This document lists various professions including chef, custodian, farmer, firefighter, fisherman, musician, pilot, plumber, receptionist, and seamstress. Each profession is listed in English and Spanish.
The document provides a brief guide to attractions in Lleida, Spain. It lists several museums dedicated to water, the diocese, and Saint James. It also mentions the city hall building, several churches, palaces, and castles. Additional highlights mentioned include the Camps Elisis park, local cuisine like snails and grilled meats, and festivals like human tower building, giant puppets, and reenactments of historical battles. The guide also notes Lleida is home to an important dinosaur discovery.
The document provides a brief guide to attractions in Lleida, Spain. It lists several museums dedicated to water, the diocese, and Saint James. It also mentions the city hall building, several churches, palaces, and castles. Additional highlights include the Camps Elisis park, local cuisine like snails and grilled meats, and festivals like human tower building, giant puppets, and reenactments of historical battles. The guide also notes Lleida is home to an important dinosaur discovery.
A comparison chart of the best toaster ovens available. Last updated: 2019; By: RelevantRankings.com. *** See http://www.relevantrankings.com/top-10-best-toaster-ovens/ for more info. ***
New waste food regulations with key dates for implimentation.
Food waste disposal to drain is already banned in Scotland and soon to banned in N. Ireland
Food Businesses must now register with local or central authorities.
This guide helps Planners, CDM Designers and Food Business Operators get important regulations right from the start and avoid future issues in service operation such as kitchen down time or closure due to blockages, out of sewer flooding, rodent infestation or breach of regulations.
Food Law Guide - Food Drain hotel HygieneCaterWaste
油
This document discusses regulations around food traps for draining kitchen waste. It provides guidance on selecting a food trap, including that it should be hygienic, accessible for cleaning, have sufficient storage capacity, and preferably be located outside the kitchen. From April 2017, food businesses in Northern Ireland are banned from putting food waste down drains and must show they have a management system to prevent this, such as a properly sized and installed food trap.
Don't fall foul of food waste - First Scotland & now N. Ireland lead the way by implementing a food drain ban on 1st April 2017 - phone the Food Trap Team - for a food drain prevention Food Trap
Food Law Guide - (N. Ireland & Scotland)CaterWaste
油
Implications of the new food drain ban for food business operators, environmental health practitioners, architects, kitcen designers, planning and building control and sewerage service operators in Northern Ireland and Scotland.
- Food traps are used to prevent food waste from commercial kitchens from entering public drainage systems, as required by legislation in Scotland, Northern Ireland, and pending in Wales.
- Food traps should be sealed, allow full access for cleaning, and hold at least one month's worth of food waste. They are typically installed outside of kitchens.
- Fat, oil, and grease from food waste can constitute up to 15% of waste and block drains if not properly trapped. Regular maintenance of food traps is required to prevent sediment bypass.
Fat, oil and grease entering drains and sewers can cause major blockages that are costly to clear. This document outlines best practices for food establishments to properly dispose of fats, oils and food waste to prevent blockages. It recommends dry wiping dishes before washing, collecting waste oil in secure containers, and hiring licensed contractors to collect and dispose of waste properly. Not following these practices can result in plumbing issues, pollution, and legal penalties.
This document summarizes new regulations in Northern Ireland related to food waste. Key points:
- The regulations amend previous waste laws and come into effect on February 14, 2015.
- They require food businesses over a certain size and all public bodies to separately collect food waste by 2016 and 2017.
- Local councils must promote separate food waste collection to households and provide bins by 2017.
- The regulations also restrict mixing food waste with other waste from certain industrial facilities.
This document discusses the issue of food waste being dumped down drains in the UK. It estimates that over 2 million tonnes of food waste, costing 贈2,000 per tonne, is dumped down drains in the UK each year. This waste comes from commercial outlets like restaurants and hospitals, with as much as 50% of commercial food waste going down drains. Dumping food waste down drains is the least preferable waste management option according to regulations, as it can cause problems like sewer flooding and increase rodent populations. The document advocates for using food traps and enforcing limits on food in trade effluent to prevent food waste from entering drainage systems.
