Waste minimisation guide for events and venues

52
WASTE MINIMISATION GUIDE EVENTS AND VENUES 5 STEP PLAN 12345 www.zerowaste.sa.gov.au

Transcript of Waste minimisation guide for events and venues

Page 1: Waste minimisation guide for events and venues

WASTE

MANAGEMENT

HIERARCHY

The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.

Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015

MoST PREfERAblE

lEAST PREfERAblE

Avoid

Reduce

Reuse

Recycle

Recover

Treat

Dispose

W A S T E

M I N I M I S A T I o N

G U I D E

E V E N T S A N D V E N U E S

5 S

TE

P P

lA

N

12

34

5

Zero Waste SA

Level 8

Statewide House

99 Gawler Place

ADELAIDE SA 5000

Telephone: (08) 8204 2051

Facsimile: (08) 8204 1911

Email: [email protected]

Internet: www.zerowaste.sa.gov.au

Printed on recycled paper

SU

STA

INA

BIL

ITY

www.zerowaste.sa.gov.au

Page 2: Waste minimisation guide for events and venues

WASTE

MANAGEMENT

HIERARCHY

The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.

Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015

MoST PREfERAblE

lEAST PREfERAblE

Avoid

Reduce

Reuse

Recycle

Recover

Treat

Dispose

W A S T E

M I N I M I S A T I o N

G U I D E

E V E N T S A N D V E N U E S

5 S

TE

P P

lA

N

12

34

5

Zero Waste SA

Level 8

Statewide House

99 Gawler Place

ADELAIDE SA 5000

Telephone: (08) 8204 2051

Facsimile: (08) 8204 1911

Email: [email protected]

Internet: www.zerowaste.sa.gov.au

Printed on recycled paper

SU

STA

INA

BIL

ITY

www.zerowaste.sa.gov.au

Page 3: Waste minimisation guide for events and venues

ArEA oF

conSIDErATIon

QuESTIon 1 QuESTIon 2 QuESTIon 3

current waste

management practices

Which types of waste are

likely to be generated?

How is this waste

currently being

managed?

Which opportunities can

easily be built upon? Which

waste can be avoided?

Support from event

organising committee

Is the organising

committee supportive

of improving waste

management?

Has it been presented

with some waste

management options and

the benefits of recycling?

Can the committee

appoint an appropriate

person to oversee waste

management?

Type of event What type of crowd is

expected (age group,

families, gender)?

How will patronage

influence your waste

management goals

and focus?

Which waste promotion

activities are likely to be

best received and how?

resources for new

waste minimisation

practices

Have you identified

options for improvement

and likely costs?

Is there a secured

budget for waste

activities?

Are costs likely to increase

with improved waste

management or stay much

the same?

Size and type of event Have you organised a

suitable number of bins

and associated signage?

Will patrons be bringing

in their own food or

beverages that may

require disposal?

Can you require that all

foods are purchased within

the confines of the event

venue, to have some control

over the wastes generated?

Event venue Is there space for

additional bins and

access for waste

collection vehicles?

Are the food, catering

and beverage outlets

in one spot or spread

across the site?

To what location/s will full

bins be transported to

during the event?

Event staff Are staff aware of waste

management objectives

for your event?

Have they been briefed

on waste practices

being used?

Have they read and

understood a waste

management procedure?

Waste contractors Have you discussed your

waste objectives with

your contractor?

Can they provide the

level of service you

require?

Have you searched for

waste contractors that can

cater for your event’s needs?

CHECklIST

Do you have all the answers (and have you written them down)?

>> >> >>

THE 5 STEPS

To

SUCCESS

STEP 1. WASTE mAnAGEmEnT PLAn 2. GAInInG commITmEnT 3. ProVIDInG InFrASTrucTurE 4. EDucATIon AnD mArkETInG 5. rEPorTInG AnD EVALuATIon

Section and page of guide > Get started

> Identify barriers and

drivers to change -

SWOT analysis

> Assess waste generation

and disposal

> Identify options for

improvement - waste

stream management

> Set goals and targets

> Develop actions

page

8

8

9

10

11

12

> Informal

> Formal

> Contract and

tender clauses

page

13

13

13

> Bin signage and

colour standards

> Choosing your

infrastructure

> Front of house

> Back of house

page

14

18

18

20

> Staff and vendor

education

> Patron education

and marketing

page

21

21

> Tracking improvements

in waste generation and

disposal

> Self evaluation of your

success

> Sharing the information

with interested parties

> Learning from your

experiences/continual

improvement

page

23

23

23

23

Tools> Waste management

plan template

> Example waste

management plan

> SWOT analysis template

> Waste assessment

template

> Handy how-to guide for

waste items

> Goals and options for

improvement template

Attachment

A

B

C

D

E

F

> Example contract

and tender clauses

> Example staff

training posters

Attachment

G

H

> Bin signage

Attachment

Available from

www.zerowaste.

sa.gov.au

> Example staff

training posters

Attachment

H > Monitoring checklist

> Waste stream

conversion chart

> Waste and recycling

reporting template

> Self evaluation template

Attachment

I

J

K

L

Did you ask all these questions?

Page 4: Waste minimisation guide for events and venues

1

Zero Waste SA, established by the Zero Waste SA Act 2004,

provides strategic policy advice and direction to government

and stakeholders. It undertakes programs and projects

that maximise waste reduction and promote recycling and

sustainability. It engages with the community, business and

government, building partnerships for change.

Zero Waste SA

GPO Box 1047

Adelaide SA 5001

Telephone: +61 8 8204 2051

Email: [email protected]

Web: www.zerowaste.sa.gov.au

© Zero Waste SA

ISBN 978-1_921114-07-6

Page 5: Waste minimisation guide for events and venues

2

CONTENTS

ThE waSTE MaNaGEMENT

hiErarChy frONT COvEr fOld

ThE 5 STEpS TO SuCCESS iNSidE frONT COvEr

rEduCiNG waSTE 3

ThiS GuidE aNd iTS TOOlS 4

> Who should use this guide 4

> How to use this guide 5

> The waste management plan approach 5

> Roles and responsibilities 6

STEp 1 ThE waSTE MaNaGEMENT plaN 8

1.1 Get started 8

1.2 Identify barriers and drivers to change

– SWOT analysis 8

1.3 Assess waste generation and disposal 9

1.4 Identify options for improvement

– waste stream management 10

1.5 Set goals and targets 11

1.6 Develop actions 12

STEp 2 GaiNiNG COMMiTMENT 13

2.1 Informal 13

2.2 Formal 13

2.3 Contract and tender clauses 13

STEp 3 prOvidiNG iNfraSTruCTurE 14

3.1 Bin signage and colour standards 14

3.2 Choosing your infrastructure 18

3.3 Front of house 18

3.4 Back of house 20

STEp 4 EduCaTiON aNd MarkETiNG 21

4.1 Staff and vendor education 21

4.2 Patron education and marketing 21

STEp 5 rEpOrTiNG aNd EvaluaTiON 23

5.1 Tracking improvements in waste

generation and disposal 23

5.2 Self evaluation of your success 23

5.3 Sharing the information with interested

parties 23

5.4 Learning from your experiences/continual

improvement 23

EvEN MOrE iNfOrMaTiON 24

frEquENTly aSkEd quESTiONS 25

aTTaChMENTS

Attachment A Waste management plan template 27

Attachment B Example waste management plan 29

Attachment C SWOT analysis template 32

Attachment D Waste assessment template 33

Attachment E Handy how–to guide for waste items 34

Attachment F Goals and options for improvement

template 36

Attachment G Example contract and tender clauses 37

Attachment H Example staff training posters 40

Attachment I Monitoring checklist 42

Attachment J Waste stream conversion chart 43

Attachment K Waste and recycling reporting template 44

Attachment L Self evaluation template 45

GlOSSary 47

ChECkliST

Did you ask all these questions? iNSidE BaCk COvEr

Images in this guide were taken at WOMADelaide 2009.

Page 6: Waste minimisation guide for events and venues

3

rEduCiNG waSTE

A significant amount of waste sent to landfill is

potentially recyclable. Reducing waste at events

and venues can:

> conserve resources, including energy, water

and materials

> reduce greenhouse gas emissions

> reduce/minimise litter

> be a positive marketing tool for your event

organisers or venue

> increase the environmental awareness of

vendors and patrons

> create employment in collecting, sorting and

reprocessing recyclables, and boost South

Australia’s economy

> help us reach the waste minimisation target of

South Australia’s Strategic Plan – reduce waste

to landfill by 25% by 2014

> reduce the overall impact of the event on

the environment.

Page 7: Waste minimisation guide for events and venues

4

ThiS GuidE

aNd iTS TOOlS

HINT

waSTE diSpOSal TO laNdfill iS a SiGNifiCaNT CONTriBuTOr

TO GrEENhOuSE GaS (GhG) EMiSSiONS. Any goals to reduce GHG

emissions at events and venues should incorporate waste reduction

initiatives, including avoidance and separation (particularly the

removal of organic loads such as food waste for composting).

This guide details the ‘5 Steps to Success’ in

minimising waste at events and venues. Included

are tools for planning and contracting to help you.

Many people now consider good environmental

performance when choosing goods and services.

Production, transport and disposal of waste produces

significant greenhouse gas emissions and uses

valuable resources. Waste management is about more

than just how much landfill space is used.

Event organisers and venue managers are seeking

better ways to manage the waste generated by and at

public gatherings. As well as providing environmental

benefits, minimising waste offers a ‘green’ marketing

tool, longer term efficiencies and potential cost savings.

This guide is designed to help you to reduce the

amount of waste produced at your event or venue.

This will be beneficial for the environment and for your

bottom line.

whO ShOuld uSE ThiS GuidE

This guide is designed for organisers of small

(e.g. school fetes and community fairs), medium

(e.g. one-day cultural food and wine/sports events)

and large events (e.g. state sporting or music festivals).

Event organisers and venue managers generally carry

most responsibility for waste management initiatives

but many other contributors also have a role to play,

including clients, performers, patrons, sponsors and

associated contractors.

For waste to be reduced at events and venues, all

associated key individuals and groups need to set

goals and develop actions for waste minimisation.

The table on page 6 and 7 summarises the typical roles

and responsibilities for organising an event or managing

a venue. The far right column lists the sections in this

guide that can help each personnel type.

Page 8: Waste minimisation guide for events and venues

sTep5

hOw TO uSE ThiS GuidE

Everyone can use the ‘5 Steps to Success’ listed

inside the front cover. Those who plan events, run

events or participate can reduce the amount of waste

going to landfill.

The five steps are:

1. Developing a waste management plan

2. Gaining commitment

3. Providing infrastructure

4. Education and marketing

5. Reporting and evaluation

The chart on the inside front cover links the stages

of waste management to their place in this guide and

the available support tools.

