Aim2Sustain_Module2_EN

Aim2Sustain

Module 2

Waste Management AND Recycling

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the National Agency. Neither the European Union nor National Agency can be held responsible for them. No. 2022-1-LT01-KA220-VET-000085675

Index

Understanding waste management

Action areas

Waste reduction

Waste segregation and collection

Waste recycling

Skills requirements and criteria

Best practices

Check your knowledge

Food for thought

Index

Understanding waste management

Waste management explores strategies to minimize waste generation and reduce the carbon footprint associated with HoReCa operations.

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Index

Understanding waste management

Action area is

Sub-areas include

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Index

Action areas

Waste management

Waste segregation

Waste recycling

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Index

Waste reduction

Assessing waste generation patterns

Familiarity with innovative techniques

Identifying opportunities for waste reduction

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Index

Waste segregation and collection

Understanding waste types

Utilising appropriate collection procedures and equipment

Proper segregation methods

Index

Waste recycling

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Knowledge of recycling processes –

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Proper handling of recyclable materials –

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Facilitating collaboration and communication –

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Skills requirements and criteria

The minimum skills that the activities should provide in waste reduction strategies are

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Skills requirements and criteria

Related with waste segregation and collection the minimum skills that the activities should provide are

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Skills requirements and criteria

The minimum skills that the activities should provide in recycling initiatives are

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Index

Best practices

Discover more by selecting your country here!

Take some time to do some research and see how TGTG operates in your country!

• Too Good To Go was founded in 2016 in Copenhagen, Denmark, by a group of entrepreneurs who were deeply concerned about the significant amount of food wasted by businesses in the hospitality industry.
• The company's mission is to combat food waste by providing a platform that connects businesses with surplus food to consumers, allowing them to purchase these items at discounted prices before they are thrown away.
• The founders recognized the dual challenge of food waste and food insecurity, and sought to create a solution that addressed both issues simultaneously.

Source: https://www.toogoodtogo.com/?noredirects=true

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Best practices

Sustainable hotel operations Scandic aims to be a leader in sustainable hotel operations by investing continually in improvements and sustainable solutions and by engaging suppliers and property owners.

Source: https://www.scandichotelsgroup.com/sustainability/vision-and-strategy/sustainable-hotel-operations/

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Index

Best practices

Learn more about it 1

Source: https://www.scandichotelsgroup.com/sustainability/vision-and-strategy/sustainable-hotel-operations/

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Index

Check your knowledge

Index

Check your knowledge

Index

Check your knowledge

Index

Check your knowledge

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Check your knowledge

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Check your knowledge

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Check your knowledge

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Check your knowledge

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Check your knowledge

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Food for thought

1. Waste audit:

• Keep track of the waste you generate over the course of a week. This includes food waste, packaging, and other disposable items.
• Note down the types and quantities of waste you produce each day. You can use a simple notebook or even your phone to jot down observations.

2. Reflection:

• Review your waste audit notes and reflect on your waste generation patterns. Consider which items you commonly dispose of and how much waste you produce.
• Think about where you could make changes to reduce waste. This could include using reusable containers, buying products with less packaging, or composting food scraps.

3. Identify opportunities for waste reduction:

• Based on your reflections, identify specific actions you can take to reduce waste in your daily life. Choose one or two areas where you think you can make the most significant impact.
• Set achievable goals for waste reduction and think about how you can integrate these changes into your routine.

4. Implementation:

• Start implementing your waste reduction strategies. Make small changes to your habits and routines to align with your goals.
• Track your progress and celebrate any successes along the way. Don't be discouraged by setbacks – use them as learning opportunities.

5. Reflection and adjustment:

• Periodically review your progress and reflect on how well your waste reduction efforts are working. Adjust your strategies as needed to stay on track.
• Keep an open mind and be willing to experiment with different approaches to find what works best for you.

Aim2Sustain

You are one step closer to a more sustainable future.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the National Agency. Neither the European Union nor National Agency can be held responsible for them. No. 2022-1-LT01-KA220-VET-000085675

Scandic Hotels also focuses on reducing single-use plastics and increasing recycling rates, contributing to a circular economy and environmental conservation.

With a strong commitment to sustainability, Scandic has implemented comprehensive waste management programs across its properties.

Professionals should be adept at facilitating collaboration and communication between waste management partners, such as recycling facilities and waste haulers, and employees within the organisation. This involves fostering positive relationships with external partners, coordinating recycling initiatives, and effectively communicating recycling goals and procedures to staff members to ensure their participation and compliance.

Scandic Hotels, a hotel chain based in Sweden, has implemented comprehensive waste management and recycling programs across its properties. They have set ambitious targets to reduce food waste, increase recycling rates, and minimize single-use plastics. One notable initiative is their "waste as a resource" program, where food waste is composted and used to generate biogas for cooking or heating. They also collaborate with local suppliers and charities to donate surplus food and reusable items, further reducing waste sent to landfills.

Through its proactive measures and collaborations with local suppliers and charities, Scandic Hotels sets a high standard for waste management practices in the HoReCa sector, serving as a model for other hospitality businesses striving to enhance their sustainability efforts.

Impact

Since its inception, Too Good To Go has had a significant impact on reducing food waste and raising awareness about the issue. The platform has facilitated the rescue of millions of meals that would have otherwise been wasted, contributing to environmental conservation and resource preservation.By empowering consumers to purchase surplus food at discounted prices, Too Good To Go has helped change consumer behavior and promote sustainable consumption habits. It also provides an opportunity for consumers to access quality food at affordable prices, addressing food insecurity and promoting food equity.Too Good To Go's platform benefits businesses by helping them reduce food waste, generate additional revenue from surplus inventory, and enhance their sustainability credentials. Participating businesses also gain exposure to a wider customer base and can attract environmentally conscious consumers.

They should have a comprehensive understanding of recycling processes, including sorting, processing, and repurposing recyclable materials. This includes knowledge of different recycling methods, such as mechanical recycling, chemical recycling, and composting, and their suitability for different types of materials.

Professionals must have the skills to handle recyclable materials safely and efficiently. This includes following proper handling procedures to prevent contamination of recyclable materials and ensuring that materials are stored and transported in a manner that preserves their quality and integrity.

One of Scandic's notable initiatives is its "waste as a resource" program, where food waste is collected and composted to generate biogas for cooking or heating purposes. This innovative approach not only reduces reliance on fossil fuels but also minimizes waste sent to landfills.