied back to the restaurants, creating a closed-loop system. This reduces waste sent to landfills whilst supporting local agriculture and reducing the carbon footprint associated with food transportation.
The global trend towards zero-waste kitchens has also gained momentum. For example, Silo restaurant, known as the world’s first zero-waste restaurant, operates without a bin. All food scraps are either composted or reused, packaging is minimised, and suppliers are encouraged to adopt sustainable practices.
This holistic approach not only reduces waste but also sets a benchmark for the industry.
Promoting recycling in the hospitality
Consumer-facing initiatives have been instrumental in promoting recycling in the hospitality sector. Many establishments now offer incentives for customers who bring their own reusable containers or cups, reducing the reliance on single-use plastics. Starbucks, for instance, has introduced discounts for customers using reusable cups and has committed to eliminating single-use plastic straws globally.
There is no doubt that where we stand today is very different to 5 years ago, and new technologies have certainly aided progress when it comes to our global recycling efforts. However, the bar will continually (and rightfully) be raised to protect our planet and future generations for years to come. As these practices continue to evolve, the hospitality sector will play a crucial role in fostering a more sustainable and responsible future.