You are encouraged to follow the five steps in

chronological order from start to finish. If you frequently

prepare events or manage a fixed venue, you may

have developed a familiarity with the process and can

proceed directly to the support tools for download,

available at www.zerowaste.sa.gov.au. Make sure you

look at the handy checklist on the inside back cover.

ThE waSTE MaNaGEMENT plaN apprOaCh

Plan how waste will be managed well before an event.

Sometimes decisions about waste management are left

too late for effective measures to be taken. A carefully

developed waste management plan (WMP) is your

best chance of meeting your waste reduction goals

(check out Step 1 on page 8).

Using a WMP will ensure everyone approaches the

situation in a consistent manner, promote better

planning and evaluation processes, and ensure more

efficient use of resources because actions are clearly

allocated to responsible parties. You may also find that

you can use your original WMP to plan future events

or for continued improvement at your event or venue,

through regular review and evaluation.

sTep

sTep

sTep

s Tep

s Tep

ThiS GuidE

aNd iTS TOOlS

Page 9: Waste minimisation guide for events and venues

6

WHO RESPONSIBILITIES STEP

Event organiser

• Professionalevent

organiser

• Memberofthepublic

• Staffofaschool

• Managementcommittee

of a club

• Volunteers

• Localcouncil

representative

• Coordinatedevelopmentand

implementation of the WMP

• Runtheevent

• Haveastrategicoverviewofwaste

minimisation by all personnel and on-

ground waste management activities

1 Developing a WMP

2 Gaining commitment

3 Providing infrastructure

4 Education and marketing

5 Reporting and evaluation

Site/venue owner

• Localcouncil

• School

• Government

• Privatelandowner

• Venueowner

• Ultimatelyresponsibleforimplementation

of procedures in the WMP

• Mayhelporganisetheeventat

some level

• Mayhavespecificcriteriatobefollowed

and incorporated into the WMP

1 Developing a WMP

2 Gaining commitment

3 Providing infrastructure

5 Reporting and evaluation

Sponsors

• Business

• Government

• Mayhaveaninterestinreportingand

evaluating the WMP

• MaybepartofimplementingtheWMPby

including waste reduction advertisements

along with their sponsorship

• Maybeincludedinotheractivities,such

as using only appropriate material (and

not plastic bags, novelties etc) for

promotional items

1 Developing a WMP

4 Educating and marketing

5 Reporting and evaluation

rOlES aNd rESpONSiBiliTiES

ThiS GuidE

aNd iTS TOOlS

Page 10: Waste minimisation guide for events and venues

7

WHO RESPONSIBILITIES STEP

Vendors

• Commercialfoodand

beverage vendors

• Associations/clubsselling

food and beverage as a

fundraising venture

• Tradedisplaysand

stall holders

• Canproducelargequantitiesofwaste

in setting up and taking down vending

equipment or other materials, and in

preparing food items

• Shouldbeinformedoftheirwaste

minimisation and recycling responsibilities

in line with the WMP

• ShouldactivelyimplementtheWMPand

use facilities provided for waste reduction,

recycling and composting where applicable

• Maychooseorberequiredtoprovide

more environmentally friendly food and

beverage packaging

1 Developing a WMP

2 Gaining commitment

3 Providing infrastructure

4 Education and marketing

5 Reporting and evaluation

Service contractors

• Suppliersofpower,

fencing, marquees,

portable toilets etc

• Buildinganddismantlinginfrastructure

may create significant amounts of waste

• Shouldbeawareoftheirwaste

minimisation and recycling responsibilities

in line with the WMP

• Shouldbeawareofandappropriatelyuse

disposal and recycling facilities available

1 Developing a WMP

2 Gaining commitment

3 Providing infrastructure

5 Reporting and evaluation

Waste management service

providers

• Contractorsresponsible

for removing waste and

recyclables from an event

or venue

• Shouldbewillingandabletocollect

different and separated waste streams

• Shouldbeconsultedondeveloping

specific requirements in the WMP before

the event

• Shouldbeseenasanintegralpartofthe

waste minimisation and recycling efforts

at an event or venue

1 Developing a WMP

2 Gaining commitment

3 Providing infrastructure

4 Education and marketing

5 Reporting and evaluation

Volunteers

• Eventorganisingstaff

• Venuestaff

• Eventvolunteers

• Educatepatronsandvendors

• Guidepatronsandvendorsoncorrectuse

of waste and recycling facilities

• Ensurevendorsareadheringtoapplicable

contract clauses – particularly important

back of house

• Ensurewasteserviceprovidersare

adhering to applicable contract clauses

2 Gaining commitment

4 Education and marketing

ThiS GuidE

aNd iTS TOOlS

rOlES aNd rESpONSiBiliTiES

Page 11: Waste minimisation guide for events and venues

sTep

8

STEp 1.

ThE waSTE

MaNaGEMENT plaN

1.1 GET STarTEd

A waste management plan is a simple and effective

way to reduce the waste we generate at an event or

venue. The process brings together all the planning,

actions, checking processes and ways to address or

correct problems into a coordinated approach. You

might need only four actions to reduce waste; you

might need many more. Keep things clear and concise

so that everyone who needs to, can understand each

action and implement it.

The first step is to list everyone who will impact on

waste reduction:

> event organising committee

> venue management team

> vendors (including food and drink vendors)

> event or venue service providers (businesses

supplying fencing, portable toilets, power supply)

> waste management providers (including cleaning

and waste contractors)

> event or venue support staff

> site owners.

They must all be committed to implementing waste

minimisation measures so talk to them and get their

input on their area of impact and expertise. Include

them as much as possible in the development of the

WMP. Some might make their best contribution as

members of your waste management committee,

which could be formed to develop the WMP and

oversee its delivery.

A good WMP is easy to understand and has clear

responsibilities assigned with timeframes for

completing actions. It will help everyone focus on their

part in achieving success. The blank WMP template

(Attachment A, p27) can be modified for your event’s

specific needs. Attachment B (p29) has a simple WMP

for an example event. But before you can fill yours in

you need to do some homework.

1.2 idENTify BarriErS aNd drivErS

TO ChaNGE – SwOT aNalySiS

Identify and record the reasons why you want to

improve waste management at your event or

venue, and issues that might prevent or obstruct

your waste management efforts (see the table

below for common examples).

DRIVERS BARRIERS

• Customersarerequesting‘green’optionsfortheireventsorfunctions

• Eventorvenuemanagementisnowmoreenvironmentallyaware

and wants environmental improvement

• Attracting‘green’customerscouldgiveyouacompetitiveadvantage

• Improvementscanbeusedforpositivemarketing

• Youneedtomeetcontractclausesorpoliciesforincreasingreuse

and recycling of waste

• Timepoor

• Costprohibitive

• Spaceforextrabinsisanissue

• Managementdoesn’t

support waste management

improvements

Common drivers and barriers to waste management success

Page 12: Waste minimisation guide for events and venues

sTep9

The simple and effective strengths, weaknesses,

opportunities and threats (SWOT) analysis technique

(see template in Attachment C, p32) will help identify

the drivers and barriers unique to your situation.

Include as many identified key stakeholders as

possible, and set aside some time to work through

it as a group. It is a great way to build agreement

and understanding of the issues, and will improve

efficiencies and the overall success of your waste

management approach. The long-term benefits will

make the time and effort worthwhile.

Once you have your identified drivers and barriers,

use these as the basis to develop options for

improvement (see below).

1.3 aSSESS waSTE GENEraTiON

aNd diSpOSal

Many activities during the course of an event

generate waste and much of it can be separated

into different waste and recycling streams, or be

separated for reuse.

e.g. an event with many stallholders who set up

and take down exhibits will produce large

amounts of packaging waste such as paper/

cardboard, plastics and wood waste

e.g. vendors and caterers might use large

quantities of cardboard and plastic wrapping

to protect their property during transport

or they might use many plastic cups and

glass bottles

e.g. an event which includes animals will produce

large quantities of food and organic waste (e.g.

manure and straw)

e.g. an event which produces excess food that is still

consumable could provide it to a local charity

Start by taking a ‘walk through’, real or virtual, of all

areas of an event or venue to familiarise yourself with

the site. Get as much information as possible and detail:

> the activities that will be part of the event, and the

waste types they’ll probably produce

> the types of materials produced or likely to be

produced

> the estimated amount of each type of material

> how the different streams produced are currently

collected and managed/intended to be managed.

You’ll find a simple waste assessment template in

Attachment D (p33).

HINT

aSk yOur waSTE CONTraCTOr TO hElp

yOu idENTify ExpECTEd waSTE STrEaMS:

> Can they tell you how much waste was

sent to landfill/recycling/composting

from a previous or similar event?

> Do they remember what the main waste

streams were?

If your waste contractor cannot help you,

try previous staff, vendors or patrons for

anecdotal evidence.

STEp 1.

ThE waSTE

MaNaGEMENT plaN

Page 13: Waste minimisation guide for events and venues

sTep

10

1.4 idENTify OpTiONS fOr iMprOvEMENT – waSTE STrEaM MaNaGEMENT

Now that you have a picture of the waste, put your thoughts to avoiding, reducing, reusing and recycling

(see the Waste Management Hierarchy inside the front cover) your identified waste types. Consider the

simple questions below.

Applying the Waste Management Hierarchy

CAN YOU . . . ASK YOURSELF

AVOID some waste? Do you really need that item or can you eliminate it altogether?

e.g. Can cold drinks be served in original packaging like bottles or

cans instead of in cups?

e.g. When planning decorations consider whether these are

necessary, the environmental outcome and potential for litter.

REDUCE the waste generated by

substituting ‘green’ items that can be

recycled or composted?

Is there a ‘greener’ way to provide items to consumers and patrons?

e.g. At a fete or fair, can you supply items either in recycled paper

bags or without bags or plastic altogether? Can you choose

food that needs no wrapping or minimal packaging such as a

sausage in bread with a serviette?

REUSE some materials? Can you reuse materials, signs, packaging, marketing or other

infrastructure at future events?

e.g. Can you use and wash ‘proper’ cutlery and crockery instead

of using disposables? Can stallholders take home materials

they bring in and use them at other events?

RECYCLE even more material? Can some items be made into something else or collected and

recycled by a suitable contractor?

e.g. Paper and cardboard can easily be separated using special

bins and sent for recycling. In South Australia bottles, cans

and other refund items are easy to separate and recycle and

you can also make some money.

COMPOST some or more of the

material produced?

Could some waste items make great compost for the garden?

e.g. Food scraps, paper plates and cups, wooden cutlery, special

cornstarch or polylactic acid (PLA) cups are all made of

organic matter and can be composted.

Finding the answers to these questions might seem difficult at first but it doesn’t need to be. Remember to talk to

the people who know – staff, contractors, vendors and caterers. Discuss each area of the event or venue so that

you have as much ‘on-ground’ information as possible. The handy how-to guide for waste streams (Attachment E,

p34) details a range of different waste items and alternatives to avoid, reduce, reuse, recycle or compost.

