We sit down with Ty Lawrence-Lamarca, a sustainability consultant at Recorra, to talk about the importance of recycling awareness and responsible waste management in hospitality. Ty specialises in engagement activities, from recycling workshops to awareness stands, helping businesses and individuals understand the correct recycling procedures and the positive environmental impact of sustainable waste practices. With a passion for education and engagement, she works closely with venues to improve their sustainability efforts and make recycling more accessible. In this interview, Ty shares her insights on common recycling mistakes, industry challenges, and how small changes can make a big difference.
What advice would you give to a hospitality business that wants to become more sustainable?
Be mindful of the Waste Hierarchy, reduce, reuse, recycle.
First have a look at what you’re ordering in. Are you over ordering? Do you tend to have a lot of food going out of date? There are very simple steps hospitality businesses can take to be more sustainable, such as reducing water usage, using energy saving light bulbs and ensuring they have a recycling method available for food waste.
What do you like about working at Recorra?
My passion for sustainability continues to blossom here at Recorra. I enjoy our ability to work as a close knit team and tackle problems together. I also resonate with our values and our mission, to provide real recycling through reliable services while contributing to a circular economy.
What projects or initiatives are you working on at the moment?
At Recorra we pride ourselves on being disruptors and Innovators.
We have a wonderful innovation team that is always looking for the most efficient and sustainable ways of recycling different materials. We’re working on industry leading innovations and have a state of the art Materials Recovery facility that is trialling a mechanical picking arm.
During the next month I’m focusing on helping our customers keep in line with the new Simpler Recycling Legislation being implemented by the government and advising on the most practical options for managing their waste.
Are there examples of hospitality businesses in Brighton you have helped or worked alongside?
We have recently started servicing Bonsai Plant Kitchen who were the 2024 Winners of the ‘Plant Champions’ category at the BRAVO awards!
Providing them with source segregated recycling services. We also maintain a strong relationship with Flour Pot Bakery, providing them with a comprehensive food waste service across all sites.
What do you like about working in Brighton and Hove?
Brighton is such a vibrant city full of a diverse range of people with a homely community feel.
I also find Brighton to be a very environmentally friendly city which aligns with my personal values perfectly.
When dining out in Brighton or Sussex, where would you visit for brunch and dinner and why?
For me, atmosphere is as important as taste. I tend to be drawn in by intimate decorative restaurants and am always happy to try something new. Some of my favourite restaurants in Brighton include, Tutto, The Coal Shed and Flour Pot Bakery is my go-to for a coffee and a pastry.
