WORKING TOWARDS A ZERO WASTE CAMPUS AT PONDICHERRY ENGINEERING - - PowerPoint PPT Presentation

WORKING TOWARDS A ZERO WASTE CAMPUS AT PONDICHERRY ENGINEERING COLLEGE

Presented to Dr. Prithiviraj and PEC administrators by PondyCAN!

Pondicherry Engineering College (PEC) is blessed with a large, beautiful campus, situated on the Bay of Bengal, with an esteemed faculty and talented student body.

However, PEC is plagued by problems of badly managed solid waste. Everywhere you go on this beautiful campus, you see piles of garbage.

Sometimes the garbage is burning..

PondyCAN! and Seeds of Change

Pondy Citizens' Action Network or PondyCAN! is a broad based, non-profit organization committed to preserving and enhancing the natural, social, cultural and spiritual environment, and to promoting a holistic approach to the development of this region which has as its focus the happiness and well-being of its citizens. Seeds of Change (SoC) is a student-centred environmental awareness program for young people in the Puducherry

• region. This PondyCAN program aims to bring about much-

needed change in society by inspiring students to develop and spread an ethos of civic consciousness and environmental awareness through programs and activities.

Working towards a ZERO WASTE CAMPUS

In September, 2011, PEC and a SoC team joined hands to work together towards better management of PEC’s solid waste. AIM: to address the present waste management policies, implementation and associated issues at PEC campus and develop a Zero Waste Campus program which can serve as an effective model for other schools and institutions in the Puducherry region and beyond.

Objectives

• Review existing waste management practices;
• Conduct a waste audit to assess waste minimization opportunities and to measure

the amount of waste generated at the institution;

• Characterize the mixed waste stream for assessing recycling potential;
• Develop an action plan for improving the existing waste management practices;
• Develop a strategy to deal with special wastes, include hazardous and health care

waste; and

• Organize outreach activities to promote environmental awareness among the

Campus community.

Steps already taken

1) Review of existing waste management practices. We have conducted extensive field visits, direct observation, and interactions with key stakeholders in order to determine what is currently being done at PEC in terms of waste collection, transportation, and disposal facilities; 2) Held orientation meetings with students about the need for solid waste reduction, reuse, recycling, and green purchasing; 3) Formed groups of volunteers to organize and lead the solid audit; and 4) Conducted solid waste audit in the following sectors: Commercial, Residential and Food Services, and Health Center.

Interactive Section with Students

Following are the waste audit results for:

• The Ponlait tea shop;
• 1 boys’ hostel including dry hostel waste, dry

kitchen waste, and compostable kitchen waste;

• The campus Health Center

Name of the service sector: Ponlait Milk Shop Total Number of people using this service/day = 454

Sl.No Name of the materials Quantity used (unit) Material Per Unit Weight Number of units generated (Volume) Avarage volume Waste generated per day (Weight) SM.1 S.M. 2 S.M. 3 S.M. 4 S.M. 5 Date 6/2/2012 8/3/2012 12/3/2012 15/3/12 21/3/2012

1 Stick Ice Cream (Plastic, LDPE) 40ml 2.5 3 18 15 5 10 10 25.0000 2 Ice candy (Plastic, LDPE) 60ml 2 5 4 5 10 5 6 12.0000 3 Ice cream Cup (Plastic, LDPE) 90ml 7 10 10 5 15 10 10 70.0000 4 Ice cream Cup (Plastic, LDPE) 125ml 10 3 6 3 7 5 5 50.0000 5 Kulfi (Plastic, LDPE)) 70ml 2.5 18 18 16 16 18 17 42.5000 6 Ball ice cream (Plastic, HDPE) 125ml 5 3 2 1 2 2 10.0000 7 Lessi Cup 125ml 7.5 12 14 10 8 17 12 90.0000 8 Curd Cup 100ml 7.5 4 3 4 1 8 4 30.0000 9 Curd Cup 200ml 10 14 2 8 4 5 7 70.0000 10 Badam Power packet (Plastic) 120ml 1 14 8 20 12 9 13 13.0000 11 Butter Milk Packet (Plastic) 200ml 5 17 24 21 19 14 19 95.0000 12 Coffe Power Packet (Plastic) 50g 1 48 57 67 40 36 50 50.0000 13 Milk Packet (Plastic) 500ml 10 72 57 58 56 65 62 620.0000 14 Cone cream (Paper) 100g 2 20 13 16 11 17 15 30.0000 15 Plasti spoon 1.5 46 43 30 35 47 40 60.0000 16 Coffe Cup (Paper) 120ml 4 48 57 67 40 36 50 200.0000 17 Milk Cup (Paper) 120ml 4 33 94 34 37 27 45 180.0000 18 Milk Peda (Paper Box) 50g 5 21 14 9 7 14 13 65.0000 19 Milk Peda (Paper Box) 100g 10 35 45 8 12 18 23 230.0000 20 Energy Drink (Glass Bottle) 200ml 150 56 63 15 70 55 51 7650.0000 Total 9.6 Kg

