Whittlebury Spa Hotel Conferencing

Background

Whittlebury Hall Hotel and Spa, within earshot of the famous Formula 1  Silverstone racing circuit, boasts not only golf and award winning 23 room spa complex , but 213 bedrooms and over 40 different training and syndicate rooms.

With consistently high occupancy rates and a significant training and conference business, the catering facilities on site including the 3 main restaurants are a constant buzz of activity. With their fresh local food sourcing policy the award  winning catering facilities contribute greatly to the sites general waste volume.

MT Waste of Northampton, who were awarded the total waste management contract for the site in 2013, brought in Tidy Planet to complete an audit of the sites Food Waste. This was to help identify where savings could be made on the largest singular contributor to the expensive landfilled   compactor wastes, food waste.

Problem

With up to 4 tonnes of fresh food waste per week being generated at Whittlebury, the associated waste disposal cost is calculated at £20,000 per annum. The site needed a high capacity, simple system to recycle the food wastes. In close proximity to kitchens, conferencing and bedrooms it also needed to be without localised, detrimental impact.

 

Solution

The solution provided, was Tidy Planets innovative Waste to Energy system. The food wastes are segregated & collected, then dried by one of Tidy Planets Gobi Dryers. The residual dried wastes ,which are odourless and higher in energy value than wood biomass, are then used to fuel a specially designed biomass boiler.

The heat generated by the system is then utilised to heat the significant spa and leisure facility. With the process being eligible for government incentives, the resulting reduction in waste and  gas heating costs, contributes to an overall £87,000 per annum improvement for Whittlebury Hall

Hotel director Bernard Zechner has been driving the sustainable model through  the business and  couldn’t be happier with the installation, saying:
“We strive to make all areas of our business model sustainable; utilising food waste as a resource significantly reduces our use  of fossil fuels and reliance on heavy goods vehicles  to move our waste.
The process also delivers large cost savings, which is a bonus.