Wednesday 14 May 2014

Introducing the 'Green Gain Accelerator'

The Green Gain accelerator illustrated in the image below is a structured approach we use to assist commercial businesses to address sustainability.
In Stage 1 we establish a comprehensive performance baseline across the various business functions through an initial audit. This will provides the customer with robust data through which to understand the source and scale of its impacts, and measure the benefits of future improvements. This data is obtained through a process of on-site investigation, combining data capture and analysis, process observation and discussions with selected, relevant personnel.
In Stage 2 Green Gain will use the information collected in the baseline audit to develop an action plan for the business to take forward. The action plan will first of all identify quick-wins, which can be implemented at low and no-cost to deliver improvements in operational efficiency and drive down cost. It will also consider further long-term opportunities that could be considered. The action plan will be designed to facilitate change. 
The initial two stages of the Green Gain Accelerator form a sustainability strategy for the customer to take forward over the next twelve months and beyond.
The further stages of the programme, including implementation of the recommendations from Stages 1 and 2, will be delivered through ongoing retainer support for the business on a monthly basis. The ongoing support is flexible, and time can be concentrated in certain months if there is a specific requirement. This approach will provide the business with a year of technical expertise to implement, monitor and promote the outcomes of opportunities identified in Stage 2 of the programme.
Green Gain’s Directors between them have some fifty years’ experience of working with organisations on environmental opportunities. We pride ourselves on being able to offer a high quality bespoke service and bring a fresh perspective and new approaches to our clients.  www.greengain.co.uk

Monday 12 May 2014

Helping caterers to cut costs

Did you know that every tonne of food waste produced costs a business around £1,800? 

The hospitality and food service sectors could save millions each year simply through better resource planning, reducing the amount of waste they produce and recycling more. 

Resource efficiency experts Green Gain have developed a comprehensive package of support specifically designed to meet the needs of businesses working in the Hospitality, Tourism, Food and Drink service and manufacturing sectors. We can work with business to identify opportunities for efficient work practices and to formulate a strategy for improvement.

Green Gain recently provided support to help the EJ Catering to identify and implement simple, no-cost measures around portion control and planning, stock management, preparation and procurement. Green Gain identified that a large proportion of the waste could be minimised and reused through better refrigeration. We developed a clear business case for further investment in a £12,000 refrigerated vehicle. Green Gain supported the business to access public sector capital grant funding of over £7,000 so that they could take forward this investment. The measures that we helped to put in place have led to landfill diversion of 8 tonnes per annum, a reduction in CO2 emissions of 33 tonnes and cost savings of £14,000 per year. Payback on the investment was achieved within the first year.
“Green Gain has helped reduce our wastage, reduce our costs and more importantly allowed us to become more sustainable in our day to day operations…thank you for all your work, you guys rock!”
Emma Jenkins, Creative Director, EJ Catering Ltd 

Email us now to find out how you can reduce your food waste and maximise your profit margins: info@greengain.co.uk 

Food waste facts

  • The cost of food being wasted in the UK from the UK Hospitality and Food Service (HaFS) sector was estimated at £2.5 billion per year in 2011, rising to £3.0 billion per year by 2016.
  • On average 21% of food waste arises from spoilage; 45% from food preparation and 34% from consumer plates.