Catering

Catering Case Studies

Catering Case Studies

At IMC we take pride in consistently providing our customers with catering products that exceed their expectations. We will be updating this page regularly with case studies from a small selection of our clients to let their satisfaction speak for itself.

Brown’s Hotel

Brown’s Hotel first opened its doors in 1837 and is an icon for world class hospitality. Together, catering establishments in the UK are estimated to produce around 4 million tonnes of food waste per year and restaurants and hotels are amongst the largest contributors. Indeed, research undertaken by Oxford Brooke’s University* has established that around 40% of the hospitality industry’s total waste is food. Much of this waste food is collected from the premises for disposal to landfill or alternatively transported large distances to municipal composting or anaerobic digestion plants which, whilst considerably more environmentally friendly than landfill, nevertheless involve the burning of fossil fuels and the emission of greenhouses gases to transport it as well...

Daresbury Science and Innovation Park

Daresbury Science and Innovation Park is one of Europe’s largest research centres. Daresbury Laboratory occupies a substantial plot on the Daresbury Science and Innovation Park, established in 2006 and one of two national Science and Innovation Campuses that bring together leading research organisations, universities and industry. It is home to the renowned Cockroft Institute and an Innovation Centre that provides all the facilities to enable new and established businesses with a technology focus to develop their products and services alongside the expertise of the Centre’s staff. Operating since 1962, Daresbury Laboratory is one of Europe’s largest multi-disciplinary research organisations supporting scientists and engineers world-wide. With a staff of 550, the...

IMC delivers corporate social responsibility

The Campus was established in 1986 and now employs around 4,500 people. A leading, long established, global financial services firm, with operations in more than 60 countries, has adopted IMC’s food waste recycling solution at one of its UK sites. With around 4,500 staff, the site is understandably referred to as a “Campus”, incorporating employee facilities that would satisfy even the most demanding of University students. The firm constantly strives to stay ahead of the pack, and operates under a company-wide mantra of conducting first class business in a first class way. This way of doing business manifests itself not just in the specialist business services it provides but in every facet of its operation. Fundamental to the way in which the company wishes...

IMC helps UK hotel to achieve carbon neutral goal

Great Hallingbury Manor Hotel is a modern masterpiece in a traditional frame, the brainchild of owner Ludo Marcelo. Building an “eco hotel” has been a real challenge for Ludo Marcelo, owner of Great Hallingbury Manor Hotel located somewhat ironically in the flight path of Stanstead Airport on the Hertfordshire Essex border,yet extremely rewarding. The transformation of what was formerly a tired yet charming bed and breakfast with just 14 rooms in to a 48 bed luxury hotel and restaurant with all modern conveniences has been both dramatic and lengthy, not least as a result of the owner’s unwavering commitment to embrace green practices and aspiration for his hotel to be carbon neutral. The conversion, rebuild and extension of the hotel has taken 3 years,...

World First for IMC and Imperial College

IMC`s solution to the diversion of caterers` food waste from landfill is founded on an extensive 3 year research programme that was concluded in 2006 by senior academics at London`s Imperial College. The solution enables waste producers to recycle their food waste into a high quality compost on site and has already been recognised by numerous awards from both the catering and waste management industries. Imperial College is renowned globally for the quality of its teaching with over 13,000 full time and 1,000 part time students enrolled at any one time and over 6,000 staff including academic, research and support personnel. Maintaining the highest academic standards also puts pressure on every service and support facility to achieve the utmost level of professionalism and to deliver the...

Success for the MoD

The MoD's new Defence Food Service School's £21.9 million move to refitted premises at Worthy Down, near Winchester, has led to a pioneering kitchen food waste recycling installation, believed to be the largest of its type in the world. IMC's multi-award winning recycling solution has been adopted by the School to enable all food waste generated from its kitchens to be cost-effectively converted into high quality compost for use on the grounds' green and planted areas. Ultimately, this may lead to the School becoming fully sustainable by using the compost to grow its own produce. The School, which relocated from Aldershot early in 2009, operates 12 highly specified kitchen classrooms and two realistic working environment kitchens that have been designed to provide the best...

Food Waste at O2

When Karen Cmela joined as Head of Support Services of AEG Europe, owners of The O2 (or Millenium Dome as it used to be known), she embarked on a series of initiatives that would fulfil AEG's objective of maximizing the diversion of its waste from landfill. Whilst the Green Agenda was high on AEG's list of priorities, the commercial necessity to reduce costs was even more important. Dry recyclable waste products such as tins, cans, glass, plastics, cardboard and paper were all relatively straightforward to dispose of. Food waste, on the other hand, was, no pun intended, a completely different kettle of fish and provided Karen with a much more difficult problem to solve. With an annual programme of around 200 shows and events, The O2's 20 food concession units are regularly operating at...

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