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- 2. A hotel guest generates about 1kg of waste per night, more than half of it in paper, plastic and cardboard The European Union produces 1.3 billion tons of waste each year. 3.5 tons of refuse and liquid or solid waste per European citizen; nearly a 1/3 of this food waste for which the food service industry has responsibility Every kilo of waste equates to inefficiency used resources, in addition the disposal of waste has to be paid for usually by the hospitality industry operations in the form of tipping fee In New York City (50,000 tons daily) it´s not unusual to have a $100.000 –a year waste bill WASTE MANAGEMENT
- 4. MEET TOUGHER GOVERNMENT LEGISLATION “Bloomberg seeks to ban food from landfills in New York City” The Bloomberg administration hopes to introduce legislation requiring hospitals, hotels, universities and other large-scale producers of food waste to make it into something useful rather than just send it to landfills or incinerators. WASTE MANAGEMENT
- 5. IT IS AN INEFFICIENT RESOURCE USE It is more resource-efficient to make new products by recycling rather than starting from scratch Aluminium 95% Less energy Paper 40% less energy Plastics 70% less energy Glass 30% less energy Steel 60% less energy Even exporting recycling materials (China) provides 5 times the savings in CO2 emissions WASTE MANAGEMENT
- 6. VEGETABLE AND ANIMAL MATTER INORGANIC: PLASTICS, GLASS, METAL SOLVENTS, CHEMINCALS IN CLEANING BIODEGRADABLE NON- BIODEGRADABLE BIOLOGICAL WASTES HAZARDOUS WASTES HUMAN SEWAGE E-WASTE ELECTRONICS: COMPUTERS, MOBILE PHONES, FAX MACHINES, TVs… WASTE MANAGEMENT
- 10. PREVENTION Creating less waste or eliminating waste before it is created WASTE MANAGEMENT
- 11. WORK WITH SUPPLIERS Reduce packaging BULK CONTAINERS FOR FOOD HOTEL AMENITIES WASTE MANAGEMENT
- 12. REDUCING LAUNDRY …But guests may be sceptic WASTE MANAGEMENT
- 13. FOOD WASTE CAREFULLY PLANNING OF FOOD PURCHASE BUFFETS: ENCOURAGING GUESTS “COME BACK FOR SECONDS” TRAINING CULINARY STAFF: WEIGHT FOOD TRIMMINGS AND OTHER PRE-CONSUMED WASTE EDIBLE LEFTOVERS: BE CREATIVE CHICKEN IN TO SOUP, FISH INTO PATÉ… (ALSO SAVE COSTS) ORGANIC BREAKFAST BUFFET 52 COMPONEMENTS INSTEAD OF 100 MARKETED AS HEALTHIER AND HIGHER QUALITY WASTE MANAGEMENT
- 14. NEWSPAPER DISTRIBUTION Provide newspapers in central areas, such as the lobby, and ask guest to request one if they want to be delivered to their room Marriott International stopped delivering newspaper to every guest room It said the new policy should reduce newspaper distribution by about 50,000 newspapers every day or by about 18 million newspapers every year That would reduce carbon emissions by 10,350 tons each year WASTE MANAGEMENT
- 15. TOILETRIES Scandic has reduce its waste volume by 40% and packaging waste by 11 tonnes annually Scandic hotel chain found that only 15% of its soaps, shampoos and conditioners were used, with the balance thrown away WASTE MANAGEMENT
- 16. Stay with us for a more sustainable world An empty carafe in the hotel rooms is smart green thinking. Despite bottled water being available to buy at Scandic Anglais in Stockholm, guests are encouraged refill their bottles with tap water. It tastes good, costs nothing extra and does not need transporting. A small but important example of how each hotel can help towards a sustainable world and at the same time give you a better experience BY PROVING GUESTS WITH CHILLED AND FILTERED WATER, STILL AND CARBONATED, FROM TAPS, IT CALCULATES IT HAS CUT CO2 EMISSIONS IN 160 TONNES/YEAR WASTE MANAGEMENT
