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Waste Workshops 2016 Partners in Sustainability: Sponsored By:

Waste Management Workshops April/May 2016

Partners in Sustainability: Sponsored By:

Maurice J Bergin FIHI MSc Managing Director

GreenHospitality.ie

• The National Resource Efficiency Support Programme for the Hospitality Sector

• The National Environmental Certification Programme for the Hospitality Sector

• The National Responsible Tourism Consumer Website – www.greentravel.ie

http://www.greentravel.ie/

Approved By:

Recognised By:

Partners in Sustainability

Supporters/Partners

What do we provide ?

• Resource Efficiency

– Key Focus - Waste, Water, Energy Reducing Costs

• GREENStart

– Benchmarking, Opportunity identification

• GREENSave

– Ongoing support, Consulting, Energy management, Lighting, Procurement, Water & Waste management, Grant aid etc.

• GREENCertify

What do we provide ?

• Certification/Recognition

• GreenHospitality.ie Awards

– Eco-label & Eco-tourism

– Awards - Silver, Gold

• GreenTravel.ie – Approval/Recognition

Focus on the Built Environment

GHP.ie Annual Activities

• Workshops & Master Classes

• Certification Training Programmes

• Annual Responsible Tourism Conference

• National Responsible Travel & Tourism Awards

• Newsletters, E-zines, Social Media

• GHP Website – News, Events, etc….

• Green Marketing – GreenTravel.ie

GHP.ie - Engagement

• GREENStart

• Benchmarking

• MRSO Data review (Electricity)

• Site Visit

• Opportunity Assessment

• Focus on – No/Low Cost savings, Grant Aid, Lighting, DSU revenues, Procurement overview,

• GREENSave follow up proposal


Waste Management Workshop

• Introductions

• Your Name

• Business/Hotel

• Current Resource Efficiency actions

• Key questions for today


Waste Management Workshop

• Agenda

• The Hospitality Challenge

• Compliance & Legal Framework

– Waste Regulations, Packaging, WEEE

• Starting up

• Managing Waste Streams

Greening Irish Hotels

A trip down memory lane….

• Report Launch

– Monday, 15th October, 2007

• The Hospitality Challenge………

Benchmark Data – Waste

2004/2005 – Ireland & World

1.6

0.850.5

3.5

2.5

1.5

5.65.42

2.5

0

1

2

3

4

5

6

kg per

Sleeper -

Landfill

Waste

Best Average Highest

2004 2005 World Hotels

Waste – All Hotels

65,228

46,312

27,955

9,318

0

10,000

20,000

30,000

40,000

50,000

60,000

70,000

2004 2005 World

Avg

World

Best

Tonnes to Landfill

Waste – All Hotels

16.8

12.2

7.3

2.4

0.002.004.006.008.00

10.0012.0014.0016.0018.00

2004 2005 World

Avg

World

Best

€ M

illi

on

Potential Cost Reductions

General Barriers to

Success

• No Senior Management commitment

• No Departmental Management Commitment

• No Staff involvement

• No Plan – (EMS)

• Poor Resourcing of Green Champion/Team

• Not enough time !

• No Understanding of Existing Plant

• Using Customers as excuse to do nothing

• Fear of the Unknown

Barriers to success

• Poor Building Design

• Interior Design with no cost implications

• Unskilled Facility Staff

• Poor “Expert” Advice on design

• New Technology/Change

• Waiting for the existing plant to die

• But….we have started to change!!!!

Lessons learned

• Hotels need more independent environmental advice ( they need more help)

• No sustained holistic approach to environmental and utility cost management in the hospitality sector (only ad hoc) - lack of voice

• Be careful what suppliers promise / charge

• Larger initial outlay with deliver reduced overheads (CFL) – whole of life costing required

• Staff and customers very interested- managers not

• Poor environmental ethos in sector

Keys to success

• Senior Management commitment,

• Willingness to invest ( doing the math,

Cost Benefit Analysis)

• Desire to save money

• Staff involvement; Training , Awareness ,

Green Teams – Resourcing the Team

• Planning - EMS

• Monitoring and Review


The Challenge

• Has the world changed between then and now?


Waste Reductions

75% reduction to landfill


The Challenge continues

• Measured from 2012

• €6,000 per tonne of Food Waste

• €6.00/ kg

• 100,000 tonnes a year from the Commercial Sector

• €600,000,000 thrown away annually

• €160,000,000 from 850 hotels


Environmental Compliance



Key Elements

• Waste Management Regulations

• Packaging Waste

• Fats Oil & Grease – FOG

• WEEE

• Other…litter, etc.



