WASTE PREVENTION ACTION PLANNING WORKSHOP 12th March 2013 Black Boy Inn, Caernarfon

Welcome to the workshop

Agenda

9.45 Welcome and introduction

9.50 The business case for waste prevention

10.20 Tools and techniques for waste prevention

10.40 Case study presentation, video and discussion

11.00 Coffee and discussion

11.15 WRAP Support & Resources

11.30 Action planning workshop and group exercise

12.20 Summary and identifying your priority actions

12.30 Lunch and Q&A

WRAP Business Support Services

Hugh Jones Key Account Manager WRAP Cymru

Welcome and introduction

WRAP: who are we?

Resource management: why?

Hospitality and Food Service Agreement

How can we help: Tools and Support

About WRAP

Our vision is a world without waste, where resources are used sustainably.

We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way.

Working in partnership

WRAP is funded by all Governments across the UK who value our expertise, research and practical advice.

We work with a wide range of partners from major UK business, trade bodies and local authorities to individuals.

key sectors

Agriculture & horticulture

Hospitality & Food Service

Local government

Food & Drink Manufacturers Recycling & waste industries

Regeneration & landscaping

Small & medium enterprises

Third sector Individuals

WRAP Cymru

Food for Wales, Food from Wales

Towards Zero Waste

70% recycling of all wastes by 2025

Food Manufacture, Service & Retail (FMSR) Sector Plan

Collections, Infrastructure & Markets (CIMs) Sector Plan

Both plans identify opportunities to: Reduce waste arisings produced by the Hospitality,

Tourism, Food & Drink sectors

Encourage the segregation of food wastes at source

Increase the recyclability of packaging

Apply eco-design principles to minimise the creation of unnecessary waste

Policy Landscape in Wales

The bottom line £££

• Each 240 litre wheelie bin of food waste costs £240 in purchase and waste management costs

• 70% of mixed waste could potentially be recycled

• Each tonne of food waste that is disposed in landfill will generate 4.2 tonnes of greenhouse gases contributing to climate change

Support for smaller businesses Hospitality & Food Service Agreement

Reduces costs, increases efficiency

Sharing good practice

Online Resource Centre

Templates e.g. waste audits

Helps deliver what customers expect

Access to consumer facing resources – Love Food Hate Waste (LFHW)

Support for smaller businesses HTFD grant fund

Up to £10k Consultancy support

Up to £50k Capital investment support

Rolling programme to Nov 2014

Eligible Organisations

Criteria – back of house

Support for smaller businesses Recycle on the Go (RotG) grant fund

Up to £50k funding

Total fund circa £0.5M

Rolling programme to Nov 2013

Eligible Organisations

Criteria – Front of House

SME Collections

Waste Prevention Action Plan

Today is about ACTION

Case study examples

Tools and Techniques

Learning from each other

Waste Prevention Action Plan

Action Risks/Challenges Preparation Stakeholders Target

What will you do and what

will this help you achieve?

What problems will you

need to overcome?

Do you need any

information or data?

Do you need support

from anyone?SMART

Priorit

y

Remove general waste bins

from individual desks

Employees may see this as

an inconvenience

Get management on board

Communicate reasons to

staff

Potential savings

Management

Department heads

HR

Green team

Cleaners

30% reduction in

general waste by

January 2013

3

Segregate food waste

produced in the kitchen /

canteen

Canteen / kitchen staff may

not see it as thier

responsibility

Bins for food waste

Find outlet from waste

management contractor

Clear bin bags

Composition to determin

current volumes

waste management

contractor

wider staff members

Management

Kitchen / canteen staff

Cleaners

Remove food waste

from general waste

stream by January 2014

(Compliance)

2

Segregate dry recyclables

from general waste stream

There is the potential for

contamination of recyclate

Communicate to staff

Prepare signage and bin

islands

Purchase and use clear bags

to determine any

contamination

Cleaners

Departmental heads

General staff

Removal of all dry

recyclates from general

waste stream by

January 2014

(Compliance)

1

Waste Prevention Action Plan

Use the ACTION column to note down ideas throughout the day

Use case studies and workshop sessions for ideas and inspiration

– develop and prioritise ideas

At the end of the session, we can summarise and prioritise your actions

Introductions

Session 1 THE BUSINESS CASE FOR WASTE PREVENTION

Nia Owen WRAP Advisor

Aims of this session:

Prevention of Food & Packaging Wastes can deliver:

• Significant cost savings to your organisation

• Knock on environmental benefits

• Meeting customers' growing expectations to reduce food waste

Find out more at www.wrap.org.uk/hospitality

Hospitality Sector: waste management

Hospitality Sector: Composition of mixed waste

Food waste: WRAP studies

33% of Hospitality waste is “unavoidable” as it is not normally consumed (banana skins, egg shells)

66% is avoidable if stored, prepped, portioned and served efficiently

Financial Drivers

How much is food waste costing?

5-14% of spend (Lean Path)

90p per meal (Sustainable Restaurant Association)

General waste kg x 40% x £1.80 (WRAP)

£240 per 240L bin of food waste (WRAP)

These are some useful benchmarks for estimating the cost of food waste

The best method is to separate and measure

Background information

Sustainable Restaurant Association (audits on 10 restaurants)

• Average amount of food waste per “cover” 0.5kg

• 65% of food waste comes from preparation: peelings, off cuts, over-preparation and anything ruined while cooking

• 30% of food waste comes back from customers’ plates

• 5% of food waste is classified as ‘spoilage’: out-of-date or unusable items

WRAP

• 33% of HaFS food waste is “unavoidable” (peelings, off-cuts etc)

Lean Path (waste weighing studies - USA)

• 4-10% of food purchased is wasted in the kitchen

• Including plate waste this equates to 6-14%

How do you dispose of food waste?

