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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

Taking Action!

Tackling recycling and food waste on campus

EAUC Waste Topic Support Network,

23rd October 2013

Steven Turnbull,

Project Manager (Healthcare Sector)

slide2

What is Resource Efficient Scotland?

  • The aims of the Waste (Scotland) Regulations
  • Tackling recycling
  • Benefits and opportunities to reducing food waste
resource efficient scotland
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
increasing demand
Increasing demand

23% oil

68% copper

18% cotton

16% soya

Growth in Chinese demand since 2009

meeting our resource needs
Meeting our resource needs
  • Indium <10 years
  • Copper <25 years
  • Zinc <40 years
  • Phosphorus <50 years
increasing costs
Increasing costs

Source: Chatham House

waste scotland regulations 2012
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
the waste hierarchy
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
dry r ecyclates
Dry recyclates

All organisations, regardless of size, are required from 1 January 2014 to separate:

  • Plastic
  • Metal
  • Glass
  • Paper
  • Card (including cardboard)
co mingled collections
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
contamination of recycling
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

household vs business
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

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

types of food waste
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
disposal systems
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
how we can help you1
How we can help you
  • Advice and Support Service
  • Staff training, education and awareness
  • Food waste auditing
the story of food
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
food waste auditing
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

pre audit preparation
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
conducting an audit
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
post audit calculation and analysis
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
other available support
Other Available Support
  • Cumulative £2.9 billion per year saving potential
  • Energy performance improvements
  • Water efficiency audits
  • Lighting surveys