Zero Waste SA: Waste Minimisation Guide

www.zerowaste.sa.gov.au WASTE MANAGEMENT

5 STEP P HIERARCHY

N WASTE O The Waste Management Hierarchy should frame any approach to managing and reducing waste. L MINIMISATI AN The information and support tools in this guideline follow the hierarchy.

GUIDE 12345 Most Preferable EVENTS AND VENUES

Avoid

Reduce

Reuse

Recycle

Recover SUSTAINABILITY Treat

Dispose

Least Preferable

Zero Waste SA Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015 Level 8 Statewide House 99 Gawler Place ADELAIDE SA 5000

Telephone: (08) 8204 2051 Facsimile: (08) 8204 1911 Email: [email protected] Internet: www.zerowaste.sa.gov.au

Printed on recycled paper www.zerowaste.sa.gov.au WASTE MANAGEMENT

5 STEP P HIERARCHY

N WASTE O The Waste Management Hierarchy should frame any approach to managing and reducing waste. L MINIMISATI AN The information and support tools in this guideline follow the hierarchy.

GUIDE 12345 Most Preferable EVENTS AND VENUES

Avoid

Reduce

Reuse

Recycle

Recover SUSTAINABILITY Treat

Dispose

Least Preferable

Zero Waste SA Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015 Level 8 Statewide House 99 Gawler Place ADELAIDE SA 5000

Telephone: (08) 8204 2051 Facsimile: (08) 8204 1911 Email: [email protected] Internet: www.zerowaste.sa.gov.au

Printed on recycled paper

THE 5 STEPS klist TO chec SUCCESS

Did you ask all these questions? Area of >>Question 1 >>Question 2 >> Question 3 consideration

Current waste Which types of waste are How is this waste Which opportunities can management practices likely to be generated? currently being easily be built upon? Which managed? waste can be avoided? Step 1. Waste management plan 2. Gaining commitment 3. PROVIDING Infrastructure 4. Education and marketing 5. Reporting and evaluation Support from event Is the organising Has it been presented Can the committee Section and page page page page page organising committee committee supportive with some waste appoint an appropriate page of guide > Get started 8 > Informal 13 > Bin signage and 14 > Staff and vendor 21 > Tracking improvements 23 of improving waste management options and person to oversee waste > Identify barriers and 8 > Formal 13 colour standards education in waste generation and management? the benefits of recycling? management? drivers to change - > Contract and 13 > Choosing your 18 > Patron education 21 disposal SWOT analysis tender clauses infrastructure and marketing > Self evaluation of your 23 Type of event What type of crowd is How will patronage Which waste promotion > Assess waste generation 9 > Front of house 18 success expected (age group, influence your waste activities are likely to be and disposal > Back of house 20 > Sharing the information 23 families, gender)? management goals best received and how? > Identify options for 10 with interested parties and focus? improvement - waste > Learning from your 23 stream management experiences/continual Resources for new Have you identified Is there a secured Are costs likely to increase > Set goals and targets 11 improvement waste minimisation options for improvement budget for waste with improved waste > Develop actions 12 practices and likely costs? activities? management or stay much the same? Tools Attachment Attachment Attachment Attachment Attachment > Waste management A > Example contract G > Bin signage Available from > Example staff H > Monitoring checklist I Size and type of event Have you organised a Will patrons be bringing Can you require that all plan template and tender clauses www.zerowaste. training posters > Waste stream J suitable number of bins in their own food or foods are purchased within > Example waste B > Example staff H sa.gov.au conversion chart and associated signage? beverages that may the confines of the event management plan training posters > Waste and recycling K require disposal? venue, to have some control > SWOT analysis template C reporting template over the wastes generated? > Waste assessment D > Self evaluation template L Event venue Is there space for Are the food, catering To what location/s will full template additional bins and and beverage outlets bins be transported to > Handy how-to guide for E access for waste in one spot or spread during the event? waste items collection vehicles? across the site? > Goals and options for F improvement template Event staff Are staff aware of waste Have they been briefed Have they read and management objectives on waste practices understood a waste for your event? being used? management procedure?

Waste contractors Have you discussed your Can they provide the Have you searched for waste objectives with level of service you waste contractors that can your contractor? require? cater for your event’s needs?

Do you have all the answers (and have you written them down)? 1

Zero Waste SA, established by the Zero Waste SA Act 2004, Zero Waste SA provides strategic policy advice and direction to government GPO Box 1047 and stakeholders. It undertakes programs and projects Adelaide SA 5001 that maximise waste reduction and promote recycling and sustainability. It engages with the community, business and Telephone: +61 8 8204 2051 government, building partnerships for change. Email: [email protected] Web: www.zerowaste.sa.gov.au

CONTENTS

the waste MANAGEMENT step 5 Reporting and evaluation 23 hierarchy front cover fold 5.1 Tracking improvements in waste generation and disposal 23 the 5 steps to success inside front cover 5.2 Self evaluation of your success 23 5.3 Sharing the information with interested Reducing waste 3 parties 23 5.4 Learning from your experiences/continual THIS guide and ITS tools 4 improvement 23 > Who should use this guide 4 > How to use this guide 5 Even more information 24 > The waste management plan approach 5 > Roles and responsibilities 6 frequently asked questions 25 step 1 The waste management plan 8 1.1 Get started 8 1.2 Identify barriers and drivers to change ATTACHMENTS – SWOT analysis 8 Attachment A Waste management plan template 27 1.3 Assess waste generation and disposal 9 Attachment B Example waste management plan 29 1.4 Identify options for improvement Attachment C SWOT analysis template 32 – waste stream management 10 Attachment D Waste assessment template 33 1.5 Set goals and targets 11 Attachment E Handy how–to guide for waste items 34 1.6 Develop actions 12 Attachment F Goals and options for improvement template 36 step 2 Gaining commitment 13 Attachment G Example contract and tender clauses 37 Attachment H Example staff training posters 40 2.1 Informal 13 Attachment I Monitoring checklist 42 2.2 Formal 13 Attachment J Waste stream conversion chart 43 2.3 Contract and tender clauses 13 Attachment K Waste and recycling reporting template 44 Attachment L Self evaluation template 45 step 3 Providing Infrastructure 14 3.1 Bin signage and colour standards 14 Glossary 47 3.2 Choosing your infrastructure 18 3.3 Front of house 18 3.4 Back of house 20 CHECKLIST Did you ask all these questions? inside BACK cover

step 4 EducatiON and marketing 21 4.1 Staff and vendor education 21 4.2 Patron education and marketing 21

Images in this guide were taken at WOMADelaide 2009. 3 WASTE CING REDU

A significant amount of waste sent to landfill is potentially recyclable. Reducing waste at events and venues can: > conserve resources, including energy, water and materials > reduce greenhouse gas emissions > reduce/minimise litter > be a positive marketing tool for your event organisers or venue > increase the environmental awareness of vendors and patrons > create employment in collecting, sorting and reprocessing recyclables, and boost South Australia’s economy > help us reach the waste minimisation target of South Australia’s Strategic Plan – reduce waste to landfill by 25% by 2014 > reduce the overall impact of the event on the environment. 4 e guid ThIS ls ITS too and

This guide details the ‘5 Steps to Success’ in Who should use this guide minimising waste at events and venues. Included are tools for planning and contracting to help you. This guide is designed for organisers of small (e.g. school fetes and community fairs), medium Many people now consider good environmental (e.g. one-day cultural food and wine/sports events) performance when choosing goods and services. and large events (e.g. state sporting or music festivals). Production, transport and disposal of waste produces significant greenhouse gas emissions and uses Event organisers and venue managers generally carry valuable resources. Waste management is about more most responsibility for waste management initiatives than just how much landfill space is used. but many other contributors also have a role to play, including clients, performers, patrons, sponsors and Event organisers and venue managers are seeking associated contractors. better ways to manage the waste generated by and at public gatherings. As well as providing environmental For waste to be reduced at events and venues, all benefits, minimising waste offers a ‘green’ marketing associated key individuals and groups need to set tool, longer term efficiencies and potential cost savings. goals and develop actions for waste minimisation.

