WORKING TOWARDS
A ZERO WASTE CAMPUS
AT PONDICHERRY ENGINEERING
COLLEGE
Presented to Dr. Prithiviraj and PEC administrators
by PondyCAN!
Pondicherry Engineering College (PEC) is blessed
with a large, beautiful campus, situated on the Bay of
Bengal, with an esteemed faculty and talented student
body.
However, PEC is plagued by problems of badly
managed solid waste.
Everywhere you go on this beautiful campus,
you see piles of garbage.
Sometimes the garbage is burning..
PondyCAN! and Seeds of Change
Pondy Citizens' Action Network or PondyCAN! is a broad
based, non-profit organization committed to preserving and
enhancing the natural, social, cultural and spiritual
environment, and to promoting a holistic approach to the
development of this region which has as its focus the
happiness and well-being of its citizens.
Seeds of Change (SoC) is a student-centred environmental
awareness program for young people in the Puducherry
region. This PondyCAN program aims to bring about muchneeded change in society by inspiring students to develop and
spread an ethos of civic consciousness and environmental
awareness through programs and activities.
Working towards a ZERO WASTE CAMPUS
In September, 2011, PEC and a SoC team joined hands to
work together towards better management of PEC’s solid
waste.
AIM: to address the present waste management policies,
implementation and associated issues at PEC campus and
develop a Zero Waste Campus program which can serve as an
effective model for other schools and institutions in the
Puducherry region and beyond.
Objectives
•
Review existing waste management practices;
•
Conduct a waste audit to assess waste minimization opportunities and to measure
the amount of waste generated at the institution;
•
Characterize the mixed waste stream for assessing recycling potential;
•
Develop an action plan for improving the existing waste management practices;
•
Develop a strategy to deal with special wastes, include hazardous and health care
waste; and
•
Organize outreach activities to promote environmental awareness among the
Campus community.
Steps already taken
1) Review of existing waste management practices. We have conducted
extensive field visits, direct observation, and interactions with key
stakeholders in order to determine what is currently being done at
PEC in terms of waste collection, transportation, and disposal
facilities;
2) Held orientation meetings with students about the need for solid
waste reduction, reuse, recycling, and green purchasing;
3) Formed groups of volunteers to organize and lead the solid audit; and
4) Conducted solid waste audit in the following sectors: Commercial,
Residential and Food Services, and Health Center.
Interactive Section with Students
Following are the waste audit results for:
• The Ponlait tea shop;
• 1 boys’ hostel including dry hostel waste, dry
kitchen waste, and compostable kitchen
waste;
• The campus Health Center
Name of the service sector: Ponlait Milk Shop