Key Elements

• Waste Management Regulations


Compliance and there are

more…

1 Waste Management Act 1996

2 Packaging Regulations 2007

3 Animal By-Products Regulations & Foot and Mouth Disease(Prohibition on the use of Swill) Order 2001

4 Waste Management (Facility Permit and Registration) Regulations 2007

5 Litter Pollution Acts 1997 - 2003

6 Waste Electrical & Electronic Equipment Regulations 2005 - 2008

7 Hazardous Waste Regulations 1998

8 Shipment of Waste Regulations 2007

9 National Strategy on Biodegradable Waste (Note: Regulations are due in this area)

10 Waste Management (Batteries & Accumulators) Regulations 2008

11 Energy Performance of Buildings Regulations 2008

12 Inspection and Assessment of certain Air-conditioning Systems Regulations 2009

13 Building Control Act 2007 & Building Regulations 1997 - 2008

14 European Regulations on Substances that deplete the Ozone Layer & Regulations on Fluorinated gases and greenhouse gases

15 Water & Emissions (Water Framework Directive 2000 & Regulations, Water Pollution Act 1977 & Regulations, Bathing Water Regulations 2008 and Fisheries Acts)

16 Water Use (Water Services Act 2007 & Drinking Water Regulations 2007)

17 Noise Regulations 2006

18 Legislation on Natural Heritage Areas, Special Areas of Conservation and Special Protection Areas

19 The Planning & Development Acts 2000-2002 and associated implementing Regulations

20 Environmental Impact Assessment Regulations (EISs) 1989 - 1999

21 European Communities (Environmental Liability) Regulations 2008

22 Food Waste Regulations 2010


Regional Waste Management

• Local Authority Presentation

• Resource Efficiency Officer



Key Elements

• Packaging Waste

• Ian Black - Repak

Ian Black – Recruitment,

Repak and Green Hospitality Presentation

Castlebar/Galway – 5 & 6 May ‘16

Good News – ‘Special Offer’ – over 50% off! – extended to 13/05/16 for Castlebar and Galway event!

Historically – Scheduled membership cost –

• Current year fee + up to 6 years of ‘back fees’ where obligated

i.e. (10 – 25 tonnes) @ €400 p.a. or

over 25 tonnes @ €980 p.a.

• Last year offered –

joining fee of €1,000 & €980 for current year (over 25 tonnes) or

€500 joining fee & €400 for current (10 – 25).

• Special offer – until 29/04/2016 for completed applications and signed d/debits of - €980 and €400 respectively.

(All figures exclusive of VAT).

European Union (Packaging) Regulations – 2014.

European wide application

In ‘97 – 7% Packaging recovered & recycled

By ’15 – 76 % recovered & recycled

Legally obligated if t/over > €1.0 M and place > 10 tonnes of packaging onto market.

Legal Compliance either by

Self-compliance with Local authority (125)

Or

Membership of Repak (2,300).

Am I obligated??

Repak suggest that you identify your annual glass disposal figure and then add on an additional 10% for other ‘packaging’.

Sales of ‘returnable’ glass have declined dramatically and it is forecast that all beverages in glass will soon be NRB’s only!

Currently wines and mineral waters are ALL non-returnable glass.

Conferences, weddings, leisure centre and nite-clubs add to bar and restaurant glass usage.

Legal enforcement -

Legal enforcement - authority lies exclusively with Local Authorities.

New enforcement overview starting through WERLA’s – Waste Enforcement Regional Lead Authorities – 3 off.

Strict code of enforcement and prosecutions to follow.

Each hotel/company name needs separate registration.

The Repak option -

Simpler administratively and more cost effective – no advertising; no bins for public access, etc;

Repak is not for profit; licensed by DOECLG and audited by EPA

Repak subsidises the collection of all Household and Commercial ‘waste’ packaging.

Are you maximising the revenue potential from your ‘back door’ packaging? – advisory service to members.

‘Special’ ‘limited’ ‘offer

Substantial savings now available

Time restricted

Gives legal compliance and ‘Greener’ credentials

Join NOW!

Any questions?

