The Consultant - Q1 2009 - (Page 47) Waste Management Initiatives in Europe Europe's war on waste demands innovative solutions By Bruce Whitehall The pressing need to reduce kitchen waste is increasingly recognized by the European foodservice industry, particularly in respect of prep and dishwasher waste where high water content adds disproportionate weight and therefore cost to removal expenses and land-fill charges, to say nothing of odour, bacterial growth and vermin attraction. Solutions such as composting, anaerobic digestion and bio-gas conversion are increasingly creeping into the foodservice vocabulary. First Quarter 2009 47
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