SUCCESS STORY

Whittlebury Park

LOCATION Whittlebury Park, Northamptonshire, United Kingdom

INSTALL DATE November 2017 INDUSTRY HOSPITALITY

 

WasteMaster recycles Whittlebury Park’s food waste for the benefit of the environment

BACKGROUND AND OBJECTIVE

Located in Northamptonshire. UK, Whittlebury Park is one of the largest spa and conference retreats in the UK, with seven kitchens catering for over 250 guest rooms, SO meeting and conference rooms. bars. restaurants. and event venues. Committed to environmental impact minimisation,

Whittlebury Park has adopted a wide range of impact-reduction approaches including strict waste separation and recycling and the use of biomass boilers on site.

THE GREEN SOLUTION

Whitt19bury Park was Seeking a more sustainable and reduced cost alternative to the drying system they had trialled for food waste. Requiring only a power supply and air outlet. a WasteMaster 400 system was trialled on site in 2017, followed by the installation of the latest model in 2018.

QUANTIFIABLE RESULTS

  • 170 tonnes of food waste processed and diverted from landfill.
  • 51 tonnes of residue produced and sent to anaerobic digestion, creating equivalent green electricity to power up to 22 homes for a year.

OPERATIONAL AND ENVIRONMENTAL BENEFITS

  • Minimised environmental impact from food waste
  • Continuous support of GET customer service team
  • Remote monitoring of food waste conversion process
  • Simple operation
  • Improved health and safety due to reduced waste vehicle movements on site
  • Reduced odour from putrescible waste storage and elimination of associated vermin issues in the waste collection area

POSITIVE OUTCOMES

  • 87.49 tonne CO2-eq greenhouse gas reduction as a result of diverting organic waste from landfill
  • Improved site cleanliness and hygiene
  • Fewer vehicle movements to and from site
 
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"WasteMaster has changed the way that we approach food waste for the benefit of the environment, as weII as our business."

David Munson, Hotel Manager

"WasteMaster has improved the efficiency of our food waste management with the significant added environmental benefit of minimising the impact of our waste."

Craig Rose, Head Chef