Food Waste in Hospitality

Food waste has always been a problem in the hospitality industry. Food waste is disposed of with general waste, contaminating recyclables and increasing the volume of waste heading for landfill.  Compactors are often used to hide the “sin” resulting in horrendous smells in the waste area and silently increasing costs with numerous breakdowns and expensive collections.

Introducing the Bokashi Bran® Food Waste Management System

In December 2017, Southern Sun Rosebank implemented the Bokashi Bran® Food Waste Management system.

  • Food waste is separated at source in the kitchens
  • It is treated with Bokashi Bran® for odour control and preparation for composting
  • A macerating machine shreds the food waste reducing the volume by up to 80%
  • Food waste is taken for composting at a commercial composting facility

The system is simple, cost effective and environmentally-friendly.

Numbers tell the story

Added benefits:

  • Landfill waste decreased by 40%
  • Recyclable waste increased by 20%
  • Waste collection costs reduced R2000 per month

In the first 6 months of the Bokashi Bran® system, Southern Sun Rosebank has diverted 50 tonnes food waste from landfill, resulting in a saving of over 30 tonnes of CO2 equivalent emissions from the atmosphere; a contribution to saving our environment.

Why is this important for the environment?

Besides the obvious environmental benefits of diverting food waste from landfill, the nutrients from food waste going back into our soils is even more important. It has been warned that by 2050, Sub-Saharan Africa will not be able to meet food demand *. This is not only because of the growing population trend, but also poor faming methods, chemical fertilisers and pesticides and constant degradation of the soil. Adding food waste that has been treated with Bokashi Bran® improves elements in the soil such as phosphorus, potassium and calcium by over 120% within a 7-week period.

* Sub Saharan Africa unlikely to feed itself by 2050 study 2016/12/14

Cost of wasting food

Food wasted in a commercial kitchen comes from preparation waste (44%), plate scraping (35%) and spoilage or over-prepared food (21%). Some of this waste is avoidable if managed efficiently. Between 2 and 14% of food costs is attributed to food waste. With the bokashi system, we measure, analyse and focus on food waste, assisting kitchen managers to identify unnecessary wastage and save costs. A conservative estimate of the cost of food is set at R15 per kg. Multiply that into your food waste and all of a sudden you’re throwing R15 000 or R30 000 in the dustbin.

Bokashi Bran can help you reduce this waste while doing the right thing for the planet. Send us a mail on info@bokashibran.co.za and let us show you how to be a future kitchen based on sustainability.

Changes in legislation

The National Waste Minimisation Strategy has set a target of 50% of organics to be diverted from landfill by 2022 in preparation for an outright ban in 2027. Food waste will no longer be allowed at landfill unless special trenching arrangements are made. This is expensive. The bokashi system is a simple and cost-effective way of diverting food waste from landfill.