This guide is designed to help you to reduce the The table on page 6 and 7 summarises the typical roles amount of waste produced at your event or venue. and responsibilities for organising an event or managing This will be beneficial for the environment and for your a venue. The far right column lists the sections in this bottom line. guide that can help each personnel type.

butor HINT contri ificant s a sign landfill i posal to ions. Any goals to reduce GHG ste dis emiss Wa as (GHG) house g to green emissions at events and venues should incorporate waste reduction initiatives, including avoidance and separation (particularly the removal of organic loads such as food waste for composting). 5 step

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ou are encouraged to follow the five steps in encouraged ou are Plan how waste will be managed well before an event. Plan how waste will be managed well before left Sometimes decisions about waste management are to be taken. A carefully measures too late for effective developed waste management plan (WMP) is your the everyone approaches Using a WMP will ensure better promote situation in a consistent manner, more and ensure planning and evaluation processes, clearly because actions are resources efficient use of that find also may allocated to responsible parties. You eventsyou can use your original WMP to plan future at your eventor for continued improvement or venue, and evaluation. review regular through Th goals best chance of meeting your waste reduction (check out Step 1 on page 8). Y to finish. If you frequently start from order chronological events or manage a fixed venue, you may prepare and canhave developed a familiarity with the process to the support tools for download,directly proceed you Make sure available at www.zerowaste.sa.gov.au. look at the handy checklist on the inside back cover. 4. 5. cover links the stages The chart on the inside front this guide and of waste management to their place in the available support tools. 2. 3. The five steps are: 1. Everyone can use the ‘5 Steps to Success’ listed Everyone can use the plan events, run Those who cover. inside the front the amount of waste can reduce events or participate going to landfill. Ho 6 e guid ThIS ls ITS too and

Roles and responsibilities

WHO RESPONSIBILITIES STEP

Event organiser • Coordinate development and 1 Developing a WMP • Professional event implementation of the WMP 2 Gaining commitment organiser • Run the event 3 Providing infrastructure • Member of the public • Have a strategic overview of waste 4 Education and marketing • Staff of a school minimisation by all personnel and on- 5 Reporting and evaluation • Management committee ground waste management activities of a club • Volunteers • Local council representative

Site/venue owner • Ultimately responsible for implementation 1 Developing a WMP • Local council of procedures in the WMP 2 Gaining commitment • School • May help organise the event at 3 Providing infrastructure • Government some level 5 Reporting and evaluation • Private landowner • May have specific criteria to be followed • Venue owner and incorporated into the WMP

Sponsors • May have an interest in reporting and 1 Developing a WMP • Business evaluating the WMP 4 Educating and marketing • Government • May be part of implementing the WMP by 5 Reporting and evaluation including waste reduction advertisements along with their sponsorship • May be included in other activities, such as using only appropriate material (and not plastic bags, novelties etc) for promotional items 7 e guid ThIS ls ITS too and

Roles and responsibilities

WHO RESPONSIBILITIES STEP

Vendors • Can produce large quantities of waste 1 Developing a WMP • Commercial food and in setting up and taking down vending 2 Gaining commitment beverage vendors equipment or other materials, and in 3 Providing infrastructure • Associations/clubs selling preparing food items 4 Education and marketing food and beverage as a • Should be informed of their waste 5 Reporting and evaluation fundraising venture minimisation and recycling responsibilities • Trade displays and in line with the WMP stall holders • Should actively implement the WMP and use facilities provided for waste reduction, recycling and composting where applicable • May choose or be required to provide more environmentally friendly food and beverage packaging

Service contractors • Building and dismantling infrastructure 1 Developing a WMP • Suppliers of power, may create significant amounts of waste 2 Gaining commitment fencing, marquees, • Should be aware of their waste 3 Providing infrastructure portable toilets etc minimisation and recycling responsibilities 5 Reporting and evaluation in line with the WMP • Should be aware of and appropriately use disposal and recycling facilities available

Waste management service • Should be willing and able to collect 1 Developing a WMP providers different and separated waste streams 2 Gaining commitment • Contractors responsible • Should be consulted on developing 3 Providing infrastructure for removing waste and specific requirements in the WMP before 4 Education and marketing recyclables from an event the event 5 Reporting and evaluation or venue • Should be seen as an integral part of the waste minimisation and recycling efforts at an event or venue

Volunteers • Educate patrons and vendors 2 Gaining commitment • Event organising staff • Guide patrons and vendors on correct use 4 Education and marketing • Venue staff of waste and recycling facilities • Event volunteers • Ensure vendors are adhering to applicable contract clauses – particularly important back of house • Ensure waste service providers are adhering to applicable contract clauses

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1.2 why you want to the reasons Identify and record waste management at your event or improve or obstruct venue, and issues that might prevent (see the table your waste management efforts below for common examples). They must all be committed to implementing waste They must all be committed to them and get their so talk minimisation measures input on their ar them as much as possible in the development of the them as much as possible as Some might make their best contribution WMP. members of your waste management committee, WMP and which could be formed to develop the oversee its delivery. has clear A good WMP is easy to understand and assigned with timeframes for responsibilities focus on their completing actions. It will help everyone template part in achieving success. The blank WMP your event’s (Attachment A, p27) can be modified for a simple WMP specific needs. Attachment B (p29) has you can fill yours in for an example event. But before you need to do some homework.

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Common drivers and barriers to waste management success > > > > > > 1.1 plan is a simple and effective A waste management generate at an event or the waste we way to reduce all the planning, brings together venue. The process or and ways to address actions, checking processes You approach. into a coordinated problems correct waste; you might need only four actions to reduce Keep things clear and concise might need many more. each so that everyone who needs to, can understand action and implement it. impact on The first step is to list everyone who will waste reduction: >

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Many activities during the course of an event event Many activities during the course of an separated generate waste and much of it can be or be streams, waste and recycling into different separated for reuse. 1.3 Once you have your identified drivers and barriers, Once you have your identified drivers for use these as the basis to develop options (see below). improvement The simple and effective strengths, weaknesses, weaknesses, strengths, The simple and effective analysis technique (SWOT) opportunities and threats C, p32) will help identify (see template in Attachment unique to your situation. the drivers and barriers key stakeholders as Include as many identified through possible, and set aside some time to work way to build agreement It is a great it as a group. will improve and understanding of the issues, and your waste efficiencies and the overall success of The long-term benefits will management approach. worthwhile. make the time and effort

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WA p 1. p Food scraps, paper plates and cups, wooden cutlery, special Food scraps, paper plates and cups, wooden cutlery, cor and can be composted. matter organic Paper and cardboar In South Australia bottles, cans bins and sent for recycling. and easy to separate and recycle items are and other refund you can also make some money. Can you use and wash ‘proper’ cutlery and cr Can you use and wash ‘proper’ of using disposables? Can stallholders take home materials they bring in and use them at other events? At a fete or fair, can you supply items either in r At a fete or fair, Can you choose bags or without bags or plastic altogether? packaging such as a food that needs no wrapping or minimal with a serviette? sausage in bread Can cold drinks be served in original packaging like bottles or Can cold drinks be served in original packaging cans instead of in cups? these are When planning decorations consider whether necessary

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Could some waste items make great compost for the garden? compost for the garden? Could some waste items make great e.g. recycled by a suitable contractor? recycled e.g. Can you reuse materials, signs, packaging, marketing or other Can you reuse events? at future infrastructure e.g. Is there a ‘greener’ way to provide items to consumers and patrons? items to consumers and patrons? way to provide ‘greener’ a Is there e.g. ASK YOURSELF need that item or can you eliminate it altogether? Do you really e.g. e.g. T N

A m M r i o f ons i t p o ify ent d i some or more of the COMPOST some or more material produced? even more material?RECYCLE even more Can some items be made into something else or collected and REUSE some materials? REDUCE the waste generated by items that can be substituting ‘green’ or composted? recycled CAN YOU . . . CAN YOU . . . some waste? AVOID Finding the answers to these questions might seem difficult at first but it doesn’t need to be. Remember to talk to Finding the answers to these questions might seem difficult at first but it doesn’t of the event or venue so that Discuss each area contractors, vendors and caterers. the people who know – staff, (Attachment E, information as possible. The handy how-to guide for waste streams you have as much ‘on-ground’ or compost. recycle waste items and alternatives reuse, to avoid, reduce, p34) details a range of different 1.4 and recycling reusing reducing, of the waste, put your thoughts to avoiding, a picture Now that you have waste types. Consider the cover) your identified inside the front Hierarchy Management (see the Waste simple questions below. Management Hierarchy Applying the Waste

