From 29 August to 4 September Syracuse hosted the Canoe Polo World Championship 2016, initiative that was conceived, designed and built with special attention to environmental impacts and the fight against food waste.
The objective of the initiative is to turn the spotlight on efficient and sustainable solutions ensuring effective management, aimed at recycling and a continuous and accurate cleaning in the athletes area.
In order to do so the Municipality of Syracuse identified 4 different actions:
- Targeted Service for Separate Waste Collection for major events (waste planning) and spread Communication on separate waste collection in the hole area;
- Special collection service for organic waste generated by athletes and other areas managed by the Organizing Committee (VIP area – Green Village – Food Area);
- Use of pulp tableware and composted organic waste from food service through a compost of communities located at the Arenaura Collection Municipal Center;
- Planning and implementation of the Green Village and thematic meetings on Sustainability – Participation – Tourism & Waste
The City of Syracuse and the Organizing Committee organized several meetings and debates on the theme of sustainability and initiatives like recreational activities, creative laboratories, concerts and exhibitions in the name of waste reduction and recycling during the week of World Championships in order to convey not only the sporting values, but also issues related to sustainability and circular economy.
In terms of mobility, the traffic plan has been revised to achieve the minimum impact on air quality, organizing park and ride shuttles, scooters and bicycles made available to the athletes. It was installed a series of “water houses” for the distribution of purified water and set up of the dog bars for the management of domestic dogs. But above all it was developed a collection and composting system within the “athletes’ village”, since the rules of canoe polo stipulate that athletes consume all together meals of the day. Sets of dishes, glasses and cutlery were compostable and therefore after meals, they were collected together by the specialized work team and transported to the compost community in the municipal collection point.