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Awareness of Solid
Waste Management in
cafes and restaurants of
New Plymouth
By Girish Sangle & Navtej Walia
(Bin Shop, 2014)

Introduction
Background to research topic
Awareness of Solid Waste Management in cafes and restaurants of New Plymouth 2

What is Waste?
Waste is unused material produced as a result of
inefficient production and consumption practices
and puts environmental cost.
(Warner & Ryall, 2004)

What is Solid Waste
 Solid or semisolid
 Non-soluble material
 E.g. Agricultural refuse, Commercial Waste,
Municipal garbage
 Commercial waste: Industries such as Food,
Processing, Packing etc.
 Food Industries: Restaurants, Cafes, Hotels, Bars
etc.

Solid Waste in Restaurants and Cafes
Food Waste
(James, n.d)

Plastic Waste
(Plastic Problems, 2012)

Paper Waste
(Paper Recycling, 2014)

Glass Waste
(A Way Forward for Recycling, n.d)

Cardboard Waste
Awareness of Solid Waste Management in cafes and restaurants of New Plymouth 9(Commercial Recycling, 2014)

Aluminium Cans Waste
(Containers Store, n.d)

Background to research topic
Continued…
 According to Jones & Minoli (2012) Solid waste
generation and disposal is one of the most negative
impacts of small hotels on the environment.
 According to data published in Manual for Water and
Waste Management (2003) some small and medium
enterprises, which represent 80% of tourism
businesses worldwide are committed to sustainability,
most are not, for reasons such as lack of awareness.

 The New Plymouth rubbish kerbside landfill is almost full and New
Plymouth District Council is in deep trouble to found a new site which
can take huge amount of rubbish of the region. (Harvey, 2012)
Awareness of Solid Waste Management in cafes and restaurants of New Plymouth 12(Harvey, 2012)

Research Problem
 P1. The possible cause of the problem is the increase in
amount of waste and landfill in New Plymouth Landfill.
 P2. The possible cause of “Problem” could be influenced by
lenient attitude of managers and owners of cafes and
restaurants towards proper waste disposable.
 P3. The effect of the “Problem” is the rise in solid waste level,
and council and private waste management companies finding
it difficult to segregate the waste before disposable as it is not
been segregated at first place.

Research Questions
 RQ1. How many cafe & restaurants are using free
cardboard pickup?
 RQ2. To what extent are New Plymouth restaurants
aware of solid waste management options?
 RQ3. What possible barriers do restaurants in New
Plymouth face to implement proper garbage
disposable and segregation?

 RQ4. Which types of facilities does New
Plymouth council provide for garbage pickup
and disposable?
 RQ5. What happens to the solid waste when
it is picked up by waste disposable truck?
Research Questions

Research Objectives
 OB1. To determine New Plymouth’s restaurant
owners/managers awareness on solid waste
management.
 OB2. To Identify and understand various types of
solid waste extracted by restaurants in New
Plymouth.
 OB3. To explore the restaurants garbage
disposable segregation and disposable process by
identifying every steps of solid waste disposable
standard procedures.

 OB4. To find out to what extent does
restaurants are utilizing the services of
garbage pickup facilities offered by New
Plymouth council.
 OB5. To study the afterlife of the solid waste
once collected by pickup van.
Research Objectives

Research Method
Research Design
 Archival: It is based on existing literature (secondary
data) and various statistical data of waste from council’s
website.
 Deductive: Analyses on proven theory and set procedures
of waste management.
 Quantitative: Analyses and generation of data about the
use of waste management practices and wastes
generated; and information about practices followed by
the restaurants.

 Applied: Aims to solve the practical problem.
Problem of increase in New Plymouth landfill and
unorganised waste collection system.
 Explanatory: Tend to explain cause and effects of
awareness on solid waste management amongst
restaurant and café owners/managers.
 Instrument: Questionnaire & Case Study
Research Method
Research Design

Research Population
 Research Population includes restaurants & cafes of New Plymouth
 All of these outlets represents different cuisine and operations
Research Sample
 Research sample includes 25 restaurants and cafes.
 There are 5 types of cuisine restaurants caters to in town which includes
India, Oriental, Mediterranean, QSR, Coffee shop.
 5 restaurants were chosen from each of the above options to get 25
restaurants as sample.

