FOOD WASTE


The food stalls and the farmers market presented the biggest challenge as the customers are responsible for segregating their own waste


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Customers at the food stalls and below, the logo statue for Point Village Photos: ©Gary Connolly


raw meat, fish and poultry. A specific waste colour coding sys- tem has been applied across the entire development. The waste storage areas have clear signage and recycling guides


posted on the walls to inform tenants on how to segregate their waste. Training was provided to the staff to familiarise them with their obligations under the regulations. Waste audits have been carried out to ensure the food waste segrega- tion policy is being implemented. The food stalls and the farmers market presented the biggest challenge in the implementation of food waste regula- tions, as the customers are responsible for segregating their own waste. With over 40 food stalls, a significant volume of food waste is generated. But a combination of information boards, clear signage, colour-coded bins at strategic locations has resulted in encour- aging levels of food waste segregation by members of the pub- lic. In the first few months of operation, the Point Village has segregated almost 90% of the food waste generated at the development.


Elaine Neary is environmental team manager at AWN Consulting


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October 2010 Local Authority Waste & Recycling VII


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