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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

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


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



Key Elements

• Waste Management Regulations

• Packaging Waste

• Fats Oil & Grease – FOG

• WEEE

• Other…litter, etc.



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

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

http://www.smileexchange.ie/

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

http://www.fsk.ie/

http://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

http://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



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



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



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



• 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

http://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

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

http://www.producerregister.ie


Q & A

• Questions

• Break - 15 Minutes

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 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


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


Waste Benchmarking


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


Food Waste


Food Waste is Money

https://www.youtube.com/watch?v=VGTPKKOVoz4


Food Waste is Money - Monaghan

https://www.youtube.com/watch?v=VGTPKKOVoz4


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 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


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

http://www.foodwaste.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.unileverfoodsolutions.ie/our-services/your-kitchen/wise-waste-app

Unilever – Wise up on Waste

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











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



• 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



• 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



• 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”



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 one 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



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



• 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



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

https://youtu.be/Sh3d_Pqr6vM


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



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

http://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

http://www.greenhospitality.ie/

http://www.repak.ie/

http://www.weeireland.ie/

http://www.southernwasteregion.ie/


Thank you

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