An Aberdeenshire organics recycling firm is helping a local restaurant celebrate 10 years in business with a full circle approach to sourcing produce.
New Deer-based Keenan Recycling, currently processing more than 60,000 tonnes of organic waste annually, collects waste from Eat on the Green at Udny Green and turns it into soil improver which is used to grow herbs and vegetables for the restaurant.
The company has doubled its commercial food waste customers to more than 1400 following the introduction of Waste Scotland regulations in January.
Keenan collects all organic waste from Eat on the Green, including left overs from food preparation, paper towels and scraps and turns it into nutritious compost.
Top chef Craig Wilson then uses the compost to grow a variety of ingredients which form the basis of the dishes served at the restaurant.
Keenan director Grant Keenan said: “Craig and the team at Eat on the Green came on board early and are now reaping the rewards, and it is great to see the fantastic vegetables and herbs our compost is helping to produce being enjoyed by hundreds of diners every week.”
Craig added: “We were really keen to get involved with recycling our organic waste as early as possible as we saw the benefits to us as a business as well as the environment in doing so.”