STEp 1.

ThE waSTE

MaNaGEMENT plaN

Page 14: Waste minimisation guide for events and venues

sTep11

1.5 SET GOalS aNd TarGETS

The information you have gathered on drivers and barriers, on the

waste situation and on your options for improvement can now be

consolidated into goals for waste management. Firm goals allow you

to set actions for achieving them and, after it’s all over, review your

performance against them to assess your success. Goals need to be

simple, measurable, achievable, realistic and time-based (‘SMART’)

and all stakeholders need to know about them.

Setting ‘SMART’ goals

Record your defined

goals next to your options

for improvement on the

template in Attachment F

(p36). If some options don’t

seem to fit your goals, keep

them aside for when you have

extra time or resources to

include them.

GOAL ASK YOURSELF

SiMplE > Is the goal/target well defined?

> Is it clear to anyone who has a basic knowledge of the project?

MEaSuraBlE > Do you have baseline data to measure any achievements?

> Can your waste/recycling contractor provide data (e.g. tonnages

collected, number of bins and bin types provided)?

aChiEvaBlE > Are the resources available to achieve your goal(s)?

> Are there limited obstacles?

rEaliSTiC > Are the goals within the availability of resources, knowledge and time?

TiME BaSEd > Do you have enough time to achieve the goal?

> Is there a measurable component so you can determine if and

when you have achieved your goal(s)?

HINT

SOME STaNdard MEaSuraBlE waSTE MaNaGEMENT GOal aNd TarGET

ExaMplES MiGhT BE:

> Reduce the amount of waste sent to landfill by 20%

(based on previous years or standard level)

> Increase the amount of recycled material (by either tonnage or %)

collected (based on previous years or standard level)

> Increase the proportion of recycling bins to general waste bins

> Become a recognised leader in running a green event/venue

> Minimise contamination of recycling and/or composting bins

(based on previous years or standard level)

> Include composting systems for food waste by a certain date.

STEp 1.

ThE waSTE

MaNaGEMENT plaN

Page 15: Waste minimisation guide for events and venues

sTep

12

1.6 dEvElOp aCTiONS

Actions speak louder than words and your goals

will not be met without clearly defined actions

with allocated responsibilities and timelines.

Some actions will depend on others being completed.

For example you would only provide compostable bins

if you had a clear action to inform your caterers and

patrons that all biodegradable material is to go in the

compostable bin. Staff training information about waste

minimisation measures can’t be developed until you

have decided on the waste management measures that

are to be employed. Complete this information using the

waste management plan template (Attachment A, p27).

Some actions might be on the ground; some might

be in preparing contracts or researching possibilities.

For example:

> Include conditions and restrictions in the vendor,

waste service provider, caterer or cleaner

agreements (see wording examples

in Attachment G, p37).

> Find recyclable and compostable options for

packaging items.

> Ask vendors and participants at your event or

conference to produce items electronically for

download or in a more waste-wise way. For

example, no plastic covers or binders simplifies

paper recycling and eliminates plastic waste.

> If you have the room and staff to assist, arrange

for the wood, plastic, paper, cardboard and metal

waste used during stall set-up (bump in) or pull-

down (bump out) to be source separated into

different bins or collection points.

> Arrange for your waste service provider to collect

large amounts of recyclables in one bin or collection

area for sorting at their depot or transfer facility.

Now you have a plan, it is

time to put it into practice.

HINT

ENSurE ThErE arE aCTiONS iN all kEy

arEaS Of waSTE MaNaGEMENT:

> Gaining commitment

> Providing infrastructure

> Education and marketing

> Reporting and evaluation.

Too much emphasis on any one area could

hamper overall success. For example, all

the commitment you could want won’t help

without contractors and patrons knowing

the correct action to take.

STEp 1.

ThE waSTE

MaNaGEMENT plaN

Page 16: Waste minimisation guide for events and venues

13

2.1 iNfOrMal

Any number of sponsors, staff, contractors,

caterers, and food and beverage vendors could

be involved in your event or venue.

They need to be aware of the goals and actions for

waste management if they are to understand and

support you. The best way to gain commitment is to

encourage them to join your planning stages. If they

help develop the waste management plan, they are

more likely to take the necessary actions. Continue

to keep them informed about any decisions and

policies made along the way.

The support of the event or venue owner is also

critical. Encourage them to see waste minimisation as

valuable, both economically and environmentally. For

fixed venues, in particular, a reduction in the amount

of waste sent to landfill on an ongoing basis may be a

financial incentive. Waste costs could be significantly

reduced over time as landfill disposal charges increase.

2.2 fOrMal

If the WMP has been developed before engaging

a service provider, ensure any prospective service

provider understands the plan and your goals, and

is committed to them. Tenders for service could

specifically request information in quotes and

proposals that demonstrate a service provider’s

commitment to the plan, and the methods they will

employ to achieve the goals within it. This will also

help to ensure they have the capacity to achieve the

goals you have set.

Another formal way to ensure commitment is by

including contractual arrangements in service

contracts and agreements. A short clause,

requiring service providers and vendors to follow

your WMP procedures and this guide, can be inserted

into contracts.

2.3 CONTraCT aNd TENdEr ClauSES

The example contract and tender clauses in

Attachment G (p37) can guide event and venue

managers, waste contractors, service providers

and vendors in the area of waste minimisation.

They do not constitute a complete set of contract

or tender clauses for all events, venues or sets of

circumstances. Rather, they are a starting point

for developing specific clauses or wording for

agreements between the parties.

The examples cover:

> requests for tender – waste contracts

> requests for tender – caterers/cleaners

or other service providers

> waste target clause

> waste collection monitoring clause

> waste management system –

conference/exhibition

> vendor/stallholder obligations –

conference/exhibition

> education and training

> food and beverage vendor agreements/clauses.

sTep

STEp 2. GaiNiNG

COMMiTMENT

Page 17: Waste minimisation guide for events and venues

14

sTep

STEp 3.

prOvidiNG

iNfraSTruCTurE

Now to the bins and signs – the front line of

sorting waste at events and venues at both

front of house and back of house.

Take the time to work out the right options for bin

numbers, and their system and placement, for your

event. Below are a few simple considerations.

How many bins?Each event will have different waste and recycling

streams depending on the type, size, theme and

location of the event. It’s up to you to determine

how many different bins you will need. Talk about

the waste/recycling items you expect to generate

at your event with some or all of the vendors, event

organisers, sponsors, waste/recycling contractors

and caterers.

Where will the materials end up?Determine where the waste/recycling will be taken

to (e.g. waste and recycling facilities, Scouts,

commercial composters) and then discuss which bin

configurations to use (e.g. a 2-bin system of cans and

bottles and general waste or a 3-bin system of cans

and bottles, general waste and compostables). The

combination of bins in patron areas can be different

to the bins in back of house areas.

Is the signage and system clear?Clear signage for bins using a combination of words

and images can make all the difference to the success

of your waste management system.

The following pages show common examples for

both front of house and back of house areas. The

configuration possibilities are many but keep it as

simple as possible so patrons, cleaners and anyone

else who has to use the system can follow it.

3.1 BiN SiGNaGE aNd COlOur

STaNdardS

The way bins are signed and coloured can provide

consistent messages across venues, events and

locations, avoiding confusion and reducing accidental

contamination. Patrons, vendors, site owners, waste

contractors and cleaning contractors can easily

recognise the different purposes of the bins.

The signage and colours offered in the following

pages are from the Australian Standard (AS 4123.7-

2006: Mobile waste containers - Colours, markings,

and designation).

Ensure signage is clear and highly visible – on the

bins, on the lids of bins and, if possible, above the bin.

A range of bin signage options is available for

download and use from the Zero Waste SA website at

www.zerowaste.sa.gov.au. When printing signage for

use, consider where the bins will be located. Do you

need to have signs professionally printed on canvas

stickers so that they can withstand harsh weather

conditions or have an extended life? Can you print

signs yourself and laminate the copies for attachment

on your bins? Do you need to resize signs to fit the side

and lids of the bins you will be using?

Use of the suggested signage will help to standardise

waste and recycling signage across South Australia and

help everyone to make positive behaviour changes.

Page 18: Waste minimisation guide for events and venues

15

Bin lid – yellow 108

BiN SiGNaGE aNd COlOur STaNdardS

Bin body dark green or black

Bin lid – red 032

Bin body dark green or black

Bin lid – green 802

Bin body dark green or black

STEp 3.

prOvidiNG

iNfraSTruCTurE

Standard bin and lid/signage colours

(download from www.zerowaste.sa.gov.au)

sTep

(from AS 4123.7)

Page 19: Waste minimisation guide for events and venues

16

Food Waste Only

Food Waste Only

Bin body dark green or black

Bin lid – process blue

sTep

Bin body dark green or black

Bin lid – burgundy 1805

Bin body dark green or black

BiN SiGNaGE aNd COlOur STaNdardS

STEp 3.

prOvidiNG

iNfraSTruCTurE

Standard bin and lid/signage colours

(download from www.zerowaste.sa.gov.au)(from AS 4123.7)

Bin lid – yellow 108

Page 20: Waste minimisation guide for events and venues

17

Bin body dark green or black

Bin lid – orange 1655

Bin body dark green or black

sTep

Other images can be downloaded from www.zerowaste.sa.gov.au

BiN SiGNaGE aNd COlOur STaNdardS BiN SiGNaGE aNd COlOur STaNdardS Standard bin and lid/signage colours

(download from www.zerowaste.sa.gov.au)

STEp 3.

prOvidiNG

iNfraSTruCTurE

(from AS 4123.7)

Bin lid – yellow 108

Page 21: Waste minimisation guide for events and venues

18

3.2 ChOOSiNG yOur iNfraSTruCTurE

To decide which waste streams to separate and

therefore which bins you need, consider:

> expected waste streams

> options for improvement

> waste management improvement goals.

Determine the best configurations for both front of

house and back of house.

3.3 frONT Of hOuSE

StructureYou might already have bins that can be easily modified

using the signage available from the Zero Waste SA

website, or you may need to purchase or hire new bins;

your waste contractor may provide bins as part of their

service. Whatever the case, make sure the bins are

structurally sound and easy to use and see, even from

a reasonable distance. The height of the bin itself or

the use of overhead signage might be a consideration

for large outdoor events. Bins should be easy to locate

for patrons and staff, away from low overhanging trees,

shrubs or other obstacles, and most importantly easy to

use with no hard-to-use lids or openings.

Place the signs on the side and at the point of disposal

(lid or opening) of each bin. You may even decide to

use overhead signage or to have your entire bin in the

colour of the intended waste stream to be deposited.

Bin placement and service requirementsWhere more than one bin type will be provided, such as

a general waste bin and a recycling bin, co-locate (locate

together) all bin options. Patrons can assess the options

and select the correct bin. Anecdotal evidence and waste

statistics from events suggests that co-locating all bins

minimises contamination rates of recycling bins.

