Characterization of waste materials originating from Portuguese - - PowerPoint PPT Presentation

4th International Conference

• n Sustainable Solid Waste Management

Veronica Oliveira1, J. Rodrigues1, P. Lopes2, C. Dias-Ferreira1,3

1 Research Centre for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic

Institute of Coimbra, Bencanta 3045-601 Coimbra, Portugal

2 Aveiro City Council, Cais da Fonte Nova, 3800-200 Aveiro, Portugal 3 Materials and Ceramic Engineering Department, CICECO, University of Aveiro, Campus Universitário de Santiago,

3810-193 Aveiro, Portugal

Characterization of waste materials

• riginating from Portuguese restaurants and

an assessment of recycling potential

How much waste is discarded by meal? What are the differences between restaurant waste and

• ther municipal wastes?

2

Research questions

3

Household Restaurant

Waste collection in Portugal

Unsorted fraction Source segregated recyclables

• City: Aveiro (78,000 pop.), Portugal
• Restaurants: 11
• Sampling: Twice at each restaurant
• Types of waste: Unsorted waste

and source segregated recyclables (paper, glass, metal and plastics)

Portugal

Aveiro

4

Characterization campaign – September 2014

5

• door-to-door collection,

using bags

• Sorting: Manually by a

team of 2-3 people

• Categories: Organic

matter, paper, plastic, glass, metal and others

Characterization campaign – September 2014

Total waste collected 710 kg Unsorted waste + Source segregated recyclables

6

Results – amount of waste collected

72% 28% 197 kg 514 kg

Unsorted waste Source segregated

Restaurant Waste

(Own samples, 11 restaurants)

7

14% 86%

Restaurant Waste

(Own samples, 11 restaurants)

National average, 2014

vs.

Results – Municipal waste

Source segregated recyclables

72% 28%

Restaurants produce twice as much recyclables as other municipal sources

Range: 0.01 – 2.01 kg meal-1 Average :

0.71 kg meal-1

• nly unsorted waste:

0.5 kg meal-1

8

Results – Total waste discarded by meal served

0,0 0,5 1,0 1,5 2,0 2,5 1 2 3 4 5 6 7 8 9 1011121314151617181920

Total waste Average sample

Kg waste per meal

How do the figures compare to other works?

Range: 0.01 – 2.01 kg meal-1 Average :

0.71 kg meal-1

• nly unsorted waste:

0.5 kg meal-1

9

Results – Total waste discarded by meal served

Sustainable Restaurants Association (2013, UK)

0.48 kg meal-1

The amount of waste discarded by meal is similar in both studies

10

• 80% of unsorted waste

is organic matter

• 18% of unsorted waste

is easy to recycle

Results - characterization of unsorted waste

Organic matter; 80% Plastic; 5% Paper; 11% Metal; 1% Glass; 1% Others; 2%

11

Organic matter 36% Garden waste 2% Plastic 11% Paper 14% Metal 2% Glass 6% Others 29% Municipal Waste – Portugal

• average. Source: APA 2014

Restaurant Waste (n=11)

vs

Organic matter; 80% Plastic; 5% Paper; 11% Metal; 1% Glass; 1% Others; 2%

Results - characterization of unsorted waste

Conclusions

• 72% of restaurant waste is delivery as unsorted waste
• 0.71 kg meal-1 is wasted
• The composition of restaurant waste is different from municipal waste
• Up to 18% of restaurant waste could be valued by recycling

12

Thank You!

13