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xa to achieve your goal(s)? available the resources Are ther Are knowledge and time? the goals within the availability of resources, Are Do you have enough time to achieve the goal? a measurable component so you can determine if and Is there when you have achieved your goal(s)? Is the goal/target well defined? Is the goal/target of the project? Is it clear to anyone who has a basic knowledge any achievements? Do you have baseline data to measure contractor pr Can your waste/recycling provided)? collected, number of bins and bin types

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me e Re Ti Ac M Si GOAL Record your defined Record goals next to your options on the for improvement template in Attachment F (p36). If some options don’t seem to fit your goals, keep them aside for when you have to extra time or resources include them. Setting ‘SMART’ goals Setting ‘SMART’ The information you have gathered on drivers and barriers, on the have gathered The information you can now be on your options for improvement waste situation and you allow for waste management. Firm goals consolidated into goals your review all over, it’s to set actions for achieving them and, after success. Goals need to be performance against them to assess your and time-based (‘SMART’) simple, measurable, achievable, realistic them. and all stakeholders need to know about 1.5

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A M f to assist, arrange ons i ct oduce items electronically for oduce items electronically p a o l e v dE for the wood, plastic, paper, cardboard and metal cardboard for the wood, plastic, paper, waste used during stall set-up (bump in) or pull- separated into down (bump out) to be source points. bins or collection different to collect Arrange for your waste service provider For waste-wise way. download or in a more example, no plastic covers or binders simplifies and eliminates plastic waste. paper recycling and staf If you have the room or cleaner caterer waste service provider, examples (see wording agreements in Attachment G, p37). and compostable options for Find recyclable packaging items. Ask vendors and participants at your event or to pr conference in one bin or collection of recyclables amounts large for sorting at their depot or transfer facility. area Include conditions and restrictions in the vendor Include conditions and restrictions

> > > > 1.6 and your goals than words Actions speak louder clearly defined actions will not be met without and timelines. with allocated responsibilities completed.Some actions will depend on others being compostable binsFor example you would only provide andif you had a clear action to inform your caterers all biodegradable material is to go in the that patrons training information about wastecompostable bin. Staff be developed until you can’t minimisation measures that measures have decided on the waste management employed. Complete this information using the to be are A, p27). waste management plan template (Attachment some might Some actions might be on the ground; possibilities. contracts or researching be in preparing For example: >

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2.1 iNformal 2.3 Contract and tender clauses

Any number of sponsors, staff, contractors, The example contract and tender clauses in caterers, and food and beverage vendors could Attachment G (p37) can guide event and venue be involved in your event or venue. managers, waste contractors, service providers and vendors in the area of waste minimisation. They need to be aware of the goals and actions for They do not constitute a complete set of contract waste management if they are to understand and or tender clauses for all events, venues or sets of support you. The best way to gain commitment is to circumstances. Rather, they are a starting point encourage them to join your planning stages. If they for developing specific clauses or wording for help develop the waste management plan, they are agreements between the parties. more likely to take the necessary actions. Continue to keep them informed about any decisions and The examples cover: policies made along the way. > requests for tender – waste contracts > requests for tender – caterers/cleaners The support of the event or venue owner is also or other service providers s

critical. Encourage them to see waste minimisation as > waste target clause t valuable, both economically and environmentally. For > waste collection monitoring clause ep fixed venues, in particular, a reduction in the amount > waste management system – of waste sent to landfill on an ongoing basis may be a conference/exhibition financial incentive. Waste costs could be significantly > vendor/stallholder obligations – reduced over time as landfill disposal charges increase. conference/exhibition > education and training 2.2 fOrmal > food and beverage vendor agreements/clauses.

If the WMP has been developed before engaging a service provider, ensure any prospective service provider understands the plan and your goals, and is committed to them. Tenders for service could specifically request information in quotes and proposals that demonstrate a service provider’s commitment to the plan, and the methods they will employ to achieve the goals within it. This will also help to ensure they have the capacity to achieve the goals you have set.

Another formal way to ensure commitment is by including contractual arrangements in service contracts and agreements. A short clause, requiring service providers and vendors to follow your WMP procedures and this guide, can be inserted into contracts. 14 p 3. ste ng ovidi e Pr ctur stru infra

Now to the bins and signs – the front line of 3.1 Bin signage and colour sorting waste at events and venues at both standards front of house and back of house. The way bins are signed and coloured can provide Take the time to work out the right options for bin consistent messages across venues, events and numbers, and their system and placement, for your locations, avoiding confusion and reducing accidental event. Below are a few simple considerations. contamination. Patrons, vendors, site owners, waste contractors and cleaning contractors can easily How many bins? recognise the different purposes of the bins. Each event will have different waste and recycling streams depending on the type, size, theme and The signage and colours offered in the following location of the event. It’s up to you to determine pages are from the Australian Standard (AS 4123.7- how many different bins you will need. Talk about 2006: Mobile waste containers - Colours, markings, the waste/recycling items you expect to generate and designation). at your event with some or all of the vendors, event

s organisers, sponsors, waste/recycling contractors Ensure signage is clear and highly visible – on the t and caterers. bins, on the lids of bins and, if possible, above the bin. ep

Where will the materials end up? A range of bin signage options is available for Determine where the waste/recycling will be taken download and use from the Zero Waste SA website at to (e.g. waste and recycling facilities, Scouts, www.zerowaste.sa.gov.au. When printing signage for commercial composters) and then discuss which bin use, consider where the bins will be located. Do you configurations to use (e.g. a 2-bin system of cans and need to have signs professionally printed on canvas bottles and general waste or a 3-bin system of cans stickers so that they can withstand harsh weather and bottles, general waste and compostables). The conditions or have an extended life? Can you print combination of bins in patron areas can be different signs yourself and laminate the copies for attachment to the bins in back of house areas. on your bins? Do you need to resize signs to fit the side and lids of the bins you will be using? Is the signage and system clear? Use of the suggested signage will help to standardise Clear signage for bins using a combination of words waste and recycling signage across South Australia and and images can make all the difference to the success help everyone to make positive behaviour changes. of your waste management system.

The following pages show common examples for both front of house and back of house areas. The configuration possibilities are many but keep it as simple as possible so patrons, cleaners and anyone else who has to use the system can follow it.

15 p 3. ste ng ovidi e Pr ctur stru infra bin signage and colour standards Standard bin and lid/signage colours (from AS 4123.7) (download from www.zerowaste.sa.gov.au)

Bin lid – yellow 108

Bin body dark green or black s

Bin lid – green 802 t ep

Bin body dark green or black

Bin lid – red 032

Bin body dark green or black 16 p 3. ste ng ovidi e Pr ctur stru infra

bin signage and colour standards Standard bin and lid/signage colours (from AS 4123.7) (download from www.zerowaste.sa.gov.au)

Bin lid – yellow 108

Bin body dark green or black s t Bin lid – burgundy 1805 ep Food Waste Only

Bin body dark green or black Food Waste Only

Bin lid – process blue

Bin body dark green or black 17 p 3. ste ng ovidi e Pr ctur stru infra bin signage and colour standards bin signage and colour standards Standard bin and lid/signage colours (from AS 4123.7) (download from www.zerowaste.sa.gov.au)

Bin lid – orange 1655

Bin body dark green or black s t Bin lid – yellow 108 ep

Bin body dark green or black

Other images can be downloaded from www.zerowaste.sa.gov.au 18 p 3. ste ng ovidi e Pr ctur stru infra

3.2 Choosing your infrastructure Bin placement and service requirements Where more than one bin type will be provided, such as To decide which waste streams to separate and a general waste bin and a recycling bin, co-locate (locate therefore which bins you need, consider: together) all bin options. Patrons can assess the options and select the correct bin. Anecdotal evidence and waste > expected waste streams statistics from events suggests that co-locating all bins > options for improvement minimises contamination rates of recycling bins. > waste management improvement goals.