A recycling bin on its own has a much higher chance

of contamination than the same bin co-located

with a general waste bin. People can place items

they are unsure about in the general waste bin

and contamination in the recycling stream will be

minimised. Anecdotal evidence also suggests less

contamination in bins placed side-by-side than in

those set back-to-back.

Think carefully about the actual location of bins. They

should be easily accessible, highly visible and facing

theflowoftrafficthroughanarea.Visibilityisvery

important, particularly at night events or in darkly

lit venues. Locate bins in well lit areas, or consider

waste management needs when planning locations

of portable lighting.

Estimate when most material will be generated. Just

before, during and/or just after main meal times are

probably the best times for bins to be emptied or

replaced – your event or venue remains clean and

tidy, and contamination of waste streams is less likely.

Frequent monitoring and servicing will help all bin

optionsbeavailableatanytime.Volunteersorstaff

positioned at bin stations during periods of high use

(e.g. meal times) can help with the correct separation

of waste or recycling items and prevent litter.

If one bin is full in a cluster of coloured bins, people

tend to just use the bin next to the full one, rather

than walk to find another bin of the right colour/waste

stream. This increases the likelihood of contamination,

so it is important to ensure that full bins are emptied or

replaced with empty bins as soon as possible.

sTep

STEp 3.

prOvidiNG

iNfraSTruCTurE

HINTif yOur EvENT iS NOT SMOkE frEE, rEMEMBEr TO prOvidE rECEpTiClES aT yOur EvENT fOr

ThE diSpOSal Of CiGarETTE BuTT liTTEr.

Page 22: Waste minimisation guide for events and venues

19

HINT

plaCE MOrE BiNS iN lOCaTiONS whErE MOST

waSTE will BE GENEraTEd

Think carefully about where people will congregate

and create the waste streams expected at your event

or venue:

• Isitwherefoodanddrinkisavailableforpurchase

and/or consumption?

• Isitneartheentranceandexittotheevent?

Use a map or plan of your event or venue to work it out.

sTep

and

or

POTENTIAL WASTE/

RECYCLING STREAMSFRONT OF HOUSE SUGGESTED BIN CONFIGURATIONS

• Largeamountsof

compostables including

food waste and

compostable plates etc

• Drinkcontainers

• Allotherwaste

• Largeamountsof

cardboard and paper

• Drinkcontainers

• Allotherwaste(suitableif

not much food waste will

be generated at your event)

• Manydrinkcontainers

• Allotherwaste(suitableif

not much food waste or

other recyclables will be

generated at your event)

STEp 3.

prOvidiNG

iNfraSTruCTurE

Page 23: Waste minimisation guide for events and venues

20

3.4 BaCk Of hOuSE

StructureThe size and configurations of bins in kitchen areas

will be constrained by the space available in the area.

Choose the best option that still allows the space to

function effectively and hygienically. Minimise misuse

and contamination problems with good signage and

by training staff in your expectations.

Remember to consider loading and unloading needs

for larger venues or at outside events. You will most

likely have room to place larger skip or roll-on roll-off

bins for the waste from front of house (FOH) and

back of house (BOH) areas, ready for transfer to

appropriate waste or recycling facilities by staff or

contractors. Clear signage and staff/vendor training

will also be important here. Colour coding of the bins

themselves is probably the best visual reminder for

appropriate waste separation and will avoid frustration

and/or confusion for everyone.

Occupational health and safety considerations must

also inform your decisions on bin size and location,

particularly if waste is transferred from smaller to

larger bins. You might need to arrange for steps or

a bin lifting device. Discuss these types of issues

with your staff and your waste contractor or service

providers who may have access to this type of

infrastructure.

Bin placement and service requirementsWhile planning your event, estimate the times when

most waste will be generated and when your bins are

likely to need emptying. Discuss this with your waste

service provider. You may need to designate access

areas/times for moving bulk waste material. Staff

may need to move bins or waste containers to an

accessible area for emptying or removal.

Make sure to arrange appropriate collection times

with appropriate staff, the waste service provider

or cleaning contractor before the event. Frequently

monitor bins in case the estimated times prove

incorrect and collection times need to be modified

(see Step 5 Reporting and Evaluation).

At a large music event, attempting to empty bins

during major performances would cause crowd and

access problems. Empty bins immediately before the

crowd gathers and as soon as it disperses to ensure

maximum capacity in the bins during that time. Make

sure that those responsible for emptying the bins are

told about delays or changes to your program.

sTep

STEp 3.

prOvidiNG

iNfraSTruCTurE

BACK OF HOUSE SUGGESTED BIN CONFIGURATIONS

Page 24: Waste minimisation guide for events and venues

21sTep

STEp 4.

EduCaTiON aNd

MarkETiNG

4.1 STaff aNd vENdOr EduCaTiON

All staff and associated personnel must understand

why a WMP has been developed and their role in

implementing it. Distribute a summary of the plan to

everyone for their information. Key points to include

are the benefits and outcomes being sought, how

waste to landfill will be reduced and what will happen

to waste instead of going to landfill.

Suitable techniques to communicate the important

aspects of your WMP may include:

> memos to staff

> contractual obligations referring to the WMP

> briefing/training sessions

> posters

> signage

> distribution of appropriate waste management

contacts for any questions.

Gaining staff, vendor, and waste/recycling contractor

ownership of your goals will help to ensure your

success. This is why key staff should help to develop

the WMP, particularly the allocation of responsibilities

and agreed timeframes for actions.

Communication is the key to their understanding of

the goals and actions in the plan. If they understand

what the event is trying to achieve, they are more

likely to take action and put

in the effort to achieve

waste goals.

4.2 paTrON EduCaTiON aNd MarkETiNG

Promotion has a big part to play in the success

of your waste management plan. If people don’t

know what you are trying to achieve and why,

they won’t change their behaviour. If they don’t

understand the different bin systems in place,

how can they use them correctly?

Give people this information in simple,

easy-to-understand messages. Promote your

efforts continuously leading up to and throughout

your event or at your venue.

ENSurE EvENT STaff uNdErSTaNd aNd arE awarE Of ThE

OpEraTiONal prOCEdurES

Update and educate staff about any changes to existing procedures through:

> a brief staff training course> staff inductions> posters placed around back of house.Attachment H (p40) has examples of staff training posters and information.

HINT

Page 25: Waste minimisation guide for events and venues

22

If the event or venue is aiming to reduce waste to

landfill, make sure that aim is seen and heard.

Event organisers and venue managers can familiarise

patrons with waste minimisation and recycling before

and after events, or continuously at a venue, by:

> advertising in newsletters, local newspapers

and circulars

> using MC announcements to make patrons

aware of the waste system in place and your

waste goals

> issuing a media release or holding a

media function

> advertising on local television stations

where available

> gaining endorsement from a local celebrity,

before and during the event.

Tell patrons your reasons for minimising waste going

to landfill (included on page 3) and give them the

appropriate infrastructure to separate their waste.

Make it easy for them to change their behaviour.

Be creative about the ways you promote your event or

venue’s waste management system. Think outside the

square to come up with some new and exciting ways

to promote your waste messages.

But remember, continuously

monitor and make sure your

systems are working. Your

system must support your

messages and vice versa.

sTep HINT

a variETy Of TOOlS aNd TEChNiquES CaN BE uSEd TO

prOMOTE waSTE MiNiMiSaTiON aNd rECyCliNG duriNG

aN EvENT Or CONTiNuOuSly aT a vENuE

Some examples are:

• signageandpostersinareasofhighvisitation

• PA/MCannouncements

• TVscreenmessages

• advertising

• volunteersspreadingthewordonthegroundwhile

monitoring and managing bin stations.

STEp 4.

EduCaTiON aNd

MarkETiNG

Page 26: Waste minimisation guide for events and venues

23sTep

STEp 5.

rEpOrTiNG aNd

EvaluaTiON

HINTSOME waSTE STrEaMS May BE MEaSurEd iN diffErENT uNiTS

ThE waSTE STrEaM CONvErSiON CharT (aTTaChMENT j, p43)

May hElp yOu CONvErT kG TO M3 aNd viCE vErSa.

Reporting and evaluating your waste

minimisation actions and the success of your

WMP are vital for continued success.

Unfortunately, it is one of the last steps and so often does

not have enough time, effort or emphasis allocated to it.

If information is only anecdotal and not clearly recorded

how will you really know what you have achieved?

Reporting what you have achieved and learned

through implementing a WMP is important for future

planning. Report formally to your Board, sponsors,

venue owners or event management to strengthen

your case for future support. Remember to also inform

staff and let participants and patrons know what has

been achieved as they all provide vital contributions

to current achievements and future plans.

5.1 TraCkiNG iMprOvEMENTS iN waSTE

GENEraTiON aNd diSpOSal

Measuring is a prerequisite to reporting. It allows

you to know what has worked and what hasn’t.

During your event, monitor how the waste

management system is functioning. Take note of

the bins both front and back of house, have a look

in them and ask the following questions:

> Do they appear to contain the appropriate

materials/items?

> Are they contaminated with other items that

shouldn’t be in there?

> If the system is not working as well as anticipated,

what might be the reasons?

> Is the signage clear and easy to see?

> Are the bins in suitable locations?

> Are caterers and vendors acting in accordance

with their verbal or contractual agreements?

Take notes of your observations, consider

improvements and communicate about your findings

with those concerned. A monitoring checklist

template is in Attachment I (p42).

5.2 SElf EvaluaTiON Of yOur

SuCCESS

Ask yourself the following questions:

> Has the event or venue achieved its goals?

If not, it should be possible to ascertain where things

didn’t run to plan. Identify the successes and failures,

learn and take corrective action for future events.

> Were there things achieved that weren’t

planned for? How did these come about?

Use the reporting and self evaluation templates in

Attachments K (p44) and L (p45) to help you report

your achievements and evaluate your success.

5.3 ShariNG ThE iNfOrMaTiON wiTh

iNTErESTEd parTiES

Document the waste management achievements

for reporting and evaluation. New customers,

contractors, staff, Board members and others can

view where lessons have been learnt and how to

be even more successful in the future.

5.4 lEarNiNG frOM yOur ExpEriENCES/

CONTiNual iMprOvEMENT

Some actions may no longer be relevant; some new

actions might be needed; some actions might need

to be changed. The WMP should be flexible enough

to accommodate these changes. Regular reviews of

progress towards the event’s or venue’s goals will

reveal which actions have been completed and what

still needs to be done. The waste management plan

template (Attachment A, p27) has a ‘status’ column

for regular reviews.

Page 27: Waste minimisation guide for events and venues

24

The Zero Waste SA website

www.zerowaste.sa.gov.au has more information

on many aspects of waste management and

minimisation.

There are a lot of resources out there that can help

you. The Waste Minimisation and Reduction Guide

for the Retail Industry (see www.zerowaste.sa.gov.au)

may also have useful tips for your event or venue.

