Greening Irish Hospitality Partners in Sustainability: Sponsored By:
Waste Management Workshops April/May 2016
Partners in Sustainability: Sponsored By:
Maurice J Bergin FIHI MSc Managing Director
Partners in Sustainability: Sponsored By:
Waste Management Workshop
• Agenda
• The Hospitality Challenge
• Compliance & Legal Framework
– Waste Regulations, Packaging, WEEE
• Starting up
• Managing Waste Streams
Greening Irish Hotels
A trip down memory lane….
• Report Launch
– Monday, 15th October, 2007
• The Hospitality Challenge………
Benchmark Data – Waste
2004/2005 – Ireland & World
1.6
0.850.5
3.5
2.5
1.5
5.65.42
2.5
0
1
2
3
4
5
6
kg per
Sleeper -
Landfill
Waste
Best Average Highest
2004 2005 World Hotels
Waste – All Hotels
65,228
46,312
27,955
9,318
0
10,000
20,000
30,000
40,000
50,000
60,000
70,000
2004 2005 World
Avg
World
Best
Tonnes to Landfill
Waste – All Hotels
16.8
12.2
7.3
2.4
0.002.004.006.008.00
10.0012.0014.0016.0018.00
2004 2005 World
Avg
World
Best
€ M
illi
on
Potential Cost Reductions
General Barriers to
Success
• No Senior Management commitment
• No Departmental Management Commitment
• No Staff involvement
• No Plan – (EMS)
• Poor Resourcing of Green Champion/Team
• Not enough time !
• No Understanding of Existing Plant
• Using Customers as excuse to do nothing
• Fear of the Unknown
Barriers to success
• Poor Building Design
• Interior Design with no cost implications
• Unskilled Facility Staff
• Poor “Expert” Advice on design
• New Technology/Change
• Waiting for the existing plant to die
• But….we have started to change!!!!
Lessons learned
• Hotels need more independent environmental advice ( they need more help)
• No sustained holistic approach to environmental and utility cost management in the hospitality sector (only ad hoc) - lack of voice
• Be careful what suppliers promise / charge
• Larger initial outlay with deliver reduced overheads (CFL) – whole of life costing required
• Staff and customers very interested- managers not
• Poor environmental ethos in sector
Keys to success
• Senior Management commitment,
• Willingness to invest ( doing the math,
Cost Benefit Analysis)
• Desire to save money
• Staff involvement; Training , Awareness ,
Green Teams – Resourcing the Team
• Planning - EMS
• Monitoring and Review
Partners in Sustainability: Sponsored By:
The Challenge
• Has the world changed between then and now?
Partners in Sustainability: Sponsored By:
Waste Reductions
75% reduction to landfill
Partners in Sustainability: Sponsored By:
The Challenge continues
• Measured from 2012
• €6,000 per tonne of Food Waste
• €6.00/ kg
• 100,000 tonnes a year from the Commercial Sector
• €600,000,000 thrown away annually
• €160,000,000 from 850 hotels
Partners in Sustainability: Sponsored By:
Environmental Compliance
Partners in Sustainability: Sponsored By:
Environmental Compliance
Key Elements
• Waste Management Regulations
• Packaging Waste
• Fats Oil & Grease – FOG
• WEEE
• Other…litter, etc.
Partners in Sustainability: Sponsored By:
Environmental Compliance
Key Elements
• Waste Management Regulations
Partners in Sustainability: Sponsored By:
Compliance and there are
more…
1 Waste Management Act 1996
2 Packaging Regulations 2007
3 Animal By-Products Regulations & Foot and Mouth Disease(Prohibition on the use of Swill) Order 2001
4 Waste Management (Facility Permit and Registration) Regulations 2007
5 Litter Pollution Acts 1997 - 2003
6 Waste Electrical & Electronic Equipment Regulations 2005 - 2008
7 Hazardous Waste Regulations 1998
8 Shipment of Waste Regulations 2007
9 National Strategy on Biodegradable Waste (Note: Regulations are due in this area)
10 Waste Management (Batteries & Accumulators) Regulations 2008
11 Energy Performance of Buildings Regulations 2008
12 Inspection and Assessment of certain Air-conditioning Systems Regulations 2009
13 Building Control Act 2007 & Building Regulations 1997 - 2008
14 European Regulations on Substances that deplete the Ozone Layer & Regulations on Fluorinated gases and greenhouse gases
15 Water & Emissions (Water Framework Directive 2000 & Regulations, Water Pollution Act 1977 & Regulations, Bathing Water Regulations 2008 and Fisheries Acts)
16 Water Use (Water Services Act 2007 & Drinking Water Regulations 2007)
17 Noise Regulations 2006
18 Legislation on Natural Heritage Areas, Special Areas of Conservation and Special Protection Areas
19 The Planning & Development Acts 2000-2002 and associated implementing Regulations
20 Environmental Impact Assessment Regulations (EISs) 1989 - 1999
21 European Communities (Environmental Liability) Regulations 2008
22 Food Waste Regulations 2010
Partners in Sustainability: Sponsored By:
Regional Waste Management
• Margaret Murphy
• Resource Efficiency Officer
• Southern Region Waste Management Office
• Tel 061 496843
• Mob 087 2427515
• www.southernwasteregion.ie
• @preventwaste
Margaret Murphy
Southern Region Waste Management Office April 2016
Introduction
Waste Prevention, Reuse & Recycling
Waste Legislation – brief overview
Case study examples of cost savings
Ten local authorities: Carlow
Clare Cork City Cork County
Kerry Kilkenny Limerick (Joint Lead)
Tipperary (Joint Lead) Waterford Wexford
April 2016
www.southernwasteregion.ie
Circular Economy
Waste Hierarchy
Helping businesses measure and prevent waste
Resource Efficiency
Purchasing Policy
Food Preparation
Building maintenance
Office practices
Leisure & Functions
Accommodation ◦ – Involve your guests!
