Reference Documents - MCU24-0115 [As Published]

5. Waste Management and Collection

A comprehensive waste management system is essential to maintain the hygiene and safety of
the premises while minimizing the impact on the surrounding community and environment. The
following measures ensure effective waste disposal, recycling, and overall waste minimization
in line with best practices and regulatory standards.

a) Waste Segregation and Disposal

   •   Waste Segregation:

           o   The hotel will implement a three-bin system for waste segregation:

                      General Waste: Non-recyclable materials, such as contaminated food
                       packaging and other disposables, will be separated into general waste
                       bins.

                      Recyclable Waste: Paper, cardboard, glass, plastics, and metals will be
                       collected in designated recycling bins. Staff will be trained to identify and
                       separate recyclable materials to maximize the recycling rate.

                      Organic Waste: Organic food waste from the kitchen and bar areas will
                       be collected separately for composting or disposal via an organic waste
                       collection service, reducing the volume of waste sent to landfill.

   •   Waste Bin Locations:

           o   Waste bins will be strategically located throughout the premises, including
               kitchen areas, bars, dining spaces, and outdoor areas, ensuring easy access for
               staff to dispose of waste correctly.

           o   Bins will be clearly labelled with signage to guide staff and patrons on proper
               disposal practices, emphasizing recycling and waste separation.

b) Waste Minimization and Recycling Programs

   •   Recycling Initiatives:

           o   The hotel will partner with local recycling facilities to ensure that recyclable
               materials such as glass bottles, aluminium cans, and plastic containers are
               processed correctly. A regular schedule will be established for recycling
               collection to prevent overflow and maintain cleanliness.

           o   Staff training programs will include modules on recycling practices and waste
               minimization strategies, ensuring all employees are equipped to manage waste
               efficiently and contribute to the hotel’s recycling goals.

   •   Organic Waste Management:

           o   Organic waste will be collected separately and, where possible, composted on-
               site or sent to a local composting facility. The hotel will explore partnerships with
               community garden projects or composting services to repurpose food waste
               sustainably.

           o   Kitchen staff will be trained in portion control and food storage techniques to
               minimize food waste during preparation and service.



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