Condiment’s producer Stokes Sauces has pledged to become a zero-waste business by recycling all their waste and sending zero to landfill.
We have a robust sustainable business model for commercial waste collections and started working with Rendlesham-based Stokes Sauces to support them with their waste recycling after we ran a free waste audit. We have the technology to recycle around 90% of all commercial waste they collect so are well placed to help Stokes Sauces achieve their goal.
We segregate and recycle cardboard which is then made into more cardboard and other fibre products. Plastics are separated by grade before being granulated and made into new, recycled plastic products; tins are smelted into new aluminium or steel items; and recycled glass is used in construction. Meanwhile, any food waste is sent to an Anaerobic Digestion plant where it is turned into clean, green energy.
Rick Sheepshanks, Founder of Stokes Sauces, said: “We take our responsibility to the environment very seriously at Stokes Sauces, minimising our impact as much as possible and constantly striving to improve our ways of working. It is vitally important that we get this right, and we are pleased to be working with Sackers so we can achieve our ‘zero to landfill’ goal as quickly as possible.”
Gary Foreland, Training and Health and Safety Manager from Stokes added “we saw about six different waste companies. We found Sackers very personable, they had a good vibe and were able to help us with our zero waste strategy. They also fitted nicely with our Suffolk business and were able to be flexible continuously looking for solutions”.
Nigel Slinn, Commercial Director at Sackers says “It’s great to be able to help Stokes Sauces with solutions for a zero-waste target. We aim to divert as much away from landfill as possible and with our vast network of contacts and knowledge, we can prevent the vast majority of waste from going to landfill. Our priority is always to work on the solution and the customer’s needs, along with our own target of recycling over 90% of what comes into either of our sites.”