Keenan helps top local restaurant to ‘go green’

Grant Keenan, Director of Keenan Recycling and with Craig Wilson Scottish chef who owns and runs Eat on The Green,
Grant Keenan, Director of Keenan Recycling and with Craig Wilson Scottish chef who owns and runs Eat on The Green,

A leading North-east organics recycling firm is helping one of the region’s top restaurants celebrate ten years in business with a full circle approach to sourcing produce.

Keenan Recycling, of New Deer, which currently process more than 60,000 tonnes of organic waste per year at its award-winning facility, collects waste from Eat on the Green, at Udny Green, near Ellon, and turns it into BSI accredited soil improver which is used to grow herbs and vegetables for the restaurant.

The specialist recycling company has doubled its commercial food waste customers to more than 1,400 following the introduction of Waste Scotland regulations in January, and has invested in new lorries to cope with demand.

All Scottish hotels, restaurants, shopping centre food courts, canteens, shops that serve food, supermarkets, nursing homes and hospitals producing more than 50kg of food waste per week are now required to separate it from landfill and recycle their food waste.

Keenan collects all organic waste from Eat on the Green, including left overs from food prep, paper towels and scraps and turns it into nutritious compost.

Leading Scottish chef Craig Wilson, who runs Eat on the Green with his wife, Lindsay, then uses the compost to grow a variety of ingredients which form the basis of the dishes served at the restaurant.

Grant Keenan, director at Keenan Recycling, told the Herald: “Craig and the team at Eat on the Green came on board early, almost a year and a half ago, and are now reaping the rewards.

“It is great to see the fantastic vegetables and herbs our compost is helping to produce being enjoyed by hundreds of diners every week,” he added.