A recycling bin on its own has a much higher chance Determine the best configurations for both front of of contamination than the same bin co-located house and back of house. with a general waste bin. People can place items they are unsure about in the general waste bin 3.3 front of house and contamination in the recycling stream will be minimised. Anecdotal evidence also suggests less Structure contamination in bins placed side-by-side than in s those set back-to-back. You might already have bins that can be easily modified t

ep using the signage available from the Zero Waste SA Think carefully about the actual location of bins. They website, or you may need to purchase or hire new bins; should be easily accessible, highly visible and facing your waste contractor may provide bins as part of their the flow of traffic through an area. Visibility is very service. Whatever the case, make sure the bins are important, particularly at night events or in darkly structurally sound and easy to use and see, even from lit venues. Locate bins in well lit areas, or consider a reasonable distance. The height of the bin itself or waste management needs when planning locations the use of overhead signage might be a consideration of portable lighting. for large outdoor events. Bins should be easy to locate for patrons and staff, away from low overhanging trees, Estimate when most material will be generated. Just shrubs or other obstacles, and most importantly easy to before, during and/or just after main meal times are use with no hard-to-use lids or openings. probably the best times for bins to be emptied or replaced – your event or venue remains clean and Place the signs on the side and at the point of disposal tidy, and contamination of waste streams is less likely. (lid or opening) of each bin. You may even decide to Frequent monitoring and servicing will help all bin use overhead signage or to have your entire bin in the options be available at any time. Volunteers or staff colour of the intended waste stream to be deposited. positioned at bin stations during periods of high use (e.g. meal times) can help with the correct separation of waste or recycling items and prevent litter. HINT if y our event If one bin is full in a cluster of coloured bins, people is not smo to pr ke free, r tend to just use the bin next to the full one, rather ovide rece emember pticles a than walk to find another bin of the right colour/waste the dis t your event posal of c for stream. This increases the likelihood of contamination, igarette b utt litter. so it is important to ensure that full bins are emptied or replaced with empty bins as soon as possible. 19 p 3. ste ng ovidi e Pr ctur stru infra

Potential waste/ FRONT OF HOUSE Suggested Bin configurations recycling streams

• Large amounts of compostables including food waste and compostable plates etc • Drink containers • All other waste

• Large amounts of cardboard and paper • Drink containers and • All other waste (suitable if or not much food waste will

be generated at your event) s t

• Many drink containers ep • All other waste (suitable if not much food waste or other recyclables will be generated at your event)

HINT ere most ations wh ns in loc more bi rated Place be gene waste will

Think carefully about where people will congregate and create the waste streams expected at your event for purchase available or venue: drink is food and where • Is it the event? and/or consumption? exit to ance and the entr • Is it near Use a map or plan of your event or venue to work it out. 20 p 3. ste ng ovidi e Pr ctur stru infra

3.4 Back of house

Structure The size and configurations of bins in kitchen areas will be constrained by the space available in the area. Choose the best option that still allows the space to function effectively and hygienically. Minimise misuse and contamination problems with good signage and Bin placement and service requirements by training staff in your expectations. While planning your event, estimate the times when most waste will be generated and when your bins are Remember to consider loading and unloading needs likely to need emptying. Discuss this with your waste for larger venues or at outside events. You will most service provider. You may need to designate access likely have room to place larger skip or roll-on roll-off areas/times for moving bulk waste material. Staff bins for the waste from front of house (FOH) and may need to move bins or waste containers to an back of house (BOH) areas, ready for transfer to accessible area for emptying or removal. appropriate waste or recycling facilities by staff or s t contractors. Clear signage and staff/vendor training Make sure to arrange appropriate collection times ep will also be important here. Colour coding of the bins with appropriate staff, the waste service provider themselves is probably the best visual reminder for or cleaning contractor before the event. Frequently appropriate waste separation and will avoid frustration monitor bins in case the estimated times prove and/or confusion for everyone. incorrect and collection times need to be modified (see Step 5 Reporting and Evaluation). Occupational health and safety considerations must also inform your decisions on bin size and location, At a large music event, attempting to empty bins particularly if waste is transferred from smaller to during major performances would cause crowd and larger bins. You might need to arrange for steps or access problems. Empty bins immediately before the a bin lifting device. Discuss these types of issues crowd gathers and as soon as it disperses to ensure with your staff and your waste contractor or service maximum capacity in the bins during that time. Make providers who may have access to this type of sure that those responsible for emptying the bins are infrastructure. told about delays or changes to your program.

BACK OF HOUSE Suggested Bin configurations 21 step 4. nd on a cati Edu eting mark

4.1 Staff and vendor education 4.2 patron Education and marketing

All staff and associated personnel must understand Promotion has a big part to play in the success why a WMP has been developed and their role in of your waste management plan. If people don’t implementing it. Distribute a summary of the plan to know what you are trying to achieve and why, everyone for their information. Key points to include they won’t change their behaviour. If they don’t are the benefits and outcomes being sought, how understand the different bin systems in place, waste to landfill will be reduced and what will happen how can they use them correctly? to waste instead of going to landfill. Give people this information in simple, Suitable techniques to communicate the important easy-to-understand messages. Promote your aspects of your WMP may include: efforts continuously leading up to and throughout your event or at your venue. > memos to staff > contractual obligations referring to the WMP > briefing/training sessions

> posters s t

> signage ep > distribution of appropriate waste management contacts for any questions.

Gaining staff, vendor, and waste/recycling contractor ownership of your goals will help to ensure your success. This is why key staff should help to develop the WMP, particularly the allocation of responsibilities and agreed timeframes for actions.

Communication is the key to their understanding of the goals and actions in the plan. If they understand what the event is trying to achieve, they are more likely to take action and put in the effort to achieve waste goals. Ens HINT ure ev ent staff u nderst Update and educate staff about any changesa ntod existing and ar procedures through: operati e awar onal pr e of t > a brief staff training course ocedures he > staff inductions > posters placed around back of house Attachment H (p40) has examples of staff training posters and information. . 22 step 4. nd on a cati Edu eting mark

If the event or venue is aiming to reduce waste to landfill, make sure that aim is seen and heard. Event organisers and venue managers can familiarise patrons with waste minimisation and recycling before and after events, or continuously at a venue, by:

> advertising in newsletters, local newspapers and circulars > using MC announcements to make patrons aware of the waste system in place and your waste goals > issuing a media release or holding a media function > advertising on local television stations where available > gaining endorsement from a local celebrity, s

t before and during the event. ep

Tell patrons your reasons for minimising waste going to landfill (included on page 3) and give them the appropriate infrastructure to separate their waste. Make it easy for them to change their behaviour.

Be creative about the ways you promote your event or venue’s waste management system. Think outside the square to come up with some new and exciting ways to promote your waste messages. But remember, continuously HINT used to monitor and make sure your can be hniques ng systems are working. Your s and tec ling duri of tool d recyc system must support your ety ion an A vari nimisat enue ste mi ly at a v messages and vice versa. omote wa inuous pr or cont an event visitation of high Some examples are: in areas and posters • signage announcements • PA/MC een messages • TV scr while ground on the • advertising the word spreading • volunteers monitoring and managing bin stations. 23 p 5. ste and rting Repo tion evalua

Reporting and evaluating your waste minimisation actions and the success of your HINT WMP are vital for continued success. Some waste streams may be measured in different units The waste stream conversion chart (Attachment j, p43) Unfortunately, it is one of the last steps and so often does may help you convert kg to m3 and vice versa. not have enough time, effort or emphasis allocated to it. If information is only anecdotal and not clearly recorded how will you really know what you have achieved? 5.2 Self evaluation of your success Reporting what you have achieved and learned through implementing a WMP is important for future Ask yourself the following questions: planning. Report formally to your Board, sponsors, > Has the event or venue achieved its goals? venue owners or event management to strengthen If not, it should be possible to ascertain where things your case for future support. Remember to also inform didn’t run to plan. Identify the successes and failures, staff and let participants and patrons know what has learn and take corrective action for future events.

been achieved as they all provide vital contributions s to current achievements and future plans. > Were there things achieved that weren’t t ep planned for? How did these come about? 5.1 Tracking improvements in waste Use the reporting and self evaluation templates in generation and disposal Attachments K (p44) and L (p45) to help you report your achievements and evaluate your success. Measuring is a prerequisite to reporting. It allows you to know what has worked and what hasn’t. 5.3 Sharing the information with During your event, monitor how the waste interested parties management system is functioning. Take note of the bins both front and back of house, have a look Document the waste management achievements in them and ask the following questions: for reporting and evaluation. New customers, contractors, staff, Board members and others can > Do they appear to contain the appropriate view where lessons have been learnt and how to materials/items? be even more successful in the future. > Are they contaminated with other items that shouldn’t be in there? 5.4 lEarning from your experiences/ > If the system is not working as well as anticipated, continual improvement what might be the reasons?

