Foodservice is under greater pressure than ever to tackle waste & preserve scarce resources.
With food waste costing the industry £3.2 billion, one in six meals end up in the bin. The UK foodservice industry is responsible for 1.1 million tonnes of food waste each year, 75% of which could have been eaten.

It is not just food waste we need to reduce; 56% of packaging ends up in landfills when it could have been recycled.

Whilst commercial kitchens vary in size and scope, they all share the objective of delivering great food as efficiently as possible. Poor waste management has a big impact on gross profit, it can negatively affect the reputation and business opportunity.

The UK is committed to the Sustainable Development Goal with a target of reducing food waste by 50% by 2030. Meiko’s ‘Designed with Waste in Mind’ report provides actions, tips and best practise allowing you to reduce the waste output in your catering environment. Most tips can be implemented at little to no cost and can make a drastic difference, whether you are working with an existing space or designing from scratch.

Here at CEBA Solutions, we specialise in designing commercial kitchens and front of house catering areas. Using BIM (Building Information Modelling) we can create a dynamic layout to ensure you are making the most of your space and reducing waste wherever possible. By optimising energy-efficient equipment, adding grease traps and drainage. We also advise on the implementation of resource-saving features within the fabric of the building, including water treatment, greywater harvesting and food waste disposal. We supply and install all elements of equipment in the kitchen, from lighting to cooking and refrigeration, HVAC to toilets and taps. With energy efficiency and end of life in mind when supplying equipment, we work with considerate manufacturers to ensure you can rest easy knowing your catering environment is designed with sustainability in mind.