We are working alongside the Belmond Le Manoir aux Quat'Saisons to deliver a full waste management solution. The Belmond Le Manoir aux Quat’Sasions is one of the country’s most cherished manor house hotels. The manor received two Michelin stars in 1984 and have held onto them ever since. We welcomed the opportunity to work with the team to enhance and strengthen their waste solution - we want to play a part in future development of waste management on this prestigious site. We believe in a partnership approach and offer a transparent model with inbuilt flexibility that will deliver results.
"We are working with a company called Mitie, which is helping us to look at how we can improve our composting and recycling, whether that is soap or food waste. We are looking at how everything can have a new purpose, we don't want to throw anything away." - Jan-Paul Kroese from Belmond Le Manoir aux Quat'Saisons in 'The Caterer Magazine'.
What was the client looking for?
Belmond Le Manoir aux Quat’Saisons wanted to improve their recycling rates and divert as much as possible away from landfill. Beyond this, where possible, the team wanted to find a way in which everything could be given a new purpose, from food waste to candles or soap. The management of the site also realised that encouraging staff to segregate their waste was a vital part of the process, to see any major changes take effect. Part of this procedure was to make everything reportable so the quantity of segregation could be determined accurately. By segregating properly, not only are recycling rates increased but excess weight charges are reduced and in some cases, segregated waste streams can provide a rebate. Our client realised that the above objectives would add both commercial advantage and promote a publicly recognisable resource solution - something to be proud of - to introduce to the website and promote the ‘green stay culture’ that is part and parcel of the guest experience.
At Mitie we go beyond the typical waste management service and look at ways in which waste can either be prevented at source, or turned into a resource. We call it ‘resource, not waste’. Our approach ensures that we apply the true waste hierarchy and deliver the most sustainable option available for every waste stream produced.
Our solution was therefore to provide Belmond Le Manoir aux Quat’Saisons with the most cost effective, environmentally compliant waste management service available.
We started by looking at the current systems and how to best segregate the waste produced. In the first few months we managed to half the number of general waste bins, providing both cost savings and reducing environmental impact.
As part of the process, we identified that the vast majority of waste stemmed from kitchen so the site organised a complete relabel of existing bins and ran training sessions during the annual shut down. The training encouraged best practice in recycling, to help prevent contamination and consequently reduce the associated waste costs. Following the training and relabelling, 20 food waste bins were put in place in addition to dry mixed recycling and general waste.
Another area of improvement was to take the hard plastic crates out of the dry mixed recycling (DMR) where they were seen as contaminant. They are now baled and collected with the card.
Since starting the contract in December, Le Manoir aux Quat’Saisons has made their waste 100% landfill avoidant and significantly reduced excess weight charges.
Staff have adopted segregation as part of their daily routine and consequently all waste is now traceable.
Using our supplier relationships and knowledge of the industry we have also been able to valorise other waste streams, such as; negotiating a higher rebate on cooking oil with the current supplier and by streamlining card and wood bales, we have built a relationship with a local supplier to provide rebates.
There have additional advantages such improving health and safety through preventing double handling of glass.
We have also looked at other areas in which waste can be reduced and discovered that candles at Belmond Le Manoir aux Quat’Saisons are changed frequently, when they have been used and their appearance isn’t to high enough quality. This generates a lot of wasted candles which we have identified as a resource. The soap and candles are now given to an Oxfordshire charity who use them in their craft mornings with elderly residents, such as to make drawer fresheners. A great example of the circular economy in action.
The future holds many opportunities for innovation.
• We are currently looking to install a ‘dewaterer’ on site which reduces the weight of food by extracting the liquid, reducing the number of food waste bins and therefore decreasing the overall waste spend further. The dried food waste is also extremely nutrient rich which means it can be used in the gardens to provide soil enrichment and help turn unproductive land into a fertile environment
• We are also looking to extend the current composting done on site which help to feed the extensive and successful gardens. We are hoping to use a rocket composter to improve and speed up the process and help to produce heat for the greenhouses. One step closer to a self-sufficient, sustainable client.