Total Number of people using this service/day = 454
Number of units generated (Volume)
Sl.No
Name of the materials
Quantity
Material Per
used (unit) Unit Weight SM.1
S.M. 2
S.M. 3
6/2/2012 8/3/2012
Date
S.M. 4
12/3/2012
Avarage
volume
S.M. 5
Waste generated per
day (Weight)
15/3/12 21/3/2012
1 Stick Ice Cream (Plastic, LDPE) 40ml
2.5
3
18
15
5
10
10
25.0000
2 Ice candy (Plastic, LDPE)
60ml
2
5
4
5
10
5
6
12.0000
3 Ice cream Cup (Plastic, LDPE)
90ml
7
10
10
5
15
10
10
70.0000
4 Ice cream Cup (Plastic, LDPE)
125ml
10
3
6
3
7
5
5
50.0000
5 Kulfi (Plastic, LDPE))
70ml
2.5
18
18
16
16
18
17
42.5000
6 Ball ice cream (Plastic, HDPE)
125ml
5
3
2
1
2
2
10.0000
7 Lessi Cup
125ml
7.5
12
14
10
8
17
12
90.0000
8 Curd Cup
100ml
7.5
4
3
4
1
8
4
30.0000
9 Curd Cup
200ml
10
14
2
8
4
5
7
70.0000
10 Badam Power packet (Plastic) 120ml
1
14
8
20
12
9
13
13.0000
11 Butter Milk Packet (Plastic)
200ml
5
17
24
21
19
14
19
95.0000
12 Coffe Power Packet (Plastic)
50g
1
48
57
67
40
36
50
50.0000
13 Milk Packet (Plastic)
500ml
10
72
57
58
56
65
62
620.0000
14 Cone cream (Paper)
100g
2
20
13
16
11
17
15
30.0000
1.5
46
43
30
35
47
40
60.0000
15 Plasti spoon
16 Coffe Cup (Paper)
120ml
4
48
57
67
40
36
50
200.0000
17 Milk Cup (Paper)
120ml
4
33
94
34
37
27
45
180.0000
18 Milk Peda (Paper Box)
50g
5
21
14
9
7
14
13
65.0000
19 Milk Peda (Paper Box)
100g
10
35
45
8
12
18
23
230.0000
20 Energy Drink (Glass Bottle)
200ml
150
56
63
15
70
55
51
7650.0000
Total
9.6 Kg
Resource Recovery Potential of Ponlait Waste
Quantity/day
(Weight. Kg)
PAPER
Percentage
Recyclable (Weight. Kg)
NonRecyclables (Weight.Kg)
.700g
8%
.700g
Nil
PLASTIC
1.230Kg
12%
1.180Kg
.50g
GLASS
7.650Kg
80%
7.650Kg
Nil
Total
9.600Kg
Quantity/day (Composition)
PAPER
7%
PLASTIC
13%
9
8
7
6
5
NonRecyclables
(Weight.Kg)
4
GLASS
80%
7.65
3
2
0.5
1
0
0.7
PAPER
1.18
PLASTIC
GLASS
Recyclable (Weight. Kg)
Service Sector (Ponlait)- Waste Audit
COLLECTING SALES DETAILS
BOTTLES BURNED IN CANAL
Material Flow Analysis – Ponlait
Segregated Individual Items from mixed stream
Collected Materials from dustbin
Recording the Weight of Individual Items
Hostel name: Varalli (Hostel -A)
Total Student: 237
Singal rooms = 116, Triple rooms = 26, Double rooms = 2
Generated Generated
waste,
waste,
Average/
Items/
weight-Kg weight-Kg week
Avarge/day
Meterial type (7,days)
(7,days)
(Kg)
Weight (Kg)
Paper
47
43
456.40Kg
Recyclable
47
43
456.40Kg
White paper
8
6.5
71Kg
Office Paper
5
5.5
5.70g
Cardboard
3
1.5
2.30g
Carrybag&
containers
5
5
5.70g
Magazines&
Catalogues
7
6
6.51Kg
News papers
10.5
9.5
101.40Kg
Paper cups,
plates
0.5
0.5
0.5.07g
brown papers
8
8.5
81.10g
Carbon paper
0
0
0
0
Plastic
14.5
17
15.52.20kg
Recyclable
8.5
10
91.20Kg
PETE
1.5
2
1.5.20kg
HDPE
2
3
2.5.35kg
PVC
1
0.5
0.5.07g
LDPE
3
3.5
3.50.50g
PP
0.5
0.5
0.5.07g
PS
0.5
0.5
0.5.07g
NonRecyclable
Styrofoam
Silver coated
packaging
Rubber
Textile/ Fabric
Metal
Glasses
Compostable
Food and
snacks
Garden waste
Silt, soil, mud
Sanitory
waste
tissue paper
Sanitary
napkins
Hazadous
Cleaning
products.
