Wester Ross hotel, The Torridon, saves £12,000 by switching onsite composting
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A hotel in Wester Ross has managed to both save itself £12,000 in waste disposal fees and recycle 50 tonnes of food during the last two years.
The Torridon installed a Rocket Composter in May 2021, as the resort wanted to upgrade its manual compost bin model for a more efficient and sustainable process – since then it has paid dividends. The composter can process up to 215 litres of food waste per day.
The compost generated has been used in the resort’s two-acre kitchen gardens, to grow produce for the restaurant, saving around £2500 per year on outsourced compost.
Dan Rose-Bristow, owner of The Torridon said: “We always consider our environment, social impact, and governance in every decision that we make. And this is one key piece of our sustainability puzzle.
“The Rocket Composter not only gives us greater autonomy over our resources but also offers significant environmental and financial benefits to our business — helping to reduce our carbon footprint being key.”
Before having the onsite compostor, The Torridon was producing 25 tonnes of food waste per year – from post-consumer plate scrapings and food preparation – and wanted to prevent this from having to be removed by an external disposal company and then landfilled.
Huw Crampton, sales manager and food waste expert at Tidy Planet, the maker of the Rocket Composter, added: “The Torridon sets a great example to the rest of the hospitality industry — showing how it’s possible to harness the resource potential of organic waste.
“Our Rockets are designed to help organisations work in harmony with nature — switching the narrative from ‘waste’ to ‘resource’.
“They are highly energy efficient and help support hotels’ environmental, social and governance strategies — decreasing their carbon impact and contributing positively to our planet’s wellbeing.”
