waste minimisation guide for events and venues
TRANSCRIPT
WASTE
MANAGEMENT
HIERARCHY
The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.
Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015
MoST PREfERAblE
lEAST PREfERAblE
Avoid
Reduce
Reuse
Recycle
Recover
Treat
Dispose
W A S T E
M I N I M I S A T I o N
G U I D E
E V E N T S A N D V E N U E S
5 S
TE
P P
lA
N
12
34
5
Zero Waste SA
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
SU
STA
INA
BIL
ITY
www.zerowaste.sa.gov.au
WASTE
MANAGEMENT
HIERARCHY
The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.
Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015
MoST PREfERAblE
lEAST PREfERAblE
Avoid
Reduce
Reuse
Recycle
Recover
Treat
Dispose
W A S T E
M I N I M I S A T I o N
G U I D E
E V E N T S A N D V E N U E S
5 S
TE
P P
lA
N
12
34
5
Zero Waste SA
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
SU
STA
INA
BIL
ITY
www.zerowaste.sa.gov.au
ArEA oF
conSIDErATIon
QuESTIon 1 QuESTIon 2 QuESTIon 3
current waste
management practices
Which types of waste are
likely to be generated?
How is this waste
currently being
managed?
Which opportunities can
easily be built upon? Which
waste can be avoided?
Support from event
organising committee
Is the organising
committee supportive
of improving waste
management?
Has it been presented
with some waste
management options and
the benefits of recycling?
Can the committee
appoint an appropriate
person to oversee waste
management?
Type of event What type of crowd is
expected (age group,
families, gender)?
How will patronage
influence your waste
management goals
and focus?
Which waste promotion
activities are likely to be
best received and how?
resources for new
waste minimisation
practices
Have you identified
options for improvement
and likely costs?
Is there a secured
budget for waste
activities?
Are costs likely to increase
with improved waste
management or stay much
the same?
Size and type of event Have you organised a
suitable number of bins
and associated signage?
Will patrons be bringing
in their own food or
beverages that may
require disposal?
Can you require that all
foods are purchased within
the confines of the event
venue, to have some control
over the wastes generated?
Event venue Is there space for
additional bins and
access for waste
collection vehicles?
Are the food, catering
and beverage outlets
in one spot or spread
across the site?
To what location/s will full
bins be transported to
during the event?
Event staff Are staff aware of waste
management objectives
for your event?
Have they been briefed
on waste practices
being used?
Have they read and
understood a waste
management procedure?
Waste contractors Have you discussed your
waste objectives with
your contractor?
Can they provide the
level of service you
require?
Have you searched for
waste contractors that can
cater for your event’s needs?
CHECklIST
Do you have all the answers (and have you written them down)?
>> >> >>
THE 5 STEPS
To
SUCCESS
STEP 1. WASTE mAnAGEmEnT PLAn 2. GAInInG commITmEnT 3. ProVIDInG InFrASTrucTurE 4. EDucATIon AnD mArkETInG 5. rEPorTInG AnD EVALuATIon
Section and page of guide > Get started
> Identify barriers and
drivers to change -
SWOT analysis
> Assess waste generation
and disposal
> Identify options for
improvement - waste
stream management
> Set goals and targets
> Develop actions
page
8
8
9
10
11
12
> Informal
> Formal
> Contract and
tender clauses
page
13
13
13
> Bin signage and
colour standards
> Choosing your
infrastructure
> Front of house
> Back of house
page
14
18
18
20
> Staff and vendor
education
> Patron education
and marketing
page
21
21
> Tracking improvements
in waste generation and
disposal
> Self evaluation of your
success
> Sharing the information
with interested parties
> Learning from your
experiences/continual
improvement
page
23
23
23
23
Tools> Waste management
plan template
> Example waste
management plan
> SWOT analysis template
> Waste assessment
template
> Handy how-to guide for
waste items
> Goals and options for
improvement template
Attachment
A
B
C
D
E
F
> Example contract
and tender clauses
> Example staff
training posters
Attachment
G
H
> Bin signage
Attachment
Available from
www.zerowaste.
sa.gov.au
> Example staff
training posters
Attachment
H > Monitoring checklist
> Waste stream
conversion chart
> Waste and recycling
reporting template
> Self evaluation template
Attachment
I
J
K
L
Did you ask all these questions?
1
Zero Waste SA, established by the Zero Waste SA Act 2004,
provides strategic policy advice and direction to government
and stakeholders. It undertakes programs and projects
that maximise waste reduction and promote recycling and
sustainability. It engages with the community, business and
government, building partnerships for change.
Zero Waste SA
GPO Box 1047
Adelaide SA 5001
Telephone: +61 8 8204 2051
Email: [email protected]
Web: www.zerowaste.sa.gov.au
© Zero Waste SA
ISBN 978-1_921114-07-6
2
CONTENTS
ThE waSTE MaNaGEMENT
hiErarChy frONT COvEr fOld
ThE 5 STEpS TO SuCCESS iNSidE frONT COvEr
rEduCiNG waSTE 3
ThiS GuidE aNd iTS TOOlS 4
> Who should use this guide 4
> How to use this guide 5
> The waste management plan approach 5
> Roles and responsibilities 6
STEp 1 ThE waSTE MaNaGEMENT plaN 8
1.1 Get started 8
1.2 Identify barriers and drivers to change
– SWOT analysis 8
1.3 Assess waste generation and disposal 9
1.4 Identify options for improvement
– waste stream management 10
1.5 Set goals and targets 11
1.6 Develop actions 12
STEp 2 GaiNiNG COMMiTMENT 13
2.1 Informal 13
2.2 Formal 13
2.3 Contract and tender clauses 13
STEp 3 prOvidiNG iNfraSTruCTurE 14
3.1 Bin signage and colour standards 14
3.2 Choosing your infrastructure 18
3.3 Front of house 18
3.4 Back of house 20
STEp 4 EduCaTiON aNd MarkETiNG 21
4.1 Staff and vendor education 21
4.2 Patron education and marketing 21
STEp 5 rEpOrTiNG aNd EvaluaTiON 23
5.1 Tracking improvements in waste
generation and disposal 23
5.2 Self evaluation of your success 23
5.3 Sharing the information with interested
parties 23
5.4 Learning from your experiences/continual
improvement 23
EvEN MOrE iNfOrMaTiON 24
frEquENTly aSkEd quESTiONS 25
aTTaChMENTS
Attachment A Waste management plan template 27
Attachment B Example waste management plan 29
Attachment C SWOT analysis template 32
Attachment D Waste assessment template 33
Attachment E Handy how–to guide for waste items 34
Attachment F Goals and options for improvement
template 36
Attachment G Example contract and tender clauses 37
Attachment H Example staff training posters 40
Attachment I Monitoring checklist 42
Attachment J Waste stream conversion chart 43
Attachment K Waste and recycling reporting template 44
Attachment L Self evaluation template 45
GlOSSary 47
ChECkliST
Did you ask all these questions? iNSidE BaCk COvEr
Images in this guide were taken at WOMADelaide 2009.
3
rEduCiNG waSTE
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
ThiS GuidE
aNd iTS TOOlS
HINT
waSTE diSpOSal TO laNdfill iS a SiGNifiCaNT CONTriBuTOr
TO GrEENhOuSE GaS (GhG) EMiSSiONS. Any goals to reduce GHG
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).
This guide details the ‘5 Steps to Success’ in
minimising waste at events and venues. Included
are tools for planning and contracting to help you.
Many people now consider good environmental
performance when choosing goods and services.
Production, transport and disposal of waste produces
significant greenhouse gas emissions and uses
valuable resources. Waste management is about more
than just how much landfill space is used.
Event organisers and venue managers are seeking
better ways to manage the waste generated by and at
public gatherings. As well as providing environmental
benefits, minimising waste offers a ‘green’ marketing
tool, longer term efficiencies and potential cost savings.
This guide is designed to help you to reduce the
amount of waste produced at your event or venue.
This will be beneficial for the environment and for your
bottom line.
whO ShOuld uSE ThiS GuidE
This guide is designed for organisers of small
(e.g. school fetes and community fairs), medium
(e.g. one-day cultural food and wine/sports events)
and large events (e.g. state sporting or music festivals).
Event organisers and venue managers generally carry
most responsibility for waste management initiatives
but many other contributors also have a role to play,
including clients, performers, patrons, sponsors and
associated contractors.
For waste to be reduced at events and venues, all
associated key individuals and groups need to set
goals and develop actions for waste minimisation.
The table on page 6 and 7 summarises the typical roles
and responsibilities for organising an event or managing
a venue. The far right column lists the sections in this
guide that can help each personnel type.
sTep5
hOw TO uSE ThiS GuidE
Everyone can use the ‘5 Steps to Success’ listed
inside the front cover. Those who plan events, run
events or participate can reduce the amount of waste
going to landfill.
The five steps are:
1. Developing a waste management plan
2. Gaining commitment
3. Providing infrastructure
4. Education and marketing
5. Reporting and evaluation
The chart on the inside front cover links the stages
of waste management to their place in this guide and
the available support tools.
You are encouraged to follow the five steps in
chronological order from start to finish. If you frequently
prepare events or manage a fixed venue, you may
have developed a familiarity with the process and can
proceed directly to the support tools for download,
available at www.zerowaste.sa.gov.au. Make sure you
look at the handy checklist on the inside back cover.
ThE waSTE MaNaGEMENT plaN apprOaCh
Plan how waste will be managed well before an event.
