1. WASTE

2. Nature knows no waste

3. In our city

4. Extraction to dumping Extraction Production Distribution Consumption Disposal

5. Waste facts 2.2 mil tons / year 1.7 kg waste / person / day Waste produced yearly would fill a row of trucks the distance from CT to Jo’burg 6000 tons of waste is produced daily in CT

6. Our Wasteful Economy To produce 1 ton of paper, 100 tons of water is used 1 litre of beer requires 10 litres of water in fermenting Producing a cellphone requires 75 kg of resources 1,5 kg of coal, oil and water makes 1 toothbrush 90% of materials used in production are wasted:

7. Reduce, reuse, recycle Avoid creating waste Reduce waste Reuse Recycle Disposal

8. Types of waste

9. X ? X Poly logo’s

10. Glass Glass is a valuable resource that should not just be thrown away: It takes 1 ton of cullet (recycled glass) to make 1 ton of glass bottles Cullet melts at a lower temperature which saves energy 4,5% of landfill site is glass

11. Glass – not recyclable Drinking glasses Cups, saucers and ceramic ware Sheet glass, such as windscreens and window panes Light bulbs and tubes, including fluorescent lights Mirrors and reinforced glass Car headlights Laboratory glass

12. Tin cans and metal Tins are100% recyclable and can be used time and time again Cans are the most recycled form of packaging in Africa : 66 % in SA Cans chill quicker in a fridge than any other packaging - saving electricity They stack closer and take up less fridge space – saving transport

13. Tin cans and metal Please rinse out food tins before recycling Motor oil cans should be kept separate 70% of recycled scrap metal comes straight from the industry waste stream, not consumers

14. Paper 38% of our landfill is paper Recycling 1 ton of paper saves 17 trees FSC promotes responsible use of forests - look for the FSC logo on paper Paper made from sugar cane is renewable and better for environment

15. Paper – not recyclable Wet or dirty paper, such as tissues, paper towel, food wrappings, paper with spills, paper plates and cups Wax, plastic or foil-coated packaging, such as milk cartons, bags for dog food or potato Carbon paper, stickers, self-adhesive paper. Chemically treated fax or photo paper.

16. Organic Waste Garden and kitchen waste Keep moist Add to soil Earthworms fungi & bacteria Breakdown of organic matter

17. Compost heap Keep moist Shade Different layers of grass, leaves, soil Keep moist

18. Hazardous Waste Flammable : paraffin, nail polish or aerosols and products with alcohol Irritant : ammonia or bleach Corrosive: oven cleaner or pool acid Dangerous or toxic: paraffin, pesticides Explosive: dishwashing detergents Infection: dirty nappies

19. Hazardous Waste Flammable : paraffin, nail polish or aerosols and products with alcohol Irritant : ammonia or bleach Corrosive: oven cleaner or pool acid Dangerous or toxic: paraffin, pesticides Explosive: dishwashing detergents Infection: dirty nappies

20. Car and cooking oil Motor oilCooking oil

21. Oil pollution ½ litre of motor oil is enough to form an oil slick the size of a soccer field!

22. e Waste

23. Reduce waste generation

24. At the office A typical office environment will have large quantities of paper or cardboard waste, with some plastic – often related to packaging – and some electronic or hazardous waste

25. At your desk Re-use envelopes, paper clips and wrapping paper Reuse paper printed on one side Use paper made from recycled product that is chlorine-free and has the Forest Stewardship Council (FSC) logo Set your printer to print both sides by default Become a paperless office

26. At your desk Sign documents with digital signatures Do not print agendas and minutes for meetings and rather use electronic equipment Buy environmentally friendly stationary Use refillable ink cartridges and ensure that old cartridges are disposed of safely Ensure that your electronic waste is disposed of safely

27. Kitchen / canteen The office kitchen or canteen would mostly include packaging waste such as paper, plastic, polystyrene, glass or tin cans, as well as organic waste.

28. Kitchen / canteen Avoid disposable cups and plastic lids in your office Use cutlery made from stainless steel instead of disposable plastic Avoid bottled water in your office Ensure that any organic waste goes into compost or a worm farm

29. Recycling at the office Waste audit determine what is needed Place recycling bins at strategic points: – Printers & photocopiers – Canteens – Exit doors – Communal leisure areas Signage needs to be very clear Pair normal bin and recycling bin Appoint waste champions

30. The challenge: What are you going to do differently? WATER ENERGYBIODIVERSITY WASTE WATERENERGYBIODIVERSITYWASTE