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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS
105
ENVIRONMENT MANAGEMENT PROGRAMME FOR WASTE
Reducing and reusing waste is one of the easiest areas for environment
improvement and therefore one of the best areas to start. The preliminary
environment status review requires a list of all waste generated by the business.
This can now be used to identify products that can be:
• Replaced with alternatives which avoid waste or generate less;
• Reused for the same or another purpose;
• Sorted and collected for recycling under municipal waste recycling
schemes;
• Used for longer.
A checklist on waste management for hospitality facilities is given below. It follows
the order of the waste management hierarchy:
S
E
C
T
I
O
N
2
1. Avoid
2. Reduce
3. Reuse
4. Recycle
WASTE MANAGEMENT CHECKLIST
1. AVOIDING WASTE AT SOURCE:
✓ Favour products with less packaging
✓ Invite suppliers to take back packaging, especially reusable boxes, crates, and pallets
✓ Buy in bulk rather than small packs
✓ Plant Christmas trees and reuse them every year
2. REDUCING WASTE:
✓ Avoid using individual food portions
✓ Avoid disposable cutlery and crockery; if you have to use them, choose biodegradable
ones (e.g. starch-based or made from recycled paper and plastic)
✓ Mulch and compost garden and kitchen waste
✓ Send food waste to pig farms as feed