Waste Management in Hospitality

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.

1. WASTE MANAGEMENT WASTE MANAGEMENT

2. WASTE MANAGEMENT

3. METHANE EMISSIONS 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 WASTE MANAGEMENT

6. BIODEGRADABLE NON-BIODEGRADABLE BIOLOGICAL WASTES HAZARDOUS WASTES HUMAN SEWAGE E-WASTE ELECTRONICS: COMPUTERS, MOBILE PHONES, FAX MACHINES, TVs… WASTE MANAGEMENT

7. WASTE MANAGEMENT

8. WASTE AUDIT WASTE MANAGEMENT

9. REDUCE WASTE WASTE MANAGEMENT

10. PREVENTION Creating less waste or eliminating waste before it is created WASTE MANAGEMENT

11. WORK WITH SUPPLIERS Reduce packaging BULK CONTAINERS FOR FOOD HOTEL AMENITIES WASTE MANAGEMENT

12. REDUCING LAUNDRY …But guests may be sceptic WASTE MANAGEMENT

13. FOOD WASTE WASTE MANAGEMENT

14. NEWSPAPER DISTRIBUTION 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

17. RECYCLE WASTE MANAGEMENT

18. WASTE MANAGEMENT

19. INSTALL RECYCLING BINS IN GUEST ROOMS WASTE MANAGEMENT

20. AVOID HAZARDOUS AND TOXIC WASTE 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. WASTE MANAGEMENT

25. REUSE WASTE MANAGEMENT

26. 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

28. REUSING CONTAINERS This means that less material is needed to manufacture containers WASTE MANAGEMENT

29. TRAVELODGE HOTEL MADE FROM SHIPPING CONTAINERS 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

31. DONATE EDIBLE, UNSED FOOD TO LOCAL CHARITIES WASTE MANAGEMENT

32. …ABOVE ALL REUSING IS ABOUT CREATIVITY ! WASTE MANAGEMENT