Haggis manufacturer highlights food waste problems

In its latest green move the Midlothian-based firm, which makes 800 tonnes of haggis and black pudding a year, has joined the Cyrenians Organics Recycling Enterprise (CORE) food and catering waste collection project in Edinburgh. The project - which raises funds to help the homeless - will annually collect 20 tonnes of Macsweens' natural casing trimmings and kitchen waste and have it composted for use as a fertiliser on farm fields. The 'Food Waste Synergy Workshop' will take place on Tuesday 2 June at the capital's Prestonfield Hotel. Currently Macsweens recycles some 88% of its production waste, including fats recovered from the cooking process which are turned into biodiesel. This significantly reduces Macsweens' landfill costs, which can be between £60 and £100 per tonne. "As a responsible manufacturer we don't want to put waste into a hole in the ground - it's expensive and eats up profits," James Macsween commented. "Good environmental systems can save businesses significant money." The firm also tries to generate less waste by using less packaging and has introduced a range of energy-saving measures. Climate Change Levy (CCL) threshold targets have been met and carbon emissions reduced despite increased production. Two thirds of its employees use public transport, cycle or walk to work. The 'Food Waste Synergy Workshop' will be held from 9.30 am to 1.30 pm on Tuesday 2 June at Prestonfield Hotel, Edinburgh. For more information or to book a place call Aimee Weatherburn of the Business Environment Partnership on 0131-561 6270 or email aimee@thebep.org.uk