It is increasingly difficult and expensive to dispose of waste A hotel guest generates about 1kg (2lb) of waste per night, more than half of it in paper, plastic and cardboard. In addition to negative environmental impact, as landfill capacity diminishes, so the cost of waste disposal becomes more expensive.
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
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
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
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