Whittlebury Park, located in Whittlebury Northamptonshire, a magnificent hotel, golf, spa, conference and wedding venue and one of the largest spas in the UK, has adopted the WasteMaster on-site food waste conversion system to minimise costs and the impact of its food waste on the Environment.
Read Full PDF Article Here : New Whittlebury Park Case Study
Set in 600 acres of beautiful Northamptonshire countryside, Whittlebury Park has four separate buildings with 254 guest rooms, 36 holes for golf, 50 meeting and conference rooms, bars, restaurants and three distinctive special event venues catered for by seven kitchens. The estate enjoys high demand throughout the year, catering for events including conferences, weddings, and golf and spa days.
Whittlebury Park is highly committed to environmental impact minimisation, adopting and testing a range of approaches including strict separation and recycling, sending waste for the generation of reusable products, and trialling bio mass boilers on site. All staff do their utmost to ensure the best customer service and experience and maintenance of robust environmental and sustainability credentials.
In the past, food waste from the separate buildings was stored at the different site locations awaiting collection for sending to landfill, before it was decided to combine this waste at a single location. Hotel Manager, David Munson, explained: “We wanted to maximise our site cleanliness, while also being more energy efficient and environmentally responsible and originally trialled a drying system, mixing the powder residue with wood pellets to power the heating for our spa on site. But, as well as the right solution for the Environment and the most responsible approach for our business, there had to be a cost benefit.”
The Estate Head Chef, Craig Rose, was instrumental in the decision to try WasteMaster as a more environmental alternative to the drying system. The first trial machine, requiring only a power supply and air outlet, was installed in 2017 in a convenient area at the rear of the main building. Now part of the daily waste processing cycle, the latest WasteMaster design was installed at Whittlebury Park in August 2018 and now processes between three and six tonnes per month, depending on seasonal activity, as accurately measured by the machine monitoring system.
Reporting on the performance of the system, David says: “WasteMaster has changed the way that we approach food waste for the benefit of the Environment, as well as our business.” Craig comments: “I have been impressed with the WasteMaster technology and the system has really improved the efficiency of our food waste management with the significant added environmental benefit of minimising the impact of our waste. The WasteMaster support team has also been very responsive, monitoring our food waste processing and managing this effectively. Our porters are also delighted at the ease with which they can load the system.”
Green Eco Technologies develops, supplies and manages innovative, safe, efficient and environmentally beneficial, on-site solutions for the conversion and re-purposing of putrescible organic waste into re-usable resources.
For further information about the WasteMaster range and a free on-site assessment of your specific food waste issues, please contact: firstname.lastname@example.org
Read Full PDF Article Here : WasteMaster overcomes hospital’s challenges caused by food waste
Caring for over 371,000 patients per year with a staff of 3,300, Kettering General Hospital has 600 beds and serves around 1500 meals daily. Food waste is generated from food preparation and returned food from wards after meal times. Though every effort is made to minimise the volume of food waste generated, the hospital still has a lot of waste that must be disposed of in a timely manner to maximise the health and safety on its site.
Kettering General Hospital recognises its social, economic and environmental impacts on the local community, and is committed to acting with responsibility in each of these areas.
The hospital’s Waste and Sustainability Manager, Robin Packman, was keen to reduce both the burden of food waste on the Environment and the financial impact on the hospital. Robin explained: “Our food waste was previously disposed of in the kitchen area through a maceration system. However, this used a considerable amount of water to process the waste and then flush it into the drains. These frequently blocked and as well as this being costly in staff time, the maceration also placed a strain on the sewage system, contributing to waste blockages.”
Given the challenges caused by the maceration system, Robin was receptive to finding an alternative efficient solution that would improve the environmental and practical performance of the hospital’s food waste processing system.
The WasteMaster was easily installed in a convenient area at the hospital, without the need for plumbing or other services, just a three-phase power supply and an air outlet. WasteMaster accelerates the decomposition of food and organic waste, reducing its volume by up to 80 per cent and converting it into an odourless, compost-like, high calorific-value residue in less than 24 hours, without introducing additives or water and without discharging the residual material into sewers or watercourses.
Robin reports that WasteMaster’s diagnostic reporting system has confirmed the actual rather than estimated volume of food waste being produced at the hospital and initial calculations showed a 35% reduction in costs. In addition, Robin estimates that WasteMaster has reduced the hospital’s water consumption by 11,650 litres over a three-month period and forecasts that savings of over £45,000 will be made in drain and sewage and other areas over the contract period. Moreover Robin, says: “In a single year, WasteMaster will have reduced the hospital’s food waste volume by 50 tonnes after processing and water consumption by 69,888 litres.”
By converting food waste on site in this way and diverting it from landfill, around 3.2 tonnes of landfill gases are prevented for every two tonnes of food waste fed into the machine. The residual also has a further use for purposes such as green energy through anaerobic digestion, conserving valuable resources.
WasteMaster is supplied as a managed service and the food waste processing cycle is remotely monitored continuously to ensure smooth-running performance. The system offers automatic bin loading to maximise health and safety and WasteMaster will both indicate when it is full and will unload automatically when the process has finished.
About Green Eco Technologies (GET):
GET develops, supplies and manages innovative, safe, efficient, and environmentally beneficial, on-site solutions for the conversion and re-purposing of putrescible organic waste into reusable resources. With offices and manufacturing sited in the UK and Australia, as well as representation in the United States, the United Arab Emirates and Spain, GET supports customers to reduce the impact of food waste disposal both on their businesses and the Environment.
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