“We’ve already noticed that there probably is a big difference because we’ve had some pretty big weeks. I think we’re waiting for that December- January period to go ‘is there an opportunity to really reduce skip bins?’ But whenever I take the rubbish out they’re kind of always half full, even on a day of pickup. I think we’re close to understanding what we can reduce to.” Ultimately, Welsh believes the hospitality industry, and the state as a whole, is in the perfect place to lead the nation in sustainability practices. “Absolutely. I think in Tasmania we’ve got a great opportunity because we want to be clean and green and passionate. We’re big enough, but we’re also small enough I think that if we have these businesses that want to come on board and assist the industry in a really productive way, I think we’ve got a really great opportunity to be a leader for the country for reducing waste and being really circular.”
“In this industry, there’s always going to be a level of food scrap. No matter how smart the menu is and how smart the kitchen is, there’s always going to be an element of some waste. So for us to be able to reduce that down and then make it circular, is just fantastic.” -BIANCA WELSH
Dec/Jan Edition 29
Tasmanian Hospitality Review
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