Waste Management

Waste Generation
Minimize packaging and single-use items.Use refillable dispensers and bulk supplies.Avoid overproduction of food in kitchens.

Segregation at Source
Place color-coded bins at every generation point.Train staff to separate wet, dry, and hazardous waste correctly.Avoid mixing of food waste with recyclables.

Collection & Internal Transportation
Housekeeping collects waste at fixed intervals (every 2–3 hours for kitchens).Use closed trolleys or bins with lids for transportation.Maintain separate routes for clean and waste movement.Record daily waste quantities in a log sheet.

Temporary Storage Area
Create a central waste room:Segregated by type of waste.Ventilated, washable floors, and pest-proof.Clearly labeled bins or containers.No waste storage for more than 48 hoursFinal Disposal
Biodegradable :- Composting / Biogas / Municipal pickup
Recyclable :- Sent to authorized recycler
Hazardous :- Handover to certified waste handler
E-waste :- Handover to authorized recycler
Non-recyclable :- Landfill disposal through municipal collection