Waste Costs up to 20 times disposal costs
Packaging Waste
Food Waste
Other Wastes, e.g.
◦ Electrical equipment / Batteries
◦ Bulky items e.g. furniture - could they be reused? ( www.smileexchange.ie )
◦ Hazardous wastes e.g. paints
Prevention of Packaging Waste ◦ Think about how you buy your food and other
items. Could there be less packaging?
◦ Can your supplier take back crates for reuse?
Avoid single portion packages
Bulk buy cleaning products and use refillable dispensers ◦ In guest bathrooms
◦ For cleaning agents – bulk container / purchase in concentrate and transfer / dilute to smaller container for actual use.
◦ Use less hazardous materials, e.g. water-based paints
Planning of Menus
Planning Purchasing
Full use of Ingredients e.g. crumbing bread loaf ends
Portion Control e.g. provide central dishes for vegetables
Good Management of Stores
Surplus Food to Charities
◦ Foodshare Kerry www.fsk.ie
◦ Bia Food Initiative www.biafi.ie
4Star 89 bedrooms / banqueting / conference / leisure
Focus on staff training on waste prevention
Better portion control
Reduced waste trimmings
Serving of vegetables in central dishes
Food waste reduced by almost 37%
Cost savings of €15k per annum
Reduction in food waste of 5 tonnes per annum
Check with your waste collector
Options for collection e.g. mixed recyclables
Separate collection of packaging streams
Waste Management Act 1996
Waste Collection Permit Regulations
Waste Packaging Regulations
Food Waste Regulations
Waste Electrical & Electronic Equipment Regs
Waste Batteries Regulations
Hazardous Waste Regulations
Please read original legislation for a full interpretation of your requirements.
Producer Responsibility ‘Producers’: manufacturers, retailers, hotels, restaurants – all
who manufacture or sell packaging or packaged products All producers must segregate: ◦ Cardboard/paper ◦ Plastic film ◦ Aluminium ◦ Steel ◦ Wood ◦ Glass
Segregate other packaging for collection / recovery Large producers must take back packaging from public or Join Repak
Food businesses e.g. shops, hotels, restaurants,
Food waste is placed in the ‘Brown Bin’
To be collected by an approved waste collector who has a Waste Collection Permit
Food Waste must be sent for recycling, e.g. made into Garden Compost
Segregate food waste
Use an approved waste collector ( or take to approved facility)
Full attention to Animal By-Products Regs
Full attention to Food Hygiene
Further details on the Regs at www.foodwaste.ie
Make it easy for staff to segregate waste
Use Clear Signs
Provide sufficient bins
Waste Electrical and Electronic Equipment (WEEE) Regulations
- Retailer / seller take-back from households and businesses in some cases
Waste Batteries Regs Retailer / seller take-
back
Hazardous Wastes Segregation in suitable containers for collection by
approved collector to be sent to approved facility
Waste Oils Segregation for separate collection
Castlecourt Hotel & Westport Plaza Resort 200 rooms / conferencing / leisure facilities ◦ Replaced general waste compactor with bins for
segregated wastes, with minimal costs ◦ Staff training ◦ Close monitoring of waste ◦ Waste reduction of 134 tonnes per annum
Savings of €40,000 per annum Investment: €1,800 Payback: 2 weeks
Radisson Blu Royal Hotel Dublin 150 rooms plus restaurant and bar/conferencing
◦ Better planning of purchasing
◦ Review of food preparation
◦ Close monitoring and segregation of wastes
◦ Reduced waste by 295 tonnes p.a.
Cost savings: €59,000 p.a.
