Reference Documents - MCU24-0115 [As Published]

   •   Reduction of Single-Use Plastics:

          o   The hotel will implement measures to reduce single-use plastic items by
              switching to biodegradable alternatives for items such as straws, cutlery, and
              takeaway containers.

          o   Refillable containers will be used for condiments and other commonly
              consumed items to reduce packaging waste, and patrons will be encouraged to
              use reusable options where feasible.

c) Storage and Hygiene of Waste Areas

   •   Waste Storage Location:

          o   Waste will be stored in a designated, secure area away from public view and
              neighbouring properties. The storage area will be fitted with proper drainage and
              ventilation systems to maintain hygiene and prevent odour buildup.

          o   The waste area will be regularly cleaned and disinfected to ensure compliance
              with health and safety standards, reducing the risk of attracting pests and
              maintaining a sanitary environment.

   •   Pest Control Measures:

          o   The waste storage area will be monitored regularly for signs of pests. Rodent-
              proof and insect-resistant bins will be used, and waste will be sealed securely
              before collection.

          o   The hotel will work with a licensed pest control provider to conduct periodic
              inspections and apply preventive measures if needed, ensuring that waste
              management practices do not attract pests.

d) Waste Collection and Scheduling

   •   Collection Timings:

          o   Waste collection will be scheduled to occur during off-peak hours, minimizing
              disruptions to both hotel operations and neighbouring properties. Collections
              will be coordinated to avoid early mornings and late evenings to reduce noise
              and traffic disturbances.

          o   The hotel will work with waste management services to establish a collection
              schedule that aligns with the operational hours of the hotel, ensuring waste bins
              are emptied frequently enough to prevent overflow.

   •   Recycling and Organic Waste Collection:

          o   Separate collection schedules will be set for recyclable and organic waste
              materials to ensure they are processed efficiently and in compliance with
              recycling and composting facility requirements.

          o   The hotel will monitor the volume of recyclable and organic waste collected,
              reviewing data to adjust collection frequencies and improve waste management
              efficiency.




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