> Is the signage clear and easy to see? Some actions may no longer be relevant; some new > Are the bins in suitable locations? actions might be needed; some actions might need > Are caterers and vendors acting in accordance to be changed. The WMP should be flexible enough with their verbal or contractual agreements? to accommodate these changes. Regular reviews of progress towards the event’s or venue’s goals will Take notes of your observations, consider reveal which actions have been completed and what improvements and communicate about your findings still needs to be done. The waste management plan with those concerned. A monitoring checklist template (Attachment A, p27) has a ‘status’ column template is in Attachment I (p42). for regular reviews. 24 e mor Even ion rmat info

The Zero Waste SA website www.zerowaste.sa.gov.au has more information on many aspects of waste management and minimisation. HINT There are a lot of resources out there that can help Make sur e you talk you. The Waste Minimisation and Reduction Guide waste/r to your ecycli existi for the Retail Industry (see www.zerowaste.sa.gov.au) (if y ng cont ng ou hav ractor may also have useful tips for your event or venue. e one). Don’t be afraid to ask them for further Recycling locations, waste/recycling services, assistance. In some cases implementing cleaning contractors and biodegradable product waste minimisation measures may cost suppliers can be found through a general internet extra but remember to compare those search or the Yellow Pages. costs with other service providers to find the best option for your situation.

ly 25 quent fre d aske ions quest

What are the benefits of reducing waste Do I need to use the same waste contractor I to landfill? have always used? Minimising waste to landfill conserves resources, This is entirely your decision. Discuss your proposed reduces greenhouse gas emissions and increases approach to waste minimisation, your goals and how environmental awareness by vendors and patrons. More they could be achieved with your current contractor. specifically, waste minimisation creates a very positive If you are not satisfied with their solutions, proposals ‘green’ marketing tool for event organisers or venue or costing, request some information and quotes from management and could set you apart from your peers other service providers. and competitors. The initial financial outlay to implement change may increase your expenses at the time, but, How important is it to use contract clauses for regular events and venues, costs should reduce over for waste management? time as you incorporate the waste management hierarchy A good working relationship with your clients or and this, of course, should be considered against any contractors and formalised waste minimisation related efficiency and promotional opportunities. measures and goals will help reduce errors or misunderstandings. The examples in Attachment How much will it cost? G (p37) can be used to formulate or negotiate The cost of waste minimisation measures will depend appropriate agreements cooperatively with your on the goals you set yourself. A multiple bin system client or contractor. They can also be used to prepare with waste separation options can be a little more contract and tender clauses. expensive than the old single bin system. However, separation of waste at source (at your event/venue) Does Zero Waste SA have preferred suppliers? is the best way to ensure that waste is diverted from Any suppliers of food and beverage packaging should landfill, and it supports measuring and reporting on be able to supply biodegradable (compostable) or your WMP achievements and includes patrons and recyclable options. See ‘packaging materials’ in the participants in the process. Yellow Pages, or do a web search for ‘biodegradable packaging suppliers’. How much detail do I need to include in my WMP? A WMP can be as simple or as detailed as you decide. I want to use food packaging materials that Make sure you set yourself SMART (simple, measurable, are biodegradable/compostable/degradable. achievable, and realistic with a timeframe) goals and What’s the difference between them and where appropriate actions to achieve them. Allocate adequate can I get them? resources (including staff or contractors) to carry out The glossary on page 47 has definitions of the actions. Review your progress with the waste biodegradable, compostable and degradable. Make management data you have collected. sure that if you use biodegradable or compostable products, you talk it over with your suppliers and How accurate does my waste assessment commercial composting facility. Some products that have to be? claim to be biodegradable or compostable need a Your waste assessment should be as accurate as commercial composting facility and do not break possible but does not need to be perfect. Identify all down in backyard composting. Even with commercial potential waste, and record actual or approximate composting, some items can take longer than amounts so that appropriate management and expected to break down. minimisation measures can be determined. Try searching the internet or Yellow Pages for ‘packaging suppliers’ and/or ‘packaging materials’ for other options. 26 ly quent fre d aske ions quest

Which contractors provide composting services? I tried this before and it didn’t work, how can I If your event is small and the amount of compostable make sure things succeed this time? waste you produce is relatively small, you may be able This guide may help you do better this time. Each to compost this material yourself. For larger volumes, situation is unique but we believe that the ‘5 Steps to use a commercial composting company. Look under Success’ will give any event or venue the best possible ‘recycling services’ in the Yellow Pages chance to achieve its waste minimisation goals. Each step is equally important; give each one adequate time Where can I get bins from? and thought to ensure success. Appropriate planning, Use bins that you already have by simply adding the support and infrastructure will all help you achieve relevant signage for each waste stream. Or you could your goals, and continuous monitoring and review hire or purchase new or used bins from a number of will help you identify any issues early and adjust your sources: ‘waste reduction and disposal services’ in the focus accordingly. Reporting back to stakeholders will Yellow Pages or search ‘waste management’ on the help close the loop, improve their understanding and internet. commitment, and minimise waste even more next time.

Is there a standard for bin signage and colour? Are there any grants available from Zero Waste Step 3 on page 14 of this guide details the colour and SA to assist me? words to use for waste stream source separation at Zero Waste SA has a number of grant programs and both events and venues. Use the colours and words varies these as needs and other priorities evolve. provided for consistency, or alter or create individual Check the website for details. Waste minimisation images to suit your particular situation. activities are generally regarded as a standard operational cost of running an environmentally Where can I get bin signage from? responsible event. Suggested bin signage is available for download and use from the Zero Waste SA website: Do I need to report any information to www.zerowaste.sa.gov.au. You can also make your Zero Waste SA? own signs using the images on the website to suit Zero Waste SA always likes to hear about any your event or venue. You can make up your own group or organisation that has introduced waste images if you wish, but remember to use the standard management initiatives but there is no obligation to colours, configurations and names of waste streams report any information about your event. from the website so you don’t confuse patrons and staff, and mix waste streams. Are there any additional resources available? There are many websites and tools dedicated to Should we concentrate our waste management green events and minimising waste at events and efforts on front or back of house? public places. Some other useful links include: Your completed waste assessment (Attachment D, p33), summarising all waste produced at your event or Department of Environment and Conservation NSW venue, will help you to focus your efforts on the areas www.environment.nsw.gov.au/warr/WWE_home.htm with the best waste minimisation opportunities. Sustainability Victoria: Waste Wise Program www.sustainability.vic.gov.au

Keep South Australia Beautiful www.kesab.asn.au 27 HMENT a TTAC A ANAGEMENT STE M te WA templa PLAN

For a completed example see Attachment B (p29).

Event/venue______

Date WMP drafted______

Name______

Current situation

Briefly describe the current waste management situation. Attach your waste assessment (Attachment D, p33) as supporting information.

Options for improvement

Describe your options for improving waste management. Use the handy waste tips (Attachment E, p34) as a guide.

Setting goals

List the waste minimisation or recycling goals you have set for your event or venue.