Sometimes decisions about waste management are left
too late for effective measures to be taken. A carefully
developed waste management plan (WMP) is your
best chance of meeting your waste reduction goals
(check out Step 1 on page 8).
Using a WMP will ensure everyone approaches the
situation in a consistent manner, promote better
planning and evaluation processes, and ensure more
efficient use of resources because actions are clearly
allocated to responsible parties. You may also find that
you can use your original WMP to plan future events
or for continued improvement at your event or venue,
through regular review and evaluation.
sTep
sTep
sTep
s Tep
s Tep
ThiS GuidE
aNd iTS TOOlS
6
WHO RESPONSIBILITIES STEP
Event organiser
• Professionalevent
organiser
• Memberofthepublic
• Staffofaschool
• Managementcommittee
of a club
• Volunteers
• Localcouncil
representative
• Coordinatedevelopmentand
implementation of the WMP
• Runtheevent
• Haveastrategicoverviewofwaste
minimisation by all personnel and on-
ground waste management activities
1 Developing a WMP
2 Gaining commitment
3 Providing infrastructure
4 Education and marketing
5 Reporting and evaluation
Site/venue owner
• Localcouncil
• School
• Government
• Privatelandowner
• Venueowner
• Ultimatelyresponsibleforimplementation
of procedures in the WMP
• Mayhelporganisetheeventat
some level
• Mayhavespecificcriteriatobefollowed
and incorporated into the WMP
1 Developing a WMP
2 Gaining commitment
3 Providing infrastructure
5 Reporting and evaluation
Sponsors
• Business
• Government
• Mayhaveaninterestinreportingand
evaluating the WMP
• MaybepartofimplementingtheWMPby
including waste reduction advertisements
along with their sponsorship
• Maybeincludedinotheractivities,such
as using only appropriate material (and
not plastic bags, novelties etc) for
promotional items
1 Developing a WMP
4 Educating and marketing
5 Reporting and evaluation
rOlES aNd rESpONSiBiliTiES
ThiS GuidE
aNd iTS TOOlS
7
WHO RESPONSIBILITIES STEP
Vendors
• Commercialfoodand
beverage vendors
• Associations/clubsselling
food and beverage as a
fundraising venture
• Tradedisplaysand
stall holders
• Canproducelargequantitiesofwaste
in setting up and taking down vending
equipment or other materials, and in
preparing food items
• Shouldbeinformedoftheirwaste
minimisation and recycling responsibilities
in line with the WMP
• ShouldactivelyimplementtheWMPand
use facilities provided for waste reduction,
recycling and composting where applicable
• Maychooseorberequiredtoprovide
more environmentally friendly food and
beverage packaging
1 Developing a WMP
2 Gaining commitment
3 Providing infrastructure
4 Education and marketing
5 Reporting and evaluation
Service contractors
• Suppliersofpower,
fencing, marquees,
portable toilets etc
• Buildinganddismantlinginfrastructure
may create significant amounts of waste
• Shouldbeawareoftheirwaste
minimisation and recycling responsibilities
in line with the WMP
• Shouldbeawareofandappropriatelyuse
disposal and recycling facilities available
1 Developing a WMP
2 Gaining commitment
3 Providing infrastructure
5 Reporting and evaluation
Waste management service
providers
• Contractorsresponsible
for removing waste and
recyclables from an event
or venue
• Shouldbewillingandabletocollect
different and separated waste streams
• Shouldbeconsultedondeveloping
specific requirements in the WMP before
the event
• Shouldbeseenasanintegralpartofthe
waste minimisation and recycling efforts
at an event or venue
1 Developing a WMP
2 Gaining commitment
3 Providing infrastructure
4 Education and marketing
5 Reporting and evaluation
Volunteers
• Eventorganisingstaff
• Venuestaff
• Eventvolunteers
• Educatepatronsandvendors
• Guidepatronsandvendorsoncorrectuse
of waste and recycling facilities
• Ensurevendorsareadheringtoapplicable
contract clauses – particularly important
back of house
• Ensurewasteserviceprovidersare
adhering to applicable contract clauses
2 Gaining commitment
4 Education and marketing
ThiS GuidE
aNd iTS TOOlS
rOlES aNd rESpONSiBiliTiES
sTep
8
STEp 1.
ThE waSTE
MaNaGEMENT plaN
1.1 GET STarTEd
A waste management plan is a simple and effective
way to reduce the waste we generate at an event or
venue. The process brings together all the planning,
actions, checking processes and ways to address or
correct problems into a coordinated approach. You
might need only four actions to reduce waste; you
might need many more. Keep things clear and concise
so that everyone who needs to, can understand each
action and implement it.
The first step is to list everyone who will impact on
waste reduction:
> event organising committee
> venue management team
> vendors (including food and drink vendors)
> event or venue service providers (businesses
supplying fencing, portable toilets, power supply)
> waste management providers (including cleaning
and waste contractors)
> event or venue support staff
> site owners.
They must all be committed to implementing waste
minimisation measures so talk to them and get their
input on their area of impact and expertise. Include
them as much as possible in the development of the
WMP. Some might make their best contribution as
members of your waste management committee,
which could be formed to develop the WMP and
oversee its delivery.
A good WMP is easy to understand and has clear
responsibilities assigned with timeframes for
completing actions. It will help everyone focus on their
part in achieving success. The blank WMP template
(Attachment A, p27) can be modified for your event’s
specific needs. Attachment B (p29) has a simple WMP
for an example event. But before you can fill yours in
you need to do some homework.
1.2 idENTify BarriErS aNd drivErS
TO ChaNGE – SwOT aNalySiS
Identify and record the reasons why you want to
improve waste management at your event or
venue, and issues that might prevent or obstruct
your waste management efforts (see the table
below for common examples).
DRIVERS BARRIERS
• Customersarerequesting‘green’optionsfortheireventsorfunctions
• Eventorvenuemanagementisnowmoreenvironmentallyaware
and wants environmental improvement
• Attracting‘green’customerscouldgiveyouacompetitiveadvantage
• Improvementscanbeusedforpositivemarketing
• Youneedtomeetcontractclausesorpoliciesforincreasingreuse
and recycling of waste
• Timepoor
• Costprohibitive
• Spaceforextrabinsisanissue
• Managementdoesn’t
support waste management
improvements
Common drivers and barriers to waste management success
sTep9
The simple and effective strengths, weaknesses,
opportunities and threats (SWOT) analysis technique
(see template in Attachment C, p32) will help identify
the drivers and barriers unique to your situation.
Include as many identified key stakeholders as
possible, and set aside some time to work through
it as a group. It is a great way to build agreement
and understanding of the issues, and will improve
efficiencies and the overall success of your waste
management approach. The long-term benefits will
make the time and effort worthwhile.
Once you have your identified drivers and barriers,
use these as the basis to develop options for
improvement (see below).
1.3 aSSESS waSTE GENEraTiON
aNd diSpOSal
Many activities during the course of an event
generate waste and much of it can be separated
into different waste and recycling streams, or be
separated for reuse.
e.g. an event with many stallholders who set up
and take down exhibits will produce large
amounts of packaging waste such as paper/
cardboard, plastics and wood waste
e.g. vendors and caterers might use large
quantities of cardboard and plastic wrapping
to protect their property during transport
or they might use many plastic cups and
glass bottles
e.g. an event which includes animals will produce
large quantities of food and organic waste (e.g.
manure and straw)
e.g. an event which produces excess food that is still
consumable could provide it to a local charity
Start by taking a ‘walk through’, real or virtual, of all
areas of an event or venue to familiarise yourself with
the site. Get as much information as possible and detail:
> the activities that will be part of the event, and the
waste types they’ll probably produce
> the types of materials produced or likely to be
produced
> the estimated amount of each type of material
> how the different streams produced are currently
collected and managed/intended to be managed.
You’ll find a simple waste assessment template in
Attachment D (p33).
HINT
aSk yOur waSTE CONTraCTOr TO hElp
yOu idENTify ExpECTEd waSTE STrEaMS:
> Can they tell you how much waste was
sent to landfill/recycling/composting
from a previous or similar event?
> Do they remember what the main waste
streams were?
If your waste contractor cannot help you,
try previous staff, vendors or patrons for
anecdotal evidence.
STEp 1.
ThE waSTE
MaNaGEMENT plaN
sTep
10
1.4 idENTify OpTiONS fOr iMprOvEMENT – waSTE STrEaM MaNaGEMENT
Now that you have a picture of the waste, put your thoughts to avoiding, reducing, reusing and recycling
(see the Waste Management Hierarchy inside the front cover) your identified waste types. Consider the
simple questions below.
Applying the Waste Management Hierarchy
CAN YOU . . . ASK YOURSELF
AVOID some waste? Do you really need that item or can you eliminate it altogether?
e.g. Can cold drinks be served in original packaging like bottles or
cans instead of in cups?
e.g. When planning decorations consider whether these are
necessary, the environmental outcome and potential for litter.
REDUCE the waste generated by
substituting ‘green’ items that can be
recycled or composted?
Is there a ‘greener’ way to provide items to consumers and patrons?
e.g. At a fete or fair, can you supply items either in recycled paper
bags or without bags or plastic altogether? Can you choose
food that needs no wrapping or minimal packaging such as a
sausage in bread with a serviette?
REUSE some materials? Can you reuse materials, signs, packaging, marketing or other
infrastructure at future events?
e.g. Can you use and wash ‘proper’ cutlery and crockery instead
of using disposables? Can stallholders take home materials
they bring in and use them at other events?