• Thank you for your attendance and attention



Key Elements

• Packaging Waste – GHP.ie Observations

• Ready Reckoner -


Repak Members List


Packaging Waste Compliance - Irish Hotels

• GHP.ie estimates that 90%+ of Irish Hotels are major producers of packaging waste

• Galway – 79 Hotels – 17 Compliant/ 22%

• Clare – 38 Hotels – 4 Compliant/ 11%

• Mayo – 44 Hotels – 9 Compliant/ 20%

• Sligo/Leitrim/Roscommon

– 28 Hotels – 5 Compliant/ 18%

• Overall – 189 Hotels - 35 Compliant – 19%


Opportunity Cost of Compliance

• 154 Hotels not compliant in this region

• Registering with Repak now

– 154 x €400 = € 61,600

• Waiting to Register/Enforcement

– 154 x ((€400 x 6) + €480) = €443,520

• Advice – Register now – It is the cheapest option – it is the intelligent option


Packaging Waste – Ready

Reckoner – Draft

- Helping you

€500K Guide



Key Elements

• Fats Oil & Grease – FOG

• Paul Neary

• Killarney District Engineer

Fats, Oils and Greases

Courtesy of: Paul Neary

Killarney Municipal District Engineer

What are FOGs

FOG is a liquid waste generated in commercial

kitchens during food preparation and washing up.

It originates from butter, lard, vegetable fats,

oils, meats, nuts, cereals, etc.

It is washed down the drain into the public sewer

where it cools, solidifies and accumulates and

eventually causes a blockage.

FOG also causes problems at foul pumping

stations and at Waste Water Treatment Plants.

FOG Damage

Pipe Blockages

Treatment Plant

FOG - Costs

Removing accumulated FOG from the public

sewerage and Pumping Stations is expensive.

Damage to Pumps and Treatment Plants.

FOG is most problematic in areas where there

are concentrations of business engaged in

commercial food preparation (Killarney)

Solutions

Grease Trap

Grease Traps

Grease Traps should be located downstream of the following: Pot sinks;

Rinse sinks;

Soup kettles or similar devices;

Dishwashers;

Steam combination ovens;

Water cooled wok ranges;

Any other sinks, fixtures or drains through which a significant amount of oil, fat or grease may be introduced.

FOG – Best Practice

Control FOG at source

Remove all food grinders immediately

Arrange for FOG to be collected and recycled. (EPA)

Post “NO GREASE” signs in food prep areas.

Use your bin to dispose of food scraps

Establish a cleaning schedule

Inspect your grease traps on a regular basis

Train all staff on grease management

Never add bleach, enzymes or emulsifiers or any other chemical agent to the grease trap in an attempt to digest the grease.

Legislation / Enforcement Section 62 of the Water Services Act 2007

(3) If a sewer, or part thereof, is found following test or examination

under subsection (1) to be inadequate, defective, foul or neglected

and any works are necessary for the abatement or prevention

of risk to human health or the environment or the infiltration of

water, the following provisions shall have effect:

(a) the water services authority may, at its absolute

discretion—

(i) execute such works in the first instance or in the event

of failure to comply with a notice under subparagraph (ii), or

(ii) direct the owner of the sewer by notice to execute such works;

(b) the water services authority may recover the cost of such

works (including the cost of the test or examination) from

the owner of the sewer.

Legislation / Enforcement

Section 70 of the Water Services Act

(3) A person shall not throw or cause to be thrown, pass or cause

to be passed any matter or substance into any sewer or drain—

(a) by which the free flow of the contents of such sewer or

drain may be interfered with,

(b) by which any such sewer, drain or related waste water

works may be damaged,

(c) which would prejudicially affect the treatment, recovery or

disposal of the contents of the sewer or drain, whether

because of its temperature, chemical composition or

otherwise,

(e) which causes or is likely to cause a risk to the environment,

including to waters, the atmosphere, land, soil, plants or

animals.

Enforcement

Section 16 of the Water Pollution Act.

FSE to be licenced? Irish Water

Condition the FSE Operator to limit the

amount of FOG discharged by:

1. Installing and maintaining a Grease Trap;

2. Engaging in Best Management Practices;

3. Any other reasonable measure as deemed

appropriate by the County Council.

The End

•Kerry County Council Water Services Department will offer

advice.

•Good practice and Grease Management Plan

•HSE



• Waste Electrical & Electronic Equipment (WEEE)

• WEEE Ireland and ERP – National Collection

WEEE recycle for you 10 Years &

counting.. Waste Lighting Take Back Programme

in Kerry

WEEE Ireland

WEEE Ireland is an Irish Compliance Scheme for Producers of Electrical and

Electronic Equipment (EEE) and Batteries.

The Scheme has been in operation since 2005, it is a private not for profit

organisation acting under approval from the DECLG.

