European Community of Practices: Brainstorming platform
The URBAN-WASTE brainstorming platform represents the European CoP where every interested stakeholders is invited to share with project partners his ideas related with specific innovative measures of waste prevention and management in tourist areas. The idea is to set up a European participatory process gathering information regarding existing measures and best practices already implemented in tourist cities in Europe and to discuss about new and innovative measures that could be included in the URBAN-WASTE eco-innovative and gender sensitive waste management and prevention strategies.
To enter a measure we will ask you to provide us with at least the following information compiling the submission form below:
a title for the measure
short description of the measure
You can also add additional information such as the type of stakeholders who should be involved and the operational steps to implement the measures, but this is not compulsory.
Thank you for sharing your ideas with the URBAN-WASTE project and if you want to know more about the project and the development of the strategies don’t hesitate to contact us!
The distribution and the promotion of doggy bags in restaurants is an effective way to reduce the amount of food waste produced by the customers, by letting them take their leftovers in a box or a bag.
As this practice might not be common in all countries, it is important to promote it and inform the tourists on the doggy bags system.
Smaller plates at buffets is proven to be a way to make people to take less food and thereby also throw less. This measure can be implemented by the hospitality sector workers (hotels, bed and breakfast etc.) or food providers (restaurants, bars, catering).
Promoting tap waster is a way to avoid the consumption of bottles of water, and thus plastic or glass waste. The promotion of tap water can be done through different ways, such as: organizing a communication campaign and providing information on the location of drinking fountains, creating partnerships with private enterprises to provide free tap water (bars, coffee shops, restaurants) or distributing reusable flasks to tourists.
Recycling advisors visits all tourist businesses (hotels, restaurants, shops) to help them on sorting more waste for recycling. The businesses know the amounts and the relevant fractions, the advisors know which fractions are valuable and how they can be organised, sorted and collected. The goal of the measure is to have more businesses sending more waste for recycling instead of incineration or landfilling.
The City of Copenhagen has for instance implemented this measure.
An application for mobile phones advertizing eco-friendly restaurants is a way to encourage restaurants improving their waste management, and in particular to improve waste sorting and recycling.
In the Azorean island of São Miguel, the “Eco Island App” has been released to encourage restaurants with good practices. Restaurants sorting their waste correctly earn a quality seal, supervised and regularly checked by the waste management company of São Miguel island MUSAMI. Besides, the restaurants can benefit from a training to help them managing and sorting their waste.
As a reward, the restaurants and their GPS location coordinates are referenced in the mobile application which can be used by citizens and tourists.
The distribution of pocket astray in tourist areas, in particular beaches and other places with few street bins, can help reducing the production of litter and improving the cleanliness of public areas
Plastic cups are rented by an event organiser from the city or a local NGO/company for a certain deposit which is given back to the event organiser once the cups are returned. The missing and broken cups are charged to the event organiser who rented them, but the costs for those are actually paid by the event visitors who pay a small deposit for each cup.