Date post: | 23-Jan-2015 |
Category: |
Travel |
Upload: | conscious-hospitality |
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WASTE MANAGEMENT
WASTE MANAGEMENT
A hotel guest generates about 1kg of waste per night, more than half of it in paper, plastic and cardboard
The European Union produces 1.3 billion tons of waste each year. 3.5 tons of refuse and liquid or solid waste per European citizen; nearly a 1/3 of this food waste for which the food service industry has responsibility
Every kilo of waste equates to inefficiency used resources, in addition the disposal of waste has to be paid for usually by the hospitality industry operations in the form of tipping fee
In New York City (50,000 tons daily)it´s not unusual to have a $100.000 –a year waste bill
WASTE MANAGEMENT
METHANE EMISSIONS
WASTE MANAGEMENT
MEET TOUGHER GOVERNMENT LEGISLATION
“Bloomberg seeks to ban food from landfills in New York City”
The Bloomberg administration hopes to introduce legislation requiring hospitals, hotels, universities and other large-scale producers of food waste to make it into something useful rather than just send it to landfills or incinerators.
WASTE MANAGEMENT
IT IS AN INEFFICIENT RESOURCE USEIt is more resource-efficient to make new products by recycling rather than starting from scratch
Aluminium95% Less
energy
Paper 40% less energy
Plastics 70% less energy
Glass 30% less energy
Steel 60% less energy
Even exporting recycling materials
(China) provides 5 times the
savings in CO2 emissions
WASTE MANAGEMENT
VEGETABLE AND ANIMAL MATTER
INORGANIC: PLASTICS, GLASS, METAL
SOLVENTS, CHEMINCALS IN CLEANING
BIODEGRADABLE NON-BIODEGRADABLE BIOLOGICAL WASTES
HAZARDOUS WASTES
HUMAN SEWAGE
E-WASTE
ELECTRONICS: COMPUTERS, MOBILE PHONES, FAX
MACHINES, TVs…
WASTE MANAGEMENT
WASTE MANAGEMENT
WASTE AUDIT
WASTE MANAGEMENT
REDUCE WASTE
WASTE MANAGEMENT
PREVENTIONCreating less waste or eliminating waste before it is created
WASTE MANAGEMENT
WORK WITH SUPPLIERSReduce packaging
BULK CONTAINERS FOR FOOD
HOTEL AMENITIES
WASTE MANAGEMENT
REDUCING LAUNDRY…But guests may be sceptic
WASTE MANAGEMENT
FOOD WASTE
CAREFULLY PLANNING OF FOOD PURCHASE
BUFFETS: ENCOURAGING GUESTS “COME BACK FOR SECONDS”
TRAINING CULINARY STAFF: WEIGHT FOOD TRIMMINGS AND OTHER PRE-CONSUMED WASTE
EDIBLE LEFTOVERS: BE CREATIVE CHICKEN IN TO SOUP, FISH INTO
PATÉ… (ALSO SAVE COSTS)
ORGANIC BREAKFAST BUFFET 52 COMPONEMENTS INSTEAD OF 100 MARKETED AS HEALTHIER
AND HIGHER QUALITY
WASTE MANAGEMENT
NEWSPAPER DISTRIBUTION
Provide newspapers in central areas, such as the lobby, and ask guest to request one if they want to be delivered to their room
Marriott International stopped delivering newspaper to every guest room
It said the new policy should reduce newspaper distribution by about 50,000 newspapers every day or by about 18 million newspapers every year
That would reduce carbon emissions by 10,350 tons each year
WASTE MANAGEMENT
TOILETRIESScandic has reduce its waste volume by 40% and packaging waste by 11 tonnes annually
Scandic hotel chain found that only 15% of its soaps, shampoos and conditioners were used, with the balance thrown away
WASTE MANAGEMENT
Stay with us for a more sustainable world
An empty carafe in the hotel rooms is smart green thinking. Despite bottled water being available to buy at Scandic Anglais in Stockholm, guests are encouraged refill their bottles with tap water. It tastes good, costs nothing extra and does not need transporting. A small but important example of how each hotel can help towards a sustainable world and at the same time give you a better experience
BY PROVING GUESTS WITH CHILLED AND FILTERED WATER, STILL AND CARBONATED, FROM TAPS, IT CALCULATES IT HAS CUT CO2 EMISSIONS IN 160 TONNES/YEAR
