Waste prevention within FM Dr Leigh Mapledoram Products & Services, WRAP

Outline 1.What’s the evidence for savings? 2.What’s the action to deliver these savings? 3.What information is available to help me do this?

ABOUT WRAP WRAP’s vision is a world without waste, where resources are used sustainably. We work with businesses & individuals to help them reap the benefits of reducing waste, develop sustainable products and use resources in an efficient way.

Our priorities Business Plan period ( ) ●Minimising resource use in products and buildings ●Diverting priority materials from landfill

Where are the major impacts of FM services? Materials Waste Catering 50% Furniture Furniture 50%

Where are the major impacts of FM services? Energy Water Other EuPs 5% Lighting 10%

Impact category Most significant serviceImpact of most significant service as % of total impact Key resource efficiency action in the most significant service Materials consumed Catering (supply of food) 50%Reduce avoidable food waste Waste produced Furniture (workspace furniture) 50%Product reuse Energy and CO 2 in-use Heating, ventilation and air conditioning (particularly heating) 70%Upgrading and refurbishment of equipment Embodied CO 2 emissions ICT equipment45%Extending lifespan of equipment Water useWashrooms and kitchens90%Reducing mains water use (e.g. flow regulators) CostICT equipment30%Extending equipment lifespans

Scottish Government The Scottish Government operates 82 buildings Reducing the impact of core activities is a priority The recycling rate soared from 65 per cent to 90 per cent Focus on Waste Prevention identified: potential cost efficiencies of £88,000 water savings of 15,000 m3 waste reduction of 35 tonnes per year.

Council restructure in 2010 led to office closures As a result, the authority had large quantities of good quality, unwanted furniture Re-use scheme delivers £45,000 cost savings in 9 months Sunderland City Council

London 2012 guide: 8 principles to inform procurement 1.Sustainability commitment 2.Consider sustainability early 3.Set specific targets 4.Be an intelligent client 5.Embed sustainability objectives 6.Specification 7.Build in as collaborative approach 8.Shared services /sustainable-procurement-for- construction-projects/

FM Procurement Toolkit

FM Toolkit: Model service briefing Service-specific brief to include in tender documentation Includes requirement to prepare a Resource / Asset Management Plan

Asking for resource savings in FM services through procurement 18 organisations, £2.3bn of contracts, estimated savings: 30kt reduction in primary resources 7kt reduction in waste arising 88kt reduction GHG emissions £15m cost savings over lifetime of contracts

Re-use / redeploy existing assets Refurbish / repair Evaluate option for a managed whole-life service Purchase products (GBS-compliant) Maximise value from unwanted assets Hierarchy of actions to use assets and resources more efficiently

Re-use / redeploy existing assets Refurbish / repair Evaluate option for a managed whole-life service Specify: durability re-usability used products lower in-use impacts lower production impacts, e.g. materials content minimize hazardous chemicals Specify: durability re-usability used products lower in-use impacts lower production impacts, e.g. materials content minimize hazardous chemicals Purchase products (GBS-compliant) Maximise value from unwanted assets Product specifications when purchasing

IT specifier and procurement worked together to set tender requirements As a result, the contractor: reduced the number of physical servers offered low-energy equipment Optimise efficiency: Newham University Hospital Year 1 savingEmbodied carbon savings Reduced energy consumption £18, tonnes270,000 kWh

Maximise available office space through furniture re-use and remodelling: Remodelled 300 desks from existing stock Offcuts remanufactured into coffee tables and book cases Furniture re-use: London Borough of Hammersmith & Fulham Cost savingWaste diverted from landfill Carbon equivalent saved £20, tonnes23 tonnes

Mobile Asset Management Plan Reuse and refurbish assets Achieving cost savings by taking a whole life costing approach Length of contract Mobilisation of contract On-going engagement with client Engagement with supply chain Contract renewal point

Key elements of the MAM Plan Identifying the most significant asset categories to focus effort – by cost and risk Agreeing actions and who is responsible Setting a target for better value – against a baseline of “disposable assets” Tracking the actions Monitoring the impact on asset costs and value.

‘Modus operandi’ framework Mobile Asset Management Plan template Asset management policy Supporting tools and how-to guidance e.g. asset tracking for the company for the contract

Current Status Trials being conducted with three FM Service providers Cost benefit analysis being conducted Focus on electrical products Further trials planned and looking for organisations to take part

The Hospitality & Foodservice Agreement (HaFSA) is a voluntary agreement to support the Hospitality & Foodservice sector in reducing waste and recycling more. There are two main targets which will be delivered collectively by the signatories but will be owned by WRAP. Both the prevention target & the waste management target will be measured using data provided by signatories This will be against a 2012 baseline and be measured by CO 2 e emissions. Hospitality and Food Service Agreement

Agreement targets – Waste Hierarchy Prevention target. Collectively, reduce food and associated packaging waste arising by 5% by the end of This will be against a 2012 baseline and be measured by CO 2 e emissions. Waste management target. Increase the overall rate of food and packaging waste being recycled, sent to anaerobic digestion (AD) or composted to at least 70% by the end of 2015

Signatories (1)

Signatories (2)

Support for small businesses Step 1: Sign up via WRAP's online resource centre. Step 2: Develop your implementation plan using WRAP’s online information and tools which will help you to deliver the targets. Step 3: Review progress against your plan on a regular basis. Optional reporting of data. Step 4: Share examples of good practice which will be promoted with other signatories.

FM Toolkit – Food waste minimisation template Description of the catering service The client objective or requirement for food waste Baseline forecasts of food waste and food packaging waste arising, and food waste and food packaging waste sent to landfill Projected savings in food quantity and purchase cost, and associated costs of implementation A target for maximum food waste arisings that meets or exceeds the client requirement Measuring and monitoring system

Exemplar case studies

Conclusion 1.Evidence that delivering more resource efficient FM services can deliver cost savings 2.Procurement hierarchy helps identify options other than new purchase 3.Resource and asset management planning maximises the potential for savings 4.Tools and resources available to help

For Further Information Facilities Management Sustainable Procurement Hospitality and Food Service Agreement

Thank you Dr Leigh Mapledoram