Investment: €4,500
Payback: 1 month
Prevent waste and Re-use ◦ Protect the environment and SAVE MONEY
Segregate Waste for recycling & recovery ◦ Food Waste ◦ Packaging Waste ◦ Other wastes e.g. electrical items, oils, paints etc,
Use an approved Waste Collector Ongoing monitoring and review with a view to
Continuous Improvement
Thank you!
Margaret Murphy Southern Region Waste Management Office
Tel 061 496843
www.southernwasteregion.ie
Partners in Sustainability: Sponsored By:
Environmental Compliance
Key Elements
• Packaging Waste
• Sandra Whelan - Repak
Sandra Whelan– Repak Membership Management & Recruitment
Repak and Green Hospitality Presentation
April 2016
EUROPEAN UNION (PACKAGING) REGULATIONS
2014/2015
Obligated if turnover is greater than €1.0 M and you place
greater than 10 tonnes of packaging onto ROI market
Compliance either by
Self-compliance with Local authority (125 registered)
Or
Membership of Repak (2,300 registered).
Legal enforcement -
Legal enforcement authority lies exclusively with Local
authorities
New enforcement overview starting through WERLA’s – Waste
Enforcement Regional Lead Authorities
Strict code of enforcement and prosecutions to follow
Each hotel needs separate registration
Am I obligated??
Repak suggest that you identify your non returnable glass figure and then add on an additional 10% for other ‘packaging’- also use of “ready reckoner” which is being developed by Maurice at present
Sales of ‘returnable’ glass have declined dramatically and it is forecast that all beverages in glass will soon be non returnable bottles only
Currently wines and mineral waters are ALL non-returnable glass
Conferences, weddings, leisure centre and night-clubs add to bar and restaurant glass usage
Self Compliance .. ( with your Local Authority)
• Separate registration of each premises @€500 each per
annum
• 3 monthly statistical returns of packaging placed onto market
• Advertise twice yearly in newspaper
• Take back of packaging from the general public – “bring bank”
facility needed on site
Repak can help you meet your obligation…
Simpler administratively and more cost effective ie no
advertising, no takeback ie no bins for public access
Repak is not for profit, licensed by DOECLG( Dept of
Environment Community and Local Government) and audited by
EPA ( Environment Protection Agency)
Repak subsidises the collection of all Household and
Commercial ‘waste’ packaging
Hotel Incentive Offer 2016
Historically – Scheduled membership cost
• Current year fee + up to 6 years of ‘back fees’ where obligated
i.e.
(10 – 25 tonnes) @ €400 VAT p.a.
or
over 25 tonnes @ €980 p.a.
• Incentive extended– until 31/04/2016 for completed applications and signed d/debits of - €980 and €400 respectively.
(All figures exclusive of VAT).
2016 Incentive is for a limited time..
Substantial savings now available
Time restricted – Back fees and joining fees apply after April 2016
Gives legal compliance and ‘Greener’ credentials
Join NOW – Application form is in the information pack
Any questions?
Thank you for your attendance and attention
Partners in Sustainability: Sponsored By:
Environmental Compliance
Key Elements
• Packaging Waste
• Ready Reckoner -
Partners in Sustainability: Sponsored By:
Packaging Waste – Ready
Reckoner - Draft
Partners in Sustainability: Sponsored By:
Packaging Waste
• GHP.ie Analysis – Major producers
• Kerry – 73 Hotels – 90% should be
– Compliant (4) 5% are compliant
• Cork – 78 Hotels – 90% should be
– Compliant (16) 21% are compliant
Partners in Sustainability: Sponsored By:
Kerry – Repak Members
Partners in Sustainability: Sponsored By:
Cork – Repak Members
Partners in Sustainability: Sponsored By:
Environmental Compliance
Key Elements
• Fats Oil & Grease – FOG
• Paul Neary
• Killarney District Engineer
Fats, Oils and Greases
Courtesy of: Paul Neary
Killarney Municipal District Engineer
What are FOGs
FOG is a liquid waste generated in commercial
kitchens during food preparation and washing up.
It originates from butter, lard, vegetable fats,
oils, meats, nuts, cereals, etc.
It is washed down the drain into the public sewer
where it cools, solidifies and accumulates and
eventually causes a blockage.
FOG also causes problems at foul pumping
stations and at Waste Water Treatment Plants.
FOG Damage
Pipe Blockages
Treatment Plant
FOG - Costs
Removing accumulated FOG from the public
sewerage and Pumping Stations is expensive.
Damage to Pumps and Treatment Plants.
FOG is most problematic in areas where there
are concentrations of business engaged in
commercial food preparation (Killarney)
Solutions
Grease Trap
Grease Traps
Grease Traps should be located downstream of the following: Pot sinks;
Rinse sinks;
Soup kettles or similar devices;
Dishwashers;
Steam combination ovens;
Water cooled wok ranges;
Any other sinks, fixtures or drains through which a significant amount of oil, fat or grease may be introduced.
