The eco-innovative measure forms listed here summarise and present the 22 mesures and practices developed by the URBAN-WASTE project partners through the Communities of Practices that were run in the 11 pilot cities and regions of the project together with the technical project partners who helped shaping these measures and making them applicable locally.
These measure forms were additionally developed in order to facilitate their replication in cities and regions that were not a part of the URBAN-WASTE project but yet would like to explore the possibilities of iimplementing them in their local or regional communities.
They all have a universal layout and structure in order to make it easy for the reader to understand and compare them . Each measure form consists of the description and the scope of the measure and its integration in an existing waste management plan. It also describes and focuses on economic aspects to consider (costs, cost savings, revenues) and potential solutions for the financing of the measure. The type of stakeholders to involve to implement the measure and the description of the operational steps to be followed to implement the measure are also included in the form in order to facilitate the deployment of the particular measure. The forms are also enriched by examples of good practices similar to the measure and already existing, a set of indicators to assess and monitor the performance of the measure and guidelines to use those indicators and lessons learnt from the implementation phase and fine tuning of the same measures withint he URBAN-WASTE project’s framwework.
The listed waste prevention measures are targeting waste streams characteristic for tourism activities and include most of the prevailing ones originating from tourism establishments, such as the hospitality and accommodations sectors but also the tourists themselves. These measures are directly addressing food prevention and offer a large variety of different activities and practices that could lead to waste prevention while involving various local stakeholders.
Food waste prevention at buffets and restaurants
On-site composting in tourist establishments
Partnerships between hotels and charities for reuse initiatives
Substitution of disposable products in hotels
Reuse initiative in camping sites
Communication campaign on reuse through swap markets
Pocket boxes and ashtrays against litter
Food tracking device
Awareness campaign on marine litter
Promotion of tap water
Food donation from restaurants and hotels to charities
The measures in this category have as one of the objectives to improve the waste management performances when it comes to waste originating from tourism activities. These measures have the objective to take some of burden created by tourism activities off the existing local waste management and try to incorporate those tourism processes into the local waste management practices.
Selective collection of biowaste from hotels and restaurants
Recycling advisors for tourist establishments
Collection points for used cooking oil
Translation and dissemination of waste sorting instructions in foreign languages
Information on waste sorting for cruise ships
Waste sorting in marinas
Sorting bins in public and touristic places
Waste sorting in hotel rooms
Read here the “Puilto Forms”, the factsheets which report on the implementation of the above listed measures in the 11 pilot cities and regions, as well as general data on tourism and waste management processes in these pilots.