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JOURNEY ‘TOWARDS’ ZERO WASTE- WASTE DATA COLLECTED FROM 2019

It’s so nice when a year of hard work (gloves on, waste separation, weighing, recording, storing, delivering, recycling, reusing or up-cycling is finally worth it with light at the end of the tunnel and a little voice saying ”towards’ zero waste is even more possible now’.

 

MONTH FRUIT / VEGETABLES PLASTIC PAPER METAL PROTIEN/STARCH/CARBS
JAN 2039 248 240 129 1360
FEB 1968 168 171 69 1321
MAR 2024 124 128 50 1504
APR 2148 139 138 81 1678
MAY 1268 96 112 40 1206
JUN 1544 136 130 64 1254
JUL 2083 144 124 45 1642
AUG 2173 153 141 39 1627
SEP 2871 153 225 76 2030
OCT 3316 328 375 242 2044
NOV 3580 279 382 209 2533
DEC 3872 307 443 235 3218
28886 2275 2609 1279 21417 56466

After a full year of waste data collection we have now been able to convert this data into visual references and a final outcome.

                 Fruit and Veg          Heavy Plastics           Paper and combust               Metal/Glass            Protien/Starches/Carbs
The above Bar graph shown the different waste types in relation to one another.

 

Fruit and Vegetable waste (Dark Blue) is the highest produced waste and also the highest used by us for compost making, feeding chickens and worms.
Proteins, Starches and Carbohydrates (Light Blue) is the second highest produced waste, by the end of this year our goal is to have ALL of this, as well as the Paper waste (Green) being used or recycled.
In small quantities we then have ‘heavy plastics’ (reddish/brown) of which we use all LDPE and HDPE varieties in the Recycling Centre at the Marine Education Centre. Much of the plastic we produce is collected daily off the beach, any useful recyclables from this will also go into the shredder and extruder to make something new.
This leaves us with low volumes of Metals (purple) which is sent for recycling with any other heavy plastics or Glass (broken/food jars or bottles) that we can’t use, reuse, recycle or up-cycle in the hotel, restaurant and the farm.

Results

From the Data collected in 2019 The Sands at Nomad has used, recycled, reused, repurposed 57.5% of waste produced.

Places for improvement are in finding solutions to the Protiens, Starches and Carbohydrates (+-30% of our waste) Paper (which should be recycled and not incinerated), and E waste*. Watch this space.

NB. The charts shown in this Blog post show data from The Sands At Nomad’s Boutique hotel as well as the Beach Bar restaurant which has arguably the highest customer numbers of any restaurant on the south coast of Kenya.

*Further waste types we have been collecting and stock piling in a hope of a eco-friendlier solution are E-waste (light bulbs, printer cartridges, electronics) and Hazardous waste (paint tins, filters, compressors). In the near future this will need to be sent to a company in Nairobi as all licences Hazardous waste collection and management companies on the south coast were closed by the Governor. This suggests that other institutions are sending their toxic waste to landfills. A truly Horrific thought.
January 28, 2020/by Atti
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https://green.thesandskenya.com/wp-content/uploads/2021/04/nomad_recycling_1600_900.jpg 900 1600 Atti https://green.thesandskenya.com/wp-content/uploads/2021/01/thesandsgreen-300x140.png Atti2020-01-28 12:18:002021-06-12 12:14:13JOURNEY ‘TOWARDS’ ZERO WASTE- WASTE DATA COLLECTED FROM 2019
  1. Johnson Hack
    Johnson Hack says:
    January 25, 2021 at 2:03 pm

    Once they're used, the goods are simply dumped in a landfill or destroyed in an incinerator. In contrast, a zero waste approach conserves natural resources and reduces pollution from extraction, manufacturing and disposal. Bring Your Own Bottle. Stash Some Cutlery. Make Some Rags.eco store adelaide

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