Details on WEEE Ireland's activity, successes and resources can be found on

www.weeeireland.ie

http://www.weeeireland.ie

WEEE Ireland and Green Hospitality

WEEE Ireland operates collection and recycling services

for lamps & light fittings, electrical waste and waste

batteries. The following map shows which services we

offer in each county territory;

Regional services

Waste Lamps & Light Fittings

Waste Electrical Items

Waste Batteries

What WEEE collect?

WEEE Ireland Offers the Following services in

Galway, Mayo, Sligo, Roscommon

-Waste Electrical Items – plug\battery

-Waste Lamps & Light Fittings

-Batteries

Leitrim


-Batteries

Clare


WEEE Ireland and Green Hospitality

WEEE Ireland operates collection and recycling services for lamps & light

fittings, electrical waste and waste batteries. The following map shows

which services we offer in each county territory.

Regional services

Waste Lamps & Light Fittings

We accept all waste lamps, lighting equipment and

light fittings

The service is free of charge to your business

We have a minimum collection requirements of

• 4 full boxes of waste lamps

• 1 pallet of light fittings

Collections for lamps and light fittings are available

nationwide

What You Can Recycle

All Fluorescent Lamps

• All Compact Fluorescent Lamps

(PLS and CFLs)

• LED Light Sources

• Sodium Lamps

• Mercury Lamps

• Discharge Lamps

Associated Elements

• Luminaires

• Light Fittings

• Cables

Moving to LED Lighting and changing your light fittings. Contact WEEE

Ireland to dispose of your old ones

Is it WASTE?

Professional equipment in good working

order can be reused by other organisations

through SMILE Exchange platform

http://www.smileexchange.ie

http://www.smileexchange.ie/

Recycling Process

• Lamps are collected and recycled at site in Athy – Irish Lamp Recycling • Local Authority Permitted Site • WEEElabex standard certification • Annual WEEE Ireland in-house auditing programme

Recycling Process

• Luminaires are processed at dedicated Irish mixed WEEE facility • KMK Metals Recycling in Tullamore ‘Project Smasher’ • First Irish WEEELabex Certified site since September 2014 • EPA licenced site, Certified to ISO 14001, 9001 and OHSAS 18001 • Annual WEEE Ireland in-house auditing progamme

Beware the 'man in the van'

• You have a duty of care to manage

waste in an appropriate way

• Waste can only be collected by

authorised (permitted) operators

• Check with your Local Authority if

you are in doubt

• WEEE must be recycled through

quality ewaste recycling facilities

• DO NOT sell or supply old electrical

appliances to general scrap

collectors

• Maintain copies of all collection

dockets and documentation on site

for checking and inspection

purposes

Purchasing Electrical Appliances or Batteries?

• Make sure you are purchasing from a registered Irish Producer or supply

chain www.producerregister.ie

• If you import appliances or batteries directly then you may have Producer

Responsibility obligations and associated costs

• Household and dual use appliances (TVs, Lighting equipment) may have

visible Environmental Management Costs shown on the pricing or

invoice. These help fund the free recycling system

• If you are buying professional equipment e.g. IT servers, Catering

appliances then the supplier must give you information about the take back

agreement for the old equipment

http://www.producerregister.ie


SMILE – Resource Exchange

Katherine Corkery Project Co-Ordinator

Resource Exchange in Action

Treating Waste as a Resource

Katherine Corkery

Project Co-ordinator 4 May 2016

THE BEGINNING – MACROOM E

WHO IS SMILE

SMILE OBJECTIVE

WHAT SMILE DID IN THE PAST

Facilitated Networking Events

Communication Campaigns

Online platform www.smileexchange.ie

Technical Support

WHAT SMILE DO NOW

Communication Campaigns

Online platform www.smileexchange.ie Technical Support

TECHNICAL SUPPORT ASSISTANCE

EASTERN MIDLANDS Flannery Nagel Environmental

SOUTHERN REGION ECOS Environmental

CONNACHT ULSTER SPeco Services

TECHNICAL SUPPORT ASSISTANCE

CONNACHT ULSTER REGION

Shane Mooney

Speco Services Ltd.

