Q1

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• Q1
• What 7 letter word starting with C is a great way
  to recycle food?

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• Q2 Waste to landfill per person
• Do you think we are?
• A 17th
• B were average
• C about 2nd
• D among the lowest

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• Q3 True or false?
• There is a shortage of landfill space in
  Melbourne?

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• Q4 Complete this sentence
• There are two sides to a piece of .

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• Q5 Green Collect cork collection
• How many corks have been collected since 2002?
• A 250,000
• B 500,520
• C 1,006,250
• D 724, 540

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• Q6 Household recycling in Vic saves how much in
  GH gases?
• A 309,964 tonnes of GHG (equivalent to taking
  51,661 cars off the road for a year)
• B 15 4982 tonnes of GHG / 25830 cars
• C 77491 tonnes of GHG /12915 cars

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• Q7 True or false?
• Putting food waste into the landfill bin is OK
  because food waste breaks down to nothing just
  like in a compost system.

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• Q8 Each kg of food recycled creates how much
  compost?
• A 100 g
• B 700 g
• C 400 g
• D 200 g

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• Q9 How much undamaged crockery, cutlery and cloth
  tableware accidentally disposed?
• A 15.25
• B 5.85
• C 12.90
• D 3.80

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• Q10 In 1 year, householder recycling in Victoria
  saved
• A 4180 megalitres of water 835 Olympic sized
  swimming pools
• B 8,360 ML of water - 1,671 pools
• C 2,388 ML of water - 477 pools
• D 3,344 ML 668 pools

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• WWC program overview
• identify how and where waste is created in a food
  and beverage facility
• identify opportunities to reduce waste
• save money . attract clients. be greener
• review the WWC toolkit
• becoming wastewise certified

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What do you see?
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• Why bother to reduce waste
• customers are asking for it
• makes dollars and cents
• good working environment
• protect our environment
• reduce the pressure on natural resources

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Where do we start?
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• Activity what are you throwing away?
• how much and what type of waste is thrown away in
  a catering outlet?
• how much could have been recycled?
• where does this waste come from? (areas within
  the facility)

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What are you throwing away?
Paper 6 Aluminium/Tin 6 Cardboard 6 Soiled
Paper 12 Other 14 Glass 16 Plastics 18 Food 22

Almost 90 of the waste in caterers' and
restaurant bins is potentially recyclable,
reusable or compostable.
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Where is waste created?
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• WWC Toolkit
• Divided into 9 sections
• Tips to get you started
• Action plans and FAQs
• Toolbox talks for training front line staff
• Facts and Stats, Case Studies
• Resources and how to become WW certified

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• Developing your waste management system

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• Taking action setting up your waste management
  system
• Read Taking Action 3.5 in Tool Kit (page 25)
• Draw a picture of your current work area
  (benches, dishwasher, kitchen/ bar etc)
• Identify ways to set up a waste management system
  and draw this on your work plan
• Discuss barriers and opportunities to setting up
  system

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• Waste Wise Break

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• Why measure waste?

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Joes café case study

• Losing potential to earn
• 100 per day (25 X 4)
• 26,100 per annum in gross revenue

Joe and the crew had to sell 38 coffees per day _at_
2.60 just to cover the cost of meat scraps being
thrown away.

• Fast Facts
• Joe café is opened 221 days p.a
• Meat off cuts lunch 8.00 p/kg
• Meat off cuts dinner 10.00 p/kg
• How much is he throwing away in kg and

1.5kg x 8.00 12 1.3kg 10.00 13 Total
per day 25 25 X 221 (days opened) 6525
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• Joes café case study
• Key Learnings
• placing weighing chart on the fridge, staff saw
  how much they were wasting (it even started a
  small competition).
• meat scraps were used for such as stocks, soups,
  fillings
• Café reduced organic food waste by 15
• Reducing food waste saved 978.00 p/year in
  wholesale food cost.
• Equivalent to earning 3,915 in gross revenue in
  the same year. Thats 1,505 coffees!

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• Waste Wise Certification
• Involves 5 Steps
• Step 1 Making a commitment
• Step 2 Preparing a Waste Reduction Action Plan
• Step 3 Implementation
• Step 4 Reporting outcomes
• Step 5 Continual improvement

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• What is one action you are going to undertake
  when you go back to the work place to be Waste
  Wise?