IMC mixes food waste with pleasure

The prestigious Brown’s Hotel, located in Mayfair in the heart of London, has selected IMC to help the hotel in its bid to embrace sustainability and reduce its impact on the environment.


Since opening in 1837 as London’s first ever hotel, this glamorous 5-star establishment has hosted many a distinguished guest. Part of the Rocco Forte group, the hotel personifies the refined sophistication of modern British luxury yet still shares the universal problem of dealing with the hospitality industry’s plethora of waste streams, perhaps the most difficult of which is food.



Using IMC equipment to first macerate and dewater the food waste as it is produced in, or re-enters, the kitchen, the Hotel has been able to reduce the amount of food waste requiring treatment by over 60%. However, rather than send this reduced volume of waste to landfill, as had been the Hotel’s traditional practice, instead the waste is picked up by Juniper, a specialist food waste collection company, and taken to an AD plant for processing into biogas.

General Manager of Brown’s Hotel, Stuart Johnson, commented: “This initiative has been a real success for us; by ensuring our food waste is recycled into a useful by-product, not only have we improved the hotel’s green credentials but it has also helped to instill in our staff a sense of responsibility to our future environment.”