This document discusses the issue of food waste being deliberately disposed of down drains in the UK and Northern Ireland. It states that over 1 million tonnes of food waste is produced annually by hospitality and food service outlets in the UK, with over 144,000 tonnes deliberately dumped. In Northern Ireland, about 24,000 tonnes of food waste is produced each year by these sectors, with around 3,000 tonnes knowingly disposed of down drains. The document outlines regulations around waste management and prevention, and notes that dumping food waste can attract high rat populations and spread diseases.
This document discusses the issues of food waste from hospitality and food service outlets in the UK and Northern Ireland. It states that over 1 million tonnes of food waste is generated by the 235,000 outlets in the UK each year, with over 144,000 tonnes deliberately dumped. Regulations require food waste prevention and establish a waste hierarchy with prevention as the top priority. Food waste that enters sewer systems can cause problems as large amounts of fat and grease can block pipes. Proper disposal in trash rather than drains and installation of food traps are promoted as solutions.
Grease Trap Guide for restaurant operators in N. Ireland. Catering Waste responsibilities and waste water discharge requirements for restaurants caterwaste, fat, oil, grease and waste food.
Course Title: Geodatabase (GISc3064)
Instructor: Moges Gtachew
This course provides a comprehensive introduction to geographic databases, with a focus on spatial data management using Geographic Information Systems (GIS). Students will explore the structure and function of geodatabases, understand the differences between file-based and database approaches, and gain hands-on experience with database design, SQL queries, and ESRIs geodatabase system. The course balances theoretical knowledge with practical skills, essential for effective GIS data handling, analysis, and application in real-world scenarios.
Water pollution has emerged as a critical environmental concern in urban areas of developing countries. Rapid urbanization, unregulated industrial growth, poor waste management, and limited environmental monitoring contribute significantly to the degradation of surface and groundwater quality. In Bangladesh, water pollution is a growing threat, not only to public health but also to economic productivity and ecosystem sustainability.
Rangpur City Corporation (RCC), located in the northwestern region of Bangladesh, is undergoing rapid urban expansion. With increasing domestic, commercial, and agricultural activities, the water bodies in and around the city are under severe stress. Despite the importance of water as a vital resource, RCC lacks a comprehensive system for monitoring and managing water quality. A geospatial approach offers a powerful means of integrating environmental data and visualizing spatial patterns of pollution, helping to identify pollution hotspots and inform policy decisions.
This presentation is only for the study purposes.
This webinar slide deck introduces the latest updates to the Restoration Monitoring Tools Guide, a resource designed to help practitioners plan and implement effective restoration monitoring. It highlights the newly added carbon measurement methodologies for tree-based restoration and provides insights and additional tools from experts applying these methodologies in the field.
Hygroscopicity and Dimentional Stabilty of Wood.pptxNo
油
Wood and wood based components are the inevitable parts of our day-to-day life. Therefore, wood is a natural and long lasting construction materials. After using it, people do not need to think about its disposal as it will degrade slowly through the natural weathering process. Therefore, the disposable wood can be used to make another tools or furniture and it can even be used as fuel when has no use. This usage of products is called circular economy. From ancient time to present day, wood does not lose its popularity. This presentation includes the hygroscopic nature of wood and its effect. It reflects how to control the water absorption of wood and make it dimensionally stable. The different preservation techniques of wood are explained. Resin impregnation, compreg treatment and heat treatment are the most popular. In what condition shrinkage and swelling can cause and how to handle it are picturized. These treatments can make the service life of furniture and other wood components longer than normal wood components. Heat treatment is the most natural and eco-friendly way to control water retention of wood than other treatments but sometimes changes the natural colour of wood. Most of the treatments cause discoloration except the Urea Formaldehyde resin impregnation treatment but can not resist moisture exposure like Phenol Formaldehyde. Thus, it needs critical thinking and planning before following any techniques and by reminding its end use.
learn more about the WRI Ross Center Prize for Cities and how to apply for the 2025-2026 cycle! The Prize is now accepting applications under the theme "Catalyzing Healthy Cities." This informational webinar provides an overview of the Prize, including eligibility, evaluation criteria and the submission process, and conclude with a live Q&A.