- 18. 1. Up to 60% of the rubbish that ends up in the dustbin can be recycled 2. A recycled plastic bottle saves enough energy to power a 60-watt light bulb for three months 3. 70% less energy is required to recycle paper compared with marking it from raw materials 4. Plastic can take up to 500 years to decompose 5. Recycled paper produces 73% less air pollution that if it was made from raw materials 6. The energy saved from recycling one glass bottle will power a 100-watt light bulb for almost an hour WASTE MANAGEMENT
- 19. INSTALL RECYCLING BINS IN GUEST ROOMS WASTE MANAGEMENT
- 20. AVOID HAZARDOUS AND TOXIC WASTE WASTE MANAGEMENT
- 21. FATS, OILS AND GREASE Fairmont Hotels and Resorts is converting its cooking oil into biodiesel in 22 properties worldwide WASTE MANAGEMENT
- 22. What Is Compost? Composting is the natural process of decomposition and recycling of organic material into a humus rich soil amendment known as compost. For any business or institution producing food waste, this organic material can be easily decomposed into high quality compost • Reduces solid waste disposal fees. • Ends wasting large quantities of recyclable raw ingredients. • Educates consumers on the benefits of food waste composting. • Markets your establishment as environmentally conscious. • Markets your establishment as one that assists local farmers and the community. • Helps close the food waste loop by returning it back to agriculture. • Reduces the need for more landfill space. WASTE MANAGEMENT
- 23. ELECTRONIC WASTE (e-WASTE) Check whether you can part-exchange or return “old” equipment to your supplier or sell or donate them to schools, charities or companies that specialise in refurbishing these items. WASTE MANAGEMENT
- 24. At Whitbread’s Premier Inn hotels, mattresses are replaced every six years Now, instead of sending 6,000 mattresses annually to landfill, Premier Inn has developed a new environmental policy and teamed up with bed manufacturer Hypos Hypos has developed a machine to shred and separate mattress materials: metal hinges and springs are recycled back into steel products, foam is reused in carpet underlay and textiles are recycled into insulation products for heating. WASTE MANAGEMENT
- 26. FINDING WAYS TO USE THE WASTE FROM ONE PROCESS AS THE RAW MATERIAL FOR ANOTHER ONE REUSING MATERIAL IS BETTER CHOICE THAN RECYCLING, INCINERATION OR LANDFILL REUSING DIFFERS FROM RECYCLING IN THAT RECYCLING BREAKS DOWN AN ITEM INTO ITS BASIC PARTS AND MAKES A NEW PRODUCT OUT OF IT, BUT REUSING AN ITEM KEEPS THE MATERIAL IN ITS ORIGINAL FORM AND USES THE ITEM OVER AND OVER AGAIN FOR THE SAME OR DIFFERENT PURPOSE The 600 ml brown bottle is the "standard” bottle reused in Brazil WASTE MANAGEMENT
- 27. REUSE TEXTILES Convert damaged textiles, such as uniforms and linens, into useful items For example, torn bed sheets, towels and banquet linens into reusable guest-room laundry bags, baby bibs, crib bumper pads, aprons, cleaning rags and bar convers either by the establishment itself or by a charity organization WASTE MANAGEMENT
- 28. REUSING CONTAINERS This means that less material is needed to manufacture containers WASTE MANAGEMENT
- 29. TRAVELODGE HOTEL MADE FROM SHIPPING CONTAINERS WASTE MANAGEMENT
- 30. REUSE BOTTLES AND GLASSES A BOTTLE THAT IS FILLED 20 TIMES ELIMINATES THE NEED FOR MAKING 19 BOTTLES, AVOIDING NOT ONLY THE NEED TO DISPOSE OF THOSE 19 CONTAINERS BUT AVOIDING THE ENVIRONMENTAL EFFECTS OF MATERIAL EXTRACTION, PROCESSING, MANUFACTURING, DISTRIBUTION AND RECYCLING WASTE MANAGEMENT
- 31. DONATE EDIBLE, UNSED FOOD TO LOCAL CHARITIES WASTE MANAGEMENT
- 32. …ABOVE ALL REUSING IS ABOUT CREATIVITY ! WASTE MANAGEMENT