FOG – Best Practice
Control FOG at source
Remove all food grinders immediately
Arrange for FOG to be collected and recycled. (EPA)
Post “NO GREASE” signs in food prep areas.
Use your bin to dispose of food scraps
Establish a cleaning schedule
Inspect your grease traps on a regular basis
Train all staff on grease management
Never add bleach, enzymes or emulsifiers or any other chemical agent to the grease trap in an attempt to digest the grease.
Legislation / Enforcement Section 62 of the Water Services Act 2007
(3) If a sewer, or part thereof, is found following test or examination
under subsection (1) to be inadequate, defective, foul or neglected
and any works are necessary for the abatement or prevention
of risk to human health or the environment or the infiltration of
water, the following provisions shall have effect:
(a) the water services authority may, at its absolute
discretion—
(i) execute such works in the first instance or in the event
of failure to comply with a notice under subparagraph (ii), or
(ii) direct the owner of the sewer by notice to execute such works;
(b) the water services authority may recover the cost of such
works (including the cost of the test or examination) from
the owner of the sewer.
Legislation / Enforcement
Section 70 of the Water Services Act
(3) A person shall not throw or cause to be thrown, pass or cause
to be passed any matter or substance into any sewer or drain—
(a) by which the free flow of the contents of such sewer or
drain may be interfered with,
(b) by which any such sewer, drain or related waste water
works may be damaged,
(c) which would prejudicially affect the treatment, recovery or
disposal of the contents of the sewer or drain, whether
because of its temperature, chemical composition or
otherwise,
(e) which causes or is likely to cause a risk to the environment,
including to waters, the atmosphere, land, soil, plants or
animals.
Enforcement
Section 16 of the Water Pollution Act.
FSE to be licenced? Irish Water
Condition the FSE Operator to limit the
amount of FOG discharged by:
1. Installing and maintaining a Grease Trap;
2. Engaging in Best Management Practices;
3. Any other reasonable measure as deemed
appropriate by the County Council.
The End
•Kerry County Council Water Services Department will offer
advice.
•Good practice and Grease Management Plan
•HSE
Partners in Sustainability: Sponsored By:
Environmental Compliance
• Waste Electrical & Electronic Equipment (WEEE)
• WEEE Ireland and ERP – National Collection
WEEE recycle for you 10 Years &
counting.. Waste Lighting Take Back Programme
in Kerry
WEEE Ireland
WEEE Ireland is an Irish Compliance Scheme for Producers of Electrical and
Electronic Equipment (EEE) and Batteries.
The Scheme has been in operation since 2005, it is a private not for profit
organisation acting under approval from the DECLG.
Details on WEEE Ireland's activity, successes and resources can be found on
www.weeeireland.ie
WEEE Ireland and Green Hospitality
WEEE Ireland operates collection and recycling services
for lamps & light fittings, electrical waste and waste
batteries. The following map shows which services we
offer in each county territory;
Regional services
Waste Lamps & Light Fittings
Waste Electrical Items
Waste Batteries
What WEEE collect?
WEEE Ireland Offers the Following
services in Kerry:
WEEE Ireland Offers the Following
services in Cork:
-Waste Electrical Items – plug\battery
-Waste Lamps & Light Fittings
-Batteries
WEEE Ireland and Green Hospitality
WEEE Ireland operates collection and recycling services for lamps & light
fittings, electrical waste and waste batteries. The following map shows
which services we offer in each county territory.
Regional services
Waste Lamps & Light Fittings
We accept all waste lamps, lighting equipment and
light fittings
The service is free of charge to your business
We have a minimum collection requirements of
• 4 full boxes of waste lamps
• 1 pallet of light fittings
Collections for lamps and light fittings are available
nationwide
What You Can Recycle
All Fluorescent Lamps
• All Compact Fluorescent Lamps
(PLS and CFLs)
• LED Light Sources
• Sodium Lamps
• Mercury Lamps
• Discharge Lamps
Associated Elements
• Luminaires
• Light Fittings
• Cables
Moving to LED Lighting and changing your light fittings. Contact WEEE
Ireland to dispose of your old ones
Is it WASTE?
Professional equipment in good working
order can be reused by other organisations
through SMILE Exchange platform
http://www.smileexchange.ie
Recycling Process
• Lamps are collected and recycled at site in Athy – Irish Lamp Recycling • Local Authority Permitted Site • WEEElabex standard certification • Annual WEEE Ireland in-house auditing programme
Recycling Process
• Luminaires are processed at dedicated Irish mixed WEEE facility • KMK Metals Recycling in Tullamore ‘Project Smasher’ • First Irish WEEELabex Certified site since September 2014 • EPA licenced site, Certified to ISO 14001, 9001 and OHSAS 18001 • Annual WEEE Ireland in-house auditing progamme
Beware the 'man in the van'
• You have a duty of care to manage
waste in an appropriate way
• Waste can only be collected by
authorised (permitted) operators
• Check with your Local Authority if
you are in doubt
• WEEE must be recycled through
quality ewaste recycling facilities
• DO NOT sell or supply old electrical
appliances to general scrap
collectors
• Maintain copies of all collection
dockets and documentation on site
for checking and inspection
purposes
Purchasing Electrical Appliances or Batteries?