Food Law Guide - (N. Ireland & Scotland)CaterWaste
油
Implications of the new food drain ban for food business operators, environmental health practitioners, architects, kitcen designers, planning and building control and sewerage service operators in Northern Ireland and Scotland.
- Food traps are used to prevent food waste from commercial kitchens from entering public drainage systems, as required by legislation in Scotland, Northern Ireland, and pending in Wales.
- Food traps should be sealed, allow full access for cleaning, and hold at least one month's worth of food waste. They are typically installed outside of kitchens.
- Fat, oil, and grease from food waste can constitute up to 15% of waste and block drains if not properly trapped. Regular maintenance of food traps is required to prevent sediment bypass.
Fat, oil and grease entering drains and sewers can cause major blockages that are costly to clear. This document outlines best practices for food establishments to properly dispose of fats, oils and food waste to prevent blockages. It recommends dry wiping dishes before washing, collecting waste oil in secure containers, and hiring licensed contractors to collect and dispose of waste properly. Not following these practices can result in plumbing issues, pollution, and legal penalties.
This document summarizes new regulations in Northern Ireland related to food waste. Key points:
- The regulations amend previous waste laws and come into effect on February 14, 2015.
- They require food businesses over a certain size and all public bodies to separately collect food waste by 2016 and 2017.
- Local councils must promote separate food waste collection to households and provide bins by 2017.
- The regulations also restrict mixing food waste with other waste from certain industrial facilities.
This document discusses the issue of food waste being dumped down drains in the UK. It estimates that over 2 million tonnes of food waste, costing 贈2,000 per tonne, is dumped down drains in the UK each year. This waste comes from commercial outlets like restaurants and hospitals, with as much as 50% of commercial food waste going down drains. Dumping food waste down drains is the least preferable waste management option according to regulations, as it can cause problems like sewer flooding and increase rodent populations. The document advocates for using food traps and enforcing limits on food in trade effluent to prevent food waste from entering drainage systems.
This document discusses the issue of food waste being deliberately disposed of down drains in the UK and Northern Ireland. It states that over 1 million tonnes of food waste is produced annually by hospitality and food service outlets in the UK, with over 144,000 tonnes deliberately dumped. In Northern Ireland, about 24,000 tonnes of food waste is produced each year by these sectors, with around 3,000 tonnes knowingly disposed of down drains. The document outlines regulations around waste management and prevention, and notes that dumping food waste can attract high rat populations and spread diseases.
This document discusses the issues of food waste from hospitality and food service outlets in the UK and Northern Ireland. It states that over 1 million tonnes of food waste is generated by the 235,000 outlets in the UK each year, with over 144,000 tonnes deliberately dumped. Regulations require food waste prevention and establish a waste hierarchy with prevention as the top priority. Food waste that enters sewer systems can cause problems as large amounts of fat and grease can block pipes. Proper disposal in trash rather than drains and installation of food traps are promoted as solutions.
Grease Trap Guide for restaurant operators in N. Ireland. Catering Waste responsibilities and waste water discharge requirements for restaurants caterwaste, fat, oil, grease and waste food.
Course Title: Geodatabase (GISc3064)
Instructor: Moges Gtachew
This course provides a comprehensive introduction to geographic databases, with a focus on spatial data management using Geographic Information Systems (GIS). Students will explore the structure and function of geodatabases, understand the differences between file-based and database approaches, and gain hands-on experience with database design, SQL queries, and ESRIs geodatabase system. The course balances theoretical knowledge with practical skills, essential for effective GIS data handling, analysis, and application in real-world scenarios.