Recycling locations, waste/recycling services,

cleaning contractors and biodegradable product

suppliers can be found through a general internet

search or the Yellow Pages.

EvEN MOrE

iNfOrMaTiON

HINTMakE SurE yOu Talk TO yOur ExiSTiNG

waSTE/rECyCliNG CONTraCTOr (if yOu havE ONE).

Don’t be afraid to ask them for further assistance. In some cases implementing

waste minimisation measures may cost extra but remember to compare those

costs with other service providers to find the best option for your situation.

Page 28: Waste minimisation guide for events and venues

25

frEquENTly

aSkEd

quESTiONS

What are the benefits of reducing waste to landfill?Minimising waste to landfill conserves resources,

reduces greenhouse gas emissions and increases

environmental awareness by vendors and patrons. More

specifically, waste minimisation creates a very positive

‘green’ marketing tool for event organisers or venue

management and could set you apart from your peers

and competitors. The initial financial outlay to implement

change may increase your expenses at the time, but,

for regular events and venues, costs should reduce over

time as you incorporate the waste management hierarchy

and this, of course, should be considered against any

related efficiency and promotional opportunities.

How much will it cost?The cost of waste minimisation measures will depend

on the goals you set yourself. A multiple bin system

with waste separation options can be a little more

expensive than the old single bin system. However,

separation of waste at source (at your event/venue)

is the best way to ensure that waste is diverted from

landfill, and it supports measuring and reporting on

your WMP achievements and includes patrons and

participants in the process.

How much detail do I need to include in my WMP?A WMP can be as simple or as detailed as you decide.

Make sure you set yourself SMART (simple, measurable,

achievable, and realistic with a timeframe) goals and

appropriate actions to achieve them. Allocate adequate

resources (including staff or contractors) to carry out

the actions. Review your progress with the waste

management data you have collected.

How accurate does my waste assessment have to be?Your waste assessment should be as accurate as

possible but does not need to be perfect. Identify all

potential waste, and record actual or approximate

amounts so that appropriate management and

minimisation measures can be determined.

Do I need to use the same waste contractor I have always used?This is entirely your decision. Discuss your proposed

approach to waste minimisation, your goals and how

they could be achieved with your current contractor.

If you are not satisfied with their solutions, proposals

or costing, request some information and quotes from

other service providers.

How important is it to use contract clauses for waste management?A good working relationship with your clients or

contractors and formalised waste minimisation

measures and goals will help reduce errors or

misunderstandings. The examples in Attachment

G (p37) can be used to formulate or negotiate

appropriate agreements cooperatively with your

client or contractor. They can also be used to prepare

contract and tender clauses.

Does Zero Waste SA have preferred suppliers?Any suppliers of food and beverage packaging should

be able to supply biodegradable (compostable) or

recyclable options. See ‘packaging materials’ in the

Yellow Pages, or do a web search for ‘biodegradable

packaging suppliers’.

I want to use food packaging materials that are biodegradable/compostable/degradable. What’s the difference between them and where can I get them?The glossary on page 47 has definitions of

biodegradable, compostable and degradable. Make

sure that if you use biodegradable or compostable

products, you talk it over with your suppliers and

commercial composting facility. Some products that

claim to be biodegradable or compostable need a

commercial composting facility and do not break

down in backyard composting. Even with commercial

composting, some items can take longer than

expected to break down.

Try searching the internet or Yellow Pages for

‘packaging suppliers’ and/or ‘packaging materials’

for other options.

Page 29: Waste minimisation guide for events and venues

26

Which contractors provide composting services?If your event is small and the amount of compostable

waste you produce is relatively small, you may be able

to compost this material yourself. For larger volumes,

use a commercial composting company. Look under

‘recycling services’ in the Yellow Pages

Where can I get bins from?Use bins that you already have by simply adding the

relevant signage for each waste stream. Or you could

hire or purchase new or used bins from a number of

sources: ‘waste reduction and disposal services’ in the

Yellow Pages or search ‘waste management’ on the

internet.

Is there a standard for bin signage and colour?Step 3 on page 14 of this guide details the colour and

words to use for waste stream source separation at

both events and venues. Use the colours and words

provided for consistency, or alter or create individual

images to suit your particular situation.

Where can I get bin signage from?Suggested bin signage is available for download

and use from the Zero Waste SA website:

www.zerowaste.sa.gov.au. You can also make your

own signs using the images on the website to suit

your event or venue. You can make up your own

images if you wish, but remember to use the standard

colours, configurations and names of waste streams

from the website so you don’t confuse patrons and

staff, and mix waste streams.

Should we concentrate our waste management efforts on front or back of house?Your completed waste assessment (Attachment D,

p33), summarising all waste produced at your event or

venue, will help you to focus your efforts on the areas

with the best waste minimisation opportunities.

I tried this before and it didn’t work, how can I make sure things succeed this time?This guide may help you do better this time. Each

situation is unique but we believe that the ‘5 Steps to

Success’ will give any event or venue the best possible

chance to achieve its waste minimisation goals. Each

step is equally important; give each one adequate time

and thought to ensure success. Appropriate planning,

support and infrastructure will all help you achieve

your goals, and continuous monitoring and review

will help you identify any issues early and adjust your

focus accordingly. Reporting back to stakeholders will

help close the loop, improve their understanding and

commitment, and minimise waste even more next time.

Are there any grants available from Zero Waste SA to assist me?Zero Waste SA has a number of grant programs and

varies these as needs and other priorities evolve.

Check the website for details. Waste minimisation

activities are generally regarded as a standard

operational cost of running an environmentally

responsible event.

Do I need to report any information to Zero Waste SA?Zero Waste SA always likes to hear about any

group or organisation that has introduced waste

management initiatives but there is no obligation to

report any information about your event.

Are there any additional resources available?There are many websites and tools dedicated to

green events and minimising waste at events and

public places. Some other useful links include:

Department of Environment and Conservation NSW

www.environment.nsw.gov.au/warr/WWE_home.htm

SustainabilityVictoria:WasteWiseProgram

www.sustainability.vic.gov.au

Keep South Australia Beautiful

www.kesab.asn.au

frEquENTly

aSkEd

quESTiONS

Page 30: Waste minimisation guide for events and venues

27

aTTaChMENT a

waSTE MaNaGEMENT

plaN TEMplaTE

For a completed example see Attachment B (p29).

Event/venue_________________________________________________________________

Date WMP drafted____________________________________________________________

Name_______________________________________________________________________

CurrENT SiTuaTiON

Briefly describe the current waste management situation. Attach your waste assessment (Attachment D, p33) as

supporting information.

OpTiONS fOr iMprOvEMENT

Describe your options for improving waste management. Use the handy waste tips (Attachment E, p34) as a

guide.

SETTiNG GOalS

List the waste minimisation or recycling goals you have set for your event or venue.

Page 31: Waste minimisation guide for events and venues

28

AS

PE

CT

AC

TIO

NM

EA

SU

RIN

G

SU

CC

ES

S

(ho

w w

ill y

ou

kno

w

this

act

ion

has

bee

n

com

ple

ted

; wha

t w

ill

it m

ean

you

have

achi

eved

?)

TIM

EFR

AM

E F

OR

CO

MP

LET

ION

(whe

n d

oes

the

acti

on

need

to

be

com

ple

ted

, do

es it

rely

on

som

ethi

ng

else

bei

ng d

one

firs

t?)

RE

SP

ON

SIB

ILIT

Y

(who

is r

esp

ons

ible

for

do

ing

the

act

ion

or

mak

ing

sur

e it

has

bee

n d

one

?)

STA

TU

S

(use

thi

s co

lum

n to

trac

k yo

ur p

r og

ress

at r

egul

ar r

evie

ws)

Gai

ning

co

mm

itm

ent

Infr

astr

uctu

re (e

.g.

bin

s, s

igna

ge)

Ed

ucat

ion

and

mar

keti

ng

Rep

ort

ing

and

eval

uati

on

For a completed example see Attachment B (p30)

aTTaChMENT a

waSTE MaNaGEMENT

plaN TEMplaTE

Page 32: Waste minimisation guide for events and venues

29

CurrENT SiTuaTiON

Purpose of this task

Briefly describe the current waste management

situation. Attach the waste assessment as

supporting information.

Example

We are a small venue hired out for private parties. An

onsite catering company provides food and beverage

service for the parties, which range from birthdays

and social club functions to wedding receptions.

Currently, we have the following waste streams and

waste management processes:

> Main kitchen: Mainly food preparation waste

is generated here, including food scraps, egg

cartons, tins, milk cartons, plastic (clean and

soiled), cardboard boxes. Currently we only

recycle cardboard boxes from this area.

> Bar area: The main waste items produced here are

bottles, cans, plastic cups, plastic straws, bottle

tops and corks. Cardboard boxes and plastic wrap

from bulk beverage packaging are also generated.

We recycle all bottles and cans from this area,

along with cardboard boxes.

> Within the venue (front of house): Bins are provided at

‘stand up’ events such as birthday parties for people

to put any finger food scraps, serviettes, plastic cups

and plastic straws into. It is a non-smoking venue so

cigarette butts are not an issue.

> General waste is collected in a 3 cubic metre

bin once a week from the venue and more often

if necessary. A 3 cubic metre bin of cardboard

is also collected every week from the venue. All

bottles and cans are collected in three large steel

cages every two weeks.

OpTiONS fOr iMprOvEMENT

Purpose of this task

Describe your options for improving waste management.

Use the handy waste tips form as a guide.

Example

> Main kitchen:

> Source separation of food and other

compostable material within the main kitchen

for composting in an enclosed compost

receptacle located on site, for use on the

landscape garden around the venue.

> Source separation of recyclable items such

as egg cartons, milk cartons, tins and plastic

containers into a co-mingled recycling bin for

pick up by a waste service provider.

> Source separation of clean plastic wrap, film and

strapping into a bin dedicated to this material for

pick up by a waste service provider.

> Ensure only paper or other compostable plates

are used for service at ‘stand-up’ events.

> Bar area:

> Source separation of clean plastic wrap,

film and strapping into a bin dedicated to

this material for pick up by a waste service

provider.

> Will a waste service provider collect bottle

tops and corks?

> Front of house:

> Provide a separate bin for bottles and cans,

and another bin for food scraps, plates and

serviettes at ‘stand-up’ events with clear

signage for each bin.

SETTiNG GOalS

List the waste minimisation or recycling goals you

have set for your event or venue.

> Reduce the frequency of general waste pick up.

