Greening Irish Hospitality Sponsored By: Partners in - - PowerPoint PPT Presentation

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

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 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 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 0.00 2.00 4.00 6.00 8.00 10.00 12.00 14.00 16.00 18.00 2004 2005 World Avg World Best € Million 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
• verheads (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

The Challenge

• Has the world changed between then and

now?

Waste Reductions

75% reduction to landfill

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

Environmental Compliance

Environmental Compliance

Key Elements

• Waste Management Regulations
• Packaging Waste
• Fats Oil & Grease – FOG
• WEEE
• Other…litter, etc.

Environmental Compliance

Key Elements

• Waste Management Regulations

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

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

So Souther ern n Regi gion Waste e Managemen gement Offi fice ce

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

Ch Chec eck k with yo your was aste e co collec ector tor

 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.

Pro roduc ucer er Re Respons nsib ibili ility ty

 ‘Producers’: manufacturers, retailers, hotels, restaurants – all

who manufacture or sell packaging or packaged products

 All producers must segregate:

• Cardboard/

rd/paper aper

• Plast

stic ic film

• Alumini

nium um

• 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

Ca Castle lecour court t Ho Hotel l & & We Westpo port rt Pla laza Re Resort rt

20 200 0 rooms

• ms / c

confe nferenc rencing ng / l leisure ure faci cili lities ties

• 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

Ra Radiss isson n Blu lu Ro Royal l Ho Hotel l Dublin lin

15 150 0 rooms

• ms plus

s restaurant aurant and bar/confe conferenc rencing ng

• 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

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

• f “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.

• r
• ver 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

Environmental Compliance

Key Elements

• Packaging Waste
• Ready Reckoner -

Packaging Waste – Ready Reckoner - Draft

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

Kerry – Repak Members

Cork – Repak Members

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,

• ils, 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



• f 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



• f 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



• therwise,



(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

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

• rganisation 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
• ffer 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

• ld ones

Is it WASTE?

Professional equipment in good working

• rder 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

Q & A

• Questions
• Break - 15 Minutes

Greening Irish Hospitality

Partners in Sustainability:

Sponsored By:

Waste Management

Waste

75% reduction to landfill

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)

Measure & Benchmark

Sample Hotel

YEAR 2015

Litres Kg equiv Tonnes Kg equiv Total KG Litres Tonnes Total Kg Landfill/ Residual Food Recycling Other Total Jan 2 1,962 1,962 4.54 4,540 €527 €428 €203 €1,157 Feb 9 9,095 9,095 4.29 4,291 €628 315 203 444 €1,589 Mar 2.88 2,876 2,876 4.94 4,935 €648 €383 €218 €1,248 Apr 0.60 596 596 6.67 6,666 €783 €705 €274 €6 €1,768 May 0.57 569 569 6.10 6,102 €719 €594 €220 €1,533 Jun 0.74 743 743 5.68 5,675 €702 €564 €160 €1,426 Jul 0.64 644 644 7.18 7,182 €702 €667 €195 €1,564 Aug 0.77 766 766 6.02 6,020 €810 €575 €150 €17 €1,552 Sep 0.60 601 601 8.13 8,129 €594 €644 €190 €1,428 Oct 0.66 659 659 6.45 6,446 €666 €552 €468 €1,686 Nov 0.70 701 701 4.97 4,969 €630 €437 €150 €12 €1,229 Dec 0.56 555 555 6.13 6,134 €540 €552 €170 €1,262 Total 19.77 19,767 19,767 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

1

3

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

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 tonne

kg/Sleeper kG/Guest

€ per tonne

kg/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 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 Statistics

Landfill Waste - kg

Next Years Target 49,762

Economic Cost of Avoidable Food Waste @ €6 per kg

Food Waste - Kg

Food Waste Landfill Statistics

Waste Benchmarking

Waste Benchmarking

Greening Irish Hospitality

Partners in Sustainability:

Sponsored By:

Landfill/Residual

What can only go to Landfill?

Landfill/Residual

What can only go to Landfill? So why does so much actually go there?

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

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

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

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

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

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

Industry Support

• Check with your

Local Authority or Trade Organisation

General Waste Management

• Questions?
• Food Waste next

Greening Irish Hospitality

Partners in Sustainability:

Sponsored By:

Food Waste

Food Waste is Money

Food Waste is Money - Monaghan

Hotel Food Waste - Total

Range of Food Waste produced - kg/annum 2014

Highest 125,440 Lowest 11,957 Average 50,000

Hotel Food waste - Kg/ Cover

2014 Food Waste Kg/ cover Highest 0.72 Lowest 0.07 Average 0.31

Food waste – Real Costs – 2014

Range of Food Waste produced - kg/annum Annual Cost of Food Waste Based

• n €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

GHP.ie Hotels Tonnes of Food waste/ annum

11t 125t

Possible savings Average =

€ 210K

Reducing Food Waste

• Head Chef & Team must be on board
• Measure current waste
• Set targets
• Keep measuring

Industry Support

• Stop Food Waste
• Free publication
• Available online
• http://www.foodwast

e.ie/web- images/Food-Waste- Prevention-Guide.pdf

Industry Support

• Unilever
• Wise up on Waste –

App/Website

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%.

• Free
• Logon at

http://www.unileverfoo dsolutions.ie/our- services/your- kitchen/wise-waste-app

Unilever – Wise up on Waste

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

Cost of Food Waste

• 100 covers per day = €109,500 per

annum

• 200 covers per day = €219,000 per

annum

Food Waste Hierarchy

122

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

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

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

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

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

Storing Food

• Don’t store fruit & veg together – ethylene

spoils veg

• Bananas spoil everything

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

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

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”

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

Food Waste Reduction Tips

• Portion Control

– What size – multiple sizes – Starter/Main Course portions

• Measure Waste

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

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

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

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

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

Prevention-Serving

139

• Coffee filters

– Use reusable coffee filters instead of disposable

• ne which are thrown out with the coffee grinds

Customer Feedback

• Obtain feedback from guests on portion size

and meal types etc.

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

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

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

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

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

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

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

Using Technology to Minimise Food Waste

Your Food Waste Reduction Initiatives

• What have you done to reduce food

waste?

Resource Efficiency in the Hospitality Sector – Case Studies

Available Here today

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

Partners in Sustainability:

Sponsored By:

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: Partners in Sustainability

Supporters/Partners

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.

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

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

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

Thank you