Waste management


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Waste management

  1. 1. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. Waste??????  Waste is also referred to as rubbish, trash, garbage, or junk depending upon the type of material and the regional terminology.  In living organisms, waste relates to unwanted substances or toxins that are expelled from them
  3. 3. Composition of Waste Most waste is composed of the following materials:  Paper - newspaper*, office paper*, packing materials, cardboard*  Plastic - beverage containers*, high tech waste*, packing materials  Metals - cans*, high tech waste*, scrap metals*, appliances*, building materials*  Glass - windows*, bottles*  Food waste and organic material — leaves, peelings and scraps, spoiled food, grass clippings  Human and animal waste - feces  Wood - furniture, building materials, pallets*
  4. 4. Waste Management Waste Management : is the control of the collection, treatment and disposal of different wastes. This is in order to reduce the negative impacts waste has on environment and society.
  5. 5. WASTE to become WEALTH REFUSE to become RESOURCE TRASH to become CASH
  6. 6. Cities grappling with the problems of : High volumes of waste Disposal technologies
  7. 7. Methodologies Cost involved
  8. 8. Classify Hotel waste Hotel waste comprises of two components: Biodegradable (Wet) waste and Non biodegradable (Dry) waste.
  9. 9. Biodegradable (Wet) waste: It comprises of food, vegetable and non veg. waste.
  10. 10. Non biodegradable (Dry) waste: It comprises of plastic bottles, papers, plastic wrappers, HDPE (high-density polyethylene), LDPE bags etc.
  11. 11. Four key aspects of waste management Waste Processing Waste Minimization Waste Disposal Waste Recycling
  12. 12. Waste Minimization  It can be reduced through imparting education and improved production process rather than aiming to increase technology to improve treatment of waste. the use of resources and by reducing the amount of waste to be disposed of the cost of waste management is also decreased.
  13. 13.  Waste avoidance for individuals: Buying goods in bulk; reconsidering superfluous purchases; purchasing products in materials/packaging that is readily recycled; use of alternatives, e.g. landscaping that creates mulched gardens in place of lawns; and use of composting and vermiculture practices.
  14. 14.  Waste minimization in industry: Change in product design to reduce materials consumption; using crates instead of pallets to avoid the need for shrink wrap; incorporate Eco-Design technology into production processes; adoption of Cleaner Production practices that ensure avoidance through efficiency measures; and conduct regular audits and monitoring of waste reduction/resource recovery practices.
  15. 15.  Waste minimization for Local Government: Encourage community 'avoidance' activities, e.g. promote competitions rewarding initiative in this area of resource recovery; lead by example, e.g. display mulched gardens throughout the municipality; and provide facilities and infrastructure to assist industry, business and the community to undertake resource recovery practices, e.g. kerbside recycling and resource exchange registers, initiate greener procurement programmes
  16. 16. Waste Recycling  Recycling is the breaking down of materials from waste streams into raw materials, which are then reprocessed either into the same material (closed loop) or a new product (open loop), generally including waste separation and material reprocessing. There are various materials that are capable of being recycled, and technology is advancing to allow the recycling of more materials.  The benefits of recycling do not lie solely in diversion of waste away from disposal but, even more importantly, in the reduction of the amount of virgin resources that need to be harvested and processed for the manufacture of new products.
  17. 17. Waste Processing  Waste processing is the range of activities characterized by the treatment and recovery (use) of materials or energy from waste through thermal, chemical, or biological means. It also covers hazardous waste handling. Generally, there are two main groups of processes to be considered, (1) Biological processes, such as open composting, enclosed composting, anaerobic digestion, and vermiculture, and (2) Thermal processes, such as incineration, and gasification.  Examples of reuse in initiatives include: (1) Product reuse - rethreading tires, recovery of demolition materials, reuse of plastic bags, second hand clothing, reconditioning and repair of furniture and appliances; (2) Materials reuse – Liquid-paper board for seedlings planters, bottles, scrap paper for notes/phone messages, mulching; (3) Durable packaging - e.g. milk crates, bread trays, string or calico shopping bags.  Some of the positive effects associated with processed waste include, more effective use of resources, employment opportunities in the service and repair industries, support for charity based stores, better protection of products as durable packaging is more robust, and changes in attitudes towards disposable products.
