Under new Welsh Government regulations, hotels, restaurants, pubs and bars must separate their recycling, including food waste that totals more than 5 kg per week.
The panel included industry professionals who were involved in implementing the new laws. They provided insights into the challenges faced and the impact of sustainability on the sector.
Keenan Recycling, a food waste recycler, sponsored the seminar at The Parkgate Hotel. Grant Keenan, co-founder and managing director of Keenan Recycling, said: “It was fascinating to hear directly from those responsible for ensuring the new laws were adhered to and how vital environmental sustainability is to their growth and business success. We have increased our collections five-fold and have been able to support our customers every step of the way, leaning on our experience of Scotland going through the same legislation changes in 2017.
“For us, it’s understanding what’s important to our clients. As well as the logistics of ideal collection location and times, it’s assisting them with their own journey to net zero. For example, we fall under Scope 3 data for many organisations, and being able to offer a service that sees the trucks fuelled by the waste they collect is hugely beneficial to users.”
‘Hot topic’
Robert Richardson, chief executive officer at the Institute of Hospitality, said: “Environmental issues remain a hot topic for the hospitality industry. Wales has an outstanding reputation for achieving success in green outcomes, so it was appropriate to host our latest Above & Beyond event in Cardiff and tap into that expertise.”
“Wales has the best recycling rate in the world, with 65% of waste diverted from landfill. This is an incredible achievement. Listening to our panel members today, it’s clear that while there were challenges with the initial rollout of the new laws in Wales, there is passion in ensuring sustainability is at the heart of all operations.”
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