RESOURCE MANAGEMENT AND WASTE PREVENTION

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1 RESOURCE MANAGEMENT AND WASTE PREVENTION Simon Drury, WRAP

2 Welcome and introduction This presentation Resource Management, Why? Using the Waste Hierarchy Waste mapping Opportunities for action.

3 WRAP WRAP s vision is a world without waste, where resources are used sustainably. We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way. Currently funded by UK Governments. UK focus, international reach.

4 Our priorities Business Plan period ( ) Minimising resource use in products and buildings Diverting priority materials from landfill

5 The Food and Drink sector 6.6 million tonnes of waste Average waste costs 4% of turnover Organisations can typically save 25% of this through simple measures. Combined beverage sales 21% total food and drink value

6 ARE YOU WASTING YOUR RESOURCE?

7 VISIBLE COSTS SUSTAIN Lincolnshire Disposal costs: Effluent, Skips, Landfill charges, Air pollution charges Energy use Utility use Raw materials Labour Handling & storage Transportation HIDDEN COSTS Maintenance Time Effort Production capacity Rework Lost profit The true cost of waste = 4% of turnover

8 How do you cook a frog? How Do you Cook A Frog? SUSTAIN Lincolnshire

9 Legislative and other requirements Duty of Care Hazardous waste regulations Animal By-Products Regulations (ABPR) Packaging waste regulations

10 Reputation SUSTAIN Lincolnshire

11 TOOLS AND TECHNIQUES FOR IDENTIFYING OPPORTUNITIES

12 The waste hierarchy The EU s Waste Framework Directive has been the primary mechanism for driving changes in legislation, and includes the waste hierarchy. Prevention Preparing for Reuse Recycling Other Recovery Disposal

13 Measuring and monitoring Benchmarking Key Performance Indicators Waste - TOTAL waste Site measure 2010 Q1 Q2 Q3 Q4 cum ave 2011 Target % change A B C D E F g/l g/l g/l g/unit g/l g/kg % % % % % %

14 IDENTIFYING SPECIFIC AREAS OF OPPORTUNITY

15 Understanding the waste you produce To successfully minimise your wastes, you must understand where they are being produced. Waste mapping will allow you to identify: the types of waste you produce where and why these wastes occur the volumes and costs of waste produced priority areas for action

16 Creating a Waste Map Step 1 plan of site Step 2 Go on a walk around and take pictures Step 3 recruit and speak to colleagues Step 4 mark all points of input Step 5 - mark all points of output (inc bins)

17

18

19 Process Mapping From your waste map; Step 1 Establish the volume, is this the norm? Step 2 Estimate the true cost Step 3 Consider the Value added Step 4 Quantify impact Inputs: materials and utilities Process Outputs: wastes and emissions

20 Bottling plant impacts Fruit brought over by boats. Chilled storage of finished goods. growers blender manufacturers Fruit grown by small and large scale farmers. Fruits blended in central EU blending factory. Transport of packaging materials. Transport to chilled storage. warehouses customers Transport to store packaging suppliers Packaging impacts

21 Blender and packaging to manufacturing site Outputs: wastes and emissions +28% 77 units 99 units

22 Manufacturing, storage and distribution Yield losses Outputs: wastes and emissions

23 Next steps From waste and process map 1 Seek support to develop solutions 2 Develop and Business case 3 Seek Approval 4 Implementation 5 Monitor impact and review

24 WRAP Support SUSTAIN Lincolnshire

25 Courtauld Commitment 2 Signatories

26 Work towards targets Share ideas and good practice PHASE IDENTIFICATION OF HOSTS Month 0 Activity SUSTAIN Lincolnshire ECR HOST ENGAGEMENT Month 1 > Development of support materials RECRUITMENT OF SUPPLY CHAIN PARTNERS Month 1.5 > Launch Event DELIVERY OF SUPPORT TO SUPPLY CHAIN PARTNERS Month 1.5 > Facilitated workshops (10-25 attendees) (combine with site tours where possible) Packaging optimisation Food waste Behaviour change Water use and minimisation Transport logistics Waste minimisation Green procurement Energy management Identify case studies Onsite engagement (Fast Track audits) Month 10 > REPORTING SAVINGS Month Report savings: (Targets, Actual, Cost) * Waste diverted from landfill (food waste) * Waste diverted from landfill (packaging) Waste prevention at source Energy reduction Water reduction CO2 savings Month 12 > Self-sustaining supply chain

27 For more information, visit the Business Resource Efficiency Hub: wrap.org.uk/brehub We also have generic guidance on waste mapping or you can call the Resource Efficiency Helpline:

28

29 Courtauld Commitment 2 targets 3 targets, 3 years: Packaging Target to reduce carbon impact of packaging by 10% Household Food & Drink Waste Target - to reduce household food and drink wastes by 4% Supply Chain Product Waste Target - to reduce traditional grocery product waste in the grocery supply chain by 5%

30 Thank you! Any questions? Simon Drury, WRAP helpline

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