| September 2008 |
 The biggest contributor to unusable waste at Cotehele is
from the catering section.
Both the restaurant and the
tearoom ensure all produce is fresh, seasonal and locally
grown, of a high quality and unprocessed.
However, this
means there is a large amount of food waste produced
on a daily basis.
Around 500 to 600 litres of food and
organic waste are produced each week throughout the
estate.
Before the implementation of a food waste
recycling scheme all food waste went into a waste
disposal unit or was sent off to landfill.
 |
Click
here to view pdf of the full recycling case study. |
|
| September 2008 |
 Graeme Holland, Facilities Manager at the University,
wanted to find a safe and hygienic solution to their
growing food waste problem:
“The landfill escalator was a
major factor in our decision to look for more recycling
routes. Waste collection costs were rising and we wanted
to keep these costs down. Food waste was becoming
more and more of an issue. It was a blot on our landscape
and the smell was attracting vermin to the skips in
between collections.”
|
Click
here to view pdf of the full recycling case study. |
|
| June 2008 |
The award winning Conway Centre on Anglesey, a large short term, residential educational facility, invested in a Rocket Composter in 2006.
|
Click
here to view pdf of the full recycling case study. |
|
| November 2006 |
 Whether approaching
Crieff from Madderty in
the east, or from the
west along South
Comrie Road, the Tower
Hotel, East High Street, dominates the
skyline. Over the past year, under the
new ownership of Gilbert Edgar, recycling
rates have “Rocketed” to similar heights.
Immediately on taking over the hotel last October Gilbert, aided by partner Fiona Clark (Community Waste Advisor with Perth & Kinross Council), targeted wastes for separate collection and recycling.
|
Click
here to view the Tower Hotel waste minimilisation case study in PDF format |
|
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