[email protected]

mailto:[email protected]


SMILE Synergies

RECYCLED NEWSPAPER/CARDBOARD

ECOCEL - Insulation

REBOX RECYCLING – Reusable Cardboard Boxes

TEXTILES

MAMUKKO – Textiles to Designer Bags

MANUFACTURING & CONSTRUCTION

SMILE Members: Large minerals company introduced to a building materials manufacturer through a SMILE event in 2014

Product: Minerals company generates 0000’s of lime fines per year as a by-product (disposed to landfill)

Product Testing: Lime fines as ingredient in a new construction product was explored, product trials commenced

Result: Successful product development concluded in late 2014. 3 year agreement to reuse lime fines

This symbiosis will divert nearly half of the lime by-product from landfill to a new construction product

MATTRESSES DIVERTED FROM LANDFILL

7189 Mattresses

diverted from

landfill

Tonnes

diverted from

landfill

107

Full time job

created

1

12 Training &

development

roles created

RESOURCE HUB

FISH NET RECYCLING PROJECT

• 6.4 million tonnes of ocean litter is discarded per year

• 10% - fishing nets (640 000 tonnes)

• Not biodegradable

• Consumed by fish, sea birds, and marine mammals

www.circularocean.eu

CIRCULAR OCEAN PROGRAMME AREA

Common Challenges: • Restricted access to

markets, enterprise opportunities

• High transport costs • Critical mass issues • Stockpiling fishing nets • Segregation Costly for

Recycling

CIRCULAR OCEAN PROJECT PARTNERS

Scotland: North Highland College UHI (Environmental Research Institute) – PROJECT LEAD Ireland: Macroom E Greenland: Arctic Technology Centre – Technical University of Denmark (Dept. of Civil Engineering) Norway: Norwegian University of Science and Technology (Faculty of Social Science and Technology Management/Dept. of Industrial Economics and Technology Management) UK: University for the Creative Arts (The Centre for Sustainable Design ® [CfSD])

USES FOR FISHING NETS

Interface UK: Nets to Carpet Tiles

Bureo: Nets to Skateboards

Adidas: Nets to Trainers

USES FOR FISHING NETS

Nets to Designer Clothes

SOURCE IT

A mapping software tool to support enterprises, both social and commercial, which have a specific focus on the reuse and recycling of materials, in locating unwanted resources/waste materials which are essential to the existence of such enterprises. Pilot: Mattresses – Boomerang Enterprises Target Users: Civic Amenities / Retailers / Hotels / Universities

Software: Allow data on specific material to be mapped

Goals: Increase levels of recycling / reuse

More efficient, coordinated and environmentally friendly transport systems

Collective enHanced Environment for Social Tasks


FINAL THOUGHT!

Rethink Your Waste

Don’t Waste the Opportunity


Thank You

Katherine Corkery [email protected]

026 20520 www.macroom-e.com / www.smileexchange.ie

http://www.macroom-e.com/




Q & A

• Questions

• Break - 15 Minutes

Greening Irish Hospitality Partners in Sustainability: Sponsored By:

Waste Management


Waste

75% reduction to landfill


Waste Management

• Separate, Separate, Separate

• Minimze, Avoid, Reduce

• Packaging – return, buy in Bulk

• Food Waste – the real challenge

• Hazardous Waste - WEEE

• Packaging Waste – REPAK (€1m + 10 tonnes)


Measure & Benchmark Sample Hotel

YEAR

2015 Litres Kg equiv Tonnes Kg equiv Total KG Litres Tonnes Total KgLandfill/

ResidualFood Recycling Other Total

Jan 0 2 1,962 1,962 4.54 4,540 €527 €428 €203 €1,157

Feb 0 9 9,095 9,095 4.29 4,291 €628 315 203 444 €1,589

Mar 0 2.88 2,876 2,876 4.94 4,935 €648 €383 €218 €1,248

Apr 0 0.60 596 596 6.67 6,666 €783 €705 €274 €6 €1,768

May 0 0.57 569 569 6.10 6,102 €719 €594 €220 €1,533

Jun 0 0.74 743 743 5.68 5,675 €702 €564 €160 €1,426

Jul 0 0.64 644 644 7.18 7,182 €702 €667 €195 €1,564

Aug 0 0.77 766 766 6.02 6,020 €810 €575 €150 €17 €1,552

Sep 0 0.60 601 601 8.13 8,129 €594 €644 €190 €1,428

Oct 0 0.66 659 659 6.45 6,446 €666 €552 €468 €1,686

Nov 0 0.70 701 701 4.97 4,969 €630 €437 €150 €12 €1,229

Dec 0 0.56 555 555 6.13 6,134 €540 €552 €170 €1,262

Total 0 0 19.77 19,767 19,767 0 71.09 71,089 €7,949 €6,415 €2,599 €479 €17,442

Litres of Landfill Waste. If you do not weigh your waste this programme will estimate the weight. When you present your landfill waste

please tell us how you present it………………..