> Reduce the amount of waste sent to landfill by

25% in 6 months.

aTTaChMENT B

ExaMplE waSTE

MaNaGEMENT plaN

Page 33: Waste minimisation guide for events and venues

30A

SP

EC

TA

CT

ION

ME

AS

UR

ING

SU

CC

ES

S

TIM

EFR

AM

E F

OR

CO

MP

LET

ION

RE

SP

ON

SIB

ILIT

YS

TAT

US

Gai

ning

com

mit

men

t

Hol

d m

eetin

g w

ith o

nsite

cat

erer

s

to g

ain

agre

emen

t fo

r so

urce

sep

arat

ion

of m

ater

ial i

n ki

tche

n

Mee

ting

held

, ver

bal

com

mitm

ent

gain

ed

Feb

ruar

y 20

11M

anag

erM

eetin

g he

ld; c

ater

ers

feed

bac

k al

l

pos

itive

Writ

e re

spon

sibi

litie

s in

to a

sta

ndar

d

oper

atin

g pr

oced

ure

(SO

P) a

nd

dist

ribut

e to

all

staf

f for

sig

n of

f

SO

P d

evel

oped

, all

staf

f

sign

ed

Feb

ruar

y 20

11M

anag

erS

OP

dev

elop

ed, c

urre

ntly

bei

ng

circ

ulat

ed

Trai

n st

aff o

n th

e ne

w b

in s

yste

ms

Trai

ning

ses

sion

hel

dM

arch

201

1–

ongo

ing

Man

ager

, Cat

erin

g

Man

ager

Trai

ning

ses

sio

n b

oo

ked

fo

r

15 M

arch

201

1

Dev

elop

pos

ters

on

the

new

bin

syst

ems

for

mai

n ki

tche

n ar

ea

Pos

ters

dis

pla

yed

Mar

ch 2

011

Cat

erin

g st

aff

Gra

phi

cs p

rod

uced

for

pos

ters

to

be

hand

ed o

ut a

t tr

aini

ng s

essi

on

Pro

vid

ing

infr

astr

uctu

re

Liai

se w

ith c

urre

nt w

aste

cont

ract

or t

o se

e if

they

can

assi

st w

ith a

ims

Mod

ified

con

trac

t

arra

ngem

ents

esta

blis

hed

Feb

ruar

y 20

11M

anag

erM

eetin

g w

ith c

ontr

acto

r he

ld,

cont

ract

dev

elop

ed a

nd a

pp

rove

d

Det

erm

ine

whi

ch b

ins,

whe

re, h

ow

man

y; a

nd s

igna

ge to

acc

ompa

ny

them

Bin

pla

n d

evel

oped

usin

g a

map

of t

he

venu

e

Feb

ruar

y 20

11M

anag

er, C

ater

ing

Man

ager

Com

pos

tab

les

bac

k of

hou

se,

recy

clin

g an

d g

ener

al w

aste

fron

t

of h

ouse

(may

sta

rt c

omp

osta

ble

s

fron

t of

hou

se n

ext

year

)

Freq

uenc

y of

ser

vice

– d

iscu

ss

with

was

te c

ontr

acto

rs

Ser

vice

freq

uenc

y

agre

ed

Feb

ruar

y 20

11M

anag

er, w

aste

cont

ract

or

Ser

vice

freq

uenc

y fo

r fr

ont

of h

ouse

and

bac

k of

hou

se a

gree

d a

nd

incl

uded

in c

ontr

act

Mon

itorin

g b

in u

se –

do

we

need

to c

hang

e p

ositi

on?

Bin

pos

ition

fina

lised

Ong

oing

Cat

erin

g M

anag

er,

Func

tion

Coo

rdin

ator

Ong

oing

mon

itorin

g d

urin

g th

e

even

t

aTTaChMENT B

ExaMplE waSTE

MaNaGEMENT plaN

Page 34: Waste minimisation guide for events and venues

31

AS

PE

CT

AC

TIO

NM

EA

SU

RIN

G

SU

CC

ES

S

TIM

EFR

AM

E F

OR

CO

MP

LET

ION

RE

SP

ON

SIB

ILIT

YS

TAT

US

Ed

ucat

ion

and

mar

keti

ng

Pro

vid

e in

form

atio

n on

was

te

min

imis

atio

n at

ven

ue in

info

rmat

ion

pac

ks fo

r p

oten

tial

pat

rons

Info

rmat

ion

pac

k

mod

ified

Mar

ch 2

011–

ongo

ing

Func

tion

Coo

rdin

ator

Info

rmat

ion

pac

ks fr

amew

ork

dev

elop

ed, c

urre

ntly

col

latin

g

info

rmat

ion

Ens

ure

pat

rons

are

aw

are

of

diff

eren

t b

in s

yste

ms;

tal

k

with

hire

rs b

efor

e ev

ent

to

com

mun

icat

e th

e sy

stem

; inc

lud

e

in h

ire a

gree

men

t

Che

cklis

t in

hire

agre

emen

t si

gned

by

sale

s p

erso

n an

d h

irer

Ong

oing

Func

tion

sale

sTo

be

actio

ned

Rep

ort

ing

and

eval

uati

on

Con

tinua

l rev

iew

of a

ctio

ns –

are

we

achi

evin

g ou

r go

als?

Rev

iew

pla

n ev

ery

6 w

eeks

6-w

eekl

y re

view

s

com

ple

ted

Ong

oing

: eve

ry

6 w

eeks

All

Firs

t re

view

of p

lan

com

ple

ted

Ass

ign

resp

onsi

bili

ty fo

r re

cord

ing

info

rmat

ion

abou

t w

aste

col

lect

ed

(usi

ng r

ecor

din

g te

mp

late

)

Res

pon

sib

ility

ass

igne

d

and

rep

ortin

g te

mp

late

fille

d in

eac

h w

eek

Feb

ruar

y 20

11–

ongo

ing

Man

ager

and

the

n

des

igna

ted

sta

ff

mem

ber

Was

te ‘c

ham

pio

n’ n

omin

ated

for

each

are

a b

ack

of h

ouse

(BO

H);

cros

s ch

eck

det

ails

with

cont

ract

or r

epor

t

Rep

ort

achi

evem

ents

at

regu

lar

staf

f mee

tings

– s

tand

ard

age

nda

item

Age

nda

item

ad

ded

Mon

thly

M

anag

erW

aste

age

nda

item

ad

ded

for

this

even

t

Eva

luat

e su

cces

s at

the

end

of 6

mon

ths

and

rev

iew

furt

her

actio

ns

Rev

iew

com

ple

ted

,

WM

P v

ersi

on 2

com

pile

d

June

201

1A

ll To

be

actio

ned

aTTaChMENT B

ExaMplE waSTE

MaNaGEMENT plaN

Page 35: Waste minimisation guide for events and venues

32

aTTaChMENT C

SwOT aNalySiS

TEMplaTE

What are your strengths and weaknesses in the way you currently manage waste at your event or venue?

This is your current position. What about your opportunities or threats? These are the things that can

influence your current and future waste management. Respond to the statement: ‘waste management at

our event (or venue)’ by filling in the blank boxes below. Include key staff and stakeholders in this process.

The completed table will give you a holistic view of your waste management position.

RESPONSE: WASTE MANAGEMENT AT OUR EVENT OR VENUE . . .

Strengths Driver

Weaknesses Barrier

Opportunities Driver

Threats Barrier

Page 36: Waste minimisation guide for events and venues

33

aTTaChMENT d

waSTE aSSESSMENT

TEMplaTE

Use this simple waste assessment template to help you understand your current situation.

Name of event/venue: Completed by: Date:

NAME OF AREA

(e.g. main kitchen,

back of house, arts

and craft stalls)

DESCRIPTION OF

ACTIVITIES

(describe simply the

activities in this area)

MAIN WASTE

ITEMS

PRODUCED

ESTIMATED

AMOUNT

(kg, m3 or % of total

waste for the area)

CURRENT WASTE

MANAGEMENT

(where does

waste go?)

Page 37: Waste minimisation guide for events and venues

34

aTTaChMENT E

haNdy hOw-TO GuidE

fOr waSTE iTEMS

Catering item Typical waste produced

How to AVOID How to REDUCE

How to RECYCLE

How to COMPOST

Baked potatoes, hamburgers

Foam containers Use cardboard clams or plates and compost with food scraps

BBQ, roast, hot food

Plastic plates Use cardboard clams or plates and compost with food scraps

Sandwiches, cold rolls

Non-recyclable plastic containers

Provide recyclable PET plastic containers when using a co-mingled recycling bin system

Wrap in paper or paper bag

Fairy floss Plastic bags without handlesCellophane

Do not provide fairy floss from bags; make fresh

Supply in paper bag, if necessary, or on wooden stick

Mini sauce containers, soy sauce sachets

Empty foil packets or sauce packets

Provide sauce or soy bottles at self serve station or at food stall

Mayonnaise, salad, gherkin packaging etc

Plastic bags with food waste

Obtain produce fresh and direct

Purchase in recyclable tubs or packaging

Ice cream, yoghurt containers

Plastic containers

Buy only in bulk quantities

Use recyclable packaging and recycling bins provided

Cutlery Waste cutlery with food scraps

Use washable and reusable cutlery

Use cornstarch or wooden forks, spoons, and knives

Table covers, serviettes

Paper or plastic waste tablecloths

Use washable fabric tablecloths and serviettes

Use paper tablecloths and paper serviettes

Wine, beer Wine corks and beer bottle lids

Use kegs for beer and screw top lids for wine where available

Corks can be recycled

Use cornstarch or compostable cups

Cold drinks Plastic cups Use washable reusable glassware

Use PET recyclable plastic cups

Use paper, cardboard cornstarch or compostable cups

Hot drinks Plastic stirrers, polystyrene cups

Use washable reusable glassware

Use wooden stirrers and cardboard ‘ridged’ cups

Page 38: Waste minimisation guide for events and venues

35

Catering item Typical waste produced

How to AVOID How to REDUCE

How to RECYCLE

How to COMPOST

Pre-packaged products

Cardboard Place cardboard packaging in recycling bins provided

Small amounts of cardboard could be added to compostables

Pre-packaged products

Shrink wrap plastic and plastic baling

Request products do not come shrink wrapped or baled if possible

Provide a separate recycling system for clean, soft plastics

Bin lining Garbage bags Do not provide bin liners if possible

Use compostable cornstarch bin liners

Multiple items purchased

Plastic bags* Do not provide plastic bags

Provide cardboard boxes or green bags/biodegradable bags for carrying

Meals, snacks Food scraps Dispose of all food scraps and catering waste in compost bins provided

* The South Australian Government has banned the supply of light weight, check-out style plastic shopping bags. Plastic

bags (without handles) used to package food items are not included in the ban.

aTTaChMENT E

haNdy hOw-TO GuidE

fOr waSTE iTEMS

Page 39: Waste minimisation guide for events and venues

36

aTTaChMENT f

GOalS aNd OpTiONS fOr

iMprOvEMENT TEMplaTE

Match the options for improvement to your goals (in Attachment A – p27) using the table below

OPTIONS FOR IMPROVEMENT GOAL

OPTIONS FOR IMPROVEMENT (FOR THE FUTURE)

Page 40: Waste minimisation guide for events and venues

37

The following example contract clauses are a guide

for event and venue managers, waste contractors,

service providers and vendors. They do not constitute

a complete set of contract clauses applicable to any

one event, venue or set of circumstances. They are

a starting point for developing specific clauses or

wording for agreements between parties involved in

waste minimisation at events or venues.

