A scheme to recycle leftover food waste in the Manchester area is being backed by local restaurants.
The Green Chef initiative was set up by local waste management firm, Fresh Start Waste Services, which pledges to recycle 100% of the food waste it receives and turn it into compost.
The Salford-based company provides the kitchens taking part with compact indoor food caddies with compostable bio bag liners. Once full, these are then emptied into larger outdoor food bins for collection.
As well as diverting the waste from landfill, the scheme helps reduce the restaurant’s carbon footprint. Every year around seven million tonnes of food are wasted across the UK.
Fresh Start director Nicola McGrath said: “The basic idea behind ‘The Green Chef’ food recycling scheme is to quickly and efficiently separate out compostable and recyclable waste and cut the amount of food being sent to landfill.
“Under ‘normal’ waste disposal, food waste would ordinarily be mixed in with non-recyclables and directed to landfill, producing the potent greenhouse gas methane. Our scheme directs all the food waste from participating restaurants straight to recycling.”
Restaurants taking part include Turkish restaurant Café Istanbul and Cheshire Life’s Food and Drink Awards ‘Manchester Restaurant of the Year 2011’ Rosso, plus The Mark Addy.
Executive head chef Robert Owen Brown said ‘The Green Chef’ scheme supports the Mark Addy’s ethos of using local suppliers and reducing environmental damage wherever possible. He added: “I’m glad there is finally a specialist service for recycling food.”