Findings
Secondary Data

 1. New Plymouth District Council has a established
garbage pick up and disposable process and provides the
following services:
 Rubbish collection (commercial/household)
 Used oil disposable service, in turn processed into Bio-
fuel
 Solid waste licencing
 The waste Exchange programme
This answers our research problem No.4 which was:
Which types of facilities does New Plymouth council
provide for garbage pickup and disposable?

 2. Various types of solid waste generated by restaurants
(End Food Waste Now, 2013)
This answers our research objective 2, which was: Various types of solid waste
extracted by restaurants.
TYPES OF SOLID
WAST WASTE
PLASTIC
WOOD
ALIMUNIUM
GLASS
PAPER
CARDBOARD METALS

Findings
Primary Data

60%
30%
10%
Yes
No
Not sure
Free Cardboard Pickup Service?

Barriers in Waste Segregation
1
2
2
10
0 2 4 6 8 10 12
Space
Time
Staff
Council Help

Has anyone in your business attended an awareness
or training program on solid waste management?
Yes
20%
No
33%
Not sure
47%

What do you do when purchasing to reduce
solid waste management?
8
2
4
1
0 1 2 3 4 5 6 7 8 9
Bulk
Reduce packaging
Recycle
Other

Do you use separate bins for paper, food,
glass, cans?
Yes
53%
No
40%
Not sure
7%

53%
47%
47%
Yes
No
Awareness on Global Standard Practice

Type of
Waste
Green
Bin
Blue
Bin
Yellow
Bin
Food waste
Can
Plastic
Cardboard
Glass
Aluminium

A. Food Waste
 Right Answer: Green Bin
Right
87%
Wrong
13%

2.Can Waste/ Used Cans
 Right Answer: Yellow Bin
Wrong
100%
Right
Wrong

C. Plastic
 Correct answer: Blue Bin
Right
37%
Wrong
63%
Right
Wrong

D. Cardboard
 Correct Answer: Yellow Bin
0
1
2
3
4
5
6
7
8
Right Wrong

E. Glass
Right
Wrong
0 1 2 3 4 5 6 7

Aluminium (Foil)
0
1
2
3
4
5
6
Right Wrong

Are you aware of the increase in solid waste
to the New Plymouth landfill?
47%53%
Yes
No

11
3
5
Minimising waste Recycling and using bio
products
Nothing
What are your efforts?

Case Study Findings
A. Amadinha Restaurant
 Separate bins for, food waste, glass waste,
cardboard waste, plastic waste and used oils.
 Aluminium cans are separated, washed and sent
for “Auction” and fund raised by selling those
cans are sent to support kiwi sports players for
Olympics 2016 in Brazil.
(Rio2016, 2015)

 Waste cardboard is re made and recycled to
use it for storing food stuffs, once it gets
used it is then sold out and funds raised by
selling those cardboards are sent to various
NGO’s and DLF surf training program
 Gunny bags used for vegetables and fruits
are given away to New Plymouth Councils
gardening department to use it for
gardening use.

Used cooking oil is sold to make “Bio-
Fuel”
Glass bottles are sent back to company
dealers for re using and re bottling.
Other waste food stuffs are used to
make compost and are sold in market.
Vegetables and fruits cuts like stems,
leaves etc. are sent to “guinea pig”
farms.

Gallery
Awareness of Solid Waste Management in cafes and restaurants of New Plymouth
44

Case Study
WOMAD
 WOMAD (World of Music, Arts and Dance) is an international art
festival
 Held in UK, Australia, New Zealand, Italy, Spain, Abu Dhabi
 New Plymouth hosts WOMAD every year
 This year held on 13th- 15th March at Brooklands Park & TSB Bowl.

 Zero tolerance policy towards waste segregation
 Owners having outlet on venue, were briefed
about the waste disposal methods
 NO PLASTIC cutleries, crockeries to be used
 If failed to segregate waste as per procedure,
then the deposit of 800 NZD will not be returned
back.
Solid Waste Management at WOMAD

 A team of 40 volunteers for 3 days to ensure the
waste is been segregated and collected as per the
procedure.
 Separate bins for every waste, e.g. leftover food
“Pig Food Bin”, Plastics “Landfill Bin”, Wood and
paper “Compost Bin”, Tins, Cans, and bottles
“Recycle Bin” and separate collection area for
cardboards.

