NHSScotland Waste Management Support Programme. Jessica Twemlow Project Manager - NHSScotland Programme of Support

Transcription

1 NHSScotland Waste Management Support Programme Jessica Twemlow Project Manager - NHSScotland Programme of Support

2 Outline NHSScotland The Waste (Scotland) Regulations 2012 Recycling collections Standardised approach to waste training Food waste collections Waste Prevention and Re-use

3 Resource Efficient Scotland Single integrated Scottish Government programme Scotland-wide one stop shop staffed by expert advisors Energy, water and waste Three main delivery routes: Advice and Support Service Sector programmes Strategic interventions Range of support services

4 NHSScotland

5 Scotland s Zero Waste Plan Will help Scotland become one of the most resource efficient nations in Europe Sets out the Scottish Government s vision for a zero waste society: All waste is seen as a resource Waste is minimised Valuable resources are not disposal of in landfill Most waste is sorted leaving only limited amounts to be treated

6 The Waste (Scotland) Regulations 2012 From 1 st January 2014, healthcare facilities must take all reasonable steps to present at least the following key dry recyclables for separate collection: Metals Glass Plastics Paper Card (including cardboard)

7 The Waste (Scotland) Regulations 2012 Scottish Government believes that source segregation is the most efficient way of minimising contamination and maximising the value that can be recovered from each waste stream Co-mingled systems are only acceptable where the waste streams are of comparable quality to separately collected wastes and can be managed in a way that promotes the priority 'high quality' outcomes

8 The Waste (Scotland) Regulations 2012 All healthcare facilities operating in food production, food retail and food preparation will be required to present food waste for a separate collection by 1 st January 2016 Food waste disposers (i.e. macerators) cannot be used to discharge food waste to a drain or sewer

9 Introducing source segregation Guidance created for acute and non-acute hospitals: Choosing and locating recycling receptacles in public zones, dining areas, production and finishing kitchens, offices, wards and clinical departments Segregating and transporting dry recyclable materials Storing dry recyclable materials Infection control considerations Fire safety considerations Developed from site reviews of over 50 hospitals

10 Carrying out a site audit Guidance and template created to help Health Boards carry out a site audit: Quantify types of materials produced in each area Assess available space for bins Decide on the internal logistical arrangements Understand any capacity to re-use surplus residual waste bins In consultation with staff identify areas for recycling stations Calculate recycling and food waste bin requirements and associated costs Developing a National Procurement Framework for recycling bins

11 Signage and Communications Consistent colour-coding will be used throughout NHSScotland to ensure that staff, patients and visitors are familiar with which bins to use for which waste stream This will significantly reduce waste contamination levels and enable better levels of recycling

12 Standardised approach to waste training Developing a standardised approach to waste training Waste Management Officers Support staff e.g. domestic services, portering and stores Clinical staff Administration staff Catering staff Procurement Officers Creating an understanding of collection and segregation requirements for the Waste (Scotland) Regulations and the cost saving and environmental benefits of better waste management

13 Standardised approach to waste training Training needs assessment carried out with every Board Integrating training materials within existing delivery mechanisms including ToolBox Talks, PowerPoint presentations and e-learning Modules have been piloted within two Board areas with the aim of embedding these within induction processes and online e-learning

14 Training workshops for catering staff Half day workshop Prepare for the Waste (Scotland) Regulations Review your current operations in relation to food waste Monitor where waste arises Develop an action plan to improve the way you manage your waste Identify opportunities to reduce food waste

15 Cost Benefit Analysis Current Options Maceration and discharge to sewer Disposal to sewer using enzymatic digestion units Collection and disposal to landfill (with general waste) Collection and disposal using incineration (with clinical waste) Future Options Collection and recycling at in-vessel composting facilities (both off-site and on-site) Collection and recycling at an anaerobic digestion facility (both off-site and on-site)

16 Excel based model

17 Select your current collection and disposal option Please enter current and predicted utility unit costs here, in the pink cells only Electricity cost ( /kwh) Water cost ( /litre) 2 Macerate and discharge (to sewer) Year Input Default Input Default Current Year Current Year Do you want to include a vacuum collection system or dewaterer in the analysis? Current Year Please enter costs and savings/income from collection & disposal option selected Your Input Data Defaults Food waste arisings per annum (tonnes/yr) Number of units of equipment (e.g. macerators, digesters) 2 Equipment costs ( ) per unit of equipment 4,165 Equipment installation costs ( ) per unit of equipment 462 Maintenance costs ( /annum) per unit of equipment 1,500 Bins and other infrastructure ( ) 250 Man hours spent collecting waste per tonne (hrs/tonne) Cost of labour ( /hour) 7.60 Unit cost of electricity ( /kwh) Units of electricity used per tonne (kwh/t) 12 Unit cost of water ( /litre) Units of water used per tonne (ltrs/t) 25,049 Consumables ( /annum) 0 Gate fees ( /tonne) 0 Transport costs ( /tonne) 0 Revenue from the waste per tonne ( /tonne) 0 Current Year Current Year Current Year Current Year Current Year Current Year Current Year Other costs ( /year) (please specify)

18 Understanding food waste arisings Methodology developed to capture macerated food waste arisings within finishing and production kitchens Template now being utilised by the Catering Advisory Group to conduct a food waste audits All healthcare facilities gathering food waste data over one day period (breakfast, lunch, dinner and snack) Data will help Boards to calculate volumes of food waste and create benchmark data for food waste arisings

19 Barriers and opportunities for food waste collections Potential impacts (capital, revenue and labour costs) and benefits (financial and carbon savings) by changing from food waste disposal via maceration to a food waste collection scheme or on site treatment and disposal Determine costs associated with food waste treatment and disposal routes (both on site and off site) Identify service requirements for a food waste collection scheme e.g. type of containment, collection system, frequency of collection, site access and charging structure Identify local and regional opportunities for food waste collection

20 Food Waste Disposal Unit Technologies Working with Catering Equipment Suppliers Association Supported by Scottish Water and SEPA Project running from February to June Carry out an evaluation of various technologies Enzymic Digestion Units Dewatering Technologies Production of a good practice guidance document including pros and cons of each technology

21 Waste Prevention and Re-use Strategy Move NHSScotland up the waste hierarchy Production of waste prevention and re-use toolkit to help each Board produce a waste minimisation strategy: Evaluation of current methods of waste prevention Furniture, textiles, food waste, packaging Good practice case studies

22 THANK YOU /