EVT61704 Chp 9 Waste v2.pdf

EVT61704 Sustainable Event Management Chapter 9 Waste Learning Outcomes 1. Waste & Climate Change 2. Waste Prevention & Segregation 2 1. Waste & Climate Change Waste from events Most events produce mountains of waste. Managing waste at events is one of the critical but often mistreated, component of...

EVT61704 Sustainable Event Management Chapter 9 Waste Learning Outcomes 1. Waste & Climate Change 2. Waste Prevention & Segregation 2 1. Waste & Climate Change Waste from events Most events produce mountains of waste. Managing waste at events is one of the critical but often mistreated, component of event production. Creation of residual materials can come from eating, drinking, site build, décor and staging. If these residual materials are not treated properly, they will end up as waste. Source: Event Sustainability Management (Jones, 2018) 3 1. Waste & Climate Change Waste from events Front of House - Created during visit or activities by attendees or stall vendors Drink containers - Aluminum Cans, Plastic or Glass Bottles Printed materials – flyers, magazines, tickets, lanyard, name tags Packaging – paper or plastic wrappers Un-eaten or unfinished food Serviceware Camping or outdoor equipment Picnic or BBQ materials Spectator paraphernalia, give-aways Cigarette butts and packets Chewing gum Source: Event Sustainability Management (Jones, 2018) 4 1. Waste & Climate Change Waste from events Back of House Waste - created from event site setup or teardown by crew or contractors Building material debris -Timber cutoffs or scrap metal, plastic piping, cabling cutoffs, nails Delivery pallet debris - metals clips, plastic wraps, bubble wraps Materials packaging and boxes Electrical equipment, batteries, lighting Fencing materials Stage fabric Source: Event Sustainability Management (Jones, 2018) 5 1. Waste & Climate Change Waste from events What Happens To The Waste Of 200,000 People At Glastonbury? https://youtu.be/AXKbgBbD5Qo Source: Event Sustainability Management (Jones, 2018) 6 1. Waste & Climate Change How does waste contribute to climate change? When organic waste decomposes, carbon dioxide and methane gas is created. Methane is created when there is no air present Carbon dioxide is the natural product when anything rots in air. Both carbon dioxide and methane are greenhouse gases (GHG), which contribute to global warming and climate change Source:https://www.sprep.org/climate_change/PYCC/documents/ccwaste.pdf 7 1. Waste & Climate Change How does waste contribute to climate change? https://ecofrenfood.wordpress.com/2011/08/13/how-long-it-takes-to-decompose-your-waste/ 8 1. Waste & Climate Change Climate Change – What is it? Definition of Climate Change  a broad range of global phenomena created predominantly by burning fossil fuels, which add heat-trapping gases to Earth’s atmosphere.  These phenomena include the increased temperature trends described by global warming Also contribute to other issues, such as:  sea level rise  ice mass loss in Greenland, Antarctica, the Arctic and mountain glaciers worldwide  shifts in flower/plant blooming  extreme weather events." https://www.wired.co.uk/article/what-is-climate-change-definition-causes-effects 9 1. Waste & Climate Change Climate Change – What causes it? What are the causes of climate change? Human Activity – generation of excess GHGs that don't dissipate resulting in a continuing buildup of heat. GHG emissions from burning of fossil fuels Deforestation which reduced plant life to turn CO2 into oxygen. Intensive agriculture create GHGs methane Fossil fuel exploration and abandoned oil and gas wells Ozone depletion, as well as trapping heat in the lower atmosphere Warming climate creating a feedback loop as GHG trapped in Arctic permafrost are released. https://www.wired.co.uk/article/what-is-climate-change-definition-causes-effects 10 1. Waste & Climate Change Climate Change – Link to Global Warming Is Global Warming the same as Climate Change? Definition: Global warming is the long-term heating of Earth’s climate system observed since the pre-industrial period (between 1850 and 1900) It is most commonly measured as the average increase in Earth’s global surface temperature. It is caused by human activities, primarily fossil fuel burning, which increases heat-trapping greenhouse gas levels in Earth’s atmosphere. The term is frequently used interchangeably with the term climate change, though the latter refers to both human- and naturally produced warming and the effects it has on our planet. https://climate.nasa.gov/resources/global-warming-vs-climate-change/ 11 1. Waste & Climate Change Difference between Climate Change & Global Warming https://visme.co/blog/climate-change-facts/ 12 1. Waste & Climate Change Climate Change – Social & Economic Impact Climate Change Impact Loss of work capacity due to increased heat and spread of diseases Reduced fresh water supply Shrinking Harvest Rising Food Prices Cost of adapting to rising sea levels READING: Chp 8 Climate Change Impact on the Economy & Society Source: https://www.iberdrola.com/environment/impacts-of-climate-change 13 1. Waste & Climate Change How does waste contribute to climate change? Source:https://www.sprep.org/climate_change/PYCC/documents/ccwaste.pdf 14 1. Waste & Climate Change How does waste contribute to climate change? Source:https://www.sprep.org/climate_change/PYCC/documents/ccwaste.pdf 15 1. Waste & Climate Change READING: Chp 8 Food Waste n consequences on Climate Crisis https://www.iberdrola.com/environment/food-waste 16 2. Waste Prevention & Segregation Events can adopt techniques to: 1. Reduce volume 2. Maximise segregation 3. Prevent materials from ending up in landfill or incinerators Golden Rules for Event Waste Management  Plan purchasing with the aim of reducing waste creation  Know the type of waste treatment facilities available to align waste generated at events  Create bin signages and group bins to offer options for disposal anywhere, all the time  