28 HMENT a TTAC A ANAGEMENT STE M te WA templa PLAN

For a completed example see Attachment B (p30) ogress ogress

atus t S (use this column to track your pr at regular reviews) at regular e it has esponsibility R been done?) (who is responsible (who is responsible for doing the action or making sur

for

imeframe ely on something T else being done first?) completion (when does the action need to be completed, does it r

easuring M success (how will you know this action has been completed; what will it mean you have achieved?) ction A spect A Gaining commitment (e.g. Infrastructure bins, signage) Education and marketing Reporting and evaluation 29 ACHMENT B ATT WASTE PLE N EXAM PLA GEMENT MANA

Current situation Options for improvement

Purpose of this task Purpose of this task Briefly describe the current waste management Describe your options for improving waste management. situation. Attach the waste assessment as Use the handy waste tips form as a guide. supporting information. Example Example > Main kitchen: We are a small venue hired out for private parties. An > Source separation of food and other onsite catering company provides food and beverage compostable material within the main kitchen service for the parties, which range from birthdays for composting in an enclosed compost and social club functions to wedding receptions. receptacle located on site, for use on the Currently, we have the following waste streams and landscape garden around the venue. waste management processes: > Source separation of recyclable items such as egg cartons, milk cartons, tins and plastic > Main kitchen: Mainly food preparation waste containers into a co-mingled recycling bin for is generated here, including food scraps, egg pick up by a waste service provider. cartons, tins, milk cartons, plastic (clean and > Source separation of clean plastic wrap, film and soiled), cardboard boxes. Currently we only strapping into a bin dedicated to this material for recycle cardboard boxes from this area. pick up by a waste service provider. > Bar area: The main waste items produced here are > Ensure only paper or other compostable plates bottles, cans, plastic cups, plastic straws, bottle are used for service at ‘stand-up’ events. tops and corks. Cardboard boxes and plastic wrap > Bar area: from bulk beverage packaging are also generated. > Source separation of clean plastic wrap, We recycle all bottles and cans from this area, film and strapping into a bin dedicated to along with cardboard boxes. this material for pick up by a waste service > Within the venue (front of house): Bins are provided at provider. ‘stand up’ events such as birthday parties for people > Will a waste service provider collect bottle to put any finger food scraps, serviettes, plastic cups tops and corks? and plastic straws into. It is a non-smoking venue so > Front of house: cigarette butts are not an issue. > Provide a separate bin for bottles and cans, > General waste is collected in a 3 cubic metre and another bin for food scraps, plates and bin once a week from the venue and more often serviettes at ‘stand-up’ events with clear if necessary. A 3 cubic metre bin of cardboard signage for each bin. is also collected every week from the venue. All bottles and cans are collected in three large steel Setting goals cages every two weeks. List the waste minimisation or recycling goals you have set for your event or venue. > Reduce the frequency of general waste pick up. > Reduce the amount of waste sent to landfill by 25% in 6 months. 30 ACHMENT B ATT WASTE PLE N EXAM PLA GEMENT MANA

atus t S feedback all Meeting held; caterers positive being SOP developed, currently circulated session booked for Training 2011 15 March be handed out at training session Meeting with contractor held, contract developed and approved Compostables back of house, and general waste front recycling of house (may start compostables of house next year) front of house for front Service frequency and and back of house agreed included in contract Ongoing monitoring during the event esponsibility R Catering Manager, Manager Manager contractor Catering Manager, Function Coordinator

for

imeframe T completion February 2011 Manager February 2011 Manager ongoing February 2011 Manager February 2011 Catering Manager, February 2011 waste Manager,

easuring Meeting held, verbal commitment gained SOP developed, all staff signed Posters displayed 2011 March Modified contract arrangements established Catering staffBin plan developed for posters to Graphics produced using a map of the venue Service frequency agreed Bin position finalised Ongoing M success ers ction A for source to gain agreement separation of material in kitchen into a standard responsibilities Write (SOP) and operating procedure for sign off distribute to all staff on the new bin systems staff Train session held Training 2011– March Develop posters on the new bin systems for main kitchen area waste Liaise with current contractor to see if they can assist with aims howDetermine which bins, where, many; and signage to accompany them of service – discuss Frequency with waste contractors Monitoring bin use – do we need to change position? Hold meeting with onsite cater spect A Providing infrastructure Gaining commitment 31 ACHMENT B ATT WASTE PLE N EXAM PLA GEMENT MANA atus t S Information packs framework collating developed, currently information of plan completed First review ‘champion’ nominated for Waste back of house (BOH); each area check details with cross contractor report agenda item added for this Waste event be actioned To esponsibility R Function Coordinator All Manager All Function sales be actioned To Manager and then designated staff member for

imeframe T completion 2011– March ongoing Ongoing: every 6 weeks June 2011 Ongoing February 2011– ongoing easuring Information pack modified 6-weekly reviews completed Review completed, WMP version 2 compiled M success Checklist in hire Checklist in hire signed by agreement sales person and hirer Responsibility assigned template and reporting filled in each week Agenda item added Monthly eview further actions ovide information on waste ction A minimisation at venue in information packs for potential patrons of actions – are Continual review we achieving our goals? Review plan every 6 weeks Pr of aware are patrons Ensure bin systems; talk different event to before with hirers communicate the system; include agreement in hire for recording Assign responsibility information about waste collected template) (using recording Report achievements at regular agenda meetings – standard staff item Evaluate success at the end of 6 months and r spect A Reporting and evaluation Education and marketing 32 c CHMENT ATTA sis analy swot te templa

What are your strengths and weaknesses in the way you currently manage waste at your event or venue? This is your current position. What about your opportunities or threats? These are the things that can influence your current and future waste management. Respond to the statement: ‘waste management at our event (or venue)’ by filling in the blank boxes below. Include key staff and stakeholders in this process.

The completed table will give you a holistic view of your waste management position.

Response: Waste management at our event or venue . . .

Strengths Driver

Weaknesses Barrier

Opportunities Driver

Threats Barrier D 33 CHMENT ATTA ASSESSMENT WASTE te templa

Use this simple waste assessment template to help you understand your current situation.

Name of event/venue: Completed by: Date:

Name of area Description of Main waste Estimated Current waste (e.g. main kitchen, activities items amount management back of house, arts (describe simply the produced (kg, m3 or % of total (where does and craft stalls) activities in this area) waste for the area) waste go?)

34 CHMENT E e ATTA guid ow-to ndy h tems Ha ste i for wa

Catering item Typical waste How to AVOID How to How to How to COMPOST produced REDUCE RECYCLE

Baked potatoes, Foam containers Use cardboard clams or hamburgers plates and compost with food scraps

BBQ, roast, hot Plastic plates Use cardboard clams or food plates and compost with food scraps

Sandwiches, cold Non-recyclable Provide recyclable Wrap in paper or paper rolls plastic PET plastic bag containers containers when using a co-mingled recycling bin system

Fairy floss Plastic bags Do not provide Supply in paper bag, without handles fairy floss from if necessary, or on Cellophane bags; make fresh wooden stick

Mini sauce Empty foil Provide sauce containers, soy packets or or soy bottles sauce sachets sauce packets at self serve station or at food stall

Mayonnaise, salad, Plastic bags with Obtain produce Purchase in gherkin packaging food waste fresh and direct recyclable tubs or etc packaging

Ice cream, yoghurt Plastic Buy only in bulk Use recyclable containers containers quantities packaging and recycling bins provided

Cutlery Waste cutlery Use washable Use cornstarch or with food scraps and reusable wooden forks, spoons, cutlery and knives

Table covers, Paper or Use washable Use paper tablecloths serviettes plastic waste fabric tablecloths and paper serviettes tablecloths and serviettes

Wine, beer Wine corks and Use kegs for Corks can be Use cornstarch or beer bottle lids beer and screw recycled compostable cups top lids for wine where available

Cold drinks Plastic cups Use washable Use PET recyclable Use paper, cardboard reusable plastic cups cornstarch or glassware compostable cups

Hot drinks Plastic stirrers, Use washable Use wooden stirrers and polystyrene cups reusable cardboard ‘ridged’ cups glassware 35 CHMENT E e ATTA guid ow-to ndy h tems Ha ste i for wa

Catering item Typical waste How to AVOID How to How to How to COMPOST produced REDUCE RECYCLE

Pre-packaged Cardboard Place cardboard Small amounts of products packaging in cardboard could be recycling bins added to compostables provided

Pre-packaged Shrink wrap Request Provide a separate products plastic and products do not recycling system for plastic baling come shrink clean, soft plastics wrapped or baled if possible

Bin lining Garbage bags Do not provide Use compostable bin liners if cornstarch bin liners possible Multiple items Plastic bags* Do not provide Provide cardboard purchased plastic bags boxes or green bags/ biodegradable bags for carrying Meals, snacks Food scraps Dispose of all food scraps and catering waste in compost bins provided

* The South Australian Government has banned the supply of light weight, check-out style plastic shopping bags. Plastic bags (without handles) used to package food items are not included in the ban. 36 F CHMENT FOR TTA ONS A OPTI AND PLATE GOALs OVEMENT TEM IMPR

Match the options for improvement to your goals (in Attachment A – p27) using the table below