RECYCLE even more material? Can some items be made into something else or collected and
recycled by a suitable contractor?
e.g. Paper and cardboard can easily be separated using special
bins and sent for recycling. In South Australia bottles, cans
and other refund items are easy to separate and recycle and
you can also make some money.
COMPOST some or more of the
material produced?
Could some waste items make great compost for the garden?
e.g. Food scraps, paper plates and cups, wooden cutlery, special
cornstarch or polylactic acid (PLA) cups are all made of
organic matter and can be composted.
Finding the answers to these questions might seem difficult at first but it doesn’t need to be. Remember to talk to
the people who know – staff, contractors, vendors and caterers. Discuss each area of the event or venue so that
you have as much ‘on-ground’ information as possible. The handy how-to guide for waste streams (Attachment E,
p34) details a range of different waste items and alternatives to avoid, reduce, reuse, recycle or compost.
STEp 1.
ThE waSTE
MaNaGEMENT plaN
sTep11
1.5 SET GOalS aNd TarGETS
The information you have gathered on drivers and barriers, on the
waste situation and on your options for improvement can now be
consolidated into goals for waste management. Firm goals allow you
to set actions for achieving them and, after it’s all over, review your
performance against them to assess your success. Goals need to be
simple, measurable, achievable, realistic and time-based (‘SMART’)
and all stakeholders need to know about them.
Setting ‘SMART’ goals
Record your defined
goals next to your options
for improvement on the
template in Attachment F
(p36). If some options don’t
seem to fit your goals, keep
them aside for when you have
extra time or resources to
include them.
GOAL ASK YOURSELF
SiMplE > Is the goal/target well defined?
> Is it clear to anyone who has a basic knowledge of the project?
MEaSuraBlE > Do you have baseline data to measure any achievements?
> Can your waste/recycling contractor provide data (e.g. tonnages
collected, number of bins and bin types provided)?
aChiEvaBlE > Are the resources available to achieve your goal(s)?
> Are there limited obstacles?
rEaliSTiC > Are the goals within the availability of resources, knowledge and time?
TiME BaSEd > Do you have enough time to achieve the goal?
> Is there a measurable component so you can determine if and
when you have achieved your goal(s)?
HINT
SOME STaNdard MEaSuraBlE waSTE MaNaGEMENT GOal aNd TarGET
ExaMplES MiGhT BE:
> Reduce the amount of waste sent to landfill by 20%
(based on previous years or standard level)
> Increase the amount of recycled material (by either tonnage or %)
collected (based on previous years or standard level)
> Increase the proportion of recycling bins to general waste bins
> Become a recognised leader in running a green event/venue
> Minimise contamination of recycling and/or composting bins
(based on previous years or standard level)
> Include composting systems for food waste by a certain date.
STEp 1.
ThE waSTE
MaNaGEMENT plaN
sTep
12
1.6 dEvElOp aCTiONS
Actions speak louder than words and your goals
will not be met without clearly defined actions
with allocated responsibilities and timelines.
Some actions will depend on others being completed.
For example you would only provide compostable bins
if you had a clear action to inform your caterers and
patrons that all biodegradable material is to go in the
compostable bin. Staff training information about waste
minimisation measures can’t be developed until you
have decided on the waste management measures that
are to be employed. Complete this information using the
waste management plan template (Attachment A, p27).
Some actions might be on the ground; some might
be in preparing contracts or researching possibilities.
For example:
> Include conditions and restrictions in the vendor,
waste service provider, caterer or cleaner
agreements (see wording examples
in Attachment G, p37).
> Find recyclable and compostable options for
packaging items.
> Ask vendors and participants at your event or
conference to produce items electronically for
download or in a more waste-wise way. For
example, no plastic covers or binders simplifies
paper recycling and eliminates plastic waste.
> If you have the room and staff to assist, arrange
for the wood, plastic, paper, cardboard and metal
waste used during stall set-up (bump in) or pull-
down (bump out) to be source separated into
different bins or collection points.
> Arrange for your waste service provider to collect
large amounts of recyclables in one bin or collection
area for sorting at their depot or transfer facility.
Now you have a plan, it is
time to put it into practice.
HINT
ENSurE ThErE arE aCTiONS iN all kEy
arEaS Of waSTE MaNaGEMENT:
> Gaining commitment
> Providing infrastructure
> Education and marketing
> Reporting and evaluation.
Too much emphasis on any one area could
hamper overall success. For example, all
the commitment you could want won’t help
without contractors and patrons knowing
the correct action to take.
STEp 1.
ThE waSTE
MaNaGEMENT plaN
13
2.1 iNfOrMal
Any number of sponsors, staff, contractors,
caterers, and food and beverage vendors could
be involved in your event or venue.
They need to be aware of the goals and actions for
waste management if they are to understand and
support you. The best way to gain commitment is to
encourage them to join your planning stages. If they
help develop the waste management plan, they are
more likely to take the necessary actions. Continue
to keep them informed about any decisions and
policies made along the way.
The support of the event or venue owner is also
critical. Encourage them to see waste minimisation as
valuable, both economically and environmentally. For
fixed venues, in particular, a reduction in the amount
of waste sent to landfill on an ongoing basis may be a
financial incentive. Waste costs could be significantly
reduced over time as landfill disposal charges increase.
2.2 fOrMal
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.
2.3 CONTraCT aNd TENdEr ClauSES
The example contract and tender clauses in
Attachment G (p37) can guide event and venue
managers, waste contractors, service providers
and vendors in the area of waste minimisation.
They do not constitute a complete set of contract
or tender clauses for all events, venues or sets of
circumstances. Rather, they are a starting point
for developing specific clauses or wording for
agreements between the parties.
The examples cover:
> requests for tender – waste contracts
> requests for tender – caterers/cleaners
or other service providers
> waste target clause
> waste collection monitoring clause
> waste management system –
conference/exhibition
> vendor/stallholder obligations –
conference/exhibition
> education and training
> food and beverage vendor agreements/clauses.
sTep
STEp 2. GaiNiNG
COMMiTMENT
14
sTep
STEp 3.
prOvidiNG
iNfraSTruCTurE
Now to the bins and signs – the front line of
sorting waste at events and venues at both
front of house and back of house.
Take the time to work out the right options for bin
numbers, and their system and placement, for your
event. Below are a few simple considerations.
How many bins?Each event will have different waste and recycling
streams depending on the type, size, theme and
location of the event. It’s up to you to determine
how many different bins you will need. Talk about
the waste/recycling items you expect to generate
at your event with some or all of the vendors, event
organisers, sponsors, waste/recycling contractors
and caterers.
Where will the materials end up?Determine where the waste/recycling will be taken
to (e.g. waste and recycling facilities, Scouts,
commercial composters) and then discuss which bin
configurations to use (e.g. a 2-bin system of cans and
bottles and general waste or a 3-bin system of cans
and bottles, general waste and compostables). The
combination of bins in patron areas can be different
to the bins in back of house areas.
Is the signage and system clear?Clear signage for bins using a combination of words
and images can make all the difference to the success
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.
3.1 BiN SiGNaGE aNd COlOur
STaNdardS
The way bins are signed and coloured can provide
consistent messages across venues, events and
locations, avoiding confusion and reducing accidental
contamination. Patrons, vendors, site owners, waste
contractors and cleaning contractors can easily
recognise the different purposes of the bins.
The signage and colours offered in the following
pages are from the Australian Standard (AS 4123.7-
2006: Mobile waste containers - Colours, markings,
and designation).
Ensure signage is clear and highly visible – on the
bins, on the lids of bins and, if possible, above the bin.
A range of bin signage options is available for
download and use from the Zero Waste SA website at
www.zerowaste.sa.gov.au. When printing signage for
use, consider where the bins will be located. Do you
need to have signs professionally printed on canvas
stickers so that they can withstand harsh weather
conditions or have an extended life? Can you print
signs yourself and laminate the copies for attachment
on your bins? Do you need to resize signs to fit the side
and lids of the bins you will be using?
Use of the suggested signage will help to standardise
waste and recycling signage across South Australia and
help everyone to make positive behaviour changes.
15
Bin lid – yellow 108
BiN SiGNaGE aNd COlOur STaNdardS
Bin body dark green or black
Bin lid – red 032
Bin body dark green or black
Bin lid – green 802
Bin body dark green or black
STEp 3.
prOvidiNG
iNfraSTruCTurE
Standard bin and lid/signage colours
(download from www.zerowaste.sa.gov.au)
sTep
(from AS 4123.7)
16
Food Waste Only
Food Waste Only
Bin body dark green or black
Bin lid – process blue
sTep
Bin body dark green or black
Bin lid – burgundy 1805
Bin body dark green or black
BiN SiGNaGE aNd COlOur STaNdardS
STEp 3.
prOvidiNG
iNfraSTruCTurE
Standard bin and lid/signage colours
(download from www.zerowaste.sa.gov.au)(from AS 4123.7)
Bin lid – yellow 108
17
Bin body dark green or black
Bin lid – orange 1655
Bin body dark green or black
sTep
Other images can be downloaded from www.zerowaste.sa.gov.au
BiN SiGNaGE aNd COlOur STaNdardS BiN SiGNaGE aNd COlOur STaNdardS Standard bin and lid/signage colours
(download from www.zerowaste.sa.gov.au)
STEp 3.
prOvidiNG
iNfraSTruCTurE
(from AS 4123.7)
Bin lid – yellow 108
18
3.2 ChOOSiNG yOur iNfraSTruCTurE
To decide which waste streams to separate and
therefore which bins you need, consider:
> expected waste streams
> options for improvement
> waste management improvement goals.
