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Eco-mapping - Elsmar Cove

Eco-mapping - Elsmar Cove

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7. <strong>Eco</strong>-map: wa s teThis eco-map looks at management andp revention of wa s te .• What is the level of re cyc l i n g ?• What preve n t a t i ve measures have be e nt a ke n ?• A re your suppliers obliged to take ba c km a te r i a l s ?• Bi n s• Dire ction of dispo s a l• Mix of household /non-hazardous wa s te andtox i c / h a z a rdous wa s te• Areas of bad pra ct i ce• Co n t a i n e r sGe n e ration of wa s tecan be re d u ced by 50% bysimple changes in be h a v i o u r.1 Pa per and ca rd boa rd for packaging 32 Ty re s 13 Non-metallic car body part s 54 Ba t te r i e s 25 Wa s te from re cyc l i n g 206 Em p ty oil fi l te r s 157 Aero s o l s 158 Packaging chemical prod u ct s 169 Em p ty paint tins 1510 Cabin fi l te r s 1611 Scra p 10Eva l u a te the level ofwa s te management1 to 5: more or less good management6 to 10: no management11 to 15: lack of management is the source of pro b l e m s16 to 20: lack of management is the source of seriousp ro b l e m sS coring from 0 to 20 takes diffe rent criteria intoa c count. Da n g e ro u s n e ss ofp rod u cts, po tential of fi n d i n ga l te r n a t i ve solutions (re cycling andothers) or on the co n t ra ry lack of as pe c i fic solution for ce rtain wa s te s ,p roblems during sto rage, po te n t i a ln u i s a nces outside the site. Fill yo u rfi g u res into a table. Make a ra d a rg raph and the areas of poor or nomanagement will be visualisedi m m e d i a tely! (Put this up in the are aof work in your company for eve ryo n eto see!).See the example give n .Dra w• Bins and co n t a i n e r s• D i re ction of wa s te fl ows• A reas of bad pra ct i ceDoc u m e n t• Ce rt i fi ca te fro mt ra n s po rte r s• Annual bills• Ass e ssment andevolution of fl owsEs t i m a te• Ty pe of wa s te s• Level of re cyc l i n g• Prevention measure s• Ca tegories of wa s teDa t a• Wa s te disposed pe rye a r, to n n e s• Ta xes paid on wa s te• Level of re cyc l i n g1 2 / eco-<strong>mapping</strong>© H. W. En g e l

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