Operator gets wise with waste

AN Edinburgh restaurateur claims to have made significant savings from introducing waste management practices in his business.

Andrew Radford opened Timberyard earlier this year in premises that are over a century old. As well as making an effort to reuse old equipment and materials in the restaurant’s construction, Radford implemented environmental systems that ensure 95% of the outlet’s waste is recycled. The waste management practices were introduced ahead of new waste regulations, which will come into force in January 2014 and require all food businesses in Scotland to separate recyclable materials for collection.
“We would encourage all restaurants to take notice of the work which Andrew and his team have done to meet the new waste regulations; measures which have been instrumental in cutting down both material and financial waste for the business,” said Zero Waste Scotland’s Iain Gulland.