Introduction
Ensuring the responsible management of waste and chemicals is not only the right thing to do and better for the environment, but it can also help save you money and improve your reputation in the eyes of customers, employees and local stakeholders.
Waste comes in many forms and if it is not properly disposed of, it can have a damaging impact on air, water, wildlife and soil.
Please note – this is a general page for all waste streams, but there is also a specific page on plastic waste here
YOUR GUIDE TO… REDUCING AND RECYCLING WASTE
Analyse, then reduce
It’s important to understand, assess and document your waste streams – from purchase to disposal. Once you have done this, you can decide where you can target improvements, in order to reduce the amount of waste you produce. For some hotels, the priority might be procurement, whilst for others it could be disposal methods.Seperate and recycle
When waste can not be avoided or reused – either by your organization or others – you may be able to separate some materials for onward recycling. Depending on your location, it might be possible to have anything from textiles to food waste collected for recycling. Local services are changing all the time, so it pays to check regularly. Just make sure the materials are separated, stored and transported safely and that any contractors you are using have the required permits and licences.Food waste
One of the biggest waste streams is food waste, which is normally measured by weight or volume. It can also be useful to understand what types of food your waste is made up, to inform the setting of realistic reduction targets. Food waste tends to fall into 3 main categories:- Kitchen waste – this is peelings and preparation waste, together with any out-of-date or inedible food. In short, all food which did not make it out of your kitchen areas.
- Buffet waste – this is the food which is presented on the buffet counter but not selected or consumed during a buffet sitting (i.e. the food remaining on the hotplates / salad bar etc at the end of service)
- Plate waste – this is the food left on a customer’s plate when they have finished their meal.
Understanding waste within each of these categories can help inform actions to reduce it. For example, large amounts of plate waste may be due to dishes being poorly prepared, which would indicate a need for staff training. Or it could be down to an issue around portion size instead, for example large plate sizes which encourage guests to take more than they can eat from the buffet.
Start composting
Start composting, and your food waste will soon be put to another use. Whilst this doesn’t prevent the need to focus on reduction first, organic waste can be turned in to a nutrient-rich food product to feed the plants in your hotel gardens.No single-use plastics
EU member states have placed a ban on the sale of 10 types of single use plastic items from July 2021 and TUI wishes to support a global reduction of their use, wherever possible. These products include cotton bud sticks, cutlery, plates, straws, stirrers, and sticks for balloons as well as EPS cups, food and beverage containers and on all products made of oxo-degradable plastics. For more information – click here for the TUI Plastic Reduction Guidelines For Hotels.Refillable containers
Providing refillable containers for wash products in guest and staff areas can cut packaging waste and costs considerably, allowing for the bulk purchase of products and reducing the use of single-use plastic containers. It is important to make sure that dispensers are regularly monitored and topped up. Where dispensers are used in guest rooms, make sure your housekeeping staff have sufficient time to check and top-up regularly.Go digital
In themselves, paper receipts and invoices might not look like a big problem. But piled up together, you might be able to save hundreds of kilograms of paper per year. Make a digital invoice your default, and ask your suppliers to send their invoices digitally, too. You can also digitalize guest information. If you do need to print, make sure it’s always done double-sided and try to find ways to re-use printed materials – for example leaflets and brochures of local activities and tours.Train your staff
It is essential to train your staff appropriately, so take the time to explain how to reduce all waste streams and the impact their actions can have. You can also ask them to make suggestions what can be done differently. They will feel more engaged and will often have some great ideas, based on their day-to-day experience.Donate
Materials that are no longer of use to your accommodation might still be useful to another organization. Local charities or community groups are often looking for such donations. The regulations and best practice guidance varies by region, but furniture, textiles and IT equipment are three common items that are often in demand.Involve your guests
Invite your guests to participate in reducing waste and explain how they can contribute. This can be as simple as making sure your recycling bins are easy to find and the instructions are easy to understand. Or you can promote initiatives they can directly participate in – for example by supporting a swap box scheme or joining a beach clean.Best practice examples
Avoiding waste on the Maldives
Plastic waste poses a particular danger at sea. To prevent pollution of the ocean from the use of plastic bottles on the islands, the two ROBINSON Clubs on the Maldives are avoiding waste thanks to its sustainable treatment of drinking water. The system uses osmosis to desalinate and purify seawater. By adding minerals and carbonic acid, the freshly generated drinking water is converted into soda water and decanted into one of 7,500 new glass bottles. The bottles are also cleaned locally which cuts out plastic waste altogether, eliminating the transport and disposal of around 800,000 plastic bottles annually.