/ % avaste » manese™e WASTE MANAGEMENTWASTE MANAGEME ue f ray ON Ahotel guest generates about 1kg of waste per night, more than half of it inpaper, plastic and cardboard od "| 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Concious Hospitality WASTE MANAGEMENT Wastewater. Treatment Se METHANE Manure “6 EMISSIONS Management 9% UC CEE) rece) Te) Systems Coal Mining Soi Bet at elie) PEL ETC TIEY 17%WASTE MANAGEMENT MEET TOUGHER GOVERNMENT LEGISLATION jl “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.Concious Hospitality WASTE MANAGEMENT IT IS AN INEFFICIENT RESOURCE USE It is more resource-efficient to make new products by recycling rather than starting from scratch Paper Aluminium 40% less 95% Less energy energy Even exporting 7 ere Plastics Glass materials 70% less 30% less (China) provides energy energy 5 times the savings in COZ emissions Steel 60% less energyConcious Hospitality WASTE MANAGEMENTConcious Hospitality § § \WASTE MANAGEMENT[eI concious Hospitality WASTE MANAGEMENT ESTER) WASTE AUDIT ile Waste AuditsConcious Hospitality | WASTE MANAGEMENT REDUCE WASTE[eI concious Hospitality WASTE MANAGEMENT PREVENTION Creating less waste or eliminating waste before it is created ReduceConcious Hospitality ~WASTE MANAGEMENT e WORK WITH SUPPLIERS Reduce | ¢ ® Reduce packaging ls eae EEE SURFATEC: —TEAKTEC: CARPET S. EEE = SS eee a eer Cee EUR eae) 7Concious Hospitality ~WASTE MANAGEMENT 4 REDUCING LAUNDRY ye ..But guests may be sceptic pees ET Se @, »> ACCOR HOTELSConcious Hospitality WASTE MANAGEMENT 4s FOOD WASTE Reduce FR ‘CAREFULLY PLANNING OF FOOD ‘BUFFETS: ENCOURAGING GUESTS ‘TRAINING CULINARY STAFF: PURCHASE “COME BACK FOR SECONDS” WEIGHT FOOD TRIMMINGS AND ‘OTHER PRE-CONSUMED WASTE EDIBLE LEFTOVERS: BE CREATIVE ORGANIC BREAKFAST BUFFET 52 CHICKEN INTO SOUP, FISHINTO —-_COMPONEMENTS INSTEAD OF 100 PATE...(ALSO SAVE COSTS) MARKETED AS HEALTHIER AND. HIGHER QUALITY[eI concious Hospitality WASTE MANAGEMENT 4, NEWSPAPER DISTRIBUTION Reduce FR 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 ay That would reduce carbon emissions by 10,350 tons coche Marnott| Concious Hospitality =WASTE MANAGEMENT 4 TOILETRIES Reduce Scandic has reduce its waste volume by 40% and Sca ndic V % packaging waste by 11 tor --- --~---""- Scandic hotel chain found that only 15% of its soaps, shampoos and conditioners were used, with the balance thrown away[eI concious Hospitality WASTE MANAGEMENT Scandic BY PROVING GUESTS WITH CHILLED AND FILTERED WATER, STILL AND CARBONATED, FROM TAPS, IT CALCULATES IT HAS CUT CO2 EMISSIONS IN 160 TONNES/YEAR 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HO q @ aw RECYCLE | RECYCLE |Concious Hospitality WASTE MANAGEMEN G.. DID You KNOW 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INSTALL f recycte RECYCLING BINS IN GUEST ROOMS Sve oWASTE MANAGEMENT f recycye AVOID HAZARDOUS AND TOXIC WASTE DON'T TRASH FLUORESCENT Me UESWASTE MANAGEMENT é recycte FATS, OILS AND GREASE Fairmont Hotels and Resorts is converting its %. cooking oil into biodiesel in 22 properties 9- worldwide HOTELS & RESORTS[eI concious Hospitality WASTE MANAGEMENT What Is Compost? Composting is the natural process of decomposition and recycling of organic material into a humus rich soil RECYCLE 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.ornate ane WASTE MANAGEMENT ELECTRONIC WASTE RECYCLE (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 RECYCLE 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.Concious Hospitality WASTE MANAGEMENT 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 oT REUSING DIFFERS FROM RECYCLING IN THAT RECYCLING BREAKS DOWN AN ITEM INTO ITS BASIC PARTS AND MAKES A Ut NEW PRODUCT OUT OF IT, BUT REUSING AN ITEM KEEPS THE as MATERIAL IN ITS ORIGINAL FORM AND USES THE ITEM OVER “standard” AND OVER AGAIN FOR THE SAME OR DIFFERENT PURPOSE bottle reused eter[I concious Hospitality] §=WASTE MANAGEMENT REUSE TEXTILES % Convert damaged textiles, such as uniforms and ALY linens, into useful items ¢ For example, torn bed sheets, towels and banquet linens ‘Sa 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 = 8WASTE MANAGEMENT REUSING CONTAINERS This means that less material is needed to manufacture containersWASTE MANAGEMENT TRAVELODGE HOTEL MADE FROM SHIPPING CONTAINERSWASTE MANAGEMENT REUSE BOTTLES AND GLASSES OM :om hai ag eer eae 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Concious Hospitality WASTE MANAGEMENT DONATE EDIBLE, UNSED FOOD TO LOCAL CHARITIES ev» EDIBLE CARES ot2Concious Hospitality WASTE MANAGEMENT ..ABOVE ALL REUSING IS ABOUT CREATIVITY ! © 6° Wa 6G ) IDEAS FOR CR