Waste Management Plan

3           Recommended Operational Requirements
3.1.        Refuse Disposal
The tables in this section summarise general recommended disposal arrangements for frequently generated
and infrequently generated refuse for each use within the development. Section 3.1.1 describes the
frequently generated refuse streams that are generated in high volumes for any given period and require
significant capacity for storage prior to collections. Section 3.1.2 describes the infrequently generated refuse
streams that are generated in relatively low volumes, and where minimal provision for storage can be easily
managed by collection frequency.

3.1.1.      Commercial Refuse
Each tenancy or waste generating area (including hotel rooms) will be provided with centralised bin stations
with the intent on making it as easy as possible to separate waste streams at the source and maximise
recycling recovery rate. Bins will be provided for each anticipated waste stream in that area, at a minimum a
commingle recycling bin will be placed with every general waste bin, general waste bins will not be placed
individually. Sufficient signage will be provided at each bin station, colour coded in accordance with AS
4123.7–2006 Mobile waste containers.
After each day of operation or as required, refuse will be transferred by staff / cleaners to the refuse room
and decanted into the appropriate bulk bins. Further details are provided in Table 3.1.
Table 3.1: Disposal of Commercial Waste
 Refuse Stream         Disposal Details
 WASTE

 General Waste         Depending on the type of operations of the individual tenancies, different wastes may be produced. Waste
                       bins should always be lined with bags and the bags tied before removal. Waste bins should be accompanied by
                       a recycling bin in order to facilitate separation of general waste and recycling.
                       General waste from food and beverage outlets such as restaurants, takeaways, cafés will be captured by bins
                       typically ranging in size from 30L to 80L that will be placed within the kitchen or back-of-house area to meet
                       the design or layout criteria of the café or restaurant operators.
                       Each hotel suite should be provided with a bin for disposal of general waste. At least one bin should be
                       supplied per suite within the general room space and linked to the use of the desk or minibar (If provided).
                       The commingled recycling bin should accompany a waste bin (generally side by side).
 Organic (Food)        Separating organic or food waste from general waste is recommended to reduce the total amount of general
 Waste                 waste produced.
                       120L bins can be used in ancillary retail and food and beverage outlets, commercial offices should consider
                       benchtop style bin, for disposal of food waste if required. The bins are then transferred to the refuse room for
                       collection. Smaller bins of 120L or 60L caddy bins can be used and the content decanted into the bins provided
                       within the refuse room. A purpose-built trolley should be used to transfer caddy bins.
 Green Waste           Green waste will be generated on an ad hoc and largely weather dependent basis, due to extensive
                       landscaping, provisions have been made for the capture and reuse of green waste. Where possible green
                       waste will be processed using onsite rapid composter, material not suitable for rapid composting will be
                       shredded and mulched for use on surrounding landscaped areas.




Site: 3-7 Serenity Close, Noosa Heads                                                                                               24
Reference: 22BRW0104