Before the Survey Begins

Before beginning the waste characterisation survey there are a number of tasks that need to be conducted. These are outlined below:

1. Meet with the management of the enterprise whose waste is to be characterised. It is essential that management commitment is given to the waste characterisation study so that necessary resources are assigned during the study period.
2. Schedule the waste characterisation survey period:
   • Arrange to conduct the waste characterisation study during typical business activities/operations. Avoid scheduling the survey on or around any special events that would produce wastes not representative of a normal workday/workweek. For example, surveys should not be conducted during bank holidays, Christmas, Easter or public holidays (or special orders in the case of Industry).
   • It is also important to select a survey time period that is sufficiently long to account for fluctuations in waste character and volume that occur in an organisation. For example the volume of waste produced from a hotel may increase at weekends. The recommended duration for the survey is 5 to 7 days. However the longer the survey period, the more accurate and reflective will be the results.
3. Divide the organisation into areas with similar waste composition (these are referred to as ‘Waste Sources’ for the purpose of this methodology). The number of sources will depend on the complexity of the organisation.
   • For example, waste arising from a small green grocer may be split into two waste areas: office and warehouse/shop-floor. Each of these ‘waste sources’ has a different waste composition – office (mostly waste paper), warehouse/shop floor (mostly organic waste and cardboard).
   • For example, waste arising from hotel bedrooms will be similar in composition. Bedrooms are then chosen as a ‘waste source’ within hotels from which a specific character of waste arises.
4. Inform relevant staff of their duties and responsibilities during the waste characterisation survey. They may be required to segregate waste, label waste arisings, etc.
   • Staff should be encouraged to segregate as many waste streams as possible at each ‘waste source’ for the duration of the waste study. Staff should be encouraged to segregate waste streams which may not normally be segregated, for the duration of the waste study.
   • It is especially important to segregate ‘wet’ wastes (high water content, for example food waste) from ‘dry’ wastes. Combining ‘wet’ waste streams with ‘dry’ waste streams, results in moisture transfer and contamination of the waste. Once this occurs its is impossible to accurately determine individual waste material weights and thus characterisation is more difficult.
   • Staff should be discouraged from disposing of non-routine waste during the course of the study, for example, stockpiled electronic waste.
5. Select a central ‘waste collection area’ where all waste arisings can be collected, sorted weighed and characterised for the duration of the waste characterisation study. A parking garage, shipping area or other large flat area is preferable. This area should be covered, if possible to provide shelter from adverse weather conditions.
6. Gather the necessary equipment to aid in the waste characterisation survey.
   • Clear waste bags/boxes should be available at each ‘waste source’ to allow wastes to be collected. Pens and labels should also be distributed to each ‘waste source’.
   • The ‘waste collection area’ should contain a weighing scales (with a range from 0 to 20kg, with accuracy to 0.1kgs)), several containers for holding and sorting the waste, shovels, a brush, a first aid kit, clipboard, labels, pens and worksheets. Several copies of the ‘Waste Collection Area Worksheets’ available in Waste Audit Worksheets section should be on hand for each day of the survey.
   • Health and safety issues should also be considered. All members of the waste characterisation team should wear protective clothing (such as rubber gloves, heavy duty shoes, safety glasses and coveralls) and precautions should be taken to ensure that the waste does not come into contact with food or drink.