Reducing Our Carbon Footprint
We’ve always believed in reducing our food waste as part of our approach to doing the right thing. Our sustainability credentials are part of our provenance, and it runs through the way we work and do business. Not only do we champion local produce, seasonnally supplied from North Devons Larder but we also aim to reduce our impact on the environment. For example our grease traps prevent fat and grease getting into the drains and into the sea. Our rebuild of the hotel incorporated energy saving iniatives. And now we are repurposing waste plate food.
In summer 2023 we decided to work with Olio as part of their well-established programme to repurpose and distribute surplus food from catering businesses. Each month we track our progress, and you can follow this below.
As we are into our winter trading, we recorded a reduction in waste food being made and therefore collected.
Our end of year statistics are quite amazing:
Since we started working with Olio in August, nearly 300kg of surplus food has been saved. That’s over 5kg each day. Over the whole period, that’s the same as over 550 meals and over 1000kg of CO2 emmissions saved. This is the same as saving 175,000 litres of water or over 3,400 car miles off the road.
Business is always quieter this month which means surplus food is also reduced. Stats for the month are very similar to October’s performance.
We end the first quarter of working with Olio with a reduction in both food sent for surplus and uptake. As the hotel is not as busy the amount of available surplus product has diminished. Over 3/4s of the food offered was rehomed though. This meant nearly 120 meals saved and some 37K of water and 214kg of CO2 emission saved or avoided. 19 households locally benefitted from our surplus food. Our info graphic is here.
For our second month working with Olio, we have increased the numbers of households using the service, as the volume of surplus food has also increased. Our September info graphic tells more.
We started working with Olio and their Food Waste Heroes this month. In a brand-new pilot for small hotels we’re seeking to repurpose our surplus food, ingredients and menu items. Using the Olio app, food is collected by Olio’s volunteers (the food waste heroes) and given to local families or individuals. It’s not sold to anyone.
Our August info graphic explains more.
Our hope is to further reduce our food waste volume and ensure that surplus food goes to a good home, benefiting the local community and environment.
The Carlton Hotel subscribes to Olio, we pay to be part of the scheme. We also incur costs in packaging the food and making the meals ready for collection. However we save on waste landfill to offset some of these costs.
Further Reading & Links
If you are interested in the calculations used click here..
You can work with Olio as a volunteer. Click here
You can download the Olio app for more information. https://olioapp.com/en/