Determine the best configurations for both front of
house and back of house.
3.3 frONT Of hOuSE
StructureYou might already have bins that can be easily modified
using the signage available from the Zero Waste SA
website, or you may need to purchase or hire new bins;
your waste contractor may provide bins as part of their
service. Whatever the case, make sure the bins are
structurally sound and easy to use and see, even from
a reasonable distance. The height of the bin itself or
the use of overhead signage might be a consideration
for large outdoor events. Bins should be easy to locate
for patrons and staff, away from low overhanging trees,
shrubs or other obstacles, and most importantly easy to
use with no hard-to-use lids or openings.
Place the signs on the side and at the point of disposal
(lid or opening) of each bin. You may even decide to
use overhead signage or to have your entire bin in the
colour of the intended waste stream to be deposited.
Bin placement and service requirementsWhere more than one bin type will be provided, such as
a general waste bin and a recycling bin, co-locate (locate
together) all bin options. Patrons can assess the options
and select the correct bin. Anecdotal evidence and waste
statistics from events suggests that co-locating all bins
minimises contamination rates of recycling bins.
A recycling bin on its own has a much higher chance
of contamination than the same bin co-located
with a general waste bin. People can place items
they are unsure about in the general waste bin
and contamination in the recycling stream will be
minimised. Anecdotal evidence also suggests less
contamination in bins placed side-by-side than in
those set back-to-back.
Think carefully about the actual location of bins. They
should be easily accessible, highly visible and facing
theflowoftrafficthroughanarea.Visibilityisvery
important, particularly at night events or in darkly
lit venues. Locate bins in well lit areas, or consider
waste management needs when planning locations
of portable lighting.
Estimate when most material will be generated. Just
before, during and/or just after main meal times are
probably the best times for bins to be emptied or
replaced – your event or venue remains clean and
tidy, and contamination of waste streams is less likely.
Frequent monitoring and servicing will help all bin
optionsbeavailableatanytime.Volunteersorstaff
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.
If one bin is full in a cluster of coloured bins, people
tend to just use the bin next to the full one, rather
than walk to find another bin of the right colour/waste
stream. This increases the likelihood of contamination,
so it is important to ensure that full bins are emptied or
replaced with empty bins as soon as possible.
sTep
STEp 3.
prOvidiNG
iNfraSTruCTurE
HINTif yOur EvENT iS NOT SMOkE frEE, rEMEMBEr TO prOvidE rECEpTiClES aT yOur EvENT fOr
ThE diSpOSal Of CiGarETTE BuTT liTTEr.
19
HINT
plaCE MOrE BiNS iN lOCaTiONS whErE MOST
waSTE will BE GENEraTEd
Think carefully about where people will congregate
and create the waste streams expected at your event
or venue:
• Isitwherefoodanddrinkisavailableforpurchase
and/or consumption?
• Isitneartheentranceandexittotheevent?
Use a map or plan of your event or venue to work it out.
sTep
and
or
POTENTIAL WASTE/
RECYCLING STREAMSFRONT OF HOUSE SUGGESTED BIN CONFIGURATIONS
• Largeamountsof
compostables including
food waste and
compostable plates etc
• Drinkcontainers
• Allotherwaste
• Largeamountsof
cardboard and paper
• Drinkcontainers
• Allotherwaste(suitableif
not much food waste will
be generated at your event)
• Manydrinkcontainers
• Allotherwaste(suitableif
not much food waste or
other recyclables will be
generated at your event)
STEp 3.
prOvidiNG
iNfraSTruCTurE
20
3.4 BaCk Of hOuSE
StructureThe 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
by training staff in your expectations.
Remember to consider loading and unloading needs
for larger venues or at outside events. You will most
likely have room to place larger skip or roll-on roll-off
bins for the waste from front of house (FOH) and
back of house (BOH) areas, ready for transfer to
appropriate waste or recycling facilities by staff or
contractors. Clear signage and staff/vendor training
will also be important here. Colour coding of the bins
themselves is probably the best visual reminder for
appropriate waste separation and will avoid frustration
and/or confusion for everyone.
Occupational health and safety considerations must
also inform your decisions on bin size and location,
particularly if waste is transferred from smaller to
larger bins. You might need to arrange for steps or
a bin lifting device. Discuss these types of issues
with your staff and your waste contractor or service
providers who may have access to this type of
infrastructure.
Bin placement and service requirementsWhile planning your event, estimate the times when
most waste will be generated and when your bins are
likely to need emptying. Discuss this with your waste
service provider. You may need to designate access
areas/times for moving bulk waste material. Staff
may need to move bins or waste containers to an
accessible area for emptying or removal.
Make sure to arrange appropriate collection times
with appropriate staff, the waste service provider
or cleaning contractor before the event. Frequently
monitor bins in case the estimated times prove
incorrect and collection times need to be modified
(see Step 5 Reporting and Evaluation).
At a large music event, attempting to empty bins
during major performances would cause crowd and
access problems. Empty bins immediately before the
crowd gathers and as soon as it disperses to ensure
maximum capacity in the bins during that time. Make
sure that those responsible for emptying the bins are
told about delays or changes to your program.
sTep
STEp 3.
prOvidiNG
iNfraSTruCTurE
BACK OF HOUSE SUGGESTED BIN CONFIGURATIONS
21sTep
STEp 4.
EduCaTiON aNd
MarkETiNG
4.1 STaff aNd vENdOr EduCaTiON
All staff and associated personnel must understand
why a WMP has been developed and their role in
implementing it. Distribute a summary of the plan to
everyone for their information. Key points to include
are the benefits and outcomes being sought, how
waste to landfill will be reduced and what will happen
to waste instead of going to landfill.
Suitable techniques to communicate the important
aspects of your WMP may include:
> memos to staff
> contractual obligations referring to the WMP
> briefing/training sessions
> posters
> signage
> 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.
4.2 paTrON EduCaTiON aNd MarkETiNG
Promotion has a big part to play in the success
of your waste management plan. If people don’t
know what you are trying to achieve and why,
they won’t change their behaviour. If they don’t
understand the different bin systems in place,
how can they use them correctly?
Give people this information in simple,
easy-to-understand messages. Promote your
efforts continuously leading up to and throughout
your event or at your venue.
ENSurE EvENT STaff uNdErSTaNd aNd arE awarE Of ThE
OpEraTiONal prOCEdurES
Update and educate staff about any changes to existing procedures through:
> a brief staff training course> staff inductions> posters placed around back of house.Attachment H (p40) has examples of staff training posters and information.
HINT
22
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,
before and during the event.
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
monitor and make sure your
systems are working. Your
system must support your
messages and vice versa.
sTep HINT
a variETy Of TOOlS aNd TEChNiquES CaN BE uSEd TO
prOMOTE waSTE MiNiMiSaTiON aNd rECyCliNG duriNG
aN EvENT Or CONTiNuOuSly aT a vENuE
Some examples are:
• signageandpostersinareasofhighvisitation
• PA/MCannouncements
• TVscreenmessages
• advertising
• volunteersspreadingthewordonthegroundwhile
monitoring and managing bin stations.
STEp 4.
EduCaTiON aNd
MarkETiNG
23sTep
STEp 5.
rEpOrTiNG aNd
EvaluaTiON
HINTSOME waSTE STrEaMS May BE MEaSurEd iN diffErENT uNiTS
ThE waSTE STrEaM CONvErSiON CharT (aTTaChMENT j, p43)
May hElp yOu CONvErT kG TO M3 aNd viCE vErSa.
Reporting and evaluating your waste
minimisation actions and the success of your
WMP are vital for continued success.
Unfortunately, it is one of the last steps and so often does
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?
Reporting what you have achieved and learned
through implementing a WMP is important for future
planning. Report formally to your Board, sponsors,
venue owners or event management to strengthen
your case for future support. Remember to also inform
staff and let participants and patrons know what has
been achieved as they all provide vital contributions
to current achievements and future plans.
5.1 TraCkiNG iMprOvEMENTS iN waSTE
GENEraTiON aNd diSpOSal
Measuring is a prerequisite to reporting. It allows
you to know what has worked and what hasn’t.
During your event, monitor how the waste
management system is functioning. Take note of
the bins both front and back of house, have a look
in them and ask the following questions:
> Do they appear to contain the appropriate
materials/items?
> Are they contaminated with other items that
shouldn’t be in there?
> If the system is not working as well as anticipated,
what might be the reasons?
> Is the signage clear and easy to see?
> Are the bins in suitable locations?
> Are caterers and vendors acting in accordance
with their verbal or contractual agreements?
Take notes of your observations, consider
improvements and communicate about your findings
with those concerned. A monitoring checklist
template is in Attachment I (p42).
5.2 SElf EvaluaTiON Of yOur
SuCCESS
Ask yourself the following questions:
> Has the event or venue achieved its goals?
If not, it should be possible to ascertain where things
didn’t run to plan. Identify the successes and failures,
learn and take corrective action for future events.
> Were there things achieved that weren’t
planned for? How did these come about?
Use the reporting and self evaluation templates in
Attachments K (p44) and L (p45) to help you report
your achievements and evaluate your success.
5.3 ShariNG ThE iNfOrMaTiON wiTh
iNTErESTEd parTiES
Document the waste management achievements
for reporting and evaluation. New customers,
contractors, staff, Board members and others can
view where lessons have been learnt and how to
be even more successful in the future.
