WASTE MANAGEMENT IN A HOTEL- BY POSEIDON

WASTE MANAGEMENT IN A HOTEL-  BY POSEIDON

ANU LEKSHMI

ADITH MOHAN

IMK Senate House Campus ,Palayam


WASTE MANAGEMENT IN A HOTEL

Industrial activities generate waste, some of which fall under hazardous category. Continuous and proper disposal of hazardous waste is necessary for sustaining future industrial activities. There are a large number of Restaurants and Hotels in India. These hotels contribute substantially to the generation of waste .Hotel and restaurant waste contributes to around 25-30 % of the total waste generated.

For the hospitality industry, the waste created by daily operations is an ongoing challenge. In addition to incurring the costs of waste disposal, hotels need to also allocate valuable back-of-the house space for waste to be stored and sorted. There are other concerns as well, namely the health and safety of those coming into contact with the waste, and the noise created by waste compaction and collection.

Much of the waste created in hotels is generated from within the kitchen (organic food waste, packaging, aluminum cans, glass bottles, corks and cooking oils), or from the housekeeping department (cleaning materials and plastic packaging). Waste is not only created in guest rooms but also in public areas, hotel gardens (engine oils, pesticides, paints and preservatives to grass and hedge trimmings) and offices (toner cartridges, paper and cardboard waste). And refurbishment and renovation projects undertaken at the hotel contribute further to the waste generated by the property. Hotels must meet all of the following seven criteria:

  • Waste minimization
  • Reuse/recycling
  • Energy Efficiency
  • Conservation and management
  • Waste management
  • Hazardous materials management
  • Environmentally and socially sensitive purchasing policies
  • Freshwater resource management

Types of Hotel waste:

Hotel waste comprises of two components, Biodegradable (Wet) waste and Non biodegradable (Dry) waste. The wet waste comprises of food, vegetable and non veg waste whereas the dry waste comprises of plastic bottles, papers, plastic wrappers, HDPE, LLDPE bags etc.

Present System of disposal of Hotel Waste :

 At present Hotel waste generated by small restaurants is disposed off directly by the hotels at nearby collection spots. The substantial quantity of food waste dumped at these collection spots gets mixed with all the other kinds of dry and wet waste and gives an ugly look to the collection spots with lot of dirt and stink.

 In case of large four and 5 star hotels, the hotel waste is disposed off directly by the hotels through private contractors to the dumping ground.

 Some private contractors charges Trade Refuse Charge (TRC) to the hotels for the waste generated by the hotels. The TRC is charged in multiples of license fees which is directly based on the area of the hotel and the grade.  The grade one hotels are generally bars and permit rooms which do peak business during evening hours. The waste generated by the restaurants with bars and permit rooms is much less as compared to that generated by the food restaurants. However the TRC charged for the bars and restaurants is much higher than that charged for the ordinary restaurants which generate much more quantity of waste.

 As per our observations of the hotel waste generated by hotels in a few wards, around 70 to 75 % of the hotel waste is biodegradable and gets mixed with all the other type of waste when dumped at the collection spots. Also the waste which is collected directly by the private contractors gets mixed with all the other type of non biodegradable waste at the dumping ground.

Suggested Action Points

 Management of waste generated by all the 3,4 and 5 star hotels and restaurants generating over one tonne of waste by themselves : These hotels can look at options of in-situ composting, installation of small biomethanation plants in the premises etc.

At present, hotel Orchid, Rhodas and Lotus suites are manging their waste quite well and can set an example for other hotels.

Some methods for management

 Bio Sanitizer by Excel Industries : Excel Industries Ltd. supplies machines of capacity 500kg, per day, 1 tonne per day and 3 tonnes per day machines along with biosanitizer. This machines can crush the food waste to 1/3rd of the original volume and odourless compost produced can be used as manure after curing.

 Biomethanation : Biomethanation Plants of capacities 100 -500 kg per day can be installed in the premises of hotels if adequate space is available. Gas generated can be used for cooking.

 Composting/ Vermicomposting – Options of composting/vermicomposting could be explored.

 1.Duty of care Regulations:

 All waste removed from the premises is covered by the Duty of Care regulations. These regulations specify that all commercial waste (either for disposal or recycling) must be removed by registered waste carriers; and transfer notes should be completed and retained on file. Any waste contractors used, including the council, should provide the company with a transfer note on a yearly basis. Transfer notes must be retained on file for a minimum of two years.

 2.Recycling:

 Recycling is good for the environment because it significantly lowers the amount of waste going to landfill, and can reduce waste costs if fewer collections are needed for general waste. Recycling will save money on waste costs as less collections for general waste will be needed.

 CONCLUSION

 For hotels, a good waste management strategy not only results in greater operational efficiencies, it also helps conserve energy and water. Waste elimination at source and recycling help to reduce greenhouse gas emissions at the manufacturing stage; these practices also keep waste out of the landfill, thus reducing landfill methane emissions as well. Recycling one tonne of office paper creates 95 percent less air pollution and uses about 60 percent of the energy needed to produce the same amount of paper from trees. Recycling one aluminium can saves enough energy to run a television set for three hours.

As the industry is able to better assess its environmental impact, hotels are likely to come up with more creative solutions for waste reduction. We also expect to see hotels increasingly lean toward suppliers/vendors who provide environmentally friendly materials and equipment, and to whom the hotels can hand back dry waste for recycling.

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2 responses to this post.

  1. Posted by RAINBOW on October 24, 2011 at 2:27 pm

    food is the basic needs of an organism. so your area of selection is good. you people find a good alternative for removing the hotel waste.

    Reply

  2. Posted by HORNBILL on December 15, 2011 at 3:02 pm

    the suggestions made by team poseidon are

    Waste minimization
    Reuse/recycling
    Energy Efficiency
    Conservation and management
    Waste management
    Hazardous materials management
    Environmentally and socially sensitive purchasing policies
    Freshwater resource management
    Also it is said about making of vermi compost from bio degradable waste.
    in a hotel different types of wastes are generated.so the way of treatment of these waste must be according to the nature of the waste.Also the place were these waste are generated are different.If possible these wastes can be prevented or disposed at the source itself.
    Also there is a chance of green backward integration.To get raw materials from organisations which are ecofriendly(those who use eco friendly methods for production process,those who reuse and repay for the oil cans or bottles given back )

    Reply

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