Water pollution has emerged as a critical environmental concern in urban areas of developing countries. Rapid urbanization, unregulated industrial growth, poor waste management, and limited environmental monitoring contribute significantly to the degradation of surface and groundwater quality. In Bangladesh, water pollution is a growing threat, not only to public health but also to economic productivity and ecosystem sustainability.
Rangpur City Corporation (RCC), located in the northwestern region of Bangladesh, is undergoing rapid urban expansion. With increasing domestic, commercial, and agricultural activities, the water bodies in and around the city are under severe stress. Despite the importance of water as a vital resource, RCC lacks a comprehensive system for monitoring and managing water quality. A geospatial approach offers a powerful means of integrating environmental data and visualizing spatial patterns of pollution, helping to identify pollution hotspots and inform policy decisions.
This presentation is only for the study purposes.
This webinar slide deck introduces the latest updates to the Restoration Monitoring Tools Guide, a resource designed to help practitioners plan and implement effective restoration monitoring. It highlights the newly added carbon measurement methodologies for tree-based restoration and provides insights and additional tools from experts applying these methodologies in the field.
Hygroscopicity and Dimentional Stabilty of Wood.pptxNo
油
Wood and wood based components are the inevitable parts of our day-to-day life. Therefore, wood is a natural and long lasting construction materials. After using it, people do not need to think about its disposal as it will degrade slowly through the natural weathering process. Therefore, the disposable wood can be used to make another tools or furniture and it can even be used as fuel when has no use. This usage of products is called circular economy. From ancient time to present day, wood does not lose its popularity. This presentation includes the hygroscopic nature of wood and its effect. It reflects how to control the water absorption of wood and make it dimensionally stable. The different preservation techniques of wood are explained. Resin impregnation, compreg treatment and heat treatment are the most popular. In what condition shrinkage and swelling can cause and how to handle it are picturized. These treatments can make the service life of furniture and other wood components longer than normal wood components. Heat treatment is the most natural and eco-friendly way to control water retention of wood than other treatments but sometimes changes the natural colour of wood. Most of the treatments cause discoloration except the Urea Formaldehyde resin impregnation treatment but can not resist moisture exposure like Phenol Formaldehyde. Thus, it needs critical thinking and planning before following any techniques and by reminding its end use.
learn more about the WRI Ross Center Prize for Cities and how to apply for the 2025-2026 cycle! The Prize is now accepting applications under the theme "Catalyzing Healthy Cities." This informational webinar provides an overview of the Prize, including eligibility, evaluation criteria and the submission process, and conclude with a live Q&A.
Spring Cleaning & the circular economy. A review by Trash and Stash Junk RemovalCameron Ungar
油
Discover how Trash and Stash Junk Removal, a family-owned, B-Corp certified company in Fort Mill, SC, is revolutionizing junk removal with sustainability at its core. This engaging presentation showcases our eco-friendly approach, diverting 265,151 lbs of junk from landfills in 2024 through recycling, donation, and reuse. Learn how we transform clutter into opportunitywhether clearing warehouse debris, recycling large printers, or repurposing palletswhile prioritizing environmental responsibility and community impact. Perfect for eco-conscious homeowners, businesses, and sustainability advocates, our story highlights transparent pricing, professional service, and a guilt-free process that supports local charities like the Isabella Santos Foundation. Dive into our mission to keep the Carolinas green and clutter-free! Download now and join the sustainable junk removal movement.
This presentation guides you about Importance of Earth day and Earth Day 2024 and 2025. This contains the cause behind Earth day celebration and also explains the theme of Earth Day 2024 and Earth Day 2025. This has a good pictorial representation and awareness about Earth and Environmental protection.
1. Tel: 028 7965 1888 | admin@caterwaste.com | www.caterwaste.com
Wet waste FOOD TRAP
particles are captured
from your kitchen sinks
Our customised tankers
collect wet waste FOOD
SLUDGE from your premises
We provide Duty of
Care documentation
for your HACCP We take your FOOD TRAP
waste to be recycled into
bioenergy & biofertiliser
CWC (NI) LTD 63 Airfield Rd, Toombridge, BT41 3SQ