5.4 lEarNiNG frOM yOur ExpEriENCES/
CONTiNual iMprOvEMENT
Some actions may no longer be relevant; some new
actions might be needed; some actions might need
to be changed. The WMP should be flexible enough
to accommodate these changes. Regular reviews of
progress towards the event’s or venue’s goals will
reveal which actions have been completed and what
still needs to be done. The waste management plan
template (Attachment A, p27) has a ‘status’ column
for regular reviews.
24
The Zero Waste SA website
www.zerowaste.sa.gov.au has more information
on many aspects of waste management and
minimisation.
There are a lot of resources out there that can help
you. The Waste Minimisation and Reduction Guide
for the Retail Industry (see www.zerowaste.sa.gov.au)
may also have useful tips for your event or venue.
Recycling locations, waste/recycling services,
cleaning contractors and biodegradable product
suppliers can be found through a general internet
search or the Yellow Pages.
EvEN MOrE
iNfOrMaTiON
HINTMakE SurE yOu Talk TO yOur ExiSTiNG
waSTE/rECyCliNG CONTraCTOr (if yOu havE ONE).
Don’t be afraid to ask them for further assistance. In some cases implementing
waste minimisation measures may cost extra but remember to compare those
costs with other service providers to find the best option for your situation.
25
frEquENTly
aSkEd
quESTiONS
What are the benefits of reducing waste to landfill?Minimising waste to landfill conserves resources,
reduces greenhouse gas emissions and increases
environmental awareness by vendors and patrons. More
specifically, waste minimisation creates a very positive
‘green’ marketing tool for event organisers or venue
management and could set you apart from your peers
and competitors. The initial financial outlay to implement
change may increase your expenses at the time, but,
for regular events and venues, costs should reduce over
time as you incorporate the waste management hierarchy
and this, of course, should be considered against any
related efficiency and promotional opportunities.
How much will it cost?The cost of waste minimisation measures will depend
on the goals you set yourself. A multiple bin system
with waste separation options can be a little more
expensive than the old single bin system. However,
separation of waste at source (at your event/venue)
is the best way to ensure that waste is diverted from
landfill, and it supports measuring and reporting on
your WMP achievements and includes patrons and
participants in the process.
How much detail do I need to include in my WMP?A WMP can be as simple or as detailed as you decide.
Make sure you set yourself SMART (simple, measurable,
achievable, and realistic with a timeframe) goals and
appropriate actions to achieve them. Allocate adequate
resources (including staff or contractors) to carry out
the actions. Review your progress with the waste
management data you have collected.
How accurate does my waste assessment have to be?Your waste assessment should be as accurate as
possible but does not need to be perfect. Identify all
potential waste, and record actual or approximate
amounts so that appropriate management and
minimisation measures can be determined.
Do I need to use the same waste contractor I have always used?This is entirely your decision. Discuss your proposed
approach to waste minimisation, your goals and how
they could be achieved with your current contractor.
If you are not satisfied with their solutions, proposals
or costing, request some information and quotes from
other service providers.
How important is it to use contract clauses for waste management?A good working relationship with your clients or
contractors and formalised waste minimisation
measures and goals will help reduce errors or
misunderstandings. The examples in Attachment
G (p37) can be used to formulate or negotiate
appropriate agreements cooperatively with your
client or contractor. They can also be used to prepare
contract and tender clauses.
Does Zero Waste SA have preferred suppliers?Any suppliers of food and beverage packaging should
be able to supply biodegradable (compostable) or
recyclable options. See ‘packaging materials’ in the
Yellow Pages, or do a web search for ‘biodegradable
packaging suppliers’.
I want to use food packaging materials that are biodegradable/compostable/degradable. What’s the difference between them and where can I get them?The glossary on page 47 has definitions of
biodegradable, compostable and degradable. Make
sure that if you use biodegradable or compostable
products, you talk it over with your suppliers and
commercial composting facility. Some products that
claim to be biodegradable or compostable need a
commercial composting facility and do not break
down in backyard composting. Even with commercial
composting, some items can take longer than
expected to break down.
Try searching the internet or Yellow Pages for
‘packaging suppliers’ and/or ‘packaging materials’
for other options.
26
Which contractors provide composting services?If your event is small and the amount of compostable
waste you produce is relatively small, you may be able
to compost this material yourself. For larger volumes,
use a commercial composting company. Look under
‘recycling services’ in the Yellow Pages
Where can I get bins from?Use bins that you already have by simply adding the
relevant signage for each waste stream. Or you could
hire or purchase new or used bins from a number of
sources: ‘waste reduction and disposal services’ in the
Yellow Pages or search ‘waste management’ on the
internet.
Is there a standard for bin signage and colour?Step 3 on page 14 of this guide details the colour and
words to use for waste stream source separation at
both events and venues. Use the colours and words
provided for consistency, or alter or create individual
images to suit your particular situation.
Where can I get bin signage from?Suggested bin signage is available for download
and use from the Zero Waste SA website:
www.zerowaste.sa.gov.au. You can also make your
own signs using the images on the website to suit
your event or venue. You can make up your own
images if you wish, but remember to use the standard
colours, configurations and names of waste streams
from the website so you don’t confuse patrons and
staff, and mix waste streams.
Should we concentrate our waste management efforts on front or back of house?Your completed waste assessment (Attachment D,
p33), summarising all waste produced at your event or
venue, will help you to focus your efforts on the areas
with the best waste minimisation opportunities.
I tried this before and it didn’t work, how can I make sure things succeed this time?This guide may help you do better this time. Each
situation is unique but we believe that the ‘5 Steps to
Success’ will give any event or venue the best possible
chance to achieve its waste minimisation goals. Each
step is equally important; give each one adequate time
and thought to ensure success. Appropriate planning,
support and infrastructure will all help you achieve
your goals, and continuous monitoring and review
will help you identify any issues early and adjust your
focus accordingly. Reporting back to stakeholders will
help close the loop, improve their understanding and
commitment, and minimise waste even more next time.
Are there any grants available from Zero Waste SA to assist me?Zero Waste SA has a number of grant programs and
varies these as needs and other priorities evolve.
Check the website for details. Waste minimisation
activities are generally regarded as a standard
operational cost of running an environmentally
responsible event.
Do I need to report any information to Zero Waste SA?Zero Waste SA always likes to hear about any
group or organisation that has introduced waste
management initiatives but there is no obligation to
report any information about your event.
Are there any additional resources available?There are many websites and tools dedicated to
green events and minimising waste at events and
public places. Some other useful links include:
Department of Environment and Conservation NSW
www.environment.nsw.gov.au/warr/WWE_home.htm
SustainabilityVictoria:WasteWiseProgram
www.sustainability.vic.gov.au
Keep South Australia Beautiful
www.kesab.asn.au
frEquENTly
aSkEd
quESTiONS
27
aTTaChMENT a
waSTE MaNaGEMENT
plaN TEMplaTE
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
AS
PE
CT
AC
TIO
NM
EA
SU
RIN
G
SU
CC
ES
S
(ho
w w
ill y
ou
kno
w
this
act
ion
has
bee
n
com
ple
ted
; wha
t w
ill
it m
ean
you
have
achi
eved
?)
TIM
EFR
AM
E F
OR
CO
MP
LET
ION
(whe
n d
oes
the
acti
on
need
to
be
com
ple
ted
, do
es it
rely
on
som
ethi
ng
else
bei
ng d
one
firs
t?)
RE
SP
ON
SIB
ILIT
Y
(who
is r
esp
ons
ible
for
do
ing
the
act
ion
or
mak
ing
sur
e it
has
bee
n d
one
?)
STA
TU
S
(use
thi
s co
lum
n to
trac
k yo
ur p
r og
ress
at r
egul
ar r
evie
ws)
Gai
ning
co
mm
itm
ent
Infr
astr
uctu
re (e
.g.
bin
s, s
igna
ge)
Ed
ucat
ion
and
mar
keti
ng
Rep
ort
ing
and
eval
uati
on
For a completed example see Attachment B (p30)
aTTaChMENT a
waSTE MaNaGEMENT
plaN TEMplaTE
29
CurrENT SiTuaTiON
Purpose of this task
Briefly describe the current waste management
situation. Attach the waste assessment as
supporting information.
Example
We are a small venue hired out for private parties. An
onsite catering company provides food and beverage
service for the parties, which range from birthdays
and social club functions to wedding receptions.
Currently, we have the following waste streams and
waste management processes:
> Main kitchen: Mainly food preparation waste
is generated here, including food scraps, egg
cartons, tins, milk cartons, plastic (clean and
soiled), cardboard boxes. Currently we only
recycle cardboard boxes from this area.
> Bar area: The main waste items produced here are
bottles, cans, plastic cups, plastic straws, bottle
tops and corks. Cardboard boxes and plastic wrap
from bulk beverage packaging are also generated.
We recycle all bottles and cans from this area,
along with cardboard boxes.
> Within the venue (front of house): Bins are provided at
‘stand up’ events such as birthday parties for people
to put any finger food scraps, serviettes, plastic cups
and plastic straws into. It is a non-smoking venue so
cigarette butts are not an issue.
> General waste is collected in a 3 cubic metre
bin once a week from the venue and more often
if necessary. A 3 cubic metre bin of cardboard
is also collected every week from the venue. All
bottles and cans are collected in three large steel
cages every two weeks.
OpTiONS fOr iMprOvEMENT
Purpose of this task
Describe your options for improving waste management.