WASTE MANAGEMENT
RECYCLE
WASTE MANAGEMENT
1. Up to 60% of the rubbish that ends up in the dustbin can be recycled
2. A recycled plastic bottle saves enough energy to power a 60-watt light bulb for three months
3. 70% less energy is required to recycle paper compared with marking it from raw materials
4. Plastic can take up to 500 years to decompose
5. Recycled paper produces 73% less air pollution that if it was made from raw materials
6. The energy saved from recycling one glass bottle will power a 100-watt light bulb for almost an hour
WASTE MANAGEMENT
INSTALL RECYCLING BINS IN GUEST ROOMS
WASTE MANAGEMENT
AVOID HAZARDOUS AND TOXIC WASTE
WASTE MANAGEMENT
FATS, OILS AND GREASE
Fairmont Hotels and Resorts is converting its cooking oil into biodiesel in 22 properties worldwide
WASTE MANAGEMENT
What Is Compost?Composting is the natural process of decomposition and recycling of organic material into a humus rich soil amendment known as compost. For any business or institution producing food waste, this organic material can be easily decomposed into high quality compost
• Reduces solid waste disposal fees.• Ends wasting large quantities of recyclable raw
ingredients.• Educates consumers on the benefits of food waste
composting.• Markets your establishment as environmentally
conscious.• Markets your establishment as one that assists local
farmers and the community.• Helps close the food waste loop by returning it back
to agriculture.• Reduces the need for more landfill space.
WASTE MANAGEMENT
ELECTRONIC WASTE (e-WASTE)
Check whether you can part-exchange or return “old” equipment to your supplier or sell or donate them to schools, charities or companies that specialise in refurbishing these items.
WASTE MANAGEMENT
At Whitbread’s Premier Inn hotels, mattresses are replaced every six years
Now, instead of sending 6,000 mattresses annually to landfill, Premier Inn has developed a new environmental policy and teamed up with bed manufacturer Hypos
Hypos has developed a machine to shred and separate mattress materials: metal hinges and springs are recycled back into steel products, foam is reused in carpet underlay and textiles are recycled into insulation products for heating.
WASTE MANAGEMENT
REUSE
WASTE MANAGEMENT
FINDING WAYS TO USE THE WASTE FROM ONE PROCESS AS THE RAW MATERIAL FOR ANOTHER ONE
REUSING MATERIAL IS BETTER CHOICE THAN RECYCLING, INCINERATION OR LANDFILL
REUSING DIFFERS FROM RECYCLING IN THAT RECYCLING BREAKS DOWN AN ITEM INTO ITS BASIC PARTS AND MAKES A NEW PRODUCT OUT OF IT, BUT REUSING AN ITEM KEEPS THE MATERIAL IN ITS ORIGINAL FORM AND USES THE ITEM OVER AND OVER AGAIN FOR THE SAME OR DIFFERENT PURPOSE
The 600 ml brown bottle is the "standard” bottle reused in Brazil
WASTE MANAGEMENT
REUSE TEXTILESConvert damaged textiles, such as uniforms and linens, into useful items For example, torn bed sheets, towels and banquet linens into reusable guest-room laundry bags, baby bibs, crib bumper pads, aprons, cleaning rags and bar convers either by the establishment itself or by a charity organization
WASTE MANAGEMENT
REUSING CONTAINERSThis means that less material is needed to manufacture containers
WASTE MANAGEMENT
TRAVELODGE HOTEL MADE FROM SHIPPING CONTAINERS
WASTE MANAGEMENT
REUSE BOTTLES AND GLASSESA BOTTLE THAT IS FILLED 20 TIMES ELIMINATES THE NEED FOR MAKING 19 BOTTLES, AVOIDING NOT ONLY THE NEED TO DISPOSE OF THOSE 19 CONTAINERS BUT AVOIDING THE ENVIRONMENTAL EFFECTS OF MATERIAL EXTRACTION, PROCESSING, MANUFACTURING, DISTRIBUTION AND RECYCLING
WASTE MANAGEMENT
DONATE EDIBLE, UNSED FOOD TO LOCAL CHARITIES
WASTE MANAGEMENT
…ABOVE ALL REUSING IS ABOUT CREATIVITY !
WASTE MANAGEMENT