Zero Waste SA guidelines for managing waste at events and venues

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10 STEP 1. THE WASTE MANAGEMENT PLAN 1.4 IDENTIFY OPTIONS FOR IMPROVEMENT – WASTE STREAM MANAGEMENT Now that you have a picture of the waste, put your thoughts to avoiding, reducing, reusing and recycling (see the Waste Management Hierarchy inside the front cover) your identified waste types. Consider the simple questions below. Applying the Waste Management Hierarchy CAN YOU . . . AVOID some waste? ASK YOURSELF Do you really need that item or can you eliminate it altogether? e.g. Can cold drinks be served in original packaging like bottles or cans instead of in cups? STEP REDUCE the waste generated by substituting ‘green’ items that can be recycled or composted? REUSE some materials? Is there a ‘greener’ way to provide items to consumers and patrons? e.g. At a fete or fair, can you supply items in recycled paper bags or without bags instead of in plastic? Can you choose food that requires no wrapping or packaging such as a sausage in bread held by a serviette? Can you reuse materials, signs, packaging, marketing or other infrastructure at future events? e.g. Can you use and wash ‘proper’ cutlery and crockery instead of disposables? Can stallholders take home materials they bring in and use them at other events? RECYCLE even more material? Can some items be made into something else or recycled or by a suitable waste contractor? eg. Paper and cardboard can easily be separated using special bins and sent for recycling. In South Australia bottles, cans and other refund items are easy to separate and recycle. And you can make some money! COMPOST some or more of the material produced? Could some waste items make great compost for the garden? eg. Food scraps, paper plates and cups, wooden cutlery, special cornstarch or polylactic acid (PLA) cups are all made of organic matter and can be composted for gardens. Finding the answers to these questions might seem difficult at first but it doesn’t need to be. Remember to talk to the people who know – staff, contractors, vendors and caterers. Discuss each area of the event or venue so that you have as much ‘on-ground’ information as possible. The handy how-to guide for waste streams (Attachment E, p34) details a range of different waste items and alternatives to avoid, reduce, reuse, recycle or compost.
STEP 1. THE WASTE MANAGEMENT PLAN 11 1.5 SET GOALS AND TARGETS The information you have gathered on drivers and barriers, on the waste situation and on your options for improvement can now be consolidated into goals for waste management. Firm goals allow you to set actions for achieving them and, after it’s all over, review your performance against them to assess your success. Goals need to be simple, measurable, achievable, realistic and time based (‘SMART’) and all stakeholders need to know about them. Setting ‘SMART’ goals GOAL SIMPLE ASK YOURSELF > Is the goal/target well defined? > Is it clear to anyone who has a basic knowledge of the project? MEASURABLE ACHIEVABLE > Do you know how far away completion is? > Will you know when it has been achieved? > Are the resources available to achieve your goal? > Are there limited obstacles? STEP REALISTIC > Is the goal within the availability of resources, knowledge and time? TIME BASED Record your defined goals next to your options for improvement on the template in Attachment F (p36). If some options don’t seem to fit your goals, keep them aside for when you have extra time or resources to include them. > Do you have enough time to achieve the goal? > Is there a measurable component so you can determine if and when you have achieved your goal(s)? HINT SOME STANDARD WASTE MANAGEMENT GOAL AND TARGET EXAMPLES MIGHT BE: > Reduce the amount of waste sent to landfill by 20% (based on previous years or standard level) > Increase the amount of recycled material (by either tonnage or %) collected (based on previous or standard level) > Increase the proportion of recycling bins to general waste bins > Become a recognised leader in running a green event/venue > Minimise contamination of recycling and/or composting bins (based on previous or standard level) > Install systems to collect food waste for composting by a certain date
Page 1 and 2: 1 12345 WASTE MINIMISATION GUIDE EV
Page 3 and 4: WASTE MANAGEMENT HIERARCHY 1 The Wa
Page 5 and 6: REDUCING WASTE 3 A significant amou
Page 7 and 8: THE GUIDELINE AND TOOLS 5 HOW TO US
Page 9 and 10: THE GUIDELINE AND TOOLS 7 ROLES AND
Page 11: STEP 1. THE WASTE MANAGEMENT PLAN 9
Page 15 and 16: STEP 2. GAINING COMMITMENT 13 2.1 I
Page 17 and 18: STEP 3. PROVIDING INFRASTRUCTURE 15
Page 23 and 24: STEP 4. EDUCATING AND MARKETING 21
Page 25 and 26: STEP 5. REPORTING AND EVALUATION 23
Page 27 and 28: FREQUENTLY ASKED QUESTIONS 25 Where
Page 29 and 30: ATTACHMENT A WASTE MANAGEMENT PLAN
Page 31 and 32: ATTACHMENT B EXAMPLE WASTE MANAGEME
Page 33 and 34: ATTACHMENT B EXAMPLE WASTE MANAGEME
Page 35 and 36: ATTACHMENT D WASTE ASSESSMENT TEMPL
Page 37 and 38: ATTACHMENT E HANDY HOW-TO GUIDE FOR
Page 39 and 40: ATTACHMENT G EXAMPLE CONTRACT & TEN
Page 41 and 42: ATTACHMENT G EXAMPLE CONTRACT & TEN
Page 43 and 44: ATTACHMENT H EXAMPLE STAFF TRAINING
Page 45 and 46: ATTACHMENT J WASTE STREAM CONVERSIO
Page 47 and 48: ATTACHMENT L SELF EVALUATION TEMPLA
Page 49 and 50: 47 GLOSSARY > Back of house areas c
Page 51: 49 Zero Waste SA Level 8 Statewide

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