29 January, 2016
Notting Hill’s Westbourne Park Road saw the opening of London’s first organic, vegetarian, zero waste restaurant. Tiny Leaf’s concept turns excess food donated by local food suppliers into a guilt-free gastronomic experience. The menus change daily depending on would-be-waste deliveries from partners including Planet Organic and the UK’s largest wholesales of local and seasonal organic produce Langridge.
Chef and Food activist Justin Horne, believes one way to tackle the 18 million tonnes of food ending up in landfills each year is to change people’s perception of what waste is. Spanning four floors, including a ground-floor bistro and juice bar, zero waste fine-dining restaurant, cinema and events space and botanical cocktail bar; Tiny Leaf brings a conscious yet fun eating experience to West London.
22 January, 2016
According to Carpet Recycling UK the goal for waste carpet recycling has exceeded by 31% landfill diversion in 2015. Around 125,000 tonnes of carpet was reused, recycled or recovered for energy, and around 400,000 tonnes of waste carpet is reported to arise each year in the UK.
This has been possible due to retailers and flooring contractors realising the benefits of recycling carpet offcuts as well as uplifted old carpets and changing their waste disposal practices to gain significant cost savings.
Its not just Carpet recycling but also Energy recovery, 81,000 tonnes (65%) had contributed towards the total and around 44,000 tonnes (35%) was recycled. Both sectors showed similar growth levels, carpet recycling was up by 11% compared to 2014 (113,000 tonnes diverted from landfill). Energy recovery is a growing sector for waste carpet where it is used as an alternative fuel replacement in cement kilns as well as for incineration with energy recovery from municipal solid waste.
14 January, 2016
Why do we recycle? It’s a very frequently asked question. Some think it’s a waste of time while others understand the benefits. Recycling has many benefits, which is why local councils are encouraging all residents to recycle where possible. Many residents find recycling to be very stressful, whereas it really isn’t.
“Best to keep things simple – paper, cans, and bottles”
The benefits of recycling:
- Well-run recycling programs cost less to operate than waste collection, landfilling, and incineration.
- Recycling creates four jobs for every one job created in the waste management and disposal industries
- Manufacturing with recycled materials, with very few exceptions, saves energy and water and produces less air and water pollution than manufacturing with virgin materials
- When one ton of steel is recycled, 2,500 pounds of iron ore, 1,400 pounds of coal and 120 pounds of limestone are conserved
- Recycling prevents habitat destruction, loss of biodiversity, and soil erosion associated with logging and mining
4 January, 2016
According to the most recent Eurostat figures, the UK has wasted a total of 14.3 million tonnes of food per year, and is the most wasteful of the EU’s 27 member states. In total, the EU has wasted 89.2 million. Other EU members, Germany (10.3 million tonnes), the Netherlands (9.4 million), France (9 million) and Poland (8.9 million) make up the top five most profligate countries.
Malta is the least wasteful country, with the relatively little excess of 25,000 tonnes per year. Recently France passed a bill in an attempt reduce the estimated seven million tons of food wasted in the country each year by forcing supermarkets to donate food that is approaching its best-before date.
By 2020, it has been suggested that the figure of 89 million tonnes will rise to around 126 million tonnes if no preventative action is taken – raising the prospect of significant costs to the environment and the economy. According to a report by the Food and Agriculture Organization of the United Nations, Europe is second only to North America and Oceania when it comes to per capita food losses and waste, compared to the rest of the world.