What amount of waste hotels generate and how to regulate it

Waste Generation Statistics-

Hotels generally produce 289,700 tonnes of waste every year. And hotels are responsible for producing 9% of the total food waste in the sector which is estimated to be 79,000 tonnes.

Restaurants on particular are responsible for generating around 915,000 tonnes of waste per year. Similarly, pubs and bars produce 873,800 tonnes of waste per year. The food waste alone produced by this sector is responsible for 20% of total food waste in the sector.

One third of the total food produced for human consumption i.e. 1.3 billion tonnes gets wasted each year because of hotels and hospitality services.

On an average a guest in hotel generates around 1 kg of waste per night in the form of paper and plastic waste. And statistics shows that only 43% of the total produced is recycled and rest is thrown as it is.

Housekeeping waste contributes to around 25% of the total waste generated in the hotels. Left over shampoo bottles, soaps and other bathroom amenities are major sources of waste. On the other hand torn and old towels, bedsheets, pillow covers and linen etc. are also categorized as waste.

Aluminium foils and steel cans basically used for storage and packaging contributes to the total waste produced by the hotel. Similarly, newspapers and magazines for guests produce large amount of paper waste.

How to regulate and manage waste-

The best way to manage waste is by creating as little waste as possible which is possible if hotels stop purchasing non-recyclable products for daily use.

Collecting the complete waste generated and sorting it on the basis of reusable and recyclable waste can be beneficial in waste management.

Recycling of waste lowers the amount of waste going to landfill and this significantly saves a lot of money on waste costs as collection for general waste will lessen.

The hotels can look for in-situ composting, installation of small biomethanation plants in the hotel premises. This will result in better waste management.

Hotels and restaurants should explore options of composting or vermicomposting of the waste generated and make biogas which can be used for hotel energy requirements.

Torn and old towels, sheets and linens should not be thrown, instead it can be reused as cleaning clothes and dusters by housekeeping.

Monitoring the waste generation and its management can enable hotels to put efforts to manage waste whenever required. And success of each of the actions taken can be analysed better with the help of active monitoring.

Benchmarking in hotels helps in opportunities for savings whenever possible and also enable the hotels to compare and analyse their performance and waste management against similar hotels or their counterparts.


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