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Taking Action!

Taking Action!. Tackling recycling and food waste on campus EAUC Waste Topic Support Network, 23 rd October 2013 Steven Turnbull, Project Manager (Healthcare Sector). What is Resource Efficient Scotland? The aims of the Waste (Scotland) Regulations Tackling recycling

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Taking Action!

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  1. Taking Action! Tackling recycling and food waste on campus EAUC Waste Topic Support Network, 23rd October 2013 Steven Turnbull, Project Manager (Healthcare Sector)

  2. What is Resource Efficient Scotland? • The aims of the Waste (Scotland) Regulations • Tackling recycling • Benefits and opportunities to reducing food waste

  3. Resource Efficient Scotland • Delivered by Zero Waste Scotland • Started 1 April 2013 • Helping organisations prepare for new Regulations • Also working to cut energy, water and raw material use

  4. Increasing demand 23% oil 68% copper 18% cotton 16% soya Growth in Chinese demand since 2009

  5. Meeting our resource needs • Indium <10 years • Copper <25 years • Zinc <40 years • Phosphorus <50 years

  6. Increasing costs Source: Chatham House

  7. Environmental impacts

  8. Waste (Scotland) Regulations 2012 • Currently paying £95m in landfill taxes • Throwing away recyclable materials valued at £97m • Helps Scotland reach 70% recycling target by 2025 • Also promotes resource re-use and redeployment

  9. The Waste Hierarchy By the end of 2013, you must take all reasonable steps to: • Apply the waste hierarchy to all products, services and operations • Prevent waste arising in the first instance • Prepare waste for re-use or high quality recycling as first option • Justify decisions on waste management

  10. Dry recyclates All organisations, regardless of size, are required from 1 January 2014 to separate: • Plastic • Metal • Glass • Paper • Card (including cardboard)

  11. Co-mingled collections A co-mingled collection is only suitable: • If the material can be recycled as well as it would be if collected separately; and • It is not mixed with other non-recyclable waste

  12. Contamination of recycling Wrong waste in wrong bin causes contamination Can slow down processes, clog or damage machinery at recycling facilities May also lead to recyclable material being rejected Ultimately, ends up in landfill

  13. Household vs. business • Nine out of ten households now recycle • However, 85% of waste in Scotland arises in the workplace One wheelie bin filled by a household ≡ one skip filled by a business

  14. How we can help you • Advice and Support Service • Business Resource Centre • Reports, guidance and case studies • Staff training, education and awareness

  15. Food waste • Applies where food is processed, distributed, prepared or sold on site. • Excludes drinks preparation and sales. • Food waste to be presented separately: >50kg per week  1st January 2014 >5kg per week  1st January 2016

  16. How much do you produce?

  17. Types of food waste • Avoidable food waste • Edible material • Linked to better portioning/storage/preparation • Unavoidable food waste • Not edible under normal circumstances • Meat bones, egg shells, fruit/veg skins, tea bags

  18. Disposal systems • Ban on disposal of food waste to public sewer from 1 January 2016 • Dewatering systems acceptable, provided capture of organic material maximised. • Exemption for rural facilities

  19. Collection and disposal

  20. How we can help you • Advice and Support Service • Staff training, education and awareness • Food waste auditing

  21. The story of food • Throwing food away not only wastes food: • Energy • Fuel • Time • Water that went into growing, harvesting, storing, transporting and cooking the food • We produce four billion tonnes of food per annum • Poor practices can result in 30–50% of food being wasted before it reaches a plate

  22. Visible and hidden costs

  23. Food waste auditing Measurement will help to identify: • Volumes being handled on a daily basis • Type of waste being generated • Where and why this occurs • Costs involved This can help to identify priority areas for action

  24. Pre-audit preparation • Identify how food waste is managed • Get the right equipment: • Lidded containers with handles for solids • Containers with incremental markings for liquids • Scales for weighing containers • Data capture sheets to record information • Determine frequency and duration • Communicate process and importance

  25. Conducting an audit • Ensure containers are weighed before starting • Record weights/volumes at required intervals • Dispose of food waste immediately afterwards • Clean and redeploy containers • Repeat process over agreed audit period

  26. Post-audit calculation and analysis • Convert the measurements: • If by weight, subtract the weight of the empty container • If by volume, convert using 0.55kg/m3 standard factor • Extrapolate results to an annual figure: (Data x No. Operational days) / No. days audited) • Check for consistency or trends, by date or location • Use graphs or charts to express results

  27. Other Available Support • Cumulative £2.9 billion per year saving potential • Energy performance improvements • Water efficiency audits • Lighting surveys

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