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Waste Prevention

Waste Prevention. Pat Keating Senior Executive Officer June 2013. Why worry about waste?. Every business generates waste – ranges from paper to hazardous waste Regardless of the type or volume of waste your company generates, it is all the same in one respect - it is costing you money !

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Waste Prevention

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  1. Waste Prevention Pat Keating Senior Executive Officer June 2013

  2. Why worry about waste? • Every business generates waste – ranges from paper to hazardous waste • Regardless of the type or volume of waste your company generates, it is all the same in one respect - it is costing you money! • You are paying for it twice - once when you buy it and the second time when you throw it away. “Preventing waste will save you money”.

  3. By consuming and throwing away less, you can reduce the need to handle, treat and dispose of waste. • Waste prevention can take many forms: - Reducing the amount of packaging; - Striving to eliminate raw materials that are not included in your end product /service - Using products that are free of toxic materials - Purchasing durable, long lasting materials • Conserving water/energy; • Implement in-process recycling.

  4. Waste Management – General Legal Obligations. • Waste is:Anything a holder /person that discards, intends to discard or is required to discard. • Only transfer your waste to someone who has a Waste Licence, Collection permit and that your waste is going to an authorised facility Waste management licence • Landfills • Large scale composting • Hazardous waste recovery/disposal • Etc. Collection permits: Waste management permits • Composting • Transfer stations • Etc.

  5. General Legal Obligations (continued) Reduce Reuse Recycle There is a legal obligation for agricultural commercial & industrial activities :to take all such reasonable steps as are necessary to prevent or minimise the production of waste

  6. Packaging waste Overall aim: “as a first priority prevent packaging waste, and as additional fundamental principles, reuse of packaging, recycling and other forms of recovering packaging waste” Packaging • Primary or sales packaging • Secondary or grouped packaging • Tertiary or transport packaging

  7. Packaging waste Producer: • a supplier of packaging material, packaging or packaged products to the Irish market • major producers • >10 tonnes p.a. on Irish market (ex. packaging destined for reuse) or • annual turnover > €1M. • all other producers • Producers can include: • shops, pubs, hotels, supermarkets, fast-food outlets, wholesalers, retailers, manufacturers, importers

  8. Packaging waste • Obligations for major Producers: • Join REPAK or • Self comply (collect back packaging waste & register with & report to the local authority) • Obligations for all Producers: • Display Certificate of Compliance • Segregate and recycle specified back-door packaging waste. • Provide the weights of the packaging materials supplied to customers, if requested. • Provide statistics to the local authority, as requested

  9. Obligations for allProducers • Specified Streams: all producers must: • Segregate from other wastes the following uncontaminated packaging waste streams arising on their premises: • aluminium • cardboard • glass • paper • plastic sheeting • steel • wood • Ensure such streams are collected by authorised waste collectors and that the final destination of such waste is a recovery or recycling facility.

  10. Food Waste Regulations. • All food waste arising on a premises must be segregated and kept separate from other waste and contaminants. • This segregated food waste must be treated in an authorised treatment process either: • on-site or • collected by an authorised collector or • brought by the producer to an authorised facility • Regulations have been introduced for segregation of household food waste. The Regulations are being introduced on a phased basis.

  11. Food Waste Management One tonne of food waste • Costs €200 to landfill • Costs €1800 to buy • Costs €200 to cook The solution is prevention!

  12. On Site Waste Management You can’t manage what you don’t measure – NEED TO DO A “Waste Audit or Assessment”

  13. Waste Audit WHY? • To identify • sources, quantities and types of wastes being generated, • consumption/production patterns of the site or process; • areas or processes that are inefficient; • the potential improvements;

  14. Information you will get • Calculate total waste arising on-site • Provide a breakdown of the areas generating that waste • Generate an accurate profile of the types of waste produced • These figures can be used as a baseline from which to monitor progress • Draws together all the on-site information on the waste disposal system • On-site waste management facilities often just evolve – can be inefficient in use of space and time

  15. Waste Audit Methodology • On-site check • Planning • Collection of waste • Sorting • Analysis • Solutions!

  16. Case Study 1 - retail • Large supermarket; daily customer base 3,200; floor area 2,000m2; staff 120; retailing large variety of goods including delicatessen, butcher, grocery and off-licence. • 244 tonne per annum reduced to 181 tonne- equates to reduction from .17kg of waste arising per footfall to .13kg. • Achieved through: • Improved waste segregation; • Removal of compactor and replaced with receptacles for recyclables and landfill waste; • Improved efficiencies through preparation of food; • More efficient use of balers • Delivery containers returned for reuse • Education and awareness.

  17. Case Study 2

  18. Who can help? • GreenBusiness • It is a Free and confidentialresource efficiency service for all types of SMEs in Ireland • Advise on resource efficiency improvements and cost savings through waste prevention and reductions in water and energy consumption • Give a free site assessment- assessments carried out by professional Environmental Consultants. • Shall produce reports and recommendations for low-cost and no-cost resource efficiency savings. • All information is treated as confidential and is not passed to any other party.

  19. Waste Management Tips • Start a Green Team • Use Clear Plastic Bags • Provide enough bins internally • Create a covered waste area • Get your Disposal Company involved – play hard ball! • Train your staff in procedures • Get rid of or lock your skip • Start the programme – get through the initial problems – 2 weeks • Set Tonnage Diversion targets and give weekly/monthly/yr feedback - € results are for management initially • Reward success • Refine programme • But remember – you must first start measuring!

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