Dos and don’ts of recycling

By Nikkie Thatcher

- Last updated on GMT

What are the dos and don'ts of recycling?

Related tags Social responsibility Training Food Health and safety

Separating waste is just one way in which operators can recycle better, helping to reduce the need for landfill and saving energy, cutting greenhouse gas emissions and tackling climate change.
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Conversations with suppliers and engaging staff are a couple of tips HIT Training has given when it comes to the dos and don’ts of recycling.

According to licensed trade director Jeremy Scorer, recycling was rightly often near the top of the operational agenda for pubs.

He added: “Not only do we now, more than ever, recognise the need for a holistic recycling approach, operators are well aware of the benefits recycling provides.

“These include increased efficiencies and boosted footfall from customers wanting to support an environmentally friendly business, both of which lead to improved profitability.”

Speaking with other businesses about recycling is an area for consideration for operators looking to cut their wastage.

Priority conversation

“The biggest consideration for pubs looking to optimise their recycling is to bring it up in conversations with suppliers,” Scorer said.

“Whether it’s time to renew contracts or taking on new suppliers, recycling should be raised as early as possible as a priority so suppliers can discuss what packaging options they can provide.

“Operators should also develop a close relationship with their waste management organisations on which materials are easiest to recycle and this can then feed into the decisions on what to order from suppliers.”

“Some events and pop-up establishments are limited on the types of packaging and drinkware they can use due to licensing and safety requirements. In these cases, we encourage the use of reusable plastic glasses where possible.”

Moreover, getting staff onboard with a recycling initiative can not only help operators do their bit to help save the planet but it can also aid in keeping employees, according to Scorer.

He added: “Pub operators should also make sure their teams are fully engaged with the recycling process. With a large percentage of the hospitality workforce made up of Millennials and Generation Z, sustainability tends to already be a motivator for the younger workforce.

“This means teams are eager to participate and will be more fulfilled working for a company that sets recycling as a priority. "

Discussion point

This should be taken into account right from when a new team member starts at the business and should be ongoing, the training director outlined.

Scorer said: “When it comes to training teams on the correct recycling procedure, operators need to ensure it is not just a one-time exercise.

“With the high employee turnover rate the sector faces, both regular training cycles and ad hoc initiatives for when new starters join should be in place.

“To doubly ensure all recycling process are part of the day-to-day operations, we have seen teams introduce it as a discussion point in every weekly team meeting so everyone is clear of the latest procedure. This also engrains a sustainable conscious mindset into the very culture of the company.”

Related topics Sustainability

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