Options for improvement Goal

Options for improvement (for the future) g 37 CHMENT & TTA ract A cont ple exam lauses er c tend

The following example contract clauses are a guide c. the education and training you will provide to for event and venue managers, waste contractors, your staff in order to successfully implement service providers and vendors. They do not constitute waste minimisation measures a complete set of contract clauses applicable to any d. any education, awareness-raising or training one event, venue or set of circumstances. They are services you may provide to other relevant staff a starting point for developing specific clauses or e. measures to be employed for a chain of wording for agreements between parties involved in custody approach to waste management to waste minimisation at events or venues. ensure waste streams are diverted from landfill as agreed Not all examples presented here will suit your f. your monitoring and reporting capabilities and situation. Feel free to pick and choose the items how information will be provided to (name of that best fit your event or venue and to alter the event/name of venue). wording to suit your needs. Requests for tender – caterers/ The examples are suitable for the following documents: cleaners or other service providers > requests for tender – waste contracts > requests for tender – caterers/cleaners or other 1. (Name of event/name of venue) is aiming to divert service providers xx tonnes/x% of waste from landfill. Within your > waste target clause tender proposal please detail: > waste collection monitoring clause a. the initial waste minimisation measures you will > waste management system – conference/ employ to help (name of event/name of venue) exhibition achieve its waste management goals > vendors/stallholder obligations – conference/ b. continuous improvement measures you will exhibition employ to help (name of event/name of venue) > education and training achieve its waste management goals > food and beverage vendor agreements/clauses. c. the education and training you will provide to your staff in order to ensure waste minimisation Requests for tender – waste measures are successfully implemented contracts d. any education or training services you may provide to other relevant staff 1. (Name of event/name of venue) is aiming to e. your monitoring and reporting capabilities and introduce effective waste minimisation initiatives. how information will be provided to (name of Waste will be reduced, recycled and/or event/name of venue). composted where possible. 2. (Name of event/name of venue) is aiming to divert xx tonnes/x% of waste from landfill. Within your tender proposal please detail: a. the source separation/off-site sorting of waste streams you propose b. the infrastructure required/you will supply to achieve this 38 g CHMENT & TTA ract A cont ple exam lauses er c tend

Waste target clause Waste collection monitoring clause

1. (Name of event/name of venue) aims to divert x% 1. (Name of event/name of venue) will provide waste of all waste material collected from landfill. This collection monitoring checklists that must be will be achieved by implementing the following completed by the contractor and provided to the waste management system to allow for source (name of event/name of venue) representative for separation of waste items: collation, analysis and reporting (date/timeframe/ a. Bins will be provided at (location) for the intervals). The checklists will be used to track following separate streams of waste/recyclables: collection and contamination rates. Refer to the 1...... example checklist at Attachment I (p42). 2...... 2. Early reporting of potential problems will help 3...... ensure that contamination is kept to a minimum, 2. (a) (Company name covered by the contract/ by implementing appropriate corrective action. agreement) is responsible for and must ensure all staff and contractors are aware of the waste Waste management system – diversion target and the actions required conference/exhibition achieving this target. or 1. The following separate bins are to be provided 2. (b) All staff are responsible for the successful at (locations) for source separation of waste/ implementation of (name of event/name of recyclable materials: venue) waste minimisation goals. Staff found 1...... to be incorrectly separating waste and/or 2...... intentionally disregarding source separation 3...... systems will be asked to explain their actions. 2. One large roll-on roll-off bin will be located at Further education or other measures may be (location) for collecting mixed recyclables. required to ensure the waste minimisation 3. Mixed recyclables will be transported to (name) systems are used correctly. materials recovery facility for off-site sorting and 3. If agreed targets are not met, (use some recycling. form of reduction in payment here or some other form of penalty). Vendors/stallholders obligations 4. If chain of custody measures, to ensure waste – conference/exhibition streams are diverted from landfill, are not implemented by the contractor, then (insert 1. Separate bins will be provided for recycling penalty here, such as a reduction in payment). of discarded material during set up and pull down. You are asked to source separate waste/ recyclable materials for disposal into the following different categories: 1...... 2...... 3...... g 39 CHMENT & TTA ract A cont ple exam lauses er c tend

2. These bins will be located at (location) during the > Drink containers will be recycled into other useable following times: products. Food containers made from sugar cane, • Date time–time cornstarch and cardboard will be composted and • Date time–time used as fertiliser or garden soil. 3. Any items that do not fit the listed waste streams > Only items listed on your attached order form are should be taken away with you and reused or to be deposited in the compostable bins provided recycled appropriately or disposed of in the back of house. general waste bins provided. > All other waste generated in the stall that does not 4. Produce pamphlets, handouts and presentation comply with the attached list, e.g. plastic wrapping, notes electronically if possible, on a CD or a website must be disposed of in a general waste bin. for download. Do not encourage patrons to print > All packaging for food or drink is to be ordered information at a later date. Limit the use of folders. from (product supplier name) using your attached 5. If this is unavoidable, print items on post- order form (develop for your event or venue). consumer recycled paper, double sided. The following items are prohibited from use: 6. Plastic folders or binding is discouraged, to > e.g. plastic plates and plastic cutlery enable easier post-event recycling of unused or Item...... unwanted items. Item...... > e.g. polystyrene cups Education and training Item...... Item...... 1. (Person/position title/event or venue name) is > If you already have stocks of compostable food responsible for ensuring (which staff) are aware containers, please discuss the use of these items of the waste management goals set by (person/ with (person/position title) to ensure they meet position title/event or venue name). Any training event requirements. and education required for staff to implement > You are responsible for informing your staff of the waste minimisation/source separation effectively is waste system being implemented at the event the responsibility of (who). and all staff must assist (waste contractor name/ service provider name/event name/venue name) Food and beverage vendor staff to keep contamination at a minimum. agreements/clauses > All bins will be clearly labelled with the type of waste they can receive. 1. (Name of event/name of venue) aims to divert > Your cooperation will ensure the environmental x% of all waste material collected from landfill by success of this event. implementing the following waste management 3. If no connection to sewer facilities is available system to allow for source separation of waste and the event is held outside/in the open, the items. Bins will be provided at (back of house contractor will supply liquid waste containers. location) for the following separate streams of > Liquid waste is likely to arise from hand washing waste/recyclables: and dishwashing activities and from cooking. 1...... > Liquid waste is not to be poured into gutters or 2...... drains or anywhere not designated for liquid waste. 3...... > Buckets should be used where practicable and 2. All caterers/vendors are required to comply with then emptied into the bulk liquid waste containers the following requirements: when appropriate. 40 HMENT h TTAC A e staff xampl rs e poste ning trai

Generic pdf templates are available for download from www.zerowaste.sa.gov.au. Print the pdf then set your own details in your chosen software program to overprint in the blank top section

Put your South Australian event or fixed venue name here

This year, our event is going GREEN. In particular we want to reduce the amount of waste sent to landfill by following the 3 Rs: REDUCE – REUSE – RECYCLE

As a caterer/contractor/staff member at this event, you can also play your part. Please: • place sawdust and animal waste ONLY in the stable bins – this material will be transferred to a composting facility and end up nourishing SA soils • place all recyclables in the yellow-topped ‘recyclables’ bins • dispose of all food scraps or cardboard in the green-topped ‘compostables’ bins • think carefully before disposing of your waste and keep an eye out for any information and instructions at bins.

Thank you for helping to make this a successful GREEN Insert image event/venue. here if desired. 41 HMENT h TTAC A e staff xampl rs e poste ning trai

Generic pdf templates are available for download from www.zerowaste.sa.gov.au. Print the pdf then set your own details in your chosen software program to overprint in the blank top section

Put your South Australian event or fixed venue name here

This event has adopted GREEN principles and has strategies in place to reduce waste sent to landfill by following the 3 Rs: REDUCE – REUSE – RECYCLE

While working at this event/venue, YOU MUST • use the separate bins at the rear of the caterer’s area to dispose of materials • take time to familiarise yourself with the different bins • place the correct waste in the appropriate bin.

Compostables (green label) Anything that will break down in compost including: • foodstuffs (preparation, leftovers) • small cardboard boxes • paper towel and serviettes Insert image • tea bags • egg shells here if desired. • corks.