6
0.5
7
0.5
6.5.90g
0.5.07g
5.5
3
6.5
4
680g
3.5.50g
6
3
4
64
8
3
6
63
71kg
3.40g
5.70g
639Kg
5
35
24
3
42
18
4.50g
385.40Kg
213Kg
Solid waste generated/day
.30kg
.20kg
18Kg/day
Hostel waste – Recyclables chart
Paper
Plastic
Rubber
Textile/ Fabric
Metal
Glasses
Compostable
Sanitary waste
Hazardous
Recyclable (K.g)
6.4
1.2
0.5
1
0.4
0.7
9
0.3
0.2
Non Recyclable (K.g)
0
0.9
0.2
0
0
0.5
0
0.3
0.2
RRP of Hostel waste
10
9
8
7
6
5
4
3
2
1
0
Non Recyclable (K.g)
Recyclable (K.g)
Quantification of Boys Hostel residential Waste
Product & Material
Rice Bag
Soya bottle
Sauce bottle
Tea container
Milk Cover
Salt Cover
Kadalamazu
vinegar bottle
Appalam cover
Ghee bottle
DRY WASTE COMPOSITION - SERVICE SECTOR WASTE (FOOD SERVICES)
Number of units generated
Waste
Type of the
Material Per
Average generated/
container
Unit Weight Day1 Day2 Day3 Day4 Day5 Day6 Day7
unit
day(K.g)
Plastic (PP)
100g
3
3
3
3
3
3
3
3
.300
Glass (Black)
400g
1
1
1
1
1
1
1
1
.400
Plastic (HDPE)
500g
2
1
1
1
1
1
1
1
.500
Paper
20g
4
4
4
4
4
4
4
4
.80
Plastic
5g
105
105
105
105
105
105
105
105
.520
Plastic(LDPE)
1g
5
5
5
5
5
5
5
5
.5
Plastic(LDPE)
5g
0
0
0
0
28
14
0
6
.30
Plastic (HDPE)
20g
2
2
2
2
2
2
2
2
.40
Paper
2g
12
12
12
12
12
12
0
10
.20
Plastic (PET)
20g
6
6
3
3
6
6
6
5
.100
11
12
13
14
15
Asafetida powder
Coffee power
Kasseri powder
Noodles cover
Masala wrapper
Plastic (HDPE)
Plastic(LDPE)
Plastic (HDPE)
Plastic(LDPE)
Plastic(LDPE)
10g
2g
10g
2g
10g
6
2
0
0
35
6
2
0
0
35
4
2
0
0
22
4
2
1
14
24
6
2
0
0
35
6
2
0
0
42
6
2
0
0
42
6
2
1
2
33
.60
.5
.10
.5
.330
16
17
18
19
20
Wheat powder packet
Mytha powder packet
Bread cover
Butter Packet
Oil tin
Plastic(LDPE)
Bread cover
Bread cover
Paper
Metal
14
0
0
0
2
0
0
0
0
2
14
20
60
10
2
0
0
60
10
2
14
20
0
0
2
14
0
0
0
2
0
0
0
0
2
8
6
17
3
2
.120
.90
.10
.15
1
21
22
23
24
25
Juice cover
Jam
Ice Cream Cup
Mixed Paper
Ice Cream Container
Plastic(LDPE)
Bottle
Paper
Paper
cardboard box
15g
15g
- 50 micron
5g
500g
below 50
micron
200g
5g
220
0
235
0
0
0
460
10
0
0
10
0
0
0
0
0
0
0
0
0
0
97
3
34
Sl.N
o
1
2
3
4
5
6
7
8
9
10
100g
5
Total
.50
.600
.170
.200
1
.100
5.760kg
Composition and Resource Recovery Potential of Food Sector Wastes
Quantity/day (Weight. Kg) Percentage
PAPER
Recyclable (Weight. Kg)
Non Recyclables (Weight. Kg)
.460g
9%
.460g
Nil
2.300Kg
39%
2 Kg
.300g
GLASS
1Kg
18%
1Kg
Nil
METAL
2 Kg
34%
2 Kg
Nil
PLASTIC
Total
5.760 Kg
Generated/day (K.g)
RRP of Food sector dry waste
3
PAPER
8%
2.5
METAL
35%
2
1.5
PLASTIC
40%
Non Recyclabe
Recyclable
1
0.5
GLASS
17%
0
PAPER
PLASTIC
GLASS
METAL
Segregation and Quantification of Dry Waste from
Food Sector
Backyard Disposal of Recyclables
Facility Name: Varalli Food Service
Total No. of student taking food: 251
Date & Time
Season
Hostal - A
Food Menu
Recorded by: R.Rajamanikam
No. of workers:
Composition
13/02/12 9.30am
Breakfast
Idly, Tomato chutney
Onion and tomato peel, idly
2.30pm
Lunch
Potato fry, Sambar, Rasam, Applam,
Rice
Potato& vegetable peels
10.30pm
Snacks&
Dinner
Samosa, Veg rice, omlette, rice,rasam
Egg shells, vegetable peels
14/02/12 9.30am
Breakfast
Dosa, Tomato chutney
Tomato peel, dosa
2.30pm
Lunch
Carrot, Karakolumbu, Sweet, Rasam,
Applam, rice
Carrot, brinjal, onion& vegetabe
peels
10.30pm
Snacks&
Dinner
Paavbhaji, Parata, Rice, rasam, curd,
juice
Vegetable peels
15/02/12 9.30am
Breakfast
Bread, ommette,butter,jam
Egg shells, Bread jam
2.30pm
Lunch
Coconut cabbage, pappu, rasam,
applam,rice
Coconut shell, cabbage peels&
vegetables
10.30pm
Snacks&
Dinner
Creambun, chappathi, Rice,