Resource Recovery Potential of Ponlait Waste

Quantity/day (Weight. Kg) Percentage Recyclable (Weight. Kg) NonRecyclables (Weight.Kg) PAPER .700g 8% .700g Nil PLASTIC 1.230Kg 12% 1.180Kg .50g GLASS 7.650Kg 80% 7.650Kg Nil Total 9.600Kg

PAPER 7% PLASTIC 13% GLASS 80%

Quantity/day (Composition)

0.7 1.18 7.65 0.5 1 2 3 4 5 6 7 8 9 PAPER PLASTIC GLASS NonRecyclables (Weight.Kg) Recyclable (Weight. Kg)

Service Sector (Ponlait)- Waste Audit

COLLECTING SALES DETAILS BOTTLES BURNED IN CANAL

Material Flow Analysis – Ponlait

Collected Materials from dustbin Segregated Individual Items from mixed stream Recording the Weight of Individual Items

Hostel name: Varalli (Hostel -A) Total Student: 237 Singal rooms = 116, Triple rooms = 26, Double rooms = 2 Items/ Meterial type Generated waste, weight-Kg (7,days) Generated waste, weight-Kg (7,days) Average/ week (Kg) Avarge/day Weight (Kg) Paper 47 43 456.40Kg Recyclable 47 43 456.40Kg White paper 8 6.5 71Kg Office Paper 5 5.5 5.70g Cardboard 3 1.5 2.30g Carrybag& containers 5 5 5.70g Magazines& Catalogues 7 6 6.51Kg News papers 10.5 9.5 101.40Kg Paper cups, plates 0.5 0.5 0.5.07g brown papers 8 8.5 81.10g Carbon paper Plastic 14.5 17 15.52.20kg Recyclable 8.5 10 91.20Kg PETE 1.5 2 1.5.20kg HDPE 2 3 2.5.35kg PVC 1 0.5 0.5.07g LDPE 3 3.5 3.50.50g PP 0.5 0.5 0.5.07g PS 0.5 0.5 0.5.07g Non- Recyclable 6 7 6.5.90g Styrofoam 0.5 0.5 0.5.07g Silver coated packaging 5.5 6.5 680g Rubber 3 4 3.5.50g Textile/ Fabric 6 8 71kg Metal 3 3 3.40g Glasses 4 6 5.70g Compostable 64 63 639Kg Food and snacks 5 3 4.50g Garden waste 35 42 385.40Kg Silt, soil, mud 24 18 213Kg Sanitory waste .30kg tissue paper Sanitary napkins Hazadous .20kg Cleaning products. Solid waste generated/day 18Kg/day

Recyclable (K.g) Non Recyclable (K.g) Paper 6.4 Plastic 1.2 0.9 Rubber 0.5 0.2 Textile/ Fabric 1 Metal 0.4 Glasses 0.7 0.5 Compostable 9 Sanitary waste 0.3 0.3 Hazardous 0.2 0.2

Hostel waste – Recyclables chart

1 2 3 4 5 6 7 8 9 10

RRP of Hostel waste

Non Recyclable (K.g) Recyclable (K.g)

