The Australian hospitality industry is a significant generator of waste, producing an estimated 11,749 tonnes of waste annually. Of this, only 3,595 tonnes are diverted from landfills and recycled.
This means that over 60% of hospitality waste is sent to landfills, where it decomposes and releases harmful greenhouse gases into the atmosphere.
There are a number of reasons why the hospitality industry produces so much waste. One reason is the high volume of disposable items used in the industry, such as takeaway containers, plastic cups and cutlery, and single-use packaging. Another reason is the large amount of food waste generated by restaurants and cafes.
The Australian government has set a national waste diversion target of 80% by 2030. If the hospitality industry is to meet this target, it will need to significantly reduce the amount of waste it generates and increase the amount of waste it recycles.
What Can Hospitality Businesses Do to Reduce Waste?
There are a number of things that hospitality businesses can do to reduce their waste and improve their waste diversion rate. These include:
Implementing a waste management plan: This plan should identify the different types of waste generated by the business and set targets for reducing waste and increasing recycling.
Using reusable items: Businesses can switch to reusable items, such as cloth napkins, washable cups and cutlery, and reusable takeaway containers.
Composting food waste: Food waste can be composted and turned into nutrient-rich soil amendment.
Educating staff and customers: Businesses can educate staff and customers about the importance of waste reduction and recycling.
By taking these steps, hospitality businesses can reduce their environmental impact and save money on waste disposal costs.
Examples of Australian Hospitality Businesses Leading the Way in Waste Reduction
There are a number of Australian hospitality businesses that are leading the way in waste reduction. Some of these businesses include:
Melbourne Convention and Exhibition Centre (MCEC): The MCEC has a zero-waste policy and has diverted over 90% of its waste from landfills.
Osten Hotel, Sydney: The Osten Hotel has a number of waste reduction initiatives in place, including composting food waste, using reusable items, and educating guests about waste reduction.
Greenhouse Melbourne: Greenhouse Melbourne is a restaurant that is committed to sustainability. The restaurant has a number of waste reduction initiatives in place, including composting food waste, using reusable items, and sourcing local and seasonal produce.
These are just a few examples of the many Australian hospitality businesses that are taking action to reduce their waste. By working together, the industry can achieve the national waste diversion target of 80% by 2030.
In addition to the above, here are some additional tips for reducing waste in the hospitality industry:
Use energy-efficient appliances.
Install water-saving fixtures.
Fix leaks promptly.
Switch to green cleaning products.
Educate staff about environmental sustainability.
If you need assistance in Waste Diversion Management, we are more than happy to help you. Contact us to discuss your hospitability business needs today.