EDITORIAL COMMENT
FEBRUARY 2020 3
FMJ.CO.UK
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Editorial steering committee
Alan Hutchinson, Facilities Director, Howard Kennedy LLP
Charles Siddons, Head of Operations, NHS Property Services
Darren Miller, Head of EMEA Facilities Operations, PayPal
Ian Wade, Head of UK Estates, British Medical Association
Jan Portch, Offi ce Manager Landsec HQ
Lucy Hind, Head of Property (Interim) at Barnsley Council
Russell Wood, Facilities Manager at Dentsu Aegis Network
Simon Francis, Principal Lead, Estates and Masterplanning, ZSL
Simone Fenton-Jarvis, Workplace Services Consultancy Development Director Ricoh UK
Stephen Bursi, Facilities Lead, BAE Systems
Stephen Vagg, Director of Global Real Estate & Facilities, Molson Coors
Tony King, Head of Facilities, Historic Royal Palaces
Vicky Thorp, Head of Facilities Management, CLSH Management
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When it comes to cutting down waste and
increasing recycling, the main focus within
the FM sector over the last couple of years
has been on tackling the scourge of single
use plastic.
But as our catering feature in this issue reveals, a no less
urgent consideration is in reducing the amount of food
waste being generated within the hospitality and food
service sector.
According to WRAP, estimated annual food waste
within UK households, hospitality & food service, food
manufacture, retail and wholesale sectors in 2018 was
around 9.5million tonnes, 70 per cent of which was
intended to be consumed by people (30 per cent being
the ‘inedible parts’). This has a value of over £19 billion a
year, and is associated with more than 25 million tonnes of
greenhouse gas (GHG) emissions.
One of the key issues here is that (in much the same way
plastic waste was overlooked until relatively recently),
while three quarters (75 per cent) of UK citizens have seen
or heard information on food waste, only 39 per cent have
made a strong link between throwing away uneaten food
and climate change. Within the workplace catering and
hospitality sector the task is even more of a challenge.
Customers want a healthy choice of fresh ingredients from
their food service suppliers, but not many of us give much
thought to what happens to the food that doesn’t get eaten.
So it is encouraging to hear about the range of ways
catering suppliers, FM services firms and client-side FMs
are working to reduce food waste; see the article for some
practical and inspiring ideas.
FMJ intends to continue its campaign to improve waste
and recycling this year with our third annual survey on
waste management in partnership with Grundon – the
results of which will be published in the Summer.
As always, we’d welcome your feedback about any aspect
of the magazine, together with your insight into what’s
happening in the FM sector.
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