Waste management

1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana-124001 INDIA Ph. No. 09996000499
email:[email protected], [email protected]
linkedin:-in.linkedin.com/in/ihmsunilkumar
facebook:www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. Waste??????
Wasteis also referred to as rubbish, trash,
garbage, or junk depending upon the type
of material and the regional terminology.
In living organisms, waste relates to
unwanted substances or toxins that are
expelled from them

3. Composition of Waste
Most waste is composed of the following materials:
Paper-newspaper*, office paper*, packing materials,
cardboard*
Plastic-beverage containers*, high tech waste*, packing
materials
Metals-cans*, high tech waste*, scrap metals*,
appliances*, building materials*
Glass-windows*, bottles*
Food wasteand organic material—leaves, peelings and
scraps, spoiled food, grass clippings
Human and animal waste-feces
Wood-furniture, building materials, pallets*

5. Waste Management
Waste Management:is the
control of the collection,
treatment and disposal of
different wastes. This is in
order to reduce the negative
impacts waste has on
environment and society.

6. WASTE to become WEALTH
REFUSE to become RESOURCE
TRASH to become CASH

7. Cities grappling with the problems of :
High volumes of waste
Disposal technologies

8. Methodologies
Cost involved

9. Classify Hotel waste
Hotel waste comprises of two components:
Biodegradable (Wet) waste and
Non biodegradable (Dry) waste.

10. Biodegradable (Wet)
waste:It comprises of
food, vegetable and non
veg. waste.

11. Non biodegradable (Dry) waste:It
comprises of plastic bottles, papers,
plastic wrappers, HDPE (high-density
polyethylene), LDPE bags etc.

12. Four key aspects of waste management
Waste
Processing
Waste
Minimization
Waste Disposal
Waste
Recycling

13. Waste Minimization
Itcanbereducedthrough
impartingeducationand
improvedproductionprocess
ratherthanaimingtoincrease
technologytoimprove
treatmentofwaste.theuseof
resourcesandbyreducing
theamountofwastetobe
disposedofthecostofwaste
management is also
decreased.

14. Waste avoidance for individuals: Buying
goods in bulk; reconsidering superfluous
purchases; purchasing products in
materials/packaging that is readily
recycled; use of alternatives, e.g.
landscaping that creates mulched
gardens in place of lawns; and use of
composting and vermiculture practices.

15. Waste minimization in industry: Change in product
design to reduce materials consumption; using crates
instead of pallets to avoid the need for shrink wrap;
incorporate Eco-Design technology into production
processes; adoption of Cleaner Production practices that
ensure avoidance through efficiency measures; and
conduct regular audits and monitoring of waste
reduction/resource recovery practices.

16. Waste minimization for Local Government:
Encourage community 'avoidance' activities,
e.g. promote competitions rewarding initiative
in this area of resource recovery; lead by
example, e.g. display mulched gardens
throughout the municipality; and provide
facilities and infrastructure to assist industry,
business and the community to undertake
resource recovery practices, e.g. kerbside
recycling and resource exchange registers,
initiate greener procurement programmes

18. Waste Recycling
Recycling is the breaking down of materials from
waste streams into raw materials, which are then
reprocessed either into the same material (closed
loop) or a new product (open loop), generally
including waste separation and material
reprocessing. There are various materials that are
capable of being recycled, and technology is
advancing to allow the recycling of more materials.
The benefits of recycling do not lie solely in
diversion of waste away from disposal but, even
more importantly, in the reduction of the amount of
virgin resources that need to be harvested and
processed for the manufacture of new products.

19. Waste Processing
Waste processing is the range of activities characterized by the
treatment and recovery (use) of materials or energy from waste through
thermal, chemical, or biological means. It also covers hazardous waste
handling. Generally, there are two main groups of processes to be
considered, (1) Biological processes, such as open composting,
enclosed composting, anaerobic digestion, and vermiculture, and (2)
Thermal processes, such as incineration, and gasification.
Examples of reuse in initiatives include: (1) Product reuse -rethreading
tires, recovery of demolition materials, reuse of plastic bags, second
hand clothing, reconditioning and repair of furniture and appliances; (2)
Materials reuse –Liquid-paper board for seedlings planters, bottles,
scrap paper for notes/phone messages, mulching; (3) Durable
packaging -e.g. milk crates, bread trays, string or calico shopping bags.
Some of the positive effects associated with processed waste include,
more effective use of resources, employment opportunities in the
service and repair industries, support for charity based stores, better
protection of products as durable packaging is more robust, and
changes in attitudes towards disposable products.

