Thanks to its innovative food waste solutions, Rendisk enables Westfield London to reduce the volume of the food waste by up to 80%.
Known as London’s ultimate shopping destination, Westfield London houses over 300 shops ranging from high street to designer, in one architecturally exquisite space that covers 150,000 square metres.
THE BRIEF – AROUND THE CLOCK DINING
Contained within the shopping centre, ‘The Village’, is one of London’s premier designer shopping destinations and houses more than 40 exclusive brands including such as Burberry, Louis Vuitton Tiffany and Co. Over 27 million customers a year visit Westfield London.
But, much more than just a shopping destination, Westfield London contains over 60 places to eat and drink ranging from snacks and light lunches to high-end restaurants. It’s a slick operation that requires precision planning. Whilst every provision to minimise food waste is met by the caterers, food waste is an inevitable part of the business. Across the whole centre, which is the equivalent size of 30 football pitches, 398 tonnes of food waste is generated every year. The Facilities team needed a clean and efficient way to remove food waste from the centre as quickly as possible.
THE PROJECT – HYGIENIC WASTE
Responsible and hygienic disposal of food waste is a logistical challenge for operators. Internal transport of food waste is difficult, expensive and unhygienic with a high risk of contamination. As the cost of food disposal continues to increase, foodservice operators want the ability to handle their food waste in a socially responsible and economical way.
Rendisk, ‘the food waste and dish handling specialists’, impressed the team at Westfield with its core values of excellence, innovation, efficiency and craftsmanship combined with a passion to offer unique solutions that are sustainable and respect the world environment. So much so, that Westfield opted for its expertise in handling the waste in the Westfield scullery which turns over 10,000 covers a day.
The Rendisk Flex WasteDispo was installed. Unlike older disposal methods, no manual sorting of organic waste is needed. All food is deposited straight from the plate into a waste station. The waste is then ground and transported down 50mm plastic pipes to the storage area, which is housed 200m away from the Westfield scullery. Here, the waste is de-watered using a special centrifuge technique, reducing the volume of the food waste by up to 80%. The dry pulp is then ready for environmental disposal.
The lack of manual sorting reduces both staff costs and contamination risks and avoids room for human error. The waste station, where the operator scrapes empty plates, has a 1m sq footprint, so is ideal for kitchens with minimal space. Not only does the system save costs, it reduces CO2 emissions, making it a responsible choice for operators.
THE RESULTS – IMPROVED EFFICIENCY
Shaun Turnbull, Facilities Manager said:
“We are very pleased with the results. It has improved the scullery operation and reduced the amount of contaminated waste. It is also much more hygienic.”