Create resource recovery overlay with extra bins, signages and pick-up services if venue/site do not handle waste efficiently Source: Event Sustainability Management (Jones, 2018)  Use the resource recovery exercise as an engagement and enlightening opportunity for attendees to participate – make it obvious instead of hiding it away 17 2. Waste Prevention & Segregation Waste Prevention Steps for a Zero Waste Event 1. Insist all traders go completely compostable 2. Recruit and train recycling volunteers 3. Design bin system and communicate it clearly 4. Volunteers to monitor and ensure propose use of bins 5. Discuss, measure and evaluate https://youtu.be/-OL6XjdOYDg 18 2. Waste Prevention & Segregation Waste Prevention – at Events For Organiser       Reduce décor waste Reduce give-aways Avoid use of disposables Reduce printing and paper use Recycle lanyards and name tags Resource recovery stewards For Attendees      Reduce non-essential purchases BYO to avoid use of disposables Reduce food waste Container deposit Recycling rewards Source: Event Sustainability Management (Jones, 2018) 19 2. Waste Prevention & Segregation Waste Prevention – Food & Beverage 20 2. Waste Prevention & Segregation Waste Prevention – Food & Beverage Planning Food Served  Serve Less Food – do away with buffet  Estimate Accurately – accurately estimate food volume for event type, timing of meals and activities, number of attendees  Communicate – inform caterers and food stall vendors so they can accurately prepare stock levels  Pre-Event Promotion – communicate to attendees the variety of food available along with pricing,  BYO – Encourage (incentivise) BYO utensils and containers Source: Event Sustainability Management (Jones, 2018) 21 2. Waste Prevention & Segregation Waste Prevention – F&B Vendors Preparations and Service  Re-usable cookware – use washable crockery or cutlery, and avoid single use disposables  Reduce service ware size – instead of paper plates, use serviettes for finger food  Prohibit single serve sachet – discourage individually wrapped straws, salt/pepper to replace with storage in re-fillable containers  Re-usable packaging – encourage vendors to buy or receive fresh ingredients using reusable containers to avoid plastic wrappings and single-use packaging  Cleaning with natural materials – example use wipe cloths instead of paper towels Source: Event Sustainability Management (Jones, 2018) 22 2. Waste Prevention & Segregation Waste Prevention – Planning with F&B Vendors  Number of attendees  Number of days  Meal service hours (event operating schedule and likely eating time)  Site layout and attendees pedestrian routes  Average service time for vendors to ensure acceptable queueing time  Identify high turnover food menu over novelty/specialty food  Identify ‘slow’ areas for lower fee  Potential profit for each vendor to align with fees charged Source: Event Sustainability Management (Jones, 2018) 23 2. Waste Prevention & Segregation Waste Prevention – F&B for Catered Events            Provide food that energise rather than resulting in “food coma” (sleepiness) Request for attendees dietary requirements to satisfy attendees yet avoid wastage Avoid pre-packed food as menu choices or portion estimates may be inaccurate Consider 20%-30% attendance attrition Consider event activities to match service style Standby simple meals for last minute attendees Use smaller service ware for reduced portions Do not pre-plate or pre-pour in advance Reduce garnish and avoid food based décor Finger food = offer 3 choices per person Display signages as reminders to prevent food waste Source: Event Sustainability Management (Jones, 2018) 24 2. Waste Prevention & Segregation Benefits of Effective Materials Recovery  Reduced operating costs (tighten budget)  Reduced cleaning staff hours or duration  Reduced quantity of “binfrastructure” (bins, bags, truck/delivery) to be purchased or rented  Reduced removal or haulage costs  Reduced disposal or landfill fees  Potential to earn money from sale of recyclable materials Source: Event Sustainability Management (Jones, 2018) 25 2. Waste Prevention & Segregation Waste Segregation – develop a “Binfrastructure” “Binfrastructure” – a term used for a system that covers items required for waste collection, storage and transport. Items required are: Storage bins and lids Frames for clear bags Builders’ sacks or wool packs Bin bags Signage Trucks Compactors and balers Handy hoops Litter picking sticks Source: Event Sustainability Management (Jones, 2018) 26 2. Waste Prevention & Segregation Waste Segregation – develop a “Binfrastructure” BLUE = Paper ORANGE = Metal RED = Plastic GREEN / BROWN = Glass Source: Event Sustainability Management (Jones, 2018) 27 2. Waste Prevention & Segregation The Waste Hierarchy (3R’s) – Reduce, Reuse, Recycle Source: https://waste4change.com/waste4change-supports-3r-reduce-reuse-recycle-green-concept/ 28 2. Waste Prevention & Segregation The Waste Hierarchy (3R’s) – Type of Materials Recyclable Reusables Degradable (Disposed) Metals Timber Biodegradable Steel Glass Compostable Aluminium Paper Oxo or Photo-degradable Plastics – PET, LDPE, HDPE, PVC, PP Polysterene Polycarbonate Paper & Cardboard Tetrapak Bio-plastics Hazardous (regulated disposal) Asbestos Chemicals, Solvents, Dyes Batteries Non-Edible Oils Clinical Waste Source: https://waste4change.com/waste4change-supports-3r-reduce-reuse-recycle-green-concept/ 29 Discussion #1 Discuss how the choice of materials used at events affect climate change READING: Chp 8 The Decomposition of Waste in Landfills 30 Discussion #2 Research on the Firefly Music Festival and discuss the types of waste generated at preevent, during event and post event https://youtu.be/8Yz6iYxXjzc 31 Discussion #3 Discuss: a) the differences in type of waste generated at an outdoor concert and an indoor conference b) Prevention methods for both events 32 Discussion #4 Discuss which would be the best way to communicate to event attendees on food waste 33