rasam,chichen fry, gobi, fruit salad
Chicken bones& Vegetables
Type of waste
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
3
4
11
7.5
7
8
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
1
4.5
16
8
5
9
4.5
7
7
6
5
Breakfast
Noodles (EGG&VEG)
Egg shells, vegetable peels
2.30pm
Lunch
Gobi, Kolambu withegg rice, rasam,
appalam
Egg shells, vegetable peels
Kitchen compostable
Student compostable
Kitchen compostable
Student compostable
10.30pm
Snacks&
Dinner
Dosa, sambar rice, rasam, banana
Vegetables& banana peels
Kitchen compostable
16/02/12 9.30am
Quantity
Total
(Kg)
6
4.5
10.5
13
8
21
9
7
16
7
18.5
15
5.5
24
14
11.5
13
19
• Average food waste generated per day in boys hostel is
around 79Kg
• In that Kitchen compostable is 22kg
• Student Compostable is 57kg
Source of Gererated Food waste(K.g)
Kicthen
Compostable
28%
Student
Compostable
72%
Kitchen Waste - Food Processing Waste
Kitchen Waste - Leftover Food Items
Multi bin collection & weighing of food waste
Composition & Generation rate of Health Center Wastes
Categorizes
Items
Monthly
generation
Human Anatomical Wastes
human tissues, organs, body parts
.200g
Microbiology & bio-technology
wastes
laboratory cultures, live or attenuated
vaccines, human and animal cell culture
etc.
.200g
Waste Sharps
needles, syringes, scalpels, blades, glass
.400g
Discarded medicines
outdated, contaminated and discarded
drugs and medicines
.400g
Infectious solid Wastes
items contaminated with blood and body
fluides, including cotton, dressings, soiled
plaster castes, linens
3Kg
Sanitary Waste
diapers, sanitary napkins, tampons, toilet
paper
1Kg
Miscellaneous Waste
old clothes, string, chappals, rubber,
styrofoam, mattresses/cushions, cane
items, bags/suitcases, ceramics
2Kg
Medical waste Assessment
Conclusions
• Only a very small component of the waste
audited is non recyclable;
• A large amount of the waste produced can be
reduced with awareness, particularly in terms
of tea cups at the Ponlaits shop, dry packaging
waste in the kitchen, and student food waste;
• The Health Center produces a small amount of
waste but it needs to be disposed of safely.
Recommendations
1.
2.
3.
4.
Keep all recyclable waste separate, clean, and empty;
Establish contact with dealers to collect recyclables regularly;
Set up a compost system for all organic waste;
Make and enforce waste reduction policies:
--In the Ponlait shop, promote use of own cups
--In food services, promote purchasing in bulk
--In food services, create awareness about food wastage
4. For non recyclable waste which cannot be reduced (e.g. health
center and other hazardous wastes), set up special facilities such
as incinerator or sanitary landfill;
5. Conduct campus-wide awareness programs to promote a
message of reduce, reuse, recycle.
Steps Ahead
Remaining audit practices:
Class room and office waste assessment
Laboratory waste assessment
E-Waste waste assessment
Residential waste assessment
Open ground and horticultural waste assessment
Follow up on recommendations:
Plan for and implement source separation, collection, and drop-off
systems
Implement recycling and composting program
Design and develop low cost incinerator or landfill
Conduct Outreach and Education to campus community
How PEC administration can facilitate next steps
1. Appoint 2-3 committed professors or administrators
who can take up campus coordination;
2. Appoint a group of 5-6 students who can assist;
3. Work with the SoC team to approve a plan and
budget for moving ahead.
Thank You