• Make sure you are purchasing from a registered Irish Producer or supply
chain www.producerregister.ie
• If you import appliances or batteries directly then you may have Producer
Responsibility obligations and associated costs
• Household and dual use appliances (TVs, Lighting equipment) may have
visible Environmental Management Costs shown on the pricing or
invoice. These help fund the free recycling system
• If you are buying professional equipment e.g. IT servers, Catering
appliances then the supplier must give you information about the take back
agreement for the old equipment
Partners in Sustainability: Sponsored By:
Q & A
• Questions
• Break - 15 Minutes
Greening Irish Hospitality Partners in Sustainability: Sponsored By:
Waste Management
Partners in Sustainability: Sponsored By:
Waste
75% reduction to landfill
Partners in Sustainability: Sponsored By:
Waste Management
• Separate, Separate, Separate
• Minimze, Avoid, Reduce
• Packaging – return, buy in Bulk
• Food Waste – the real challenge
• Hazardous Waste - WEEE
• Packaging Waste – REPAK (€1m + 10 tonnes)
Partners in Sustainability: Sponsored By:
Measure & Benchmark Sample Hotel
YEAR
2015 Litres Kg equiv Tonnes Kg equiv Total KG Litres Tonnes Total KgLandfill/
ResidualFood Recycling Other Total
Jan 0 2 1,962 1,962 4.54 4,540 €527 €428 €203 €1,157
Feb 0 9 9,095 9,095 4.29 4,291 €628 315 203 444 €1,589
Mar 0 2.88 2,876 2,876 4.94 4,935 €648 €383 €218 €1,248
Apr 0 0.60 596 596 6.67 6,666 €783 €705 €274 €6 €1,768
May 0 0.57 569 569 6.10 6,102 €719 €594 €220 €1,533
Jun 0 0.74 743 743 5.68 5,675 €702 €564 €160 €1,426
Jul 0 0.64 644 644 7.18 7,182 €702 €667 €195 €1,564
Aug 0 0.77 766 766 6.02 6,020 €810 €575 €150 €17 €1,552
Sep 0 0.60 601 601 8.13 8,129 €594 €644 €190 €1,428
Oct 0 0.66 659 659 6.45 6,446 €666 €552 €468 €1,686
Nov 0 0.70 701 701 4.97 4,969 €630 €437 €150 €12 €1,229
Dec 0 0.56 555 555 6.13 6,134 €540 €552 €170 €1,262
Total 0 0 19.77 19,767 19,767 0 71.09 71,089 €7,949 €6,415 €2,599 €479 €17,442
Litres of Landfill Waste. If you do not weigh your waste this programme will estimate the weight. When you present your landfill waste
please tell us how you present it………………..
1 13
WASTE COSTS Landfill costs should include all relevant charges - Bin/Compactor rentals, Pick up charge, landfill cost, landfill tax, any surcharges
Food costs column is looking for the total costs of disposing of Food Waste, Cooking Oil and FOG (Fats, Oils & Grease), compost etc
Recycle Costs should include all recycling costs - Bin rentals, glass, compactor costs etc
Food Waste litre/tonnes is asking about total real volumes of actual food waste created at this business premises, excluding cooking oil.