  18. 18. Waste Disposal  Historically, efforts in the management of waste have focused primarily on the disposal part of the waste. Whilst there is now a general move towards the recovery of resources from waste, disposal is still the most common form of managing waste. Dumping, landfilling of waste and incineration are some of the most common methods of waste disposal.
  19. 19. Classify Hotel waste Solid waste Liquid waste Gaseous waste
  20. 20. Solid waste: apart from usual trash and litter like empty cartoons, lids, tins, boxes from the hotel industry include agricultural waste like unusable portions of plant and animal foods resulting from food production.
  21. 21. Liquid waste: It includes waste water from sinks and drains from kitchen, dishwashing area, laundry, bathroom, toilets and other drain from the building and yard.
  22. 22. Gaseous waste: includes strong fumes originated from food being cooked and smoke from the kitchen, especially when wood or coal is used as fuel.
  23. 23. Disposal technologies
  24. 24. Disposal Methods Land filling Burial Incineration Composting Vermicomposting Biogas Recycling Sewers and drainpipes Soak pits Exhaust fans & ventilator hoods
  25. 25.  Land filling: Select low lying sites at least 45 m away from habitation, start filling at one end, garbage should be properly compacted and covered with earth.
  26. 26.  It results in the release of METHANE from the anaerobic decomposition of organic materials.  Methane is a greenhouse gas, which is more potent than carbon dioxide.  Burial: Dig deep trenches, cover garbage with soil, deposit garbage daily.
  27. 27.  Incineration: that involves the combustion of organic materials and/or substances. It converts the waste into incinerator bottom ash, flue gases, and heat which can in turn be used to generate electric power. SYSAV incineration plant in Malmö, Sweden capable of handling 25 metric tons (28 short tons) per hour household waste.
  28. 28.  Composting: The composting of organic materials such as food scraps. It releases some carbon dioxide. However, most of it is stored within the compost therefore not released into the atmosphere. Ares should be located away from habitation, use composite manure in fields.
  29. 29.  Vermicomposting: is the consumption of organic material by earthworms. This speeds up the process of decomposition and provides a nutrient- rich end product, called vermicompost, in the form of worm castings..
  30. 30.  Biogas: typically refers to a gas produced by the biological breakdown of organic matter in the absence of oxygen. Biogas originates from biogenic material and is a type of biofuel.
  31. 31.  Recycle: Once a product has been used, it has the potential to be recycled into something new. While manufacturing products from recycled inputs still requires some energy. Store each type separately, do not mix with wet garbage.
  32. 32.  Sewers and drainpipes: Drains should not get blocked, sewers should have no leakage.
  33. 33.  Soak pits: A soak pit is a covered pit dug in the ground, in which effluent from the septic tank is discharged. It is generally dug in the pervious soil which can absorb the effluent. The container which receives the wastewater should be cleaned fortnightly.
  34. 34.  Exhaust fans & ventilator hoods: Exhaust fumes discharged into the air should not cause a nuisance, filter on hoods should be cleaned regularly.
  35. 35. Cost Involved Manpower cost Installation of machines cost Operating Cost of machines Treatment cost Imparting knowledge and skills
  36. 36. How to manage waste effectively By adopting new technology and machines. The idea of minimization is not centered on technological advances, it can be viewed a method of managing existing resources and technology in order to maximize the efficiency of available resource use. reduced environmental liability for your business
  37. 37. a boost to your business image by being environmentally aware. By raising staff morale and environmental awareness by conducting training sessions. increased investment and business opportunities - many large companies and government organizations may not work with businesses that do not have an EMS at their place.
  38. 38. Why????? Waste to be managed Prevents from spreading harmful diseases. Conserving resources Storing recycling volumes Reduces the amount of solids Increased amounts of waste recovery
  39. 39. Energy production from waste Some of the energy released during combustion can be harnessed and used to power other processes. This results in offset greenhouse gas emissions from avoided fossil fuel use.
  40. 40. Preventing negative impact of wastes on the local and global environment Preventing environment from pollution & contamination DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com