Non-organic Solid waste Practices at Dish Food & Social:
Dish is committed to minimising the amount of waste we send to landfill, as well as reducing the amount of solid waste we produce.
All organic waste is treated with Bokashi at our kitchen, and collected once a week by Urban Farms Recycling, who compost this waste.
Non-organic solid waste is separated into recyclables and non-recyclables.
Our recycling is further segregated into plastics, metals, paper, and cardboard, and collected every second week by Regenize recycling. Regenize sorts the recycling it collects at eight decentralised hubs around Cape Town, and employs waste reclaimers who previously operated informally. More info can be found at their website: https://www.reactnow.africa/
As an events caterer, we spend a lot of time in temporary ‘satellite’ kitchens at venues across the city and beyond.
Wherever possible, we take our blue organic waste bins onsite to collect food waste, and separate waste into recyclable and non-recyclables which we bring back to our kitchen to dispose of appropriately. These onsite practices are detailed in a separate document.
Non-recyclable Waste (General Waste):
All our non-organic, non-recyclable solid waste is collected by Waste Control. Effective waste segregation at our central kitchen and at events has allowed us to significantly reduce the amount of waste we send to landfill.
Water:
At our central kitchen, we have 100l grease traps connected to every sink in food preparation areas and the scullery. Grease trap baskets are emptied of solid food waste daily and added to our blue bokashi bins, and traps are pumped out and dosed with biological cleaners once a month.
Oils:
Used frying oil is collected by an independent company, who convert this into biodiesel.