Recyclables (yellow label) Anything that can be recycled including: • tins and cans (e.g. from canned tomatoes) • aluminium cans • milk containers • icecream containers • yoghurt containers • large cardboard boxes.

Thank you for helping to make this a successful GREEN event/venue. 42 CHMENT i TTA ng A tori moni klist chec

Use this checklist to help monitor the waste system effectiveness during the event or continuously at your venue.

Tick the boxes in the most appropriate column and detail corrective actions taken or needing to be taken. And remember to follow up.

Yes No Details of corrective action Corrective Signature and required action date completed

Are the correct items/ materials items in the correct bins?

Is there contamination in any of your bins?

Is the location of the bins appropriate?

Is signage present, clear and easy to see?

Are caterers and vendors using bins appropriately? 43 CHMENT j TTA eam A str ste hart wa on c ersi conv

For reporting in consistent units, use this conversion chart.

Conversion factors

Weight (kg) to Cubic metres to Cubic metres to Weight in kg to Weight (kg) cubic metres weight (kg) weight (tonnes) tonnes Waste product per one cubic divide weight multiply size of multiply size of divide weight 1 metre (kg) by number waste container waste container (kg) by 1000 below (in m3) by (in m3) by number below number below

Aluminium cans (whole) 26 26 26 0.026

Aluminium cans (flattened) 87 87 87 0.087

Aluminium cans (baled) 154 154 154 0.154

Glass bottles (whole) 174 174 174 0.174

Glass bottles (half broken) 347 347 347 0.347

Paper/cardboard 100 100 100 0.100

Plastic containers 10 10 10 0.010

Plastic containers (baled) 139 139 139 0.139

Cans/tins (whole) 52 52 52 0.052

Cans/tins (flattened) 130 130 130 0.130

Cans/tins (baled) 226 226 226 0.226

Wood/timber 300 300 300 0.300

Co-mingled recycling 63 63 63 0.063 (plastic/glass/tins/cans)

Source: Sustainability Victoria, Waste Wise Events Toolkit, modified by R3greensolutions, 2008

1 i.e. for every 1m3 of the waste product, there is (number in first column) kg of the waste product 44 CHMENT k ng ATTA ycli d rec an plate waste tem rting repo

Use to quantify your waste minimisation efforts during or after your event. Aim to have actual quantities but if they aren’t available, estimates can also be useful.

Waste type % (e.g. general waste, refund items, recycling, contamination compostables, paper and (per unit weight cardboard) Weight (kg)* Volume (m3)* or volume) Main contamination items

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres, use the conversion chart in Attachment J (p43) to standardise. 45 CHMENT l ATTA tion evalua self te templa

Use this template after your event to help you evaluate your success in minimising waste at your event or venue. It may help in reporting to stakeholders, funding agencies or your Board.

It has three parts: A = Calculating your success, B = Rating your success, C = Explaining your ratings.

Part A – Calculating your success

Weight (kg)* Volume in (m3)*

a Total waste material generated at event/venue

b Material recycled

c Material composted

d = (b + c) Total material diverted from landfill

e = (d/a x 100) % diversion rate

* Use either option to quantify your results. If some results are in kilograms or tonnes and some in cubic metres, use the conversion chart in Attachment J (p43) to standardise.

46 CHMENT l ATTA tion evalua self te templa

Part B – Rating your success (be honest)

Tick the boxes in the most appropriate column. Ask other people involved in your event or venue to fill in a copy of this table as a reality check.

Rate your success in the Very bad Bad Average Good Very good following areas:

Planning

Providing infrastructure

Gaining commitment

Education and marketing

Reporting and evaluation

Part C – Explaining your ratings

1. For those items that you scored ‘average’ or below – what could you have done to improve or what could you do to improve next time/in the future?

2. For those items that you scored ‘good’ or ‘very good’ – what worked well?

3. Could you AVOID, REDUCE, RECYCLE or COMPOST more next time? How?

4. What will you try to implement next time/in the future? Provide details. 47 ARY GLOSS

Back of house (BOH): areas closed to the public including Infrastructure: front of house and back of house waste areas designated for administration, kitchens, staff, vendor- management systems, consisting of bins, signage and any only areas and service areas. support infrastructure such as bin caps and surrounds.

Biodegradable: degradation caused by biological activity, Packaging supplier: provider of packaging products used particularly by enzyme action leading to significant changes for food, drinks and other items. in the material’s chemical structure. Biodegradable products Patrons: visitors (both paying and non-paying) to an event should break down cleanly, in a defined time period, to or venue. simple molecules found in the environment such as carbon dioxide and water.* Recycle: to process used materials into new products.

Cleaning contractor: a company engaged by an event Source separation: the separation of waste materials into organiser or venue to carry out specific tasks such as the different streams (e.g. recyclables, compostables, refund cleaning of toilet facilities, transfer of waste from collection items) at the location (source) where they are generated or points to disposal points and litter collection. produced.

Compost: a product produced by the breakdown of organic South Australia’s Strategic Plan: sets out key objectives matter, such as garden and food waste, by bacteria and and targets for waste management in South Australia. other micro-organisms into a nutrient rich natural fertiliser. Supply chain: the network of retailers, distributors, Compost improves soil structure, providing nutrients for transporters, storage facilities and suppliers that participate plant growth and increases water and nutrient retention in in the sale, delivery and production of a particular product or the soil. service. Compostable: materials must be demonstrated to biodegrade Vendors: any person or company that provides goods and disintegrate in a compost system during the composting or services at an event or venue. process (typically around 12 weeks at temperatures over 50o C). The compost must meet quality criteria such as heavy Waste: discarded items (either liquid or solid) or those with metal content, ecotoxicity, and no obvious distinguishable no further purpose to humans. residues caused by the breakdown of the polymers. Waste Management Hierarchy: a nationally and internationally Compostable plastics are a subset of biodegradable plastics.* accepted guide for prioritising waste management practices Container Deposit Legislation (CDL): South Australian for the optimal environmental outcome; it sets out the preferred incentive to recycle selected beverage containers with a 10c order of waste management practices from the most preferred refund to the depositor. to least preferred.

Degradable: items designed to break down into smaller Waste contractor/service provider: a provider of services particle sizes to a specific extent within a given time and and/or infrastructure to manage waste generated through within a specific environment (i.e. the item just breaks down human activity. into smaller pieces of plastic).** Waste streams: waste items separated into different Event: a gathering of people in a location to celebrate, categories (e.g. cardboard and paper, refund/deposit items, socialise or be entertained; not fixed to any one location. plastic wrapping and compostable material).

Fixed venue: a location where gatherings frequently occur Zero Waste SA: a South Australian Government body for celebration, socialising and entertainment. established to eliminate waste or its consignment to landfill and advance the development of resource recovery and recycling Front of house (FOH): areas open to members of the public, under the Zero Waste SA Act 2004. for example grassy spaces, marquees, exhibition spaces, bars, dining areas and toilets. * www.environment.gov.au/settlements/publications/waste/ degradables/biodegradable/ Greenhouse gas emissions: emissions that contribute to the global issue of climate change, including carbon dioxide, **(Using Degradable Plastics in Australia – A Product methane, nitrous oxide; in a waste management context, they Stewardship Guide and Commitment, PACIA 2007) could be generated by waste transport and disposal methods.

Green volunteers: a term used to describe volunteers or staff tasked with the duty of patron education and encouragement in waste disposal and recycling at an event or venue; they may also gather collection and contamination rate data on your behalf.

THE 5 STEPS klist TO chec SUCCESS

Did you ask all these questions? Area of >>Question 1 >>Question 2 >> Question 3 consideration

Do you have all the answers (and have you written them down)? www.zerowaste.sa.gov.au WASTE MANAGEMENT

5 STEP P HIERARCHY

N WASTE O The Waste Management Hierarchy should frame any approach to managing and reducing waste. L MINIMISATI AN The information and support tools in this guideline follow the hierarchy.

GUIDE 12345 Most Preferable EVENTS AND VENUES

Avoid

Reduce

Reuse

Recycle

Recover SUSTAINABILITY Treat

Dispose

Least Preferable

Zero Waste SA Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015 Level 8 Statewide House 99 Gawler Place ADELAIDE SA 5000

Telephone: (08) 8204 2051 Facsimile: (08) 8204 1911 Email: [email protected] Internet: www.zerowaste.sa.gov.au