The Station Inn, a traditional pub located in the heart of the Yorkshire Dales, is taking a leading role in the region’s sustainability efforts by tackling food waste. Through a partnership with Keenan Recycling, the pub has not only reduced its environmental impact but also improved cost efficiency, setting an inspiring example for the hospitality sector.
The Station Inn, which has been serving locals and visitors since 1879, is situated near the famous Ribblehead Viaduct. Known for its warm, traditional atmosphere, the pub has now become equally known for its commitment to environmental responsibility. Andrew Hall, General Manager of the pub, says the partnership with Keenan Recycling has allowed the business to actively reduce its carbon footprint.
Overcoming Food Waste Challenges
The hospitality industry faces growing pressure to adopt sustainable practices, with food waste being a particular challenge. The Station Inn, like many similar establishments, had been grappling with the cost and logistical burden of disposing of food waste. Managing storage limitations and addressing environmental concerns proved to be difficult before the partnership.
Through Keenan Recycling, the pub implemented a food waste collection service that has not only addressed these concerns but also helped divert significant amounts of waste from landfills. This initiative has led to a notable reduction in the pub’s carbon footprint. According to Keenan Recycling’s data, the pub’s efforts saved 4.8 tonnes of CO2 last year alone, contributing to cleaner air and a more sustainable future.
Andrew Hall noted, “We are proud to be part of a greener future for our community. Partnering with Keenan Recycling has been a great decision – we’re reducing our waste, saving on costs, and playing our part in lowering our carbon emissions.”
Benefits of the Partnership
The partnership has delivered a number of benefits to The Station Inn, from environmental to economic. By focusing on portion control and introducing smaller plate options, the pub has reduced food waste while also maintaining high levels of customer satisfaction. As a result, this has brought significant cost savings by minimising the amount of waste sent to landfill.
Keenan Recycling’s anaerobic digestion process also enables the creation of renewable energy, which is used to power thousands of everyday items. In fact, the renewable energy generated by the waste from The Station Inn is equivalent to fully charging 720 mobile phones daily for an entire year.
Joe Ineson, Chef at The Station Inn, emphasised how these efforts fit into the wider business approach: “Sustainability is not just about food waste for us. We’re also sourcing local ingredients and reducing single-use plastics wherever possible. It’s about building a business model that aligns with what we believe in and what our customers appreciate.”
Community Engagement and Leadership
Beyond operational changes, the pub has taken steps to promote sustainability within the local community. By sharing their experiences and collaborating with others in the region, The Station Inn is encouraging fellow businesses to adopt similar eco-friendly practices. Their efforts highlight the important role local establishments can play in driving sustainability.
Keenan Recycling’s Head of Customer Service, Andrew Gerlach, commended the pub’s efforts: “The Station Inn has shown that businesses in the hospitality sector can make a real difference. We’re delighted to support them and proud to help reduce their environmental footprint.”
As the drive for greener business models continues, The Station Inn’s example demonstrates that local businesses can contribute to large-scale environmental progress while still maintaining quality service for their customers.