Not all examples presented here will suit your

situation. Feel free to pick and choose the items

that best fit your event or venue and to alter the

wording to suit your needs.

The examples are suitable for the following documents:

> requests for tender – waste contracts

> requests for tender – caterers/cleaners or other

service providers

> waste target clause

> waste collection monitoring clause

> waste management system – conference/

exhibition

> vendors/stallholder obligations – conference/

exhibition

> education and training

> food and beverage vendor agreements/clauses.

rEquESTS fOr TENdEr – waSTE

CONTraCTS

1. (Name of event/name of venue) is aiming to

introduce effective waste minimisation initiatives.

Waste will be reduced, recycled and/or

composted where possible.

2. (Name of event/name of venue) is aiming to divert

xx tonnes/x% of waste from landfill. Within your

tender proposal please detail:

a. the source separation/off-site sorting of waste

streams you propose

b. the infrastructure required/you will supply to

achieve this

c. the education and training you will provide to

your staff in order to successfully implement

waste minimisation measures

d. any education, awareness-raising or training

services you may provide to other relevant staff

e. measures to be employed for a chain of

custody approach to waste management to

ensure waste streams are diverted from landfill

as agreed

f. your monitoring and reporting capabilities and

how information will be provided to (name of

event/name of venue).

rEquESTS fOr TENdEr – CaTErErS/

ClEaNErS Or OThEr SErviCE prOvidErS

1. (Name of event/name of venue) is aiming to divert

xx tonnes/x% of waste from landfill. Within your

tender proposal please detail:

a. the initial waste minimisation measures you will

employ to help (name of event/name of venue)

achieve its waste management goals

b. continuous improvement measures you will

employ to help (name of event/name of venue)

achieve its waste management goals

c. the education and training you will provide to

your staff in order to ensure waste minimisation

measures are successfully implemented

d. any education or training services you may

provide to other relevant staff

e. your monitoring and reporting capabilities and

how information will be provided to (name of

event/name of venue).

aTTaChMENT G

ExaMplE CONTraCT &

TENdEr ClauSES

Page 41: Waste minimisation guide for events and venues

38

waSTE TarGET ClauSE

1. (Name of event/name of venue) aims to divert x%

of all waste material collected from landfill. This

will be achieved by implementing the following

waste management system to allow for source

separation of waste items:

a. Bins will be provided at (location) for the

following separate streams of waste/recyclables:

1........................................

2........................................

3........................................

2. (a) (Company name covered by the contract/

agreement) is responsible for and must ensure

all staff and contractors are aware of the waste

diversion target and the actions required

achieving this target.

or

2. (b) All staff are responsible for the successful

implementation of (name of event/name of

venue) waste minimisation goals. Staff found

to be incorrectly separating waste and/or

intentionally disregarding source separation

systems will be asked to explain their actions.

Further education or other measures may be

required to ensure the waste minimisation

systems are used correctly.

3. If agreed targets are not met, (use some

form of reduction in payment here or some

other form of penalty).

4. If chain of custody measures, to ensure waste

streams are diverted from landfill, are not

implemented by the contractor, then (insert

penalty here, such as a reduction in payment).

waSTE COllECTiON MONiTOriNG ClauSE

1. (Name of event/name of venue) will provide waste

collection monitoring checklists that must be

completed by the contractor and provided to the

(name of event/name of venue) representative for

collation, analysis and reporting (date/timeframe/

intervals). The checklists will be used to track

collection and contamination rates. Refer to the

example checklist at Attachment I (p42).

2. Early reporting of potential problems will help

ensure that contamination is kept to a minimum,

by implementing appropriate corrective action.

waSTE MaNaGEMENT SySTEM –

CONfErENCE/ExhiBiTiON

1. The following separate bins are to be provided

at (locations) for source separation of waste/

recyclable materials:

1........................................

2........................................

3........................................

2. One large roll-on roll-off bin will be located at

(location) for collecting mixed recyclables.

3. Mixed recyclables will be transported to (name)

materials recovery facility for off-site sorting and

recycling.

vENdOrS/STallhOldErS OBliGaTiONS

– CONfErENCE/ExhiBiTiON

1. Separate bins will be provided for recycling

of discarded material during set up and pull

down. You are asked to source separate waste/

recyclable materials for disposal into the following

different categories:

1........................................

2........................................

3........................................

aTTaChMENT G

ExaMplE CONTraCT &

TENdEr ClauSES

Page 42: Waste minimisation guide for events and venues

39

2. These bins will be located at (location) during the

following times:

• Date time–time

• Date time–time

3. Any items that do not fit the listed waste streams

should be taken away with you and reused or

recycled appropriately or disposed of in the

general waste bins provided.

4. Produce pamphlets, handouts and presentation

notes electronically if possible, on a CD or a website

for download. Do not encourage patrons to print

information at a later date. Limit the use of folders.

5. If this is unavoidable, print items on post-

consumer recycled paper, double sided.

6. Plastic folders or binding is discouraged, to

enable easier post-event recycling of unused or

unwanted items.

EduCaTiON aNd TraiNiNG

1. (Person/position title/event or venue name) is

responsible for ensuring (which staff) are aware

of the waste management goals set by (person/

position title/event or venue name). Any training

and education required for staff to implement

waste minimisation/source separation effectively is

the responsibility of (who).

fOOd aNd BEvEraGE vENdOr

aGrEEMENTS/ClauSES

1. (Name of event/name of venue) aims to divert

x% of all waste material collected from landfill by

implementing the following waste management

system to allow for source separation of waste

items. Bins will be provided at (back of house

location) for the following separate streams of

waste/recyclables:

1........................................

2........................................

3........................................

2. All caterers/vendors are required to comply with

the following requirements:

> Drink containers will be recycled into other useable

products. Food containers made from sugar cane,

cornstarch and cardboard will be composted and

used as fertiliser or garden soil.

> Only items listed on your attached order form are

to be deposited in the compostable bins provided

back of house.

> All other waste generated in the stall that does not

comply with the attached list, e.g. plastic wrapping,

must be disposed of in a general waste bin.

> All packaging for food or drink is to be ordered

from (product supplier name) using your attached

order form (develop for your event or venue).

The following items are prohibited from use:

> e.g. plastic plates and plastic cutlery

Item.....................................................

Item.....................................................

> e.g. polystyrene cups

Item.....................................................

Item.....................................................

> If you already have stocks of compostable food

containers, please discuss the use of these items

with (person/position title) to ensure they meet

event requirements.

> You are responsible for informing your staff of the

waste system being implemented at the event

and all staff must assist (waste contractor name/

service provider name/event name/venue name)

staff to keep contamination at a minimum.

> All bins will be clearly labelled with the type of

waste they can receive.

> Your cooperation will ensure the environmental

success of this event.

3. If no connection to sewer facilities is available

and the event is held outside/in the open, the

contractor will supply liquid waste containers.

> Liquid waste is likely to arise from hand washing

and dishwashing activities and from cooking.

> Liquid waste is not to be poured into gutters or

drains or anywhere not designated for liquid waste.

> Buckets should be used where practicable and

then emptied into the bulk liquid waste containers

when appropriate.

aTTaChMENT G

ExaMplE CONTraCT &

TENdEr ClauSES

Page 43: Waste minimisation guide for events and venues

40

aTTaChMENT h

ExaMplE STaff

TraiNiNG pOSTErS

This year, our event is going GREEN. In particular we want to reduce

the amount of waste sent to landfill by following the 3 Rs:

rEduCE – rEuSE – rECyClEAs a caterer/contractor/staff member at this event, you can also play

your part. Please:

• placesawdustandanimalwasteONLYinthestablebins–this

material will be transferred to a composting facility and end up

nourishing SA soils

• placeallrecyclablesintheyellow-topped‘recyclables’bins

• disposeofallfoodscrapsorcardboardinthegreen-topped

‘compostables’ bins

• thinkcarefullybeforedisposingofyourwasteandkeepaneye

out for any information and instructions at bins.

Thank you for helping to make

this a successful GREEN

event/venue.

Put your South Australian event

or fixed venue name here

Generic PDF templates are available for download from www.zerowaste.sa.gov.au. Print the PDF then

set your own details in your chosen software program to overprint in the blank top section

Insert image

here if desired.

Page 44: Waste minimisation guide for events and venues

41

This event has adopted GREEN principles and has strategies in place to reduce

waste sent to landfill by following the 3 Rs:

rEduCE – rEuSE – rECyClEWhile working at this event/venue, YOU MUST

• usetheseparatebinsattherearofthecaterer’sareatodisposeofmaterials

• taketimetofamiliariseyourselfwiththedifferentbins

• placethecorrectwasteintheappropriatebin.

Compostables (green label)Anything that will break down in compost including:

• foodstuffs(preparation,leftovers)

• smallcardboardboxes

• papertowelandserviettes

• teabags

• eggshells

• corks.

Recyclables (yellow label)Anything that can be recycled including:

• tinsandcans(e.g.fromcannedtomatoes)

• aluminiumcans

• milkcontainers

• icecreamcontainers

• yoghurtcontainers

• largecardboardboxes.

Thank you for helping to make this a successful GREEN event/venue.

Put your South Australian event

or fixed venue name here

aTTaChMENT h

ExaMplE STaff

TraiNiNG pOSTErS

Generic PDF templates are available for download from www.zerowaste.sa.gov.au. Print the PDF then

set your own details in your chosen software program to overprint in the blank top section

Insert image

here if desired.

Page 45: Waste minimisation guide for events and venues

42

Use this checklist to help monitor the waste system effectiveness during the event or continuously at

your venue.

Tick the boxes in the most appropriate column and detail corrective actions taken or needing to be taken.

And remember to follow up.

YES NO DETAILS OF CORRECTIVE ACTION

REqUIRED

CORRECTIVE

ACTION

COMPLETED

SIGNATURE AND

DATE

Are the correct items/

materials items in the

correct bins?

Is there contamination in

any of your bins?

Is the location of the bins

appropriate?

Is signage present, clear

and easy to see?

Are caterers and vendors

using bins appropriately?

aTTaChMENT i

MONiTOriNG

ChECkliST

Page 46: Waste minimisation guide for events and venues

43

For reporting in consistent units, use this conversion chart.

