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ReFood wins Bibis restaurant contract

ReFood, the food waste recycling specialist, has been awarded a contract with Leeds based Italian restaurant, Bibis.  Thanks to the partnership, the restaurant, situated in the city centre, has already achieved its ambition to become a zero-waste to landfill restaurant and reduce its carbon footprint.
The restaurant has all of its food waster recycled at ReFood’s state-of-the-art anaerobic digestion (AD) plant in Doncaster, where it is turned into renewable energy and organic digestate, a nutrient rich fertiliser that can go back onto the land.
The food waste is collected in a number of kitchen caddies, which are then emptied into larger bins for collection by ReFood.
Food and beverage manager at Bibis, Adam Ketteringham, commented: “Becoming a zero waste to landfill restaurant is a real accolade for Bibis.  It is important for everyone to do their bit in helping the environment.  We are a large restaurant and inevitably produce food waste – recycling it with ReFood is our way of helping make Britain green”.
“At the restaurant we have always been proactive in our pursuit of sustainability and already recycle all of our glass an cardboard.  However, by working with ReFood, we have been able to reach our ultimate goal of ensuring none of our waste goes to landfill.  We hope to continue our environmental success through our partnership with ReFood”.
Zoe Bricklebank, Sales & Logistics Executive at ReFood, said: “We’re delighted to be working with Bibis to reduce its carbon footprint through the conversion of food waste into renewable energy.  We can apply our experience and expertise to ensure that dealing with food waste in the right way has a positive commercial impact as well as delivering on environmental promises”.
“Food waste is a valuable resource and we applaud the efforts of restaurants like Bibis in ensuring that it does not end up in landfill.  For restaurants like Bibis, being able to separate and understand where food waste is coming from can also help to change procurement, storage and menu planning to reduce waste and save money”.

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