FISH AND CHIP INSTITUTION SHOWCASES BEST ENVIRONMENTAL PRACTICE

The Bay Fish and Chips reveals how it is preparing for the Waste (Scotland) Regulations 

The Bay Fish and Chips, Stonehaven, has managed to save over 56 tonnes of CO2 being released into the atmosphere since the start of 2012 thanks to an innovative programme of waste management and environmental awareness strategies being implemented by the owners in preparation for the Waste (Scotland) Regulations which come into force in January 2014.

Zero Waste Scotland, the programme responsible for helping businesses and organisations prepare for the new legislation on recycling, has commended The Bay for its environmental awareness and forward thinking ahead of the Regulations. 

Since opening its doors in 1996, the Bay Fish and Chips has cemented its reputation as a local gem, scooping numerous accolades including the National Fish and Chips ‘Good Catch’ award. Owned and run by Calum and Lindsay Richardson, the restaurant has also become an exemplar for best sustainable practice over recent years, implementing a wide range of projects aimed at reducing the restaurant’s impact on the environment. 

Calum said: “Protecting our natural environment is something that we take very seriously and Lindsay and I have worked hard to ensure it is a consideration for all day-to-day activities across the business.” 

The Bay is committed to managing its waste effectively and has effective recycling streams in place. 

All of the restaurant’s food waste is sent for recycling and turned into compost, which is used by a local farmer, as well as all waste fuel being accounted for and sent away to be converted into bio-fuel. Every piece of packaging used within the restaurant is recyclable and compostable where possible, including napkins and paper towels, with all non-food waste being recycled by EIS to help reduce landfill. 

Calum and Lindsay understand that staff awareness and buy-in to the environmental programmes are vital and they run fun and informal incentives for members of staff who come up with the best sustainable ideas. 

Calum explained: “To get our team on board, we often ask them to pitch their creative ideas on how we can be more environmentally friendly. The ideas they propose are fun and innovative, such as reusing old pickle jars as flower pots and only filling the sink to half way as opposed to full for washing purposes. It’s small steps like these that add up to a great bigger picture for the business’s sustainability.

“With our combined efforts over the past months, we have managed to save 56 tonnes of CO2 from being released into the environment since the start of 2012 thanks to our food waste being composted. We have also managed to save over 6,300kg of waste from going to landfill since January 2011.” 

Iain Gulland, Director of Zero Waste Scotland, said: “The Bay Fish and Chips is a great example of a small, family run restaurant which has put sustainability right at the heart of its business. It’s great to hear that Calum and Lindsay are so committed to reducing their impact on the environment and I commend them for their efforts to include their staff in these activities.

“I would urge other organisations within the food industry to take note of the measures the Bay has implemented and ensure they are in a good position to meet the Waste (Scotland) Regulations which come into force at the beginning of January 2014.”

From January 2014, all businesses will be legally required to separate key recyclable materials including paper and card, plastic, metals and glass for collection for recycling. In addition, from January 2014 food businesses which produce over 50kg of food waste per week must present it for separate collection. The requirement to present food waste for separate collection will extend to all food businesses which produce over 5kg of food waste per week.