|Years of daily waste production records |
This is because we understand and take our impact on our environment very seriously. Sadly, even now in 2020, one would find that VERY few other private or commercial properties take their impact so seriously.
Many still mix their waste types so making it's reuse or recyclability difficult, expensive (not cost effective) or impossible.
Our identified waste types to date are below, the first 5 make up the 'set of bins' at each workstation:
In case you are intrested, please read our past blogs for some ways we have reused or repurposed various waste types. If you have any other ideas, requests or feedback please do let us know. Together we can make a difference.. Go Green.
|Waste Separation! At waiter stations, scullery, bar kitchen workstations, offices, laundry, workshops etc|
Environmental Law in Kenya stipulates that ALL properties must separate the various types of waste produced. Many people would say that this is pointless for various reasons.. this is the wrong mentality and if you have had this thought this blog is for you.
|Glass bottles collected for repurposing as building blocks.|
In our daily opperations the Sands has 11 'sets' of bins around the hotel and restaurant, each 'set' is made up of 5 'bins', each one color coded for the type of waste that it is used for.. that is 55 waste separation bins for those mathematically challenged.
Each morning the various departments deliver the already separated waste to the waste management point, here it is weighed and recorded by the 'Green Team' before the various waste types are then either stockpiled for recycling or delivered to the farm (repurposable items) or the recycling drop off points down the Diani Beach road.
|Daily recording keeps one aware of how much waste one is producing.|
The Sands has waste production records for the past three years which can be used to see patterns, excesses and weaknesses all in relation to the number of guests coming through. Stats like these help us to identify, reduce or recity our 'negative impacts'.
If there is one 'big' step that we suggest anyone can take to start their path towards sustainability it is managing your waste, be more aware of what waste to generate, be responsible.
1. Identify all workstations where waste is generated. (Back and front of house)
2. Identify spaces near workstations where you can locate 5 buckets or bins.
3. Paint or spraypaint the bins in 5 colours so that they are easily recognisable in a busy kitchen or
4. Train staff on why separation is important, put up clear notices showing the colour code for each waste
5. In busy kitchens ensure that there are 5 larger 'bulk' bins located nearby (monkey proof) for twice or
thrice daily empties of the smaller.
6. Allocate staff to manage and record the waste that is produced and to ensure the waste REMAINS
SEPARATED and not all thrown together again.
7. Ensure there is transport available to take the various waste types to the correct locations where it is
reused, recycled or repurposed.
8. If you can, record the waste produced on a computer so that one can clearly see trends through graphs..
so showing paths to improve.
|Fruit and Veg waste on the way to the Nomad farm.|
METAL AND GLASS. - BLACK
FRUIT AND VEGETABLE. - GREEN
PAPER, DIRTY NYLONS AND CARDBOARD - WHITE
MEAT, STARCHES, CARBOHYDRATES. - RED
HARD PLASTICS (HDPE,PET,LDPE ETC) - YELLOW
E-WASTE (ANY ELECTRICAL WASTE)
FABRICS (NATURAL FABRICS DECOMPOSE, SYNTHETICS? - ENVIRONMENTAL NIGHTMARE)
BUILDING/ RENOVATION WASTE (RUBBLE, WOOD, METAL, GLASS, PLASTICS, TILES, STONE)
HAZARDOUS WASTES (ANYTHING CONTAINING TOXINS)
BLACK WATER (SEWAGE)
GREY WATER (BATHROOMS AND WASHUP)
GREASE AND OLD COOKING OIL (Check this out) https://www.mahoneyes.com/blog/15-creative-uses-of-used-cooking-oil-you-never-knew/
|Grease Traps are essential and regulation in all commercial kitchens.. they are easy to build, they remove grease and oil before it clogs pipes and soak-pits leading to expensive exhaustion services. |
|Chickens on the Nomad Farm eat veggie offcuts|