SUSTAIN Lincolnshire. Our priorities. Business Plan period (2011-2015). ▫
Minimising resource use in products and buildings. ▫ Diverting priority materials.
SUSTAIN Lincolnshire
RESOURCE MANAGEMENT AND WASTE PREVENTION Simon Drury, WRAP
SUSTAIN Lincolnshire
Welcome and introduction This presentation Resource Management, Why? Using the Waste Hierarchy Waste mapping Opportunities for action.
SUSTAIN Lincolnshire
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.
SUSTAIN Lincolnshire
Our priorities Business Plan period (2011-2015) Minimising resource use in products and buildings
Diverting priority materials from landfill
SUSTAIN Lincolnshire
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
SUSTAIN Lincolnshire
ARE YOU WASTING YOUR RESOURCE?
SUSTAIN Lincolnshire
Disposal costs: Effluent, Skips, Landfill charges, Air pollution charges
VISIBLE COSTS
Energy use Utility use Raw materials
Maintenance
HIDDEN COSTS
Time Effort
Labour
Production capacity
Handling & storage
Rework
Transportation
Lost profit
The true cost of waste = 4% of turnover
SUSTAIN Lincolnshire
How do you cook a frog? How Do you Cook A Frog?
SUSTAIN Lincolnshire
Legislative and other requirements • • • •
Duty of Care Hazardous waste regulations Animal By-Products Regulations (ABPR) Packaging waste regulations
SUSTAIN Lincolnshire
Reputation
SUSTAIN Lincolnshire
TOOLS AND TECHNIQUES FOR IDENTIFYING OPPORTUNITIES
SUSTAIN Lincolnshire
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
SUSTAIN Lincolnshire
Measuring and monitoring
Benchmarking Key Performance Indicators Waste - TOTAL waste
Site
measure
A
g/L
B
g/L
C
g/L
D
g/unit
E
g/L
F
g/kg
2010
Q1
Q2
Q3
Q4
cum ave
2011 Target
% change
42.20
37.00
35.87
35.1
40.8
37.19
42.00
-0.5%
31.60
17.73
24.40
32.70
24.21
25.75
30.00
-5.3%
3.91
4.58
4.36
4.2
4.263
4.00
100.0%
9.92
-5.0%
10.42 1.74
2.59
1.85
2.16
2.18
2.19
1.74
0.0%
0.053
0.052
0.059
0.059
0.059
0.058
0.051
-4.0%
SUSTAIN Lincolnshire
IDENTIFYING SPECIFIC AREAS OF OPPORTUNITY
SUSTAIN Lincolnshire
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
SUSTAIN Lincolnshire
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)
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
SUSTAIN Lincolnshire
Bottling plant impacts Fruit brought over by boats. Chilled storage of finished goods.
growers
Fruit grown by small and large scale farmers.
blender
manufacturers
Fruits blended in central EU blending factory.
warehouses Transport to chilled storage. Transport to store
Transport of packaging materials. customers
packaging suppliers Packaging impacts
SUSTAIN Lincolnshire
Blender and packaging to manufacturing site
Outputs: wastes and emissions
+28%
77 units
99 units
SUSTAIN Lincolnshire
Manufacturing, storage and distribution
Yield losses Outputs: wastes and emissions
SUSTAIN Lincolnshire
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
SUSTAIN Lincolnshire
WRAP Support
SUSTAIN Lincolnshire
Courtauld Commitment 2 Signatories
PHASE
Activity
SUSTAIN Lincolnshire
Month 0
ECR
IDENTIFICATION OF HOSTS Month 1 >
HOST ENGAGEMENT
Development of support materials Month 1.5 >
Launch Event
RECRUITMENT OF SUPPLY CHAIN PARTNERS Month 1.5 >
Facilitated workshops (10-25 attendees) (combine with site tours where possible)
Share ideas and good practice
•Packaging optimisation •Food waste •Behaviour change •Water use and minimisation •Transport logistics •Waste minimisation •Green procurement •Energy management
Identify case studies
Work towards targets
DELIVERY OF SUPPORT TO SUPPLY CHAIN PARTNERS
Month 10 >
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
REPORTING SAVINGS Month 11-12
Month 12 >
Self-sustaining supply chain
Onsite engagement
(Fast Track audits)
SUSTAIN Lincolnshire
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: 0808 100 2040
SUSTAIN Lincolnshire
SUSTAIN Lincolnshire
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%
SUSTAIN Lincolnshire
Thank you! Any questions? www.wrap.org.uk Simon Drury, 0870 190 2787 WRAP helpline 0808 100 2040 www.wrap.org.uk