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Elite achieves zero waste to landfill

Angela O'Connor, Area sales executive at Veolia with Nigel Tindall, operations manager at The Elite Fish & Chip Company.

The Elite Fish & Chip Company has become a zero waste business with everything from its three sites either reused, recycled, composted, or converted into energy.

Staff at Elite’s restaurants in Lincoln, Sleaford and Ruskington now segregate all rubbish into bins for card and paper, glass, food waste and general waste.

While packaging and general waste are taken to a processing site for recycling, food waste is collected once a week by Veolia and taken to Hemswell Biogas where it is converted into methane gas. The gas either goes into the National Grid or gets converted into electricity to power local homes and businesses.

Currently around three percent of the UK’s total greenhouse gas emissions comes just from the methane arising from the decomposition of biodegradable waste at landfill sites.

Angela O’Connor from Veolia explains: “Diverting food waste away from landfill is crucial to help combat climate change.

“Veolia can help the Elite and other businesses turn food waste into a valuable resource, by using anaerobic digestion to create green energy. A standard 240 litre waste bin, for example, can produce enough methane gas to fully charge three electric cars, a mobile phone for approximately 19,000 hours, and boil a kettle for 45 hours.

“The Elite is setting a great example which we hope others in the hospitality sector will follow. We’d like to congratulate them on implementing this change and their commitment to becoming a more responsible and sustainable business.”

Operations manager Nigel Tindall said: “As a business we’re always looking for ways to improve sustainability and reduce our carbon footprint.

“We initially trialled the new bins at our Sleaford restaurant and, although separating all our rubbish takes a bit more work, the rewards are worth all the effort.

“Not only have we been able to increase recycling and lower our CO2 emissions, but we’ve also saved money. However, we couldn’t have achieved this goal without the cooperation of our staff, and I’d like to personally thank them for doing their bit.”

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