1 13

WASTE COSTS Landfill costs should include all relevant charges - Bin/Compactor rentals, Pick up charge, landfill cost, landfill tax, any surcharges

Food costs column is looking for the total costs of disposing of Food Waste, Cooking Oil and FOG (Fats, Oils & Grease), compost etc

Recycle Costs should include all recycling costs - Bin rentals, glass, compactor costs etc

Food Waste litre/tonnes is asking about total real volumes of actual food waste created at this business premises, excluding cooking oil.

GLASS WASTE Please complete the sheet below by month to show what volumes of glass are being sent for recycling

Business Name

Waste Costs €Landfill/Residual Waste - Volume- Ltrs & Tonnes Food Waste

FOOD WASTE

Rating

Put it in Wheelie bins loosely

Put it in wheelie bins and use a mechanical compactor on bin

Enter your Rating Here


Waste Benchmarking

Kilograms Real Cost €298,574

10.00% 100% €298,574

10.00%

Last Year

Actual

This Year

Target

Last Year

Actual

This Year

Target

€ per

tonnekg/Sleeper kG/Guest

€ per

tonnekg/Sleeper kG/Guest

Jan 2.00 1.80 0.00 € 268.35 0.47 0.10 € 94.16 1.09 0.24

Feb 3.00 2.70 0.00 € 69.02 2.11 0.52 € 73.41 0.99 0.25

Mar 2.81 2.53 0.00 € 225.31 0.63 0.16 € 77.51 1.07 0.27

Apr 2.68 2.41 0.00 € 1,313.62 0.10 0.02 € 105.81 1.15 0.25

May 3.01 2.71 0.00 € 1,264.39 0.10 0.03 € 97.30 1.05 0.27

Jun 6.79 6.11 0.00 € 944.82 0.13 0.03 € 99.43 0.98 0.23

Jul 3.56 3.20 0.00 € 1,090.06 0.10 0.02 € 92.87 1.17 0.25

Aug 3.15 2.84 0.00 € 1,057.44 0.11 0.03 € 95.51 0.83 0.22

Sep 4.32 3.89 0.00 € 988.35 0.11 0.02 € 79.22 1.42 0.32

Oct 2.80 2.52 0.00 € 1,010.62 0.10 0.02 € 85.63 0.95 0.22

Nov 1.79 1.61 0.00 € 898.72 0.15 0.03 € 87.95 1.03 0.23

Dec 2.21 1.99 0.00 € 972.97 0.13 0.02 € 89.99 1.49 0.26

Total 38.12 34.31 0.00 0.00 € 402.12 0.30 0.07 € 90.24 1.09 0.25

GLASS Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

Litres 0

Tonnes 1.54 1.68 2.25 1.56 2.36 1.47 1.89 2.35 1.25 0.90 2.68 4.58 24.51

Landfill Waste

This Year Target Reductions %

Food Waste StatisticsLandfill Waste - kg

Next Years Target

49,762

Economic Cost of Avoidable Food Waste @ €6 per kg

Food Waste - Kg

Food Waste

Landfill Statistics


Waste Benchmarking


Waste Benchmarking

2015 – 100+ Bedrooms - 38 Tonnes of Food Waste – 180,000 Food Covers


Landfill/Residual

What can only go to Landfill?


Landfill/Residual

What can only go to Landfill? So why does so much actually go there?


Recycling

• Recycling- Good segregation is key

• Bins and signage ( clear bags)

• Train staff

• Segregation of clean packaging is a legal requirement

• Segregation of food waste is a legal requirement since July 2010

• Limited disposal (20% of total waste produced)

• Reduced costs by avoiding landfill


Glass Waste

Eliminate • Use soft drink dispensers. Avoid bottles. One Water

Reduce • Buy in bulk, Jams , sauces etc.

