Waste Prevention Plan | 1
H Hotel
WASTE PREVENTION PLAN
April 2016
Foreword
I am extremely pleased to be able to present the Waste Prevention Plan for H Hotel.We, as an organisation, must address the way we conduct our activities in order to reduce our impact on the environment, become more resource efficient, reduce our overheads and become more sustainable.
This plan provides us with the opportunity to put formal measures in place to achieve these objectives. There is also an increasing recognition that good environmental performance makes good business sense and I welcome the opportunity to bring in a plan which is likely to see us become more competitive, improve value for money for our customers and produce a greener, more sustainable product.
Scotland’s Zero Waste Plan provides the main driver for our Waste Prevention Plan, the development of which commits H Hotel to, not only the absolute targets as highlighted below and detailed later in the plan, but also begins our journey to aligning H Hotelwith Scotland’s goal of zero waste to landfill by 2025.
The plan will be reviewed on an annual basis to ensure any ‘slippage’ is caught and actions are amended where business operations or changes to legislation require it.
Our plan provides a clear demonstration that we are prepared to lead by example. We will report our progress on a regular basis to demonstrate our commitment by turning this plan into reality.
J. McKay
Managing Director, H Hotel
Contents
Foreword
Organisation background
Drivers for change
Where we are now
Where we want to be
Waste action plan
Document history
This Waste Prevention Plan is a working document. It will be reviewed at least annually to ensure the compliance register and procedures are up to date and targets remain relevant.
Version / Adopted / Summary of changes / Approved0.1 / First draft / John Black (Director)
Organisation background
Description of organisation
H Hotel is situated on 15 acre estate. It is a boutique hotel with 50 en-suite rooms, restraint, bar and gardens.
A number of events are delivered on site throughout the year, including weddings and a vintage car show
Organisational responsibilities
Table 1 provides a list of key staff within H Hotel and their responsibilities as they relate to waste.
Table 1: Organisational responsibilities
Name / Job title / Department / Waste management responsibilitiesMhairi McKay / Financial Convener / Finance / Waste contract procurement
John Smith / Estate and Facilities Manager / Facilities / Day to day overseeing of waste uplifts
Tom Cruikshank / Head Chef / Catering / Responsible for stock management and food preparation
Michael Ellis / Head of Housekeeping / Housekeeping / Responsible for collecting waste from hotel rooms and other outlets
Drivers for change
There are a number of drivers for implementing effective waste prevention systems within H Hotel.
Legislative drivers
Environmental legislation affects every organisation in Scotland particularly with regard to waste.
There are a number of strategies, policies and pieces of legislation which have been introduced with the objective of moving waste up the hierarchy in particular to prevent waste arisings. Table 2lists waste legislation that is relevant to H Hotel.
Table 2: Compliance Register
Relevant waste legislationWaste (Scotland) Regulations 2012
Waste Management Licensing (Scotland) Regulations 2011
Environmental Protection Act 1990 Part II: The Duty of Care, as amended
Waste (Scotland) Regulations 2005
Waste (Scotland) Regulations 2011
Waste Electrical and Electronic Equipment (WEEE) Regulations 2013
Landfill (Scotland) Regulations 2013, as amended
Waste Information (Scotland) Regulations 2010
Management of Health and Safety at Work Regulations 1999
Environmental drivers
Avoiding sending waste to landfill (through both waste prevention and re-use) helps to reduce environmental impacts such as greenhouse gas emissions that contribute to climate change.
Preventing waste being produced in the first instance has an additional environmental advantage in minimising not only the loss of natural resources within the products itself but also the energy and natural resources used in manufacturing of the product.
In addition the collection and transportation of waste uses significant amounts of energy, produces pollution and can aggravate transportation issues such as congestion.
Social drivers
Waste prevention activities can also increase skills, jobs and social justice. A shift to more highly skilled, craft-based production methods and increased repair and maintenance work will provide more employment opportunities to offset the reduced demand for new products.
Environmental action in the workplace can lead to improved attitudes toward work. We hope our staff will feel like a valuable part of our effort to become more resource efficiency and will contribute and participate in improved environmental behaviours.
In addition, improved resource efficiency will help H Hotel be seen as a responsible member of the local community in meeting waste management regulations.
Economic drivers
Inefficiently managing waste costs H Hotel money that could otherwise be spent on direct patient care. Undertaking actions or measures which minimise the amount of waste produced and make best use of resources makes business sense. Waste prevention represents a significant financial opportunity for H Hotel.
Where we are now
H Hotel understandsthathaving a good understanding of our resource use and waste outputs, will enable us to effectively manage and prioritise opportunities to reduce costs and improve efficiency.