Use the handy waste tips form as a guide.
Example
> Main kitchen:
> Source separation of food and other
compostable material within the main kitchen
for composting in an enclosed compost
receptacle located on site, for use on the
landscape garden around the venue.
> Source separation of recyclable items such
as egg cartons, milk cartons, tins and plastic
containers into a co-mingled recycling bin for
pick up by a waste service provider.
> Source separation of clean plastic wrap, film and
strapping into a bin dedicated to this material for
pick up by a waste service provider.
> Ensure only paper or other compostable plates
are used for service at ‘stand-up’ events.
> Bar area:
> Source separation of clean plastic wrap,
film and strapping into a bin dedicated to
this material for pick up by a waste service
provider.
> Will a waste service provider collect bottle
tops and corks?
> Front of house:
> Provide a separate bin for bottles and cans,
and another bin for food scraps, plates and
serviettes at ‘stand-up’ events with clear
signage for each bin.
SETTiNG GOalS
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.
aTTaChMENT B
ExaMplE waSTE
MaNaGEMENT plaN
30A
SP
EC
TA
CT
ION
ME
AS
UR
ING
SU
CC
ES
S
TIM
EFR
AM
E F
OR
CO
MP
LET
ION
RE
SP
ON
SIB
ILIT
YS
TAT
US
Gai
ning
com
mit
men
t
Hol
d m
eetin
g w
ith o
nsite
cat
erer
s
to g
ain
agre
emen
t fo
r so
urce
sep
arat
ion
of m
ater
ial i
n ki
tche
n
Mee
ting
held
, ver
bal
com
mitm
ent
gain
ed
Feb
ruar
y 20
11M
anag
erM
eetin
g he
ld; c
ater
ers
feed
bac
k al
l
pos
itive
Writ
e re
spon
sibi
litie
s in
to a
sta
ndar
d
oper
atin
g pr
oced
ure
(SO
P) a
nd
dist
ribut
e to
all
staf
f for
sig
n of
f
SO
P d
evel
oped
, all
staf
f
sign
ed
Feb
ruar
y 20
11M
anag
erS
OP
dev
elop
ed, c
urre
ntly
bei
ng
circ
ulat
ed
Trai
n st
aff o
n th
e ne
w b
in s
yste
ms
Trai
ning
ses
sion
hel
dM
arch
201
1–
ongo
ing
Man
ager
, Cat
erin
g
Man
ager
Trai
ning
ses
sio
n b
oo
ked
fo
r
15 M
arch
201
1
Dev
elop
pos
ters
on
the
new
bin
syst
ems
for
mai
n ki
tche
n ar
ea
Pos
ters
dis
pla
yed
Mar
ch 2
011
Cat
erin
g st
aff
Gra
phi
cs p
rod
uced
for
pos
ters
to
be
hand
ed o
ut a
t tr
aini
ng s
essi
on
Pro
vid
ing
infr
astr
uctu
re
Liai
se w
ith c
urre
nt w
aste
cont
ract
or t
o se
e if
they
can
assi
st w
ith a
ims
Mod
ified
con
trac
t
arra
ngem
ents
esta
blis
hed
Feb
ruar
y 20
11M
anag
erM
eetin
g w
ith c
ontr
acto
r he
ld,
cont
ract
dev
elop
ed a
nd a
pp
rove
d
Det
erm
ine
whi
ch b
ins,
whe
re, h
ow
man
y; a
nd s
igna
ge to
acc
ompa
ny
them
Bin
pla
n d
evel
oped
usin
g a
map
of t
he
venu
e
Feb
ruar
y 20
11M
anag
er, C
ater
ing
Man
ager
Com
pos
tab
les
bac
k of
hou
se,
recy
clin
g an
d g
ener
al w
aste
fron
t
of h
ouse
(may
sta
rt c
omp
osta
ble
s
fron
t of
hou
se n
ext
year
)
Freq
uenc
y of
ser
vice
– d
iscu
ss
with
was
te c
ontr
acto
rs
Ser
vice
freq
uenc
y
agre
ed
Feb
ruar
y 20
11M
anag
er, w
aste
cont
ract
or
Ser
vice
freq
uenc
y fo
r fr
ont
of h
ouse
and
bac
k of
hou
se a
gree
d a
nd
incl
uded
in c
ontr
act
Mon
itorin
g b
in u
se –
do
we
need
to c
hang
e p
ositi
on?
Bin
pos
ition
fina
lised
Ong
oing
Cat
erin
g M
anag
er,
Func
tion
Coo
rdin
ator
Ong
oing
mon
itorin
g d
urin
g th
e
even
t
aTTaChMENT B
ExaMplE waSTE
MaNaGEMENT plaN
31
AS
PE
CT
AC
TIO
NM
EA
SU
RIN
G
SU
CC
ES
S
TIM
EFR
AM
E F
OR
CO
MP
LET
ION
RE
SP
ON
SIB
ILIT
YS
TAT
US
Ed
ucat
ion
and
mar
keti
ng
Pro
vid
e in
form
atio
n on
was
te
min
imis
atio
n at
ven
ue in
info
rmat
ion
pac
ks fo
r p
oten
tial
pat
rons
Info
rmat
ion
pac
k
mod
ified
Mar
ch 2
011–
ongo
ing
Func
tion
Coo
rdin
ator
Info
rmat
ion
pac
ks fr
amew
ork
dev
elop
ed, c
urre
ntly
col
latin
g
info
rmat
ion
Ens
ure
pat
rons
are
aw
are
of
diff
eren
t b
in s
yste
ms;
tal
k
with
hire
rs b
efor
e ev
ent
to
com
mun
icat
e th
e sy
stem
; inc
lud
e
in h
ire a
gree
men
t
Che
cklis
t in
hire
agre
emen
t si
gned
by
sale
s p
erso
n an
d h
irer
Ong
oing
Func
tion
sale
sTo
be
actio
ned
Rep
ort
ing
and
eval
uati
on
Con
tinua
l rev
iew
of a
ctio
ns –
are
we
achi
evin
g ou
r go
als?
Rev
iew
pla
n ev
ery
6 w
eeks
6-w
eekl
y re
view
s
com
ple
ted
Ong
oing
: eve
ry
6 w
eeks
All
Firs
t re
view
of p
lan
com
ple
ted
Ass
ign
resp
onsi
bili
ty fo
r re
cord
ing
info
rmat
ion
abou
t w
aste
col
lect
ed
(usi
ng r
ecor
din
g te
mp
late
)
Res
pon
sib
ility
ass
igne
d
and
rep
ortin
g te
mp
late
fille
d in
eac
h w
eek
Feb
ruar
y 20
11–
ongo
ing
Man
ager
and
the
n
des
igna
ted
sta
ff
mem
ber
Was
te ‘c
ham
pio
n’ n
omin
ated
for
each
are
a b
ack
of h
ouse
(BO
H);
cros
s ch
eck
det
ails
with
cont
ract
or r
epor
t
Rep
ort
achi
evem
ents
at
regu
lar
staf
f mee
tings
– s
tand
ard
age
nda
item
Age
nda
item
ad
ded
Mon
thly
M
anag
erW
aste
age
nda
item
ad
ded
for
this
even
t
Eva
luat
e su
cces
s at
the
end
of 6
mon
ths
and
rev
iew
furt
her
actio
ns
Rev
iew
com
ple
ted
,
WM
P v
ersi
on 2
com
pile
d
June
201
1A
ll To
be
actio
ned
aTTaChMENT B
ExaMplE waSTE
MaNaGEMENT plaN
32
aTTaChMENT C
SwOT aNalySiS
TEMplaTE
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
33
aTTaChMENT d
waSTE aSSESSMENT
TEMplaTE
Use this simple waste assessment template to help you understand your current situation.
Name of event/venue: Completed by: Date:
NAME OF AREA
(e.g. main kitchen,
back of house, arts
and craft stalls)
DESCRIPTION OF
ACTIVITIES
(describe simply the
activities in this area)
MAIN WASTE
ITEMS
PRODUCED
ESTIMATED
AMOUNT
(kg, m3 or % of total
waste for the area)
CURRENT WASTE
MANAGEMENT
(where does
waste go?)