Quantification of Boys Hostel residential Waste

DRY WASTE COMPOSITION - SERVICE SECTOR WASTE (FOOD SERVICES) Sl.N

• Product & Material

Type of the container Material Per Unit Weight Number of units generated Average unit Waste generated/ day(K.g) Day1 Day2 Day3 Day4 Day5 Day6 Day7 1 Rice Bag Plastic (PP) 100g 3 3 3 3 3 3 3 3 .300 2 Soya bottle Glass (Black) 400g 1 1 1 1 1 1 1 1 .400 3 Sauce bottle Plastic (HDPE) 500g 2 1 1 1 1 1 1 1 .500 4 Tea container Paper 20g 4 4 4 4 4 4 4 4 .80 5 Milk Cover Plastic 5g 105 105 105 105 105 105 105 105 .520 6 Salt Cover Plastic(LDPE) 1g 5 5 5 5 5 5 5 5 .5 7 Kadalamazu Plastic(LDPE) 5g 28 14 6 .30 8 vinegar bottle Plastic (HDPE) 20g 2 2 2 2 2 2 2 2 .40 9 Appalam cover Paper 2g 12 12 12 12 12 12 10 .20 10 Ghee bottle Plastic (PET) 20g 6 6 3 3 6 6 6 5 .100 11 Asafetida powder Plastic (HDPE) 10g 6 6 4 4 6 6 6 6 .60 12 Coffee power Plastic(LDPE) 2g 2 2 2 2 2 2 2 2 .5 13 Kasseri powder Plastic (HDPE) 10g 1 1 .10 14 Noodles cover Plastic(LDPE) 2g 14 2 .5 15 Masala wrapper Plastic(LDPE) 10g 35 35 22 24 35 42 42 33 .330 16 Wheat powder packet Plastic(LDPE) 15g 14 14 14 14 8 .120 17 Mytha powder packet Bread cover 15g 20 20 6 .90 18 Bread cover Bread cover

• 50 micron

60 60 17 .10 19 Butter Packet Paper 5g 10 10 3 .15 20 Oil tin Metal 500g 2 2 2 2 2 2 2 2 1 21 Juice cover Plastic(LDPE) below 50 micron 220 460 97 .50 22 Jam Bottle 200g 10 10 3 .600 23 Ice Cream Cup Paper 5g 235 34 .170 24 Mixed Paper Paper .200 25 Ice Cream Container cardboard box 100g 5 1 .100 Total 5.760kg

Quantity/day (Weight. Kg) Percentage Recyclable (Weight. Kg) Non Recyclables (Weight. Kg) PAPER .460g 9% .460g Nil PLASTIC 2.300Kg 39% 2 Kg .300g GLASS 1Kg 18% 1Kg Nil METAL 2 Kg 34% 2 Kg Nil Total 5.760 Kg

PAPER 8% PLASTIC 40% GLASS 17% METAL 35%

Generated/day (K.g)