Waste data
Table 3 provides a description of H Hotel’scurrent waste generation and resource use.
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Table 3: Waste data (2014/15)
Material / Bin Type / Bin Volume (m3) / Conversion Factor / Percentage Fill Rate of Total Bin / Percentage of Material / Uplifts per Year / Weight (tonnes)General Waste / 2x1,100 litres / 2.2m3 / 0.21 / 90% / 100% / 52 / 21.62
Green Waste / 1 x skip / 6.2m3 / 0.28 / 90% / 100% / 4 / 6.240
Food Waste Recycling / 1 x 240 litres / 0.24m3 / 0.20 / 90% / 100% / 104 / 4.40
Glass Recycling / 1 x 660 litres / 0.66m3 / 0.61 / 80% / 100% / 52 / 16.74
Mixed Recycling
Plastic / 2 x 1,100 litres / 2.2m3 / 0.05 / 90% / 30% / 104 / 3.08
Paper / 0.21 / 26% / 11.24
Cardboard / 0.21 / 35% / 15.13
Tins and Cans / 0.06 / 19% / 2.34
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Summary performance statement
In 2014/15 H Hotelproduced 80.79 tonnes of waste. 21.62 tonnes of general waste was sent to landfill.
We achieved a 66% recycling rate by recycling 4.40 tonnes of food waste, 16.74 tonnes of glass and 31.79 tonnes of dry mixed recycling (plastic, paper, cardboard and metal).
Where we want to be
To help us become more resource efficient, a series of objectives has been developed. The objectives will provide a firm base to identify milestones and future development for H Hotel.
H Hotel has selected 2012-13 as the baseline year for this Waste Prevention Plan. Table 4 identifies our waste objectives. H Hotel will monitor these targets and report on them annually.
Table 4: Waste management objectives
ObjectivesReduce food waste arisingsby 5% by December 2016
Reduce paper waste arisingsby 10% by December 2016
Increase percentage of waste recycled by 5% by December 2016
Waste action plan
It is not enough simply to specify targets for improvement. Without an action plan to support target delivery and to ensure that sufficient resources – both financial and staff time – are provided to meet or exceed the intended performance, the required activity will suffer from inactivity or ineffectual co-ordination, and actions will fail to be delivered on time or within scope.
The actions required to deliver and implement the ambitions of this Waste Prevention Plan are listed inTable 5. The Action Plan has been prioritised to optimise efficiency savings and make best use of the resources available within H Hotel. The actions have been prioritised from ‘1’ (short term action <6 months), ‘2’ (medium term action <1 year), and ‘3’ (long term action >1 year).
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Table 5: Action plan
Objective / Action / Potential cost (£) / Benefits / Responsible person / PriorityReduce food waste / Review the menu planning process to ensure that the data provided to the chef is accurate / 2hr meeting : Chef and Head of food and beverage / Reduction of spoilage
Reduction of plate scrapings
Reduction of plate scrapings
Data on the number of portions remaining can be fed into future menu planning and identify those meals that do not sell as frequently as others. / Head of food and beverage / 1
Trial providing smaller portions / Chef and Head of food and beverage / 3
Ask whether the customer actually wants accompaniments for meals, e.g. bread, salad garnish, vegetables rather than simply serving them automatically. / 0.5hrs staff training x 2 waiting staff / Head of food and beverage and waiting staff / 1
Monitor stock control and overproduction of waste regularly, for example at the end of each sitting the number of portions remaining can be recorded / 0.5hrs daily by the Chef / Chef and kitchen staff / 1
Reduce paper waste / Switch to smaller receipts for guests by using A5 size paper instead of A4, or send customers electronic receipts and invoices. / Staff training : 0.5hrs x 3reception staff / Reducing paper use and therefore cutting purchasing costs.
Reducing paper use and therefore cutting purchasing costs.
Reducing paper use and therefore cutting purchasing costs.
Reducing paper use and therefore cutting purchasing costs. / Reception Staff / 3
Print double sided where possible. / Nil / Reception Staff / 1
Reuse partially used paper pads and pens / pencils removed from guest rooms or conference facilities. / Nil / Reception Staff / 2
Reduce paper consumption for hotel invoices/ receipts by only providing receipts to customers on request / Nil / Reception Staff / 1
Increase recycling / Set up accessible recycling points. / Nil (work with waste contractor) / Reduced waste to landfill could lead to cost savings.
Improved customer perception/CSR. / Estate and Facilities Manager / 2
Position signage to make recycling points visible and easy to use / Nil (use Resource Efficient Scotland’s poster creator) / Estate and Facilities Manager / 2
Train staff on the importance of recycling / Nil - Use Resource Efficient Scotland’s staff training resources during induction / HR / 1