1. Cleaner Production : A tool for Green Competitiveness in the Turkish Industry Middle East Technical University Department of Environmental Engineering Workshop Series 31 March-2 April 2008 Ankara, Turkey The Kitchen Factory

2. the continuous application of an integrated preventive environmental strategy to processes, products and services to increase efficiency and reduce the risks to humans and the environment. a new way of thinking about processes and products and an approach to problem solving. CLEANER PRODUCTION

3. The Kitchen Factory CHALLENGES OF A CP COURSE many concepts depend on tools and experiences difficult to recreate in the typical classroom knowledge about the industrial process itself is needed problems solved in a classroom use to be of the closed form and its application is limited to formulated techniques Students will reach their highest level of cognition only by engaging in real world projects. How can we provide the students with real practice???????? the number of students is high the potential for practical training in real factories is low

4. The process to be evaluated is (more o less) familiar to students Simple CP options are not incorporated in the process...WHY? Open problem/ Problem definition Creativity! The Kitchen Factory....some benefits

5. The Kitchen Factory The students assess the CP opportunities in a home kitchen (shared with the group or one of the members of the group). A tutor is in charge of giving the initial guidelines on how to proceed and answering the students’ queries during the exercise. The students receive guidance but have to decide how to organize themselves. The work teams are divided into groups of 4-5 students. The groups must plan the tasks and organize the assessment. After completing the practical exercise, they will draw up a written paper and an oral presentation. The results of the different groups are compared and the discrepancies discussed.

6. Part I Diagnosis Part II Option Generation The Kitchen Factory  Description of the installations, equipment and activities carried out  Identification of the basic operations and preparation of the organization chart of the activities carried out in the kitchen  Compilation of information available on the inflow of raw materials, water and energy  Identification and quantification of process exits: products, byproducts and waste streams  Allocation of these flows to the various unit operations  Material and energy balances

7. …..SOME GUIDELINES The Kitchen Factory Part I Diagnosis Part II Option Generation Identify raw materials and waste streams Material inflows are determined by recording all the purchases carried out Solid waste outflow is quantified by individual segregation and weighing The consumption of water and ancillary services, such as electricity or natural gas, are calculated from the corresponding meter readings As these meters measure the consumption of the whole house, the student must find alternative ways to determine or evaluate the consumption corresponding to the kitchen activities; for example, by quantifying the energy consumption of electrical appliances with the nominal power and from the number of total operating hours Units for expressing the results (some groups use consumptions per capita, whereas others calculate independently from the number of users).

8. The Kitchen Factory Electricity Waste generation Water

9. Part I Diagnosis Part II Option Generation The Kitchen Factory The data obtained by all the groups of participants are tabulated and the dispersion is discussed Comparing the data obtained by the different groups and matching it to the data existing in literature allows to introduce the students to the concepts of: benchmarking best available technique.

10. Introducing Benchmarking The Kitchen Factory

11. Part I Diagnosis Part II Option Generation The Kitchen Factory The data must be assessed in order to identify which operations and forms of management have a greater impact on the consumption of resources and/or the generation of waste.

12. Part I Diagnosis Part II Option Generation The Kitchen Factory The last job to be carried out consists in generating options for resource saving and waste stream minimization, considering the various potential levels of action:  the transformation process itself  the installation, including equipment  the organization and management of the installation For options that are linked to an investment, the saving associated with the improvements proposed is calculated and the payback period determined. The work concludes with a justification of the recommendation for implementing the opportune options.

13. MOED of the Faculty University faculties are another excellent site for students to practise CP. Faculties of Science or the Polytechnic Faculties of Universities are a complex framework with research and teaching laboratories. Laboratories consume many different substances and produce waste streams. They also consume various types of water and energy. As in other non-experimental faculties, an important part of the energy is used for lighting, heating and air-conditioning. Performing diagnoses of university centres (faculties, schools, etc.) that also offers students a certain degree of practical training. Exchanging comparative data between Universities would act as a stimulus to establish general management criteria and help with the selection of sustainable systems in school spheres.

14. MOED of the Faculty Degree theses: Diagnosis of the Faculty of Science. Many of these figures were compared with other faculties that are not experimental, in the same University of Girona. The consumptions must refer to specific data for comparisons to be made between faculties of different sizes (number of students, surface occupied) Yearly figures may not be very representative due to the influence of weather in heating or air-conditioning consumptions. CP measures and a proposal for indicators.

15. MOED of the Faculty Water Consumption FacultySciencePolytechnicLawEconomic m 3 /person and year4.6-6.43.3-5.11.2-1.51.7-2.9 Laboratories Watering Cleaning The water taps are equipped with an automatic device that regulates the flow and operation. The consumptions per press action were 0.65-4.26 litres, averaging 2.8 litres on 30 taps. Sanitary High consumption of water for filtration (water ejectors). Replacement by vacuum pums

16. Part of the building is heated by a heat pump MOED of the Faculty Energy Consumption FacultySciencePolytechnicLawEconomic kWh/person and year660-690300-310350-370200-250 kWh/m 2 and year124-13164-7140-4748-57 Lighting Computers Laboratory equipment Heat pump Other Electricity Consumption

17. MOED of the Faculty Energy consumption including transport ConsumptionElectricityGasTransportTotal kWh/person68026526003545 SourceOwn paperCopiesAdministrationTotal Kg/student year3.71.52.17.3 Paper Consumption rationalization of personnel transport promotion of websites copies on both side, reuse, etc. A system of sustainability indicators was suggested that would include water and energy consumptions, waste for recycling and generation of toxic waste, emissions to air from combustions and transport, and special attention to transportation arising from trips made using the different means of locomotion.