Composition and Resource Recovery Potential of Food Sector Wastes

0.5 1 1.5 2 2.5 3 PAPER PLASTIC GLASS METAL

RRP of Food sector dry waste

Non Recyclabe Recyclable

Segregation and Quantification of Dry Waste from Food Sector

Backyard Disposal of Recyclables

Facility Name: Varalli Food Service Hostal - A Recorded by: R.Rajamanikam Total No. of student taking food: 251 No. of workers: Date & Time Season Food Menu Composition Type of waste Quantity (Kg) Total 13/02/12 9.30am Breakfast Idly, Tomato chutney Onion and tomato peel, idly Kitchen compostable 6 10.5 Student compostable 4.5 2.30pm Lunch Potato fry, Sambar, Rasam, Applam, Rice Potato& vegetable peels Kitchen compostable 13 21 Student compostable 8 10.30pm Snacks& Dinner Samosa, Veg rice, omlette, rice,rasam Egg shells, vegetable peels Kitchen compostable 9 16 Student compostable 7 14/02/12 9.30am Breakfast Dosa, Tomato chutney Tomato peel, dosa Kitchen compostable 3 7 Student compostable 4 2.30pm Lunch Carrot, Karakolumbu, Sweet, Rasam, Applam, rice Carrot, brinjal, onion& vegetabe peels Kitchen compostable 11 18.5 Student compostable 7.5 10.30pm Snacks& Dinner Paavbhaji, Parata, Rice, rasam, curd, juice Vegetable peels Kitchen compostable 7 15 Student compostable 8 15/02/12 9.30am Breakfast Bread, ommette,butter,jam Egg shells, Bread jam Kitchen compostable 1 5.5 Student compostable 4.5 2.30pm Lunch Coconut cabbage, pappu, rasam, applam,rice Coconut shell, cabbage peels& vegetables Kitchen compostable 16 24 Student compostable 8 10.30pm Snacks& Dinner Creambun, chappathi, Rice, rasam,chichen fry, gobi, fruit salad Chicken bones& Vegetables Kitchen compostable 5 14 Student compostable 9 16/02/12 9.30am Breakfast Noodles (EGG&VEG) Egg shells, vegetable peels Kitchen compostable 4.5 11.5 Student compostable 7 2.30pm Lunch Gobi, Kolambu withegg rice, rasam, appalam Egg shells, vegetable peels Kitchen compostable 7 13 Student compostable 6 10.30pm Snacks& Dinner Dosa, sambar rice, rasam, banana Vegetables& banana peels Kitchen compostable 5 19

• Average food waste generated per day in boys hostel is

around 79Kg

• In that Kitchen compostable is 22kg
• Student Compostable is 57kg

Kicthen Compostable 28% Student Compostable 72%

Source of Gererated Food waste(K.g)

Kitchen Waste - Food Processing Waste

Kitchen Waste - Leftover Food Items

Multi bin collection & weighing of food waste

Composition & Generation rate of Health Center Wastes

Categorizes Items Monthly generation Human Anatomical Wastes human tissues, organs, body parts .200g Microbiology & bio-technology wastes laboratory cultures, live or attenuated vaccines, human and animal cell culture etc. .200g Waste Sharps needles, syringes, scalpels, blades, glass .400g Discarded medicines

• utdated, contaminated and discarded

drugs and medicines .400g Infectious solid Wastes items contaminated with blood and body fluides, including cotton, dressings, soiled plaster castes, linens 3Kg Sanitary Waste diapers, sanitary napkins, tampons, toilet paper 1Kg Miscellaneous Waste

• ld clothes, string, chappals, rubber,

styrofoam, mattresses/cushions, cane items, bags/suitcases, ceramics 2Kg

Medical waste Assessment

Conclusions

• Only a very small component of the waste

audited is non recyclable;

• A large amount of the waste produced can be

reduced with awareness, particularly in terms

• f tea cups at the Ponlaits shop, dry packaging

waste in the kitchen, and student food waste;

• The Health Center produces a small amount of

waste but it needs to be disposed of safely.

Recommendations

• 1. Keep all recyclable waste separate, clean, and empty;
• 2. Establish contact with dealers to collect recyclables regularly;
• 3. Set up a compost system for all organic waste;
• 4. Make and enforce waste reduction policies:
• -In the Ponlait shop, promote use of own cups
• -In food services, promote purchasing in bulk
• -In food services, create awareness about food wastage
• 4. For non recyclable waste which cannot be reduced (e.g. health

center and other hazardous wastes), set up special facilities such as incinerator or sanitary landfill;

• 5. Conduct campus-wide awareness programs to promote a

message of reduce, reuse, recycle.

Steps Ahead

Remaining audit practices:

Class room and office waste assessment Laboratory waste assessment E-Waste waste assessment Residential waste assessment Open ground and horticultural waste assessment Follow up on recommendations: Plan for and implement source separation, collection, and drop-off systems Implement recycling and composting program Design and develop low cost incinerator or landfill Conduct Outreach and Education to campus community

How PEC administration can facilitate next steps

• 1. Appoint 2-3 committed professors or administrators

who can take up campus coordination;

• 2. Appoint a group of 5-6 students who can assist;
• 3. Work with the SoC team to approve a plan and

budget for moving ahead.

Thank You