Business Plan Powerpoint Template NEW

SUSTAIN Lincolnshire

RESOURCE MANAGEMENT AND WASTE PREVENTION Simon Drury, WRAP


Welcome and introduction This presentation  Resource Management, Why?  Using the Waste Hierarchy  Waste mapping  Opportunities for action.


WRAP WRAP’s vision is a world without waste, where resources are used sustainably.

We help businesses, individuals and communities reap the benefits of reducing waste, developing sustainable products and using resources in an efficient way. Currently funded by UK Governments. UK focus, international reach.


Our priorities Business Plan period (2011-2015)  Minimising resource use in products and buildings

 Diverting priority materials from landfill


The Food and Drink sector  6.6 million tonnes of waste  Average waste costs – 4% of turnover  Organisations can typically save 25% of this through simple measures.  Combined beverage sales 21% total food and drink value


ARE YOU WASTING YOUR RESOURCE?


Disposal costs: Effluent, Skips, Landfill charges, Air pollution charges

VISIBLE COSTS

Energy use Utility use Raw materials

Maintenance

HIDDEN COSTS

Time Effort

Labour

Production capacity

Handling & storage

Rework

Transportation

Lost profit

The true cost of waste = 4% of turnover


How do you cook a frog? How Do you Cook A Frog?


Legislative and other requirements • • • •

Duty of Care Hazardous waste regulations Animal By-Products Regulations (ABPR) Packaging waste regulations


Reputation


TOOLS AND TECHNIQUES FOR IDENTIFYING OPPORTUNITIES


The waste hierarchy The EU’s Waste Framework Directive has been the primary mechanism for driving changes in legislation, and includes the ‘waste hierarchy’.

Prevention Preparing for Reuse Recycling Other Recovery Disposal


Measuring and monitoring

 Benchmarking  Key Performance Indicators Waste - TOTAL waste

Site

measure

A

g/L

B

g/L

C

g/L

D

g/unit

E

g/L

F

g/kg

2010

Q1

Q2

Q3

Q4

cum ave

2011 Target

% change

42.20

37.00

35.87

35.1

40.8

37.19

42.00

-0.5%

31.60

17.73

24.40

32.70

24.21

25.75

30.00

-5.3%

3.91

4.58

4.36

4.2

4.263

4.00

100.0%

9.92

-5.0%

10.42 1.74

2.59

1.85

2.16

2.18

2.19

1.74

0.0%

0.053

0.052

0.059

0.059

0.059

0.058

0.051

-4.0%


IDENTIFYING SPECIFIC AREAS OF OPPORTUNITY


Understanding the waste you produce To successfully minimise your wastes, you must understand where they are being produced. Waste mapping will allow you to identify:    

the types of waste you produce where and why these wastes occur the volumes and costs of waste produced priority areas for action


Creating a Waste Map • Step 1 – plan of site • Step 2 – Go on a walk around and take pictures

• Step 3 –recruit and speak to colleagues • Step 4 –mark all points of input • Step 5 - mark all points of output (inc bins)



http://www.igd.com/our-expertise/Supply-chain/Sustainable-supply-chains/2661/Supply-Chain-Waste-Prevention-Guide-2012-from-factory-in-gate-to-till/


Process Mapping

From your waste map; • Step 1 Establish the volume, is this the norm? • Step 2 Estimate the “true cost” • Step 3 Consider the Value added • Step 4 Quantify impact Inputs: materials and utilities

Process

Outputs: wastes and emissions


Bottling plant impacts Fruit brought over by boats. Chilled storage of finished goods.

growers

Fruit grown by small and large scale farmers.

blender

manufacturers

Fruits blended in central EU blending factory.

warehouses Transport to chilled storage. Transport to store

Transport of packaging materials. customers

packaging suppliers Packaging impacts


Blender and packaging to manufacturing site

Outputs: wastes and emissions

+28%

77 units

99 units


Manufacturing, storage and distribution

Yield losses Outputs: wastes and emissions


Next steps From waste and process map • 1 Seek support to develop solutions • 2 Develop and Business case • 3 Seek Approval • 4 Implementation • 5 Monitor impact and review


WRAP Support


Courtauld Commitment 2 Signatories

PHASE

Activity


Month 0

ECR

IDENTIFICATION OF HOSTS Month 1 >

HOST ENGAGEMENT

Development of support materials Month 1.5 >

Launch Event

RECRUITMENT OF SUPPLY CHAIN PARTNERS Month 1.5 >

Facilitated workshops (10-25 attendees) (combine with site tours where possible)

Share ideas and good practice

•Packaging optimisation •Food waste •Behaviour change •Water use and minimisation •Transport logistics •Waste minimisation •Green procurement •Energy management

Identify case studies

Work towards targets

DELIVERY OF SUPPORT TO SUPPLY CHAIN PARTNERS

Month 10 >

Report savings: (Targets, Actual, Cost) * Waste diverted from landfill (food waste) * Waste diverted from landfill (packaging) • Waste prevention at source • Energy reduction • Water reduction • CO2 savings

REPORTING SAVINGS Month 11-12

Month 12 >

Self-sustaining supply chain

Onsite engagement

(Fast Track audits)


For more information, visit the Business Resource Efficiency Hub: wrap.org.uk/brehub We also have generic guidance on waste mapping or you can call the Resource Efficiency Helpline: 0808 100 2040



Courtauld Commitment 2 targets 3 targets, 3 years: Packaging Target – to reduce carbon impact of packaging by 10% Household Food & Drink Waste Target - to reduce household food and drink wastes by 4% Supply Chain Product Waste Target - to reduce traditional grocery product waste in the grocery supply chain by 5%


Thank you! Any questions? www.wrap.org.uk Simon Drury, 0870 190 2787 WRAP helpline 0808 100 2040 www.wrap.org.uk