Waste product

Weight (kg)

per one cubic

metre1

Conversion factors

Weight (kg) to

cubic metres

divide weight

(kg) by number

below

Cubic metres to

weight (kg)

multiply size of

waste container

(in m3) by

number below

Cubic metres to

weight (tonnes)

multiply size of

waste container

(in m3) by

number below

Weight in kg to

tonnes

divide weight

(kg) by 1000

Aluminium cans (whole) 26 26 26 0.026

Aluminium cans (flattened) 87 87 87 0.087

Aluminium cans (baled) 154 154 154 0.154

Glass bottles (whole) 174 174 174 0.174

Glass bottles (half broken) 347 347 347 0.347

Paper/cardboard 100 100 100 0.100

Plastic containers 10 10 10 0.010

Plastic containers (baled) 139 139 139 0.139

Cans/tins (whole) 52 52 52 0.052

Cans/tins (flattened) 130 130 130 0.130

Cans/tins (baled) 226 226 226 0.226

Wood/timber 300 300 300 0.300

Co-mingled recycling

(plastic/glass/tins/cans)

63 63 63 0.063

Source:SustainabilityVictoria,WasteWiseEventsToolkit,modifiedbyR3greensolutions,2008

1 i.e. for every 1m3 of the waste product, there is (number in first column) kg of the waste product

aTTaChMENT j

waSTE STrEaM

CONvErSiON CharT

Page 47: Waste minimisation guide for events and venues

44

aTTaChMENT k

waSTE aNd rECyCliNG

rEpOrTiNG TEMplaTE

Use to quantify your waste minimisation efforts during or after your event. Aim to have actual quantities

but if they aren’t available, estimates can also be useful.

Waste type(e.g. general waste,

refund items, recycling,

compostables, paper and

cardboard) Weight (kg)* Volume (m3)*

%

contamination

(per unit weight

or volume) Main contamination items

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres,

use the conversion chart in Attachment J (p43) to standardise.

Page 48: Waste minimisation guide for events and venues

45

aTTaChMENT l

SElf EvaluaTiON

TEMplaTE

Use this template after your event to help you evaluate your success in minimising waste at your event or

venue. It may help in reporting to stakeholders, funding agencies or your Board.

It has three parts:

A = Calculating your success, B = Rating your success, C = Explaining your ratings.

parT a – CalCulaTiNG yOur SuCCESS

Weight (kg)* Volume in (m3)*

a Total waste material

generated at event/venue

b Material recycled

c Material composted

d = (b + c) Total material diverted

from landfill

e = (d/a x 100) % diversion rate

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres,

use the conversion chart in Attachment J (p43) to standardise.

Page 49: Waste minimisation guide for events and venues

46

parT B – raTiNG yOur SuCCESS (BE hONEST)

Tick the boxes in the most appropriate column. Ask other people involved in your event or venue to fill in

a copy of this table as a reality check.

Rate your success in the

following areas:

Very bad Bad Average Good Very good

Planning

Providing infrastructure

Gaining commitment

Education and marketing

Reporting and evaluation

parT C – ExplaiNiNG yOur raTiNGS

1. For those items that you scored ‘average’ or below – what could you have done to improve or what could

you do to improve next time/in the future?

2. For those items that you scored ‘good’ or ‘very good’ – what worked well?

3. CouldyouAVOID,REDUCE,RECYCLEorCOMPOSTmorenexttime?How?

4. What will you try to implement next time/in the future? Provide details.

aTTaChMENT l

SElf EvaluaTiON

TEMplaTE

Page 50: Waste minimisation guide for events and venues

47

GlOSSary

Back of house (BOH): areas closed to the public including

areas designated for administration, kitchens, staff, vendor-

only areas and service areas.

Biodegradable: degradation caused by biological activity,

particularly by enzyme action leading to significant changes

in the material’s chemical structure. Biodegradable products

should break down cleanly, in a defined time period, to

simple molecules found in the environment such as carbon

dioxide and water.*

Cleaning contractor: a company engaged by an event

organiser or venue to carry out specific tasks such as the

cleaning of toilet facilities, transfer of waste from collection

points to disposal points and litter collection.

Compost: a product produced by the breakdown of organic

matter, such as garden and food waste, by bacteria and

other micro-organisms into a nutrient rich natural fertiliser.

Compost improves soil structure, providing nutrients for

plant growth and increases water and nutrient retention in

the soil.

Compostable: materials must be demonstrated to biodegrade

and disintegrate in a compost system during the composting

process (typically around 12 weeks at temperatures over

50o C). The compost must meet quality criteria such as heavy

metal content, ecotoxicity, and no obvious distinguishable

residues caused by the breakdown of the polymers.

Compostable plastics are a subset of biodegradable plastics.*

Container Deposit Legislation (CDL): South Australian

incentive to recycle selected beverage containers with a 10c

refund to the depositor.

Degradable: items designed to break down into smaller

particle sizes to a specific extent within a given time and

within a specific environment (i.e. the item just breaks down

into smaller pieces of plastic).**

Event: a gathering of people in a location to celebrate,

socialise or be entertained; not fixed to any one location.

Fixed venue: a location where gatherings frequently occur

for celebration, socialising and entertainment.

Front of house (FOH): areas open to members of the public,

for example grassy spaces, marquees, exhibition spaces,

bars, dining areas and toilets.

Greenhouse gas emissions: emissions that contribute to

the global issue of climate change, including carbon dioxide,

methane, nitrous oxide; in a waste management context, they

could be generated by waste transport and disposal methods.

Green volunteers: a term used to describe volunteers

or staff tasked with the duty of patron education and

encouragement in waste disposal and recycling at an event

or venue; they may also gather collection and contamination

rate data on your behalf.

Infrastructure: front of house and back of house waste

management systems, consisting of bins, signage and any

support infrastructure such as bin caps and surrounds.

Packaging supplier: provider of packaging products used

for food, drinks and other items.

Patrons: visitors (both paying and non-paying) to an event

or venue.

Recycle: to process used materials into new products.

Source separation: the separation of waste materials into

different streams (e.g. recyclables, compostables, refund

items) at the location (source) where they are generated or

produced.

South Australia’s Strategic Plan: sets out key objectives

and targets for waste management in South Australia.

Supply chain: the network of retailers, distributors,

transporters, storage facilities and suppliers that participate

in the sale, delivery and production of a particular product or

service.

Vendors: any person or company that provides goods

or services at an event or venue.

Waste: discarded items (either liquid or solid) or those with

no further purpose to humans.

Waste Management Hierarchy: a nationally and internationally

accepted guide for prioritising waste management practices

for the optimal environmental outcome; it sets out the preferred

order of waste management practices from the most preferred

to least preferred.

Waste contractor/service provider: a provider of services

and/or infrastructure to manage waste generated through

human activity.

Waste streams: waste items separated into different

categories (e.g. cardboard and paper, refund/deposit items,

plastic wrapping and compostable material).

Zero Waste SA: a South Australian Government body

established to eliminate waste or its consignment to landfill and

advance the development of resource recovery and recycling

under the Zero Waste SA Act 2004.

* www.environment.gov.au/settlements/publications/waste/

degradables/biodegradable/

**(Using Degradable Plastics in Australia – A Product

Stewardship Guide and Commitment, PACIA 2007)

Page 51: Waste minimisation guide for events and venues

ArEA oF

conSIDErATIon

QuESTIon 1 QuESTIon 2 QuESTIon 3

current waste

management practices

Which types of waste are

likely to be generated?

How is this waste

currently being

managed?

Which opportunities can

easily be built upon? Which

waste can be avoided?

Support from event

organising committee

Is the organising

committee supportive

of improving waste

management?

Has it been presented

with some waste

management options and

the benefits of recycling?

Can the committee

appoint an appropriate

person to oversee waste

management?

Type of event What type of crowd is

expected (age group,

families, gender)?

How will patronage

influence your waste

management goals

and focus?

Which waste promotion

activities are likely to be

best received and how?

resources for new

waste minimisation

practices

Have you identified

options for improvement

and likely costs?

Is there a secured

budget for waste

activities?

Are costs likely to increase

with improved waste

management or stay much

the same?

Size and type of event Have you organised a

suitable number of bins

and associated signage?

Will patrons be bringing

in their own food or

beverages that may

require disposal?

Can you require that all

foods are purchased within

the confines of the event

venue, to have some control

over the wastes generated?

Event venue Is there space for

additional bins and

access for waste

collection vehicles?

Are the food, catering

and beverage outlets

in one spot or spread

across the site?

To what location/s will full

bins be transported to

during the event?

Event staff Are staff aware of waste

management objectives

for your event?

Have they been briefed

on waste practices

being used?

Have they read and

understood a waste

management procedure?

Waste contractors Have you discussed your

waste objectives with

your contractor?

Can they provide the

level of service you

require?

Have you searched for

waste contractors that can

cater for your event’s needs?

CHECklIST

Do you have all the answers (and have you written them down)?

>> >> >>

THE 5 STEPS

To

SUCCESS

STEP 1. WASTE mAnAGEmEnT PLAn 2. GAInInG commITmEnT 3. ProVIDInG InFrASTrucTurE 4. EDucATIon AnD mArkETInG 5. rEPorTInG AnD EVALuATIon

Section and page of guide > Get started

> Identify barriers and

drivers to change -

SWOT analysis

> Assess waste generation

and disposal

> Identify options for

improvement - waste

stream management

> Set goals and targets

> Develop actions

page

8

8

9

10

11

12

> Informal

> Formal

> Contract and

tender clauses

page

13

13

13

> Bin signage and

colour standards

> Choosing your

infrastructure

> Front of house

> Back of house

page

14

18

18

20

> Staff and vendor

education

> Patron education

and marketing

page

21

21

> Tracking improvements

in waste generation and

disposal

> Self evaluation of your

success

> Sharing the information

with interested parties

> Learning from your

experiences/continual

improvement

page

23

23

23

23

Tools> Waste management

plan template

> Example waste

management plan

> SWOT analysis template

> Waste assessment

template

> Handy how-to guide for

waste items

> Goals and options for

improvement template

Attachment

A

B

C

D

E

F

> Example contract

and tender clauses

> Example staff

training posters

Attachment

G

H

> Bin signage

Attachment

Available from

www.zerowaste.

sa.gov.au

> Example staff

training posters

Attachment

H > Monitoring checklist

> Waste stream

conversion chart

> Waste and recycling

reporting template

> Self evaluation template

Attachment

I

J

K

L

Did you ask all these questions?

Page 52: Waste minimisation guide for events and venues

WASTE

MANAGEMENT

HIERARCHY

The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.

Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015

MoST PREfERAblE

lEAST PREfERAblE

Avoid

Reduce

Reuse

Recycle

Recover

Treat

Dispose

W A S T E

M I N I M I S A T I o N

G U I D E

E V E N T S A N D V E N U E S

5 S

TE

P P

lA

N

12

34

5

Zero Waste SA

Level 8

Statewide House

99 Gawler Place

ADELAIDE SA 5000

Telephone: (08) 8204 2051

Facsimile: (08) 8204 1911

Email: [email protected]

Internet: www.zerowaste.sa.gov.au

SU

STA

INA

BIL

ITY

www.zerowaste.sa.gov.au