Lincolnshire fish and chip company launches new biogas venture with Veolia

A Lincolnshire fish and chip company is launching a new biogas project as part of its zero waste to landfill pledge. The Elite Fish and Chip Company will now ensure all of its waste is reused, recycled, composted or converted into energy.

The 30-year-old business has partnered with resource management group Veolia to begin dividing its rubbish into separate bins, including one exclusively for food waste. Waste is then collected from the company’s three restaurants and takeaways in Sleaford, Ruskington and Lincoln once a week and taken to Hemswell Biogas in Gainsborough. Here, the waste is converted into methane gas which either goes into the National Grid or is converted into electricity to power local homes and businesses.

“Diverting food waste away from landfill is crucial to help combat climate change,” said Angela O’Connor of Veolia. “Veolia can help the Elite and other businesses turn food waste into a valuable resource by using anaerobic digestion to create green energy.

“A standard 240-litre waste bin, for example, can produce enough methane gas to fully charge three electric cars, a mobile phone for approximately 19,000 hours and boil a kettle for 45 hours.”

Nigel Tindall, operations manager at The Elite Fish and Chip Shop Company, told the Sleaford Standard: “As a business, we’re always looking for ways to improve sustainability and reduce our carbon footprint.

“We initially trialled the new bins at our Sleaford restaurant and, although separating all our rubbish takes a bit more work, the rewards are worth all the effort.

“Not only have we been able to increase recycling and lower our CO₂ emissions, but we’ve also saved money. However, we couldn’t have achieved this goal without the cooperation of our staff, and I’d like to personally thank them for doing their bit.”

As well as its latest efforts to reduce carbon emissions, the firm serves sustainably-sourced fish from Northeast Atlantic fishing grounds and is MSC-certified.



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