34
aTTaChMENT E
haNdy hOw-TO GuidE
fOr waSTE iTEMS
Catering item Typical waste produced
How to AVOID How to REDUCE
How to RECYCLE
How to COMPOST
Baked potatoes, hamburgers
Foam containers Use cardboard clams or plates and compost with food scraps
BBQ, roast, hot food
Plastic plates Use cardboard clams or plates and compost with food scraps
Sandwiches, cold rolls
Non-recyclable plastic containers
Provide recyclable PET plastic containers when using a co-mingled recycling bin system
Wrap in paper or paper bag
Fairy floss Plastic bags without handlesCellophane
Do not provide fairy floss from bags; make fresh
Supply in paper bag, if necessary, or on wooden stick
Mini sauce containers, soy sauce sachets
Empty foil packets or sauce packets
Provide sauce or soy bottles at self serve station or at food stall
Mayonnaise, salad, gherkin packaging etc
Plastic bags with food waste
Obtain produce fresh and direct
Purchase in recyclable tubs or packaging
Ice cream, yoghurt containers
Plastic containers
Buy only in bulk quantities
Use recyclable packaging and recycling bins provided
Cutlery Waste cutlery with food scraps
Use washable and reusable cutlery
Use cornstarch or wooden forks, spoons, and knives
Table covers, serviettes
Paper or plastic waste tablecloths
Use washable fabric tablecloths and serviettes
Use paper tablecloths and paper serviettes
Wine, beer Wine corks and beer bottle lids
Use kegs for beer and screw top lids for wine where available
Corks can be recycled
Use cornstarch or compostable cups
Cold drinks Plastic cups Use washable reusable glassware
Use PET recyclable plastic cups
Use paper, cardboard cornstarch or compostable cups
Hot drinks Plastic stirrers, polystyrene cups
Use washable reusable glassware
Use wooden stirrers and cardboard ‘ridged’ cups
35
Catering item Typical waste produced
How to AVOID How to REDUCE
How to RECYCLE
How to COMPOST
Pre-packaged products
Cardboard Place cardboard packaging in recycling bins provided
Small amounts of cardboard could be added to compostables
Pre-packaged products
Shrink wrap plastic and plastic baling
Request products do not come shrink wrapped or baled if possible
Provide a separate recycling system for clean, soft plastics
Bin lining Garbage bags Do not provide bin liners if possible
Use compostable cornstarch bin liners
Multiple items purchased
Plastic bags* Do not provide plastic bags
Provide cardboard 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.
aTTaChMENT E
haNdy hOw-TO GuidE
fOr waSTE iTEMS
36
aTTaChMENT f
GOalS aNd OpTiONS fOr
iMprOvEMENT TEMplaTE
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)
37
The following example contract clauses are a guide
for event and venue managers, waste contractors,
service providers and vendors. They do not constitute
a complete set of contract clauses applicable to any
one event, venue or set of circumstances. They are
a starting point for developing specific clauses or
wording for agreements between parties involved in
waste minimisation at events or venues.
Not all examples presented here will suit your
situation. Feel free to pick and choose the items
that best fit your event or venue and to alter the
wording to suit your needs.
The examples are suitable for the following documents:
> requests for tender – waste contracts
> requests for tender – caterers/cleaners or other
service providers
> waste target clause
> waste collection monitoring clause
> waste management system – conference/
exhibition
> vendors/stallholder obligations – conference/
exhibition
> education and training
> food and beverage vendor agreements/clauses.
rEquESTS fOr TENdEr – waSTE
CONTraCTS
1. (Name of event/name of venue) is aiming to
introduce effective waste minimisation initiatives.
Waste will be reduced, recycled and/or
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
c. the education and training you will provide to
your staff in order to successfully implement
waste minimisation measures
d. any education, awareness-raising or training
services you may provide to other relevant staff
e. measures to be employed for a chain of
custody approach to waste management to
ensure waste streams are diverted from landfill
as agreed
f. your monitoring and reporting capabilities and
how information will be provided to (name of
event/name of venue).
rEquESTS fOr TENdEr – CaTErErS/
ClEaNErS Or OThEr SErviCE prOvidErS
1. (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 initial waste minimisation measures you will
employ to help (name of event/name of venue)
achieve its waste management goals
b. continuous improvement measures you will
employ to help (name of event/name of venue)
achieve its waste management goals
c. the education and training you will provide to
your staff in order to ensure waste minimisation
measures are successfully implemented
d. any education or training services you may
provide to other relevant staff
e. your monitoring and reporting capabilities and
how information will be provided to (name of
event/name of venue).
aTTaChMENT G
ExaMplE CONTraCT &
TENdEr ClauSES
38
waSTE TarGET ClauSE
1. (Name of event/name of venue) aims to divert x%
of all waste material collected from landfill. This
will be achieved by implementing the following
waste management system to allow for source
separation of waste items:
a. Bins will be provided at (location) for the
following separate streams of waste/recyclables:
1........................................
2........................................
3........................................
2. (a) (Company name covered by the contract/
agreement) is responsible for and must ensure
all staff and contractors are aware of the waste
diversion target and the actions required
achieving this target.
or
2. (b) All staff are responsible for the successful
implementation of (name of event/name of
venue) waste minimisation goals. Staff found
to be incorrectly separating waste and/or
intentionally disregarding source separation
systems will be asked to explain their actions.
Further education or other measures may be
required to ensure the waste minimisation
systems are used correctly.
3. If agreed targets are not met, (use some
form of reduction in payment here or some
other form of penalty).
4. If chain of custody measures, to ensure waste
streams are diverted from landfill, are not
implemented by the contractor, then (insert
penalty here, such as a reduction in payment).
waSTE COllECTiON MONiTOriNG ClauSE
1. (Name of event/name of venue) will provide waste
collection monitoring checklists that must be
completed by the contractor and provided to the
(name of event/name of venue) representative for
collation, analysis and reporting (date/timeframe/
intervals). The checklists will be used to track
collection and contamination rates. Refer to the
example checklist at Attachment I (p42).
2. Early reporting of potential problems will help
ensure that contamination is kept to a minimum,
by implementing appropriate corrective action.
waSTE MaNaGEMENT SySTEM –
CONfErENCE/ExhiBiTiON
1. The following separate bins are to be provided
at (locations) for source separation of waste/
recyclable materials:
1........................................
2........................................
3........................................
2. One large roll-on roll-off bin will be located at
(location) for collecting mixed recyclables.
3. Mixed recyclables will be transported to (name)
materials recovery facility for off-site sorting and
recycling.
vENdOrS/STallhOldErS OBliGaTiONS
– CONfErENCE/ExhiBiTiON
1. Separate bins will be provided for recycling
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........................................
aTTaChMENT G
ExaMplE CONTraCT &
TENdEr ClauSES
39
2. These bins will be located at (location) during the
following times:
• Date time–time
• Date time–time
3. Any items that do not fit the listed waste streams
should be taken away with you and reused or
recycled appropriately or disposed of in the
general waste bins provided.
4. Produce pamphlets, handouts and presentation
notes electronically if possible, on a CD or a website
for download. Do not encourage patrons to print
information at a later date. Limit the use of folders.
5. If this is unavoidable, print items on post-
consumer recycled paper, double sided.
6. Plastic folders or binding is discouraged, to
enable easier post-event recycling of unused or
unwanted items.
EduCaTiON aNd TraiNiNG
1. (Person/position title/event or venue name) is
responsible for ensuring (which staff) are aware
of the waste management goals set by (person/
position title/event or venue name). Any training
and education required for staff to implement
waste minimisation/source separation effectively is
the responsibility of (who).
fOOd aNd BEvEraGE vENdOr
aGrEEMENTS/ClauSES
1. (Name of event/name of venue) aims to divert
x% of all waste material collected from landfill by
implementing the following waste management
system to allow for source separation of waste
items. Bins will be provided at (back of house
location) for the following separate streams of
waste/recyclables:
1........................................
2........................................
3........................................
2. All caterers/vendors are required to comply with
the following requirements:
> Drink containers will be recycled into other useable
products. Food containers made from sugar cane,
cornstarch and cardboard will be composted and
used as fertiliser or garden soil.
> Only items listed on your attached order form are
to be deposited in the compostable bins provided
back of house.
> All other waste generated in the stall that does not
comply with the attached list, e.g. plastic wrapping,
must be disposed of in a general waste bin.
> All packaging for food or drink is to be ordered
from (product supplier name) using your attached
order form (develop for your event or venue).
The following items are prohibited from use:
> e.g. plastic plates and plastic cutlery
Item.....................................................
Item.....................................................
> e.g. polystyrene cups
Item.....................................................
Item.....................................................
> If you already have stocks of compostable food
containers, please discuss the use of these items
with (person/position title) to ensure they meet
event requirements.
> You are responsible for informing your staff of the
waste system being implemented at the event
and all staff must assist (waste contractor name/
service provider name/event name/venue name)
staff to keep contamination at a minimum.
> All bins will be clearly labelled with the type of
waste they can receive.
> Your cooperation will ensure the environmental
success of this event.
3. If no connection to sewer facilities is available
and the event is held outside/in the open, the
contractor will supply liquid waste containers.
> Liquid waste is likely to arise from hand washing
and dishwashing activities and from cooking.
> Liquid waste is not to be poured into gutters or
drains or anywhere not designated for liquid waste.
> Buckets should be used where practicable and
then emptied into the bulk liquid waste containers
when appropriate.
aTTaChMENT G
ExaMplE CONTraCT &
TENdEr ClauSES
40
aTTaChMENT h
ExaMplE STaff
TraiNiNG pOSTErS
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 – rECyClEAs a caterer/contractor/staff member at this event, you can also play
your part. Please:
• placesawdustandanimalwasteONLYinthestablebins–this
material will be transferred to a composting facility and end up
nourishing SA soils
• placeallrecyclablesintheyellow-topped‘recyclables’bins
• disposeofallfoodscrapsorcardboardinthegreen-topped
‘compostables’ bins
• thinkcarefullybeforedisposingofyourwasteandkeepaneye
out for any information and instructions at bins.
Thank you for helping to make
this a successful GREEN
event/venue.
Put your South Australian event
or fixed venue name here
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
Insert image
here if desired.
41
This event has adopted GREEN principles and has strategies in place to reduce
waste sent to landfill by following the 3 Rs:
rEduCE – rEuSE – rECyClEWhile working at this event/venue, YOU MUST
• usetheseparatebinsattherearofthecaterer’sareatodisposeofmaterials
• taketimetofamiliariseyourselfwiththedifferentbins
• placethecorrectwasteintheappropriatebin.
Compostables (green label)Anything that will break down in compost including:
• foodstuffs(preparation,leftovers)
• smallcardboardboxes
• papertowelandserviettes
• teabags
• eggshells
• corks.
