Reducing waste in a pub
Heating and ventilation
Non-essential heating and ventilation equipment should always be switched off when not required. Use temperature control sensors to control output.
Ensure portion sizes are appropriate and offer half and children’s portions to avoid excess food waste. From the 1st January 2014 most businesses which produce over 50kg of food waste per week will need to present food waste for separate collection to comply with the Waste (Scotland) Regulations 2012 (5kg – 50kg per week are exempt until 1st January 2016).
Heating your pub is expensive. Ensure the door is kept closed except when in use to help maintain the temperature. Invest in an automatic closing mechanism if one is not already installed. The fitting of draught excluders will also help to prevent heat loss, improve comfort and cut costs.
Replace bulbs with energy efficient, compact fluorescent lamps and slimline tubes. These can typically make immediate savings on your lighting bill of 50% and last ten times longer. Ensure lighting controls are clearly labelled with good signage, especially if grouped together.
Displaying your business’s environmental policy promotes a commitment to comply with legislation and to manage the environmental effects of your operations. This helps guide your staff and encourages them to take environmentally responsible actions in their everyday work.
Make sure the till is turned off overnight to save energy. Ensure that all equipment is maintained at regular intervals; correctly functioning machinery will waste less energy.
Pumps and pipes
Ensure pumps and pipes are cleaned regularly; partially blocked pipes can result in equipment working poorly. Keep track of your water use by measuring consumption and check for leaks overnight by reading your meter at the end of one day and the beginning of the next.
When patrons order drinks give them the opportunity to refill their glasses. This will reduce water and energy usage as a result of fewer glasses being washed. Use glass recycling bins for used bottles and ensure your staff are trained to be in the habit of recycling.