Reuse • Purchase returnable bottles. Avoid non returnable bottles Recycle • Important to segregate glass into different colours • Can use glass crusher to reduce glass volumes (Not weight)

105


Cardboard Waste

Eliminate • Use reusable packaging , e.g. plastic boxes. Reduce • Return to supplier. If supplier not member of Repak and produces > 25

tones / annum have an obligation to take back packaging. Reuse • Use for storage of goods

Recycle • Baled cardboard can be collected free of charge • Essential to keep food waste separate from cardboard

106


Office Paper / Newspaper

Eliminate • Don’t deliver newspaper to guest rooms • Only use e mail for internal memo’s Reduce • Optimise newspaper order • Install double sided photocopier • Maximize use of computers /email to a minimize paper use

Reuse • Used paper can be reused for note taking Recycle • Shredded paper office paper can be used as animal bedding • Ready market for recycling

107


Plastics

Eliminate • Install refillable soap dispensers • Avoid use of plastic cutlery • Avoid use of Styrofoam and plastic cups, use crockery • Avoid use of single use sauces • Request returnable boxes for fish and vegetable deliveries (Avoid excessive packaging) • Use bulk vegetable oil Reduce • Purchase bulk items to reduce plastic packaging ( corn flakes) Reuse • Reuse plastic trays for deliveries of vegetable etc. Recycle • Ensure contaminated plastic ( with food, blood etc. ) is separated from clean recyclables. • Generally plastic are collected as mixed plastics, some collection of individual waste streams

such as PET, HDPE, LDPE

108

One Water


Hazardous Waste

Eliminate • Purchase water based paints

Reduce • Install long life florescent light bulbs Reuse • Use rechargeable batteries Recycle • Waste Mineral Oil

Incineration • Old paints, pesticides

109


Industry Support

• Check with your Local Authority or Trade Organisation


General Waste Management

• Questions?

• Food Waste next


Food Waste


Food Waste is Money

https://www.youtube.com/watch?v=VGTPKKOVoz4


Food Waste is Money - Monaghan

https://www.youtube.com/watch?v=VGTPKKOVoz4


Hotel Food Waste - Total

Range of Food Waste produced - kg/annum

2014

Highest 125,440

Lowest 11,957

Average 50,000


Hotel Food waste - Kg/ Cover

2014 Food Waste Kg/ cover

Highest 0.72

Lowest 0.07

Average 0.31


Food waste – Real Costs – 2014

Range of Food Waste produced -

kg/annum

Annual Cost of Food Waste Based on €6000/Tonne

Avoidable Food Waste

Highest 125,440 € 752,640 € 526,848

Lowest 11,957 € 71,742 € 51,219

Average 50,000 € 300,000 € 210,000

70% of food waste is avoidable – WRAP UK 2014


Reducing Food Waste

• Head Chef & Team must be on board

• Measure current waste

• Set targets

• Keep measuring


Industry Support

• Stop Food Waste • Free publication

• Available online

• http://www.foodwaste.ie/web-images/Food-Waste-Prevention-Guide.pdf

http://www.foodwaste.ie/web-images/Food-Waste-Prevention-Guide.pdf











Industry Support

• Unilever • Wise up on Waste –

App/Website


Unilever – Wise up on Waste

• The app helps you to identify when and where you are generating the most food waste and what the potential cost saving to your business can be if you reduce your waste by 20%.


• Free

• Logon at http://www.unileverfoodsolutions.ie/our-services/your-kitchen/wise-waste-app

Unilever – Wise up on Waste

http://www.unileverfoodsolutions.ie/our-services/your-kitchen/wise-waste-app











Cost of Food Waste

• WRAP UK estimates average of 0.50 kg/cover

• 1kg of food waste has a value on average of €6

• 100 covers = 50kg = €300


Cost of Food Waste

• 100 covers per day = €109,500 per annum

• 200 covers per day = €219,000 per annum


Food Waste Hierarchy

125


Prevention

• What is Prevention?

– Waste prevention incorporates the first three terms of the waste management hierarchy, i.e. eliminate, reduce and reuse

• Elimination\Reduction

– Elimination\reduction is the best option for minimising waste

– It is simple, if you do not produce the waste you will not have to dispose of it!

126


Prevention in Procurement

• Do Not Over-Order Food

• Check Deliveries

• Single primary purchaser

• Keep It Local

• Grow Your Own

• Accurate ordering

• Ordering (short lead time)

• Look In Your Bin

127


Prevention in Storage

• Label Upon Delivery

– date all product upon delivery

• Storage Temperature

– fresh food at temperatures below 50C

– hot food above 630C

128



• Vacuum pack

– Vacuum packing upon delivery will extend the life of food, meat and fish especially

• Prepared Food & Perishables

– Store in reusable airtight containers to prevent dehydration and spoilage

129



• Storing oils and grease

- Store away from strong smelling foods

• Storage Areas

– Clean your coolers and freezers regularly

130


Storing Food

• Don’t store fruit & veg together – ethylene spoils veg

• Bananas spoil everything

• Storing lettuce

– Never store tomatoes and lettuce in the same container or close to each other, or else the lettuce will turn brown