Recyclables (yellow label)Anything that can be recycled including:
• tinsandcans(e.g.fromcannedtomatoes)
• aluminiumcans
• milkcontainers
• icecreamcontainers
• yoghurtcontainers
• largecardboardboxes.
Thank you for helping to make this a successful GREEN event/venue.
Put your South Australian event
or fixed venue name here
aTTaChMENT h
ExaMplE STaff
TraiNiNG pOSTErS
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
Insert image
here if desired.
42
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
REqUIRED
CORRECTIVE
ACTION
COMPLETED
SIGNATURE AND
DATE
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?
aTTaChMENT i
MONiTOriNG
ChECkliST
43
For reporting in consistent units, use this conversion chart.
Waste product
Weight (kg)
per one cubic
metre1
Conversion factors
Weight (kg) to
cubic metres
divide weight
(kg) by number
below
Cubic metres to
weight (kg)
multiply size of
waste container
(in m3) by
number below
Cubic metres to
weight (tonnes)
multiply size of
waste container
(in m3) by
number below
Weight in kg to
tonnes
divide weight
(kg) by 1000
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
(plastic/glass/tins/cans)
63 63 63 0.063
Source:SustainabilityVictoria,WasteWiseEventsToolkit,modifiedbyR3greensolutions,2008
1 i.e. for every 1m3 of the waste product, there is (number in first column) kg of the waste product
aTTaChMENT j
waSTE STrEaM
CONvErSiON CharT
44
aTTaChMENT k
waSTE aNd rECyCliNG
rEpOrTiNG TEMplaTE
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,
compostables, paper and
cardboard) Weight (kg)* Volume (m3)*
%
contamination
(per unit weight
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
aTTaChMENT l
SElf EvaluaTiON
TEMplaTE
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
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
following areas:
Very bad Bad Average Good Very good
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. CouldyouAVOID,REDUCE,RECYCLEorCOMPOSTmorenexttime?How?
4. What will you try to implement next time/in the future? Provide details.
aTTaChMENT l
SElf EvaluaTiON
TEMplaTE
47
GlOSSary
Back of house (BOH): areas closed to the public including
areas designated for administration, kitchens, staff, vendor-
only areas and service areas.
Biodegradable: degradation caused by biological activity,
particularly by enzyme action leading to significant changes
in the material’s chemical structure. Biodegradable products
should break down cleanly, in a defined time period, to
simple molecules found in the environment such as carbon
dioxide and water.*
Cleaning contractor: a company engaged by an event
organiser or venue to carry out specific tasks such as the
cleaning of toilet facilities, transfer of waste from collection
points to disposal points and litter collection.
Compost: a product produced by the breakdown of organic
matter, such as garden and food waste, by bacteria and
other micro-organisms into a nutrient rich natural fertiliser.
Compost improves soil structure, providing nutrients for
plant growth and increases water and nutrient retention in
the soil.
Compostable: materials must be demonstrated to biodegrade
and disintegrate in a compost system during the composting
process (typically around 12 weeks at temperatures over
50o C). The compost must meet quality criteria such as heavy
metal content, ecotoxicity, and no obvious distinguishable
residues caused by the breakdown of the polymers.
Compostable plastics are a subset of biodegradable plastics.*
Container Deposit Legislation (CDL): South Australian
incentive to recycle selected beverage containers with a 10c
refund to the depositor.
Degradable: items designed to break down into smaller
particle sizes to a specific extent within a given time and
within a specific environment (i.e. the item just breaks down
into smaller pieces of plastic).**
Event: a gathering of people in a location to celebrate,
socialise or be entertained; not fixed to any one location.
Fixed venue: a location where gatherings frequently occur
for celebration, socialising and entertainment.
Front of house (FOH): areas open to members of the public,
for example grassy spaces, marquees, exhibition spaces,
bars, dining areas and toilets.
Greenhouse gas emissions: emissions that contribute to
the global issue of climate change, including carbon dioxide,
methane, nitrous oxide; in a waste management context, they
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.
Infrastructure: front of house and back of house waste
management systems, consisting of bins, signage and any
support infrastructure such as bin caps and surrounds.
Packaging supplier: provider of packaging products used
for food, drinks and other items.
Patrons: visitors (both paying and non-paying) to an event
or venue.
Recycle: to process used materials into new products.
Source separation: the separation of waste materials into
different streams (e.g. recyclables, compostables, refund
items) at the location (source) where they are generated or
produced.
South Australia’s Strategic Plan: sets out key objectives
and targets for waste management in South Australia.
Supply chain: the network of retailers, distributors,
transporters, storage facilities and suppliers that participate
in the sale, delivery and production of a particular product or
service.
Vendors: any person or company that provides goods
or services at an event or venue.
Waste: discarded items (either liquid or solid) or those with
no further purpose to humans.
Waste Management Hierarchy: a nationally and internationally
accepted guide for prioritising waste management practices
for the optimal environmental outcome; it sets out the preferred
order of waste management practices from the most preferred
to least preferred.
Waste contractor/service provider: a provider of services
and/or infrastructure to manage waste generated through
human activity.
Waste streams: waste items separated into different
categories (e.g. cardboard and paper, refund/deposit items,
plastic wrapping and compostable material).
Zero Waste SA: a South Australian Government body
established to eliminate waste or its consignment to landfill and
advance the development of resource recovery and recycling
under the Zero Waste SA Act 2004.
* www.environment.gov.au/settlements/publications/waste/
degradables/biodegradable/
**(Using Degradable Plastics in Australia – A Product
Stewardship Guide and Commitment, PACIA 2007)
ArEA oF
conSIDErATIon
QuESTIon 1 QuESTIon 2 QuESTIon 3
current waste
management practices
Which types of waste are
likely to be generated?
How is this waste
currently being
managed?
Which opportunities can
easily be built upon? Which
waste can be avoided?
Support from event
organising committee
Is the organising
committee supportive
of improving waste
management?
Has it been presented
with some waste
management options and
the benefits of recycling?
Can the committee
appoint an appropriate
person to oversee waste
management?
Type of event What type of crowd is
expected (age group,
families, gender)?
How will patronage
influence your waste
management goals
and focus?
Which waste promotion
activities are likely to be
best received and how?
resources for new
waste minimisation
practices
Have you identified
options for improvement
and likely costs?
Is there a secured
budget for waste
activities?
Are costs likely to increase
with improved waste
management or stay much
the same?
Size and type of event Have you organised a
suitable number of bins
and associated signage?
Will patrons be bringing
in their own food or
beverages that may
require disposal?
Can you require that all
foods are purchased within
the confines of the event
venue, to have some control
over the wastes generated?
Event venue Is there space for
additional bins and
access for waste
collection vehicles?
Are the food, catering
and beverage outlets
in one spot or spread
across the site?
To what location/s will full
bins be transported to
during the event?
Event staff Are staff aware of waste
management objectives
for your event?
Have they been briefed
on waste practices
being used?
Have they read and
understood a waste
management procedure?
Waste contractors Have you discussed your
waste objectives with
your contractor?
Can they provide the
level of service you
require?
Have you searched for
waste contractors that can
cater for your event’s needs?
CHECklIST
Do you have all the answers (and have you written them down)?
>> >> >>
THE 5 STEPS
To
SUCCESS
STEP 1. WASTE mAnAGEmEnT PLAn 2. GAInInG commITmEnT 3. ProVIDInG InFrASTrucTurE 4. EDucATIon AnD mArkETInG 5. rEPorTInG AnD EVALuATIon
Section and page of guide > Get started
> Identify barriers and
drivers to change -
SWOT analysis
> Assess waste generation
and disposal
> Identify options for
improvement - waste
stream management
> Set goals and targets
> Develop actions
page
8
8
9
10
11
12
> Informal
> Formal
> Contract and
tender clauses
page
13
13
13
> Bin signage and
colour standards
> Choosing your
infrastructure
> Front of house
> Back of house
page
14
18
18
20
> Staff and vendor
education
> Patron education
and marketing
page
21
21
> Tracking improvements
in waste generation and
disposal
> Self evaluation of your
success
> Sharing the information
with interested parties
> Learning from your
experiences/continual
improvement
page
23
23
23
23
Tools> Waste management
plan template
> Example waste
management plan
> SWOT analysis template
> Waste assessment
template
> Handy how-to guide for
waste items
> Goals and options for
improvement template
Attachment
A
B
C
D
E
F
> Example contract
and tender clauses
> Example staff
training posters
Attachment
G
H
> Bin signage
Attachment
Available from
www.zerowaste.
sa.gov.au
> Example staff
training posters
Attachment
H > Monitoring checklist
> Waste stream
conversion chart
> Waste and recycling
reporting template
> Self evaluation template
Attachment
I
J
K
L
Did you ask all these questions?
WASTE
MANAGEMENT
HIERARCHY
The Waste Management Hierarchy should frame any approach to managing and reducing waste. The information and support tools in this guideline follow the hierarchy.
Source: Zero Waste SA, South Australia’s Waste Strategy 2010–2015
MoST PREfERAblE
lEAST PREfERAblE
Avoid
Reduce
Reuse
Recycle
Recover
Treat
Dispose
W A S T E
M I N I M I S A T I o N
G U I D E
E V E N T S A N D V E N U E S
5 S
TE
P P
lA
N
12
34
5
Zero Waste SA
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
SU
STA
INA
BIL
ITY
www.zerowaste.sa.gov.au