Transcript Slide 1

Transnational workshop
“Mediterranean cooperation for the application of systems
of sustainable municipal waste management”
Zero Waste project (1G-MED08-533)
LIFE+ WASTE-LESS IN CHIANTI:
waste prevention and reduction
in the Florentine Chianti
Athens, 7 April 2011
Orsola Bolognani
Ambiente Italia, Project Manager
LIFE09 ENV/IT/000068
THE PROJECT
Leader partner
Partners
Funding and amount
Project duration
Context information
(2009)
Province of Florence
 Ambiente Italia
 SAFI
 Municipality of Barberino Val d’Elsa (FI)
 Municipality of Greve in Chianti (FI)
 Municipality of Casciano Val di Pesa (FI)
 Municipality of Tavarnelle Val di Pesa (FI)
EU funding: € 504.671,00 (LIFE+ 2009 Programme)
Tuscan Region co-funding: € 340.000,00
Total project amount: € 1.075.905,00
September 2010 – December 2013
Inhabitants: 43.445
Waste production: 611 kg/inhabitants/year
Separated waste collection rate: 40,5%
PROJECT OBJECTIVES
 contribute to the success of the European and National
policies on waste prevention and sustainable consumption
through the implementation and monitoring of an integrated
waste prevention and reduction program in a significant and
internationally known territory as Chianti, thus providing to
Member States a relevant case study for the establishment
of their waste prevention programmes by December 2013
 Promote the involvement of a broad range of local
stakeholders and the public in the implementation of waste
reduction actions and so demonstrate to other territories that
waste reduction can be effectively achieved by means of
integrated and participated approaches and concrete
commitments, actions and tools.
EXPECTED RESULTS
Waste to final disposal:
Trend and targets
Waste per capita:
Trend and targets
- 100
- 45%
EXPECTED RESULTS: how?
NEW COLLECTION SCHEMES,
ACCOUNTING SYSTEMS, COLLECTION
FEES, REGULATORY FRAMEWORKS
 door-to-door waste collection schemes implemented in
each Municipality involved in the project;
 systems for accounting the weight/volume of the waste
individually produced applied in each Municipality involved
in the project;
 new regulatory framework for the assimilation of waste to
household waste defined and adopted by all the
Municipalities involved in the project;
 financial scheme for waste collection according to the
principle “pay as you throw” defined and adopted by all the
Municipalities involved in the project;
 Increase of the use and marketing of recycled materials
locally produced (compost and inert materials)
WASTE REDUCTION ACTIONS
 WASTE-LESS LABEL APPLIED TO:
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OFFICES
SHOPS
BAR & RESTAURANTS
HOTELS, AGRITOURISM AND BED&BREAKFAST
FAIRS AND PUBLIC INITIATIVES
SCHOOLS
THE FIRST ACTION
UNDER
IMPLEMENTATION
 OTHER ACTIONS:
GREEN PUBLIC PROCUREMENT
PUBLIC DRINKING WATER FOUNTAINS
PROMOTION OF REUSABLE DIAPERS
INDIVIDUAL COMPOSTING
MATERIALS RECOVERY-REUSE FACILITIES – SECOND-HAND GOODS
MARKETS
 LAST FOOD RECOVERY SYSTEMS
 THIRD PACKAGE REUSE SYSTEMS
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IMPLEMENTATION APPROACH: the experience of
the Chianti sustainable shop (1)
 Launched in 2009, applied to shops, bar
and restaurants
 Label criteria defined by a Committee
composed by: municipalities, waste
management societies, associations of
the commerce sector
 44 shops, bar and restaurants (20% of the
total) have joined in through the
subscription of a voluntary agreement,
thus committing themselves to the
application and monitoring of some
mandatory and voluntary waste
reduction actions
www.a21chianti.it/disimballiamoci
IMPLEMENTATION APPROACH: the experience of
the Chianti sustainable shop (2)
I
Shops, bar and restaurants
involved
received:
l protocollo
– vademecum
generale
 Technical support;Negozi
materiali da imballo e
 Practical guidelinesScegliere
and
application
incarto monomateriale e/okit:
b
iodegradabili
posters and brochures
for internal use,
Ridurre al minimo l’incarto per i
monitoring schedule
prodotti sfusi e ottimizzare l’uso di
bustelabels
e sacchetti
 Application materials:
for
Promuovere i prodotti contenenti
“sustainable products”,
minorereusable
imballaggio bags and
Promuovere
la vendita
di prodotti
biodegradable shoppers,
menu
cards,
locali e biologici
sugar bowls
Promuovere i servizi di riparazione e
ricarica
 10% of reduction ondithe
waste collection
Garantire ai prodotti “sostenibili”
fee
pari visibilità rispetto a quelli
ordinaricampaign
 A local communication
IMPLEMENTATION APPROACH: the experience of
the Chianti sustainable shop (3)
Application kit and materials:
FROM “SUSTAINABLE SHOP” TO
“WASTE-LESS” LABEL
 Label criteria more effective in terms of waste reduction
 Application of the label extended to hotels, agriturism,
bed&breakfast, offices, schools, fairs and local initiatives
 Application of the voluntary actions strengthened by
financing the purchase of specific equipments (dryproducts and detergent dispensers, public waster
dispensers etc.) and by assigning additional points to
modulate the amount of the financial support and waste
fee reduction
 Communication campaign strengthened at local level
and extended to the national and European level
GENERAL LABEL CRITERIA
 Application of all the mandatory actions
 Improvement year by year through the
progressive application of the voluntary actions
 Development of a waste audit in the start-up
phase and monitoring of results after each year of
application
 Correct application of separate waste collection
 Distribution of the communication materials
developed within the project
 Delivering information on waste reduction
practices to clients and training the staff for the
correct application of actions
FOOD SHOP: mandatory actions
1. Remove the use of plastic shopper and promote the use
of re-usable bags
2. Minimize packaging and choose mono-material or
biodegradable packages
3. Sell and promote products with less packaging, ecoproducts (es. Rechargeable batteries) And local and
organic products
4. Make sustainable products more visible
SELL AND PROMOTE
PRODUCTS WITHOUT
UNNECESSARY
PACKAGING
SELL AND PROMOTE
CONCENTRATED OR
RECHARGABLE
DETERGENTS
FOOD SHOP: voluntary actions
1. Sell liquid products on tap
2. Sell dry-product using dispensers
3. Replace throw-away plastic crates with reusable ones
(apply third-package reuse systems)
4. Apply last food recovery practices
SELL LIQUID
PRODUCTS ON TAP
SELL DRY-PRODUCT
USING DISPENSERS
TIMING AND NEXT STEPS
Activities
Definition of label criteria for all the target
categories
Training of stakeholders on the application of
label criteria and finalization of label criteria
Printing and distribution of guidelines and
application kits
Stakeholders join the initiative by signing a
voluntary agreement
… then the application starts
Timing
April 2011
May 2011
May 2011
June 2011
GRAZIE PER L’ATTENZIONE!
Orsola Bolognani
[email protected]
[email protected]
www.wasteless-in-chianti.it