20. Waste Disposal
Historically, efforts in the management of
waste have focused primarily on the disposal
part of the waste. Whilst there is now a
general move towards the recovery of
resources from waste, disposal is still the
most common form of managing waste.
Dumping, landfilling of waste and incineration
are some of the most common methods of
waste disposal.

21. Classify Hotel waste
Solid waste
Liquid waste
Gaseous waste

22. Solidwaste:apart
fromusualtrashandlitter
likeemptycartoons,lids,
tins,boxesfromthehotel
industryincludeagricultural
waste likeunusable
portionsofplantandanimal
foodsresultingfromfood
production.

23. Liquidwaste:It
includeswastewater
fromsinksanddrains
from kitchen,
dishwashing area,
laundry,bathroom,toilets
andotherdrainfromthe
buildingandyard.

24. Gaseous waste:
includesstrongfumes
originatedfromfoodbeing
cookedandsmokefromthe
kitchen,especiallywhen
woodorcoalisusedas
fuel.

25. Disposal technologies

26. Disposal Methods
Land filling
Burial
Incineration
Composting
Vermicomposting
Biogas
Recycling
Sewers and
drainpipes
Soak pits
Exhaust fans &
ventilator hoods

27. Land filling:Select low lying sites at least 45 m
away from habitation, start filling at one end,
garbage should be properly compacted and covered
with earth.

28. It results in the release of METHANE from the
anaerobic decomposition of organic materials.
Methane is a greenhouse gas, which is more potent
than carbon dioxide.
Burial:Dig deep trenches, cover garbage
with soil, deposit garbage daily.

29. Incineration:that
involves the combustion of
organic materials and/or
substances. It converts the
waste into incinerator bottom
ash, flue gases, and heat
which can in turn be used to
generate electric power.
SYSAV incineration plant in
Malmö, Swedencapable of
handling 25metric tons(28short
tons) per hour household waste.

30. Composting:The composting of organic
materials such as food scraps. It releases
some carbon dioxide. However, most of it is
stored within the compost therefore not
released into the atmosphere. Ares should be
located away from habitation, use composite
manure in fields.

31. Vermicomposting:is the consumption of
organic material by earthworms. This speeds up the
process of decomposition and provides a nutrient-
rich end product, called vermicompost, in the form of
worm castings..

32. Biogas:typically refers to a gas produced by
the biological breakdown of organic matter in
the absence of oxygen. Biogas originates
from biogenic material and is a type of
biofuel.

33. Recycle:Once a product has been used, it
has the potential to be recycledinto
something new. While manufacturing
products from recycled inputs still requires
some energy. Store each type separately, do
not mix with wet garbage.

34. Sewers and drainpipes:Drains
should not get blocked, sewers should
have no leakage.

35. Soak pits:A soak pit is a covered pit dug in
the ground, in which effluent from the septic tank is
discharged. It is generally dug in the pervious soil
which can absorb the effluent. Thecontainer which
receives the wastewater should be cleaned
fortnightly.

36. Exhaust fans & ventilator
hoods:Exhaust fumes discharged
into the air should not cause a
nuisance, filter on hoods should be
cleaned regularly.

37. Cost Involved
Manpower cost
Installation of machines cost
Operating Cost of machines
Treatment cost
Imparting knowledge and skills

38. How to manage waste effectively
By adopting new technology and machines.
The idea of minimization is not centered on
technological advances, it can be viewed a
method of managing existing resources and
technology in order to maximize the efficiency
of available resource use.
reduced environmental liability for your
business

39. a boost to your business image by being
environmentally aware.
By raising staff morale and environmental
awareness by conducting training sessions.
increased investment and business
opportunities -many large companies and
government organizations maynot work with
businesses that do not have an EMS at their
place.

40. Why????? Waste to be managed
Prevents from spreading harmful
diseases.
Conserving resources
Storing recycling volumes
Reduces the amount of solids
Increased amounts of waste recovery

41. Energy production from waste
Some of the energy released during
combustioncan be harnessed and used to
power other processes. This results in offset
greenhouse gas emissions from avoided fossil
fuel use.

42. Preventing negative impact of wastes
on the local and global environment
Preventing environment from pollution
& contamination
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana-124001 INDIA Ph. No. 09996000499
email:[email protected], [email protected]
linkedin:-in.linkedin.com/in/ihmsunilkumar
facebook:www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com