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Online version: PDF - DTIE
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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS<br />
107<br />
How can the Separation of Waste be Easily Incorporated into<br />
Hospitality Operations?<br />
• Place separate waste containers in rooms and invite guests to use the<br />
containers as labelled;<br />
• Ask guests to sort out waste such as batteries for separate collection<br />
and disposal;<br />
• Install housekeeping carts with separate waste containers;<br />
• Place separate waste containers in kitchens, other F&B outlets,<br />
housekeeping and administration areas;<br />
• Place bulk containers for separate waste in an appropriate back<br />
office area;<br />
• Train employees in all departments to separate waste.<br />
In the case of hazardous waste such as solvents, pool chemicals, paints, chemical<br />
pesticides and other such products, the local authority’s disposal stipulations<br />
should be followed. Hygiene and food safety codes provide guidance for food and<br />
packaging waste disposal, which will facilitate waste management.<br />
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2<br />
Some Facts About Composting<br />
Composting is the use of micro-organisms to break down organic waste<br />
(vegetable clippings, leaves, seeds, skins, shells, rinds, garden waste, etc)<br />
into inorganic form, which can then be used to improve the nutrient and water<br />
retention capacity of soil.<br />
Composting techniques range from simple backyard heaps to in-vessel<br />
systems.<br />
As composting waste is wet, backyard heaps need to be layered with dry bulking<br />
materials such as wood, sawdust, hay, leaves or shredded paper. Commercial<br />
compost activators can also be used. A small amount of nitrogen fertiliser can<br />
be added to increase energy content and speed up decomposition. Compost<br />
heaps need to be kept moist and thoroughly mixed to ensure waste breaks<br />
down rapidly. An unturned pile will become anaerobic (lack oxygen) and smell.<br />
In-vessel systems allow waste to be composted in enclosed vessels, reducing<br />
composting time to less than 30 days. As the composting takes place in<br />
enclosed vessels, they can be installed indoors (in kitchens and corridors, for<br />
example) or outside without the problems of smell, space or leakage. These<br />
systems have loading and screening devices, computerised or mechanical<br />
aeration systems, and mixers to turn the piles.<br />
Most composting systems recommend that only 15% of the waste heap consist<br />
of meat; in-vessel systems have partly overcome this disadvantage.<br />
Good Practice Tip<br />
Adding too much bulking material can create a low-energy compost mixture,<br />
which takes a long time to break down.