Prevention in the Kitchen Preparation

132

• Avoid Over-Trimming – typically occurs in the preparation of

bulk meats and whole vegetables

• Prepare foods to order – this avoids waste generation from over-

preparation

• Pre-portioned meat – can reduce the quantity of meat

trimmings to be disposed of


Prevention in the Kitchen Cooking

133

• Recipes – prepare foods to order to avoid waste

• Pre-Prepared Food – Cook smaller quantities of pre-prepared staple food

– reduces the likelihood of

excess food being thrown away

• Equipment – Keep oven equipment

calibrated to avoid over-baked food



• Portions Size

– Look at the size of your meal portions

Are food (waste scraps) regularly returned on plates to the kitchen

– Portions may be too big

• Encourage serving staff to inform customers if they would like more food to “Just Ask”



135

• Adjusting Portion Sizes

– obtain feedback from service staff, who see on a daily basis which meals have the largest quantity of leftovers

– undertake a leftover waste survey: for a week instruct staff to record the quantity of the meal that is left uneaten

– This should give a good idea of the amount of waste


Food Waste Reduction Tips

• Portion Control

– What size – multiple sizes

– Starter/Main Course portions

• Measure Waste


Prevention in the Kitchen Menus

137

• Menu Planning

• Consider the Season

– Less soup in summer

– Less salad in winter

• Portion Size

– Half-portion option (70% price of full course)

– Children's menu


Prevention-Serving

138

• Order taking

– Train staff to provide a clear description of meals, e.g. size, ingredients, cooking methods

– This prevents food being sent back or left on the plate = less waste

• Starters & Bread

– Minimise bread provided

– Smaller starters


Prevention-Serving

139

• Serving Options

• Smaller portion of vegetables

– Offer more if required

– Place vegetables at centre of table

– allows customers to decide the portion size they require

– Consider size of serving spoon/ ladle


Prevention-Serving

140

• Buffet & Salad bar – salad bar offerings in smaller

containers – reduces the quantity of food to be

later discarded

• provide smaller plates and allow the customers to head back for refills

• customers will fill up their plate because they can – only eating a portion of the food =

more waste


Prevention-Serving

141

Condiments

• Avoid individually wrapped single-use packages for condiments (ketchup, sugar, salt, etc.).

• use refillable bottles or dishes

– refilled from bulk containers

• Reduces both food and packaging waste


Prevention Food Storage-Post Cooking

142

• Cooked food Storage

– Cooked foods should be covered and placed on the top shelves of the refrigerator

– not good practice to store food on the floor of the refrigerator



• Refrigerator & Freezing Equipment

• Chilled store or refrigerator: -1 0C to 5 0C

• Freezers: -18 0C

• Should be monitored at least twice a day

• All equipment should be cleaned and maintained on a regular basis

• Helps extends the life of the equipment

143



• Freeze for later – Freeze or vacuum pack any extra food that cannot

be used as soon as possible

– All products to be frozen should be packaged tightly in containers or plastic to avoid freezer burn and dated

– Stock rotate frozen products

– Ensure food is frozen in portion sizes that are appropriate for later use

144


Reuse-Food

• Turn Leftovers into turnover – Plan menus that use leftover food or food that is

approaching its use-by-date

• Examples include – vegetable and meat offcuts

for soup stock

– excess bread and toast for

breadcrumbs and croutons

– main course meats in salads

145


Reuse-Food

• Donate food that will not be used before its use-by-date to local charities

• Can you bottle it?

• Turn any excess stock into alternative longer-life products

– e.g. chutneys, pickles,

jams and dry flavouring

146


Reuse-Food

• Doggy Bags

– Do you make it easy for me?

– Legal requirement in France

– How could you make it interesting, add value, attract gusts back


Using Technology to Minimise Food Waste

https://youtu.be/Sh3d_Pqr6vM


Your Food Waste Reduction Initiatives

• What have you done to reduce food waste?


Resource Efficiency in the Hospitality Sector – Case

Studies

Available Here today - Includes

many Food Waste Case

Studies


Questions

• Have we answered all your questions?

• Go online to find out more information;

– www.greenhospitality.ie

– www.repak.ie

– www.weeireland.ie

– www.southernwasteregion.ie

http://www.greenhospitality.ie/

http://www.repak.ie/

http://www.weeireland.ie/

http://www.southernwasteregion.ie/

Thank You


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