 Large notice board on each bins indicating
waste type.
 Volunteers were helping restaurants to
segregate the waste.
 Beautiful girls dressed as “Green Fairy”
were standing near the garbage disposal
box for public, so that people will not
throw rubbish on lawns and instead will go
to those fairies who will dispose it off.

Conclusion
 Communication Gap Between Council &
Entrepreneurs.
 No aggressive promotion of services.
 No education or previous training amongst
businesses
 Contradicting response from entrepreneurs on
standard procedure.
 Lenient behaviour of entrepreneurs on
environment conservation

Limitation
 The topic is macro in nature, and hence only one aspect
of solid management which relates to restaurants and
cafes was studied.
 Not enough secondary data on New Plymouth Hospitality.
 No previous research equivalent to this topic available.
 Research being “Off Track” at initial stage.
 Delinked due to Summer vacation gap.
 Others aspect of SWM such as waste from other
departments such as Housekeeping, Engineering not
considered.

Strength of the Research
 Breakthrough Primary data
 First research carried out on SWM in New Plymouth
 Successful in measuring the awareness level of solid
waste management in restaurant and café owners and
managers.
 Blue print on SWM for restaurant.
 Successfully carried out 2 case studies.
 Our research and survey on the New Plymouth Landfill has
resulted in revealing a lot of helpful data and findings.

Recommendations
To Future Researchers
 Consider taking different aspect of waste
management such as food waste, chemical waste,
e-waste etc.
 Sample size should be around 40 so you could end
up getting at least 25-30 responses
 Questionnaire should be more probing, factors
such as the years the restaurant is running
business in New Plymouth can be included.

The educational background of the
managers/owners can be considered to
analyse awareness.
Distribution method to be used for
research on restaurants and small
outlets
Same research can be done at PIHMS.

To Stakeholders
 New Plymouth council should consider implementing
aggressive awareness campaign In order to educate
business owners.
 Further training in how to manage solid waste in business
should be given to entrepreneurs.
 Subsidiary to businesses who are implementing SWM
process.
 SWM such as one held in WOMAD needs to be included in
every event held in New Plymouth.
 Undertake training programme at schools and PIHMS.

References
(2003). A Manual for Water and Waste Management . Cedex: United Nations
Publication.
A Way Forward for Recycling. (n.d). Retrieved from www.waste-management-
world.com: http://www.waste-management-world.com/articles/print/volume-
10/issue-1/features/a-way-forward-for-glass-recycling.html
Bin Shop. (2014, January 12). Retrieved from www.bin-shop.uk.in:
http://www.bin-shop.co.uk/blog/2014/09/12/new-range-lier-recycling-bins/
Commercial Recycling. (2014). Retrieved from www.epa.gov:
http://www.epa.gov/osw/conserve/materials/paper/setting/commercial.htm
Containers Store. (n.d). Retrieved from www.containerstore.com:
http://www.containerstore.com/shop/trashRecycling

Harvey, H. (2012, 06 09). The Next Step for Rubbish. Retrieved from
www.stuffs.co.nz: http://www.stuff.co.nz/taranaki-daily-
news/features/7071522/The-next-step-for-rubbish
James, B. (n.d). Hospitality Food Waste. Journal of Hospitality Management.
Jones, E., & Minoli, D. (2012). Solid waste management in small hotels. Journal
of Sustainable Tourism, 20(4), 533-550.
Paper Recycling. (2014, November 6). Retrieved from www.epa.gov:
http://www.epa.gov/wastes/conserve/materials/paper/
Plastic Problems. (2012). Retrieved from www.ukndc.co.uk:
https://www.gov.uk/government/ministers/secretary-of-state-for-environment-
food-and-rural-affairs
Rio2016. (2015). Retrieved from www.rio2016.com: http://www.rio2016.com/en
Warner, D., & Ryall, A. V. (2004). Solid Waste In Small Hotels. Journal of
Sustainable Tourism, 45-47.

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