GLASS WASTE Please complete the sheet below by month to show what volumes of glass are being sent for recycling
Business Name
Waste Costs €Landfill/Residual Waste - Volume- Ltrs & Tonnes Food Waste
FOOD WASTE
Rating
Put it in Wheelie bins loosely
Put it in wheelie bins and use a mechanical compactor on bin
Enter your Rating Here
Partners in Sustainability: Sponsored By:
Waste Benchmarking
Kilograms Real Cost €298,574
10.00% 100% €298,574
10.00%
Last Year
Actual
This Year
Target
Last Year
Actual
This Year
Target
€ per
tonnekg/Sleeper kG/Guest
€ per
tonnekg/Sleeper kG/Guest
Jan 2.00 1.80 0.00 € 268.35 0.47 0.10 € 94.16 1.09 0.24
Feb 3.00 2.70 0.00 € 69.02 2.11 0.52 € 73.41 0.99 0.25
Mar 2.81 2.53 0.00 € 225.31 0.63 0.16 € 77.51 1.07 0.27
Apr 2.68 2.41 0.00 € 1,313.62 0.10 0.02 € 105.81 1.15 0.25
May 3.01 2.71 0.00 € 1,264.39 0.10 0.03 € 97.30 1.05 0.27
Jun 6.79 6.11 0.00 € 944.82 0.13 0.03 € 99.43 0.98 0.23
Jul 3.56 3.20 0.00 € 1,090.06 0.10 0.02 € 92.87 1.17 0.25
Aug 3.15 2.84 0.00 € 1,057.44 0.11 0.03 € 95.51 0.83 0.22
Sep 4.32 3.89 0.00 € 988.35 0.11 0.02 € 79.22 1.42 0.32
Oct 2.80 2.52 0.00 € 1,010.62 0.10 0.02 € 85.63 0.95 0.22
Nov 1.79 1.61 0.00 € 898.72 0.15 0.03 € 87.95 1.03 0.23
Dec 2.21 1.99 0.00 € 972.97 0.13 0.02 € 89.99 1.49 0.26
Total 38.12 34.31 0.00 0.00 € 402.12 0.30 0.07 € 90.24 1.09 0.25
GLASS Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total
Litres 0
Tonnes 1.54 1.68 2.25 1.56 2.36 1.47 1.89 2.35 1.25 0.90 2.68 4.58 24.51
Landfill Waste
This Year Target Reductions %
Food Waste StatisticsLandfill Waste - kg
Next Years Target
49,762
Economic Cost of Avoidable Food Waste @ €6 per kg
Food Waste - Kg
Food Waste
Landfill Statistics
Partners in Sustainability: Sponsored By:
Waste Benchmarking
Partners in Sustainability: Sponsored By:
Waste Benchmarking
Greening Irish Hospitality Partners in Sustainability: Sponsored By:
Partners in Sustainability: Sponsored By:
Landfill/Residual
What can only go to Landfill?
Partners in Sustainability: Sponsored By:
Landfill/Residual
What can only go to Landfill? So why does so much actually go there?
Partners in Sustainability: Sponsored By:
Recycling
• Recycling- Good segregation is key
• Bins and signage ( clear bags)
• Train staff
• Segregation of clean packaging is a legal requirement
• Segregation of food waste is a legal requirement since July 2010
• Limited disposal (20% of total waste produced)
• Reduced costs by avoiding landfill
Partners in Sustainability: Sponsored By:
Glass Waste
Eliminate • Use soft drink dispensers. Avoid bottles. One Water
Reduce • Buy in bulk, Jams , sauces etc.
Reuse • Purchase returnable bottles. Avoid non returnable bottles Recycle • Important to segregate glass into different colours • Can use glass crusher to reduce glass volumes (Not weight)
101
Partners in Sustainability: Sponsored By:
Cardboard Waste
Eliminate • Use reusable packaging , e.g. plastic boxes. Reduce • Return to supplier. If supplier not member of Repak and produces > 25
tones / annum have an obligation to take back packaging. Reuse • Use for storage of goods
Recycle • Baled cardboard can be collected free of charge • Essential to keep food waste separate from cardboard
102
Partners in Sustainability: Sponsored By:
Office Paper / Newspaper
Eliminate • Don’t deliver newspaper to guest rooms • Only use e mail for internal memo’s Reduce • Optimise newspaper order • Install double sided photocopier • Maximize use of computers /email to a minimize paper use
Reuse • Used paper can be reused for note taking Recycle • Shredded paper office paper can be used as animal bedding • Ready market for recycling
103
Partners in Sustainability: Sponsored By:
Plastics
Eliminate • Install refillable soap dispensers • Avoid use of plastic cutlery • Avoid use of Styrofoam and plastic cups, use crockery • Avoid use of single use sauces • Request returnable boxes for fish and vegetable deliveries (Avoid excessive packaging) • Use bulk vegetable oil Reduce • Purchase bulk items to reduce plastic packaging ( corn flakes) Reuse • Reuse plastic trays for deliveries of vegetable etc. Recycle • Ensure contaminated plastic ( with food, blood etc. ) is separated from clean recyclables. • Generally plastic are collected as mixed plastics, some collection of individual waste streams
such as PET, HDPE, LDPE
104
One Water
Partners in Sustainability: Sponsored By:
Hazardous Waste
Eliminate • Purchase water based paints
Reduce • Install long life florescent light bulbs Reuse • Use rechargeable batteries Recycle • Waste Mineral Oil
Incineration • Old paints, pesticides
105
Partners in Sustainability: Sponsored By:
Industry Support
• Check with your Local Authority or Trade Organisation
Partners in Sustainability: Sponsored By:
General Waste Management
• Questions?
