Hospitality businesses spend almost double the time considering buying new equipment as they do getting rid of the kit they no longer need. Data shows nearly 41% of hospitality organisations that send their unwanted but working equipment to scrap or landfill, choose this option because it requires less effort than re-homing redundant items.
According to Edie, businesses are responsible for dumping 20% of what ends up in landfill. Ramco’s research found nearly a third (29%) of senior managers in the hospitality sector who send unwanted items to scrap or landfill say that being more sustainable is not a priority for their organisation.
Paul Fieldhouse, foodservice consultant at Ramco, says action is needed and foodservice businesses must take accountability for extending the life of their unwanted equipment. He said: “If businesses want to be sustainable, this ratio needs to change. We’re urging firms to place the same value on the sustainable management of outgoing equipment as on the procurement of new items.
“It’s disheartening to discover almost one in five (17%) of hospitality organisations still send working equipment to scrap or landfill rather than giving it a second lease of life in a new home. Of course, organisations need to keep their facilities up to date or bring in more efficient technology, but the outgoing equipment still has potential and holds precious value.
“We’ve seen a booming second-hand market in recent years, and it shows no signs of slowing and our customers are buying everything from coffee machines to combi ovens. With the cost of doing business continuing to rise, now is a great time to sell redundant assets.”