It may come as a surprise to learn that despite improved
education and society becoming savvier about ‘thinking green’,
11 million tonnes of waste still go to landfill each year in the UK –
enough to cover the whole of Cornwall and Devon if spread one
metre deep! It’s an astonishing figure and one that highlights the
importance of thinking outside of the ‘reduce, reuse, recycle’ box.
In order to make the radical changes needed to achieve net zero,
we must address the fate of all waste, including non-recyclable.
Every 100 tonnes of residual industrial and commercial waste
that goes to landfill generates 47 tonnes of CO2e, plus the
transportation of waste for disposal produces further CO© and
particulate emissions. The environmental impact of this so-called
‘forgotten waste’ cannot be ignored – in addition to sustainability
strategies focused on the circular economy, FMs must make an
overall commitment to reducing the amount of waste that leaves
site. Only when the two run in parallel, can businesses stand a
more realistic chance of achieving net zero.
Sending waste to landfill is the least desirable option. It releases
greater quantities of greenhouse gases such as methane, produces
leachate which requires treatment and can lead to o† ensive odours
which can be harmful to both the environment and public health.
Sending waste to incineration means the energy can be recovered
but everything is combusted, which leads to greater carbon
emissions.
By embracing biotechnology, organisations are able to cut
up to 50 per cent of waste sent for disposal through innovation
– drastically reducing their carbon footprint. Unique blends of
bacteria are added to the residual waste and the organic fraction is
digested inside enclosed aerobic reactors, which are installed onsite.
22 NOVEMBER 2021
The only bi-products of the aerobic digestion process is carbon
dioxide and water vapour and all that’s le¡ behind is the inorganic
fraction, such as plastics which has a potential number of uses.
This decentralised approach to waste management not only
promotes the circular economy and negates the potential for
landfill, but encourages businesses to take more responsibility
for their own waste – an essential part of future-proofing waste
management strategies and accelerating the journey to net zero.
FM SERVICES SUPPLIER’S VIEW
CATHERINE BURROWS, HEAD OF WASTE MANAGEMENT AT
SODEXO UK & IRELAND
We are embedding
circular economy
approaches in our
o† ers to clients and
our operations to
ensure all waste
streams have a
beneficial use and
nothing goes to
waste. While we have
already made great
leaps to cut carbon
emissions, such as
achieving
98 per cent electricity
consumption from
renewable sources in directly operated sites, it is its indirect impact
on supply chain and client sites (scope 3) where we believe the
greatest advances can be made.
As an organisation that produces millions of meals every year,
the prevention of food waste is an area top priority, and one which
presents multiple opportunities to innovate.
According to the United Nations, one-third of the world’s food
goes to waste, and producing, transporting and letting food rot
releases eight to 10 per cent of global greenhouse gases. It’s
therefore apparent how much of a game changer food-waste
prevention is for hitting 2050 targets. We have introduced
initiatives to address this throughout the ‘food waste lifecycle’,
from supply chain and production, to the kitchen, plate and
beyond.
Sodexo is accelerating towards its commitment to reduce food
waste by 50 per cent by 2025 with the continued deployment of
WasteWatch, powered by Leanpath, a comprehensive food waste
prevention programme. To date WasteWatch has so far saved over
294 tonnes of food waste in the UK and Ireland which is equivalent
to 2,041 tonnes of CO© and is enabling clients such as Leeds
Nu† ield Hospital to significantly reduce deliveries, saving further
emissions.
Anything remaining on the plate or kitchen chopping board is
then fed to aerobic and anaerobic digestion systems, putting it
back into the food chain as fertiliser or generating energy.
It is not just waste generated in our kitchens and restaurants
we need to address, WRAP estimates that 7.2 per cent of food
harvested from UK farms doesn’t reach the market. Sodexo’s
responsible sourcing strategy plays a key role here, procuring food
and ingredients that help minimise carbon footprint and waste,
including encouraging smart use of ‘rescued’ produce.
Sodexo is committed to redistributing food that would otherwise
be thrown away. Around 8,000 meals have been saved through
Too Good to Go, an app which sells surplus food at discounted
rates. Further work is done with charities through the Sodexo
Stop Hunger Foundation to redistribute food to thousands of
community groups.
Lastly, Sodexo’s partnerships with environmental experts
including the WWF have helped develop science-based targets
specifically for cutting food wastage and reducing environmental
impact of procuring and selling food.
Transparency, authenticity and real change are fundamental to
our approach to meeting and exceeding our environmental targets
ahead of 2050. We are grateful to our clients, partners such as
WWF-UK and WRAP as well as our suppliers for sharing our goals
and working with us to achieve them.
Sodexo’s responsibility to protect the Planet remains, as it has
always been, at the forefront of its business strategy. It conducts its
business in such a way that it brings positive impact to the world,
drives progress, and respects the resources on which our future
depends.
Do you have a question that you’d like
answered by the FMJ Clinic?
Email: sara.bean@kpmmedia.co.uk
FM CLINIC
Catherine Burrows
ADVICE & OPINION
link