• Food Waste next
Greening Irish Hospitality Partners in Sustainability: Sponsored By:
Food Waste
Partners in Sustainability: Sponsored By:
Food Waste is Money
Partners in Sustainability: Sponsored By:
Food Waste is Money - Monaghan
Partners in Sustainability: Sponsored By:
Hotel Food Waste - Total
Range of Food Waste produced - kg/annum
2014
Highest 125,440
Lowest 11,957
Average 50,000
Partners in Sustainability: Sponsored By:
Hotel Food waste - Kg/ Cover
2014 Food Waste Kg/ cover
Highest 0.72
Lowest 0.07
Average 0.31
Partners in Sustainability: Sponsored By:
Food waste – Real Costs – 2014
Range of Food Waste produced -
kg/annum
Annual Cost of Food Waste Based on €6000/Tonne
Avoidable Food Waste
Highest 125,440 € 752,640 € 526,848
Lowest 11,957 € 71,742 € 51,219
Average 50,000 € 300,000 € 210,000
70% of food waste is avoidable – WRAP UK 2014
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GHP.ie Hotels Tonnes of Food waste/ annum
11t 125t
Possible savings Average =
€ 210K
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Reducing Food Waste
• Head Chef & Team must be on board
• Measure current waste
• Set targets
• Keep measuring
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Industry Support
• Stop Food Waste • Free publication
• Available online
• http://www.foodwaste.ie/web-images/Food-Waste-Prevention-Guide.pdf
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Industry Support
• Unilever • Wise up on Waste –
App/Website
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Unilever – Wise up on Waste
• The app helps you to identify when and where you are generating the most food waste and what the potential cost saving to your business can be if you reduce your waste by 20%.
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• Free
• Logon at http://www.unileverfoodsolutions.ie/our-services/your-kitchen/wise-waste-app
Unilever – Wise up on Waste
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Cost of Food Waste
• WRAP UK estimates average of 0.50 kg/cover
• 1kg of food waste has a value on average of €6
• 100 covers = 50kg = €300
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Cost of Food Waste
• 100 covers per day = €109,500 per annum
• 200 covers per day = €219,000 per annum
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Food Waste Hierarchy
122
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Prevention
• What is Prevention?
– Waste prevention incorporates the first three terms of the waste management hierarchy, i.e. eliminate, reduce and reuse
• Elimination\Reduction
– Elimination\reduction is the best option for minimising waste
– It is simple, if you do not produce the waste you will not have to dispose of it!
123
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Prevention in Procurement
• Do Not Over-Order Food
• Check Deliveries
• Single primary purchaser
• Keep It Local
• Grow Your Own
• Accurate ordering
• Ordering (short lead time)
• Look In Your Bin
124
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Prevention in Storage
• Label Upon Delivery – date all product upon delivery
• Storage Temperature – fresh food at temperatures below 50C
– hot food above 630C
• Storing Fruit & Vegetables – leafy vegetables should be stored as far as possible
from cooler condenser units to prevent freezing
– Store all soft fruit (except bananas) and salad items in the refrigerator
125
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Prevention in Storage
• Storing oils and grease
– Store away from strong smelling foods
• Storage Areas
– Clean your coolers and freezers regularly
• Storing lettuce
– Never store tomatoes and lettuce in the same container or close to each other, or else the lettuce will turn brown
126
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Prevention in Storage
• Vacuum pack
– Vacuum packing upon delivery will extend the life of food, meat and fish especially
• Prepared Food & Perishables
– Store in reusable airtight containers to prevent dehydration and spoilage
127
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Storing Food
• Don’t store fruit & veg together – ethylene spoils veg
• Bananas spoil everything
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Prevention in the Kitchen Preparation
129
• Avoid Over-Trimming – typically occurs in the preparation of
bulk meats and whole vegetables
• Prepare foods to order – this avoids waste generation from over-
preparation
• Pre-portioned meat – can reduce the quantity of meat
trimmings to be disposed of
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Prevention in the Kitchen Cooking
130
• Recipes – prepare foods to order to avoid waste
• Pre-Prepared Food – Cook smaller quantities of pre-prepared staple food
– reduces the likelihood of
excess food being thrown away
• Equipment – Keep oven equipment
calibrated to avoid over-baked food
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Prevention in the Kitchen Cooking
• Portions Size
– Look at the size of your meal portions
Are food (waste scraps) regularly returned on plates to the kitchen
– Portions may be too big
• Encourage serving staff to inform customers if they would like more food to “Just Ask”
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Prevention in the Kitchen Cooking
132
• Adjusting Portion Sizes
– obtain feedback from service staff, who see on a daily basis which meals have the largest quantity of leftovers
– undertake a leftover waste survey: for a week instruct staff to record the quantity of the meal that is left uneaten
– This should give a good idea of the amount of waste
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Food Waste Reduction Tips
• Portion Control
– What size – multiple sizes
– Starter/Main Course portions
• Measure Waste
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Prevention in the Kitchen Menus
134
• Menu Planning
• Consider the Season
– Less soup in summer
– Less salad in winter
• Portion Size
– Half-portion option (70% price of full course)
– Children's menu
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Prevention-Serving
135
• Order taking
– Train staff to provide a clear description of meals, e.g. size, ingredients, cooking methods
– This prevents food being sent back or left on the plate = less waste
• Starters & Bread
– Minimise bread provided
– Smaller starters
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Prevention-Serving
136
Serving Options
• Smaller portion of vegetables
– Offer more if required
– Place vegetables at centre of table
– allows customers to decide the portion size they require
– Consider size of serving spoon/ ladle
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Prevention-Serving
137
• Buffet & Salad bar – salad bar offerings in smaller
containers – reduces the quantity of food to be
later discarded
• provide smaller plates and allow the customers to head back for refills
• customers will fill up their plate because they can – only eating a portion of the food =
more waste
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Prevention-Serving
138
Condiments
• Avoid individually wrapped single-use packages for condiments (ketchup, sugar, salt, etc.).