Key business drivers

Cost and resource management The need to cut waste disposal costs Landfill Tax escalator is driving up waste

costs every year Rising raw material, food and energy costs

HIDDEN COSTS

VISIBLE COSTS

Disposal costs: Bins, Skips, Landfill charges, Collection costs

Energy use

Utility use

Raw materials

Labour

Handling & storage

Transportation

The true cost of waste = 4% of turnover

Time

Effort

Surplus/out of date food

Lost profit

Source: Envirowise

Case study - restaurant

Benefits of food waste segregation:

Avoided costs: £1400/yr in waste disposal costs alone

Improved segregation of recyclable packaging:

Potential saving: £350/ yr

Case study – leisure attraction

Improved segregation of food waste:

Avoided costs: £3900/yr in waste disposal costs alone

Case Study

Bwlch Nant yr Arian, Ceredigion Savings of around £1,500 per year by diverting waste

from landfill

Compost toilets have reduced the removal of sewerage from site by 80%

Waste has been reduced in the café, and waste packaging is segregated for recycling

Visitors are encouraged to segregate waste in bins provided

Only 1 wheelie bin per week in high season, and only 2 sacks per week in low season

Environmental benefits

Disposal of food and other biodegradable materials to landfill releases methane, which is a potent greenhouse gas with a global warming potential 25 times higher than CO2.

The waste hierarchy

More

environm

enta

l and f

inanci

al benefits

Last resort

The waste

hierarchy must

be considered

when transferring

waste (Duty of

Care)

Case Study

Swansea Valley Holiday Cottages Green Dragon Environmental Standard Level 2

30% Increase in business since promoting sustainability and biodiversity

Different coloured bins are provided in guest accommodation

Information is provided to guests on how much waste has been recycled at the holiday cottages

Paper, glass, cans and plastic are recycled

Organic waste is composted on site

Case Study

River View Touring Park, Carmarthenshire Winner of Wales Business & Sustainability Awards and

David Bellamy Conservation Award

Carmarthenshire County Council has installed recycling bins for cans, glass and paper

The owners have implemented a campaign to encourage visitors to separate and recycle

Garden waste and vegetable waste are composted on site

Customer expectations

Key business drivers

Customer satisfaction Customers increasingly aware of waste Customers expect businesses to be

responsible Customers like businesses that share values Suppliers can contribute to their client’s

responsibility objectives

Background

Customer Surveys

80% of UK customers said it was important that ‘places to eat’ aim to reduce the amount of food waste that’s thrown away,

80% of UK customers were concerned with the environmentally friendly disposal of food waste,

40% said they would pay more for meals in outlets that have made a commitment to reduce food waste.*

70% of customers more or much more likely to eat at a restaurant with an overall award for social and environmental performance.**

69% care about food waste when they eat out,

78% think it is just as important to think about the destination of food waste, as the provenance of food ingredients.***

* World Menu Report 2 - Sustainable Kitchens, Unilever Food Solutions 2011

** Sustainable Restaurant Association ***Cawley’s Food Waste Survey

Case Study

Coed Cae B&B, Snowdonia

3 double bedrooms

Winner – Green Snowdonia Tourism Awards 2009

Brash, leaves, prunings, sawdust and paper waste used to make briquettes to fuel wood burners

Garden refuse is composted in two purpose built chambers

Comprehensive recycling system

All food waste composted or fed to chickens

Case Study

Hafod Elwy Hall, Snowdonia To reduce food waste, home cooking is done to order,

with a single main course chosen at midday by the first guest to order!

Toiletry bottles are re-filled, and small soaps are handmade

Cost savings of £4000 per year in oil consumption and £1300 in electricity by simple energy efficiency measures and 5kW wind turbine and wood burning stoves

High proportion of bookings from those wishing to stay somewhere ‘green’.

Legislative and other requirements

Duty of Care

Hazardous waste regulations

Animal By-Products Regulations (ABPR)

Packaging waste regulations

Towards Zero Waste identifies food as a priority material for waste prevention and recycling.

Summary

Prevention of Food & Packaging Wastes can deliver:

• Significant cost savings to your organisation

• Knock on environmental benefits

• Meeting customers' growing expectations to reduce food waste

Find out more at www.wrap.org.uk/hospitality

The Hospitality & Food Service Agreement Taking Action

The Hospitality and Food Service Agreement

The Hospitality and Food Service Agreement is a voluntary agreement to support the sector in reducing waste and recycling more.

1. Prevention target: Reduce food and associated packaging waste arising by 5% by the end of 2015. This will be against a 2012 baseline and be measured by CO2e emissions.

2. Waste management target: Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015.

The Structure

Large businesses: > 250 employees in HaFS

Smaller businesses: < 250 employees in HaFS

Supporters group: trade associations; manufacturers; packaging & waste management cos

WRAP has an extensive programme to help the sector reduce waste:- Research on waste and waste prevention Tools including an online resource centre for smaller businesses A Voluntary agreement for HaFS businesses and supporters

Signatories to the Hospitality and Food Service Agreement

141 so far!

WRAP support for HaFS Sector

Support for smaller businesses Hospitality & Food Service Agreement

Reduces costs, increases efficiency

Sharing good practice

Online Resource Centre

Templates e.g. waste audits

Helps deliver what customers expect

Access to consumer facing resources – Love Food Hate Waste (LFHW)

wrap.org.uk/resource-centre

WRAP’s online tool for smaller businesses

Any Questions?

Exercise

Update Action Plan