• use refillable bottles or dishes
– refilled from bulk containers
• Reduces both food and packaging waste
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Prevention-Serving
139
• Coffee filters
– Use reusable coffee filters instead of disposable one which are thrown out with the coffee grinds
Customer Feedback
• Obtain feedback from guests on portion size and meal types etc.
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Prevention Food Storage-Post Cooking
140
• Cooked food Storage
– Cooked foods should be covered and placed on the top shelves of the refrigerator
– not good practice to store food on the floor of the refrigerator
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Prevention Food Storage-Post Cooking
141
• Cooked Meats
– When chilling meat joints for later reuse, slice the meat joint
– not recommended to reheat meat
joints as the centre will not reach
the required temperature
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Prevention Food Storage-Post Cooking
• Refrigerator & Freezing Equipment
• Chilled store or refrigerator: -1 0C to 5 0C
• Freezers: -18 0C
• Should be monitored at least twice a day
• All equipment should be cleaned and maintained on a regular basis
• Helps extends the life of the equipment
142
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Prevention Food Storage-Post Cooking
Freeze for later
• Freeze or vacuum pack any extra food that cannot be used as soon as possible
• All products to be frozen should be packaged tightly in containers or plastic to avoid freezer burn and dated
• Stock rotate frozen products
• Ensure food is frozen in portion sizes that are appropriate for later use
143
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Reuse-Food
• Turn Leftovers into turnover – Plan menus that use leftover food or food that is
approaching its use-by-date
• Examples include – vegetable and meat offcuts
for soup stock
– excess bread and toast for
breadcrumbs and croutons
– main course meats in salads
144
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Reuse-Food
• Donate food that will not be used before its use-by-date to local charities
• Can you bottle it?
• Turn any excess stock alternative longer-life products
– e.g. chutneys, pickles,
jams and dry flavouring
145
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Reuse-Food
• Doggy Bags
– Do you make it easy for me?
– Legal requirement in France
– How could you make it interesting, add value, attract gusts back
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Using Technology to Minimise Food Waste
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Your Food Waste Reduction Initiatives
• What have you done to reduce food waste?
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Resource Efficiency in the Hospitality Sector – Case
Studies
Available Here today
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Waste Management – Simple Steps
West of Ireland Hotel Got rid of compactor skip
• Assigned wheelie bin for each department ( and locked)
• Trained staff on waste segregation
• Diverted food waste for composting
• Reduced landfill waste by 80%
• Net benefit to the company = €80,000 per annum and they got rid of the smelly skip!
Introduction to Green Hospitality
2016
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GreenHospitality.ie
• The National Resource Efficiency Support Programme for the Hospitality Sector
• The National Environmental Certification Programme for the Hospitality Sector
• The National Responsible Tourism Consumer Website – www.greentravel.ie
Approved By:
Recognised By:
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Supporters/Partners
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What do we provide ?
• Resource Efficiency
– Waste, Water, Energy, BioDiversity
• GREENStart
– Benchmarking, Opportunity identification
• GREENSave
– Ongoing support, consulting, energy management, procurement, Water & waste management, grant aid etc.
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What do we provide ?
• Certification/Recognition
• GreenHospitality.ie Awards
– Eco-label & Eco-tourism
– Awards - Silver, Gold
• GreenTravel.ie – Approval/Recognition
Focus on the Built Environment
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GHP.ie Annual Activities
• Workshops & Master Classes
• Certification Training Programmes
• Annual Responsible Tourism Conference
• National Responsible Travel & Tourism Awards
• Newsletters, E-zines, Social Media
• GHP Website – News, Events, etc….
• Green Marketing – GreenTravel.ie
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Questions
• Have we answered all your questions?
• Go online to find out more information;
– www.greenhospitality.ie
– www.repak.ie
– www.weeireland.ie
– www.southernwasteregion.ie
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Thank you
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