Transnational workshop“Mediterranean cooperation for the application of

systems of sustainable municipal waste management”

Zero Waste project (1G-MED08-533)

LIFE+ WASTE-LESS IN CHIANTI: waste prevention

and reduction in the Florentine Chianti

Athens, 7 April 2011

Orsola BolognaniAmbiente Italia, Project Manager

LIFE09 ENV/IT/000068

THE PROJECT

Leader partnerLeader partner Province of Florence

PartnersPartners

Ambiente Italia SAFI Municipality of Barberino Val d’Elsa

(FI) Municipality of Greve in Chianti (FI) Municipality of Casciano Val di Pesa

(FI) Municipality of Tavarnelle Val di Pesa

(FI)

Funding and amountFunding and amount

EU funding: € 504.671,00 (LIFE+ 2009 Programme)Tuscan Region co-funding: € 340.000,00Total project amount: € 1.075.905,00

Project durationProject duration September 2010 – December 2013

Context information Context information (2009)(2009)

Inhabitants: 43.445Waste production: 611 kg/inhabitants/yearSeparated waste collection rate: 40,5%

PROJECT OBJECTIVES contribute to the success of the European and National policies on

waste prevention and sustainable consumption through the implementation and monitoring of an integrated waste prevention and reduction program in a significant and internationally known territory as Chianti, thus providing to Member States a relevant case study for the establishment of their waste prevention programmes by December 2013

Promote the involvement of a broad range of local stakeholders and the public in the implementation of waste reduction actions and so demonstrate to other territories that waste reduction can be effectively achieved by means of integrated and participated approaches and concrete commitments, actions and tools.

EXPECTED RESULTSWaste per capita:Trend and targets

- 100

Waste to final disposal:Trend and targets

- 45%

EXPECTED RESULTS: how?

NEW COLLECTION SCHEMES, ACCOUNTING SYSTEMS, COLLECTION FEES, REGULATORY FRAMEWORKS door-to-door waste collection schemes implemented

in each Municipality involved in the project; systems for accounting the weight/volume of the

waste individually produced applied in each Municipality involved in the project;

new regulatory framework for the assimilation of waste to household waste defined and adopted by all the Municipalities involved in the project;

financial scheme for waste collection according to the principle “pay as you throw” defined and adopted by all the Municipalities involved in the project;

Increase of the use and marketing of recycled materials locally produced (compost and inert materials)

WASTE REDUCTION ACTIONS

WASTE-LESS LABEL APPLIED TO: OFFICES SHOPS BAR & RESTAURANTS HOTELS, AGRITOURISM AND BED&BREAKFAST FAIRS AND PUBLIC INITIATIVES SCHOOLS

OTHER ACTIONS: GREEN PUBLIC PROCUREMENT PUBLIC DRINKING WATER FOUNTAINS PROMOTION OF REUSABLE DIAPERS INDIVIDUAL COMPOSTING MATERIALS RECOVERY-REUSE FACILITIES – SECOND-HAND

GOODS MARKETS LAST FOOD RECOVERY SYSTEMS THIRD PACKAGE REUSE SYSTEMS

THE FIRST ACTION UNDER IMPLEMENTATION

IMPLEMENTATION APPROACH: the experience of the Chianti sustainable shop (1)

www.a21chianti.it/disimballiamoci

Launched in 2009, applied to shops, bar and restaurants

Label criteria defined by a Committee composed by: municipalities, waste management societies, associations of the commerce sector

44 shops, bar and restaurants (20% of the total) have joined in through the subscription of a voluntary agreement, thus committing themselves to the application and monitoring of some mandatory and voluntary waste reduction actions

IMPLEMENTATION APPROACH: the experience of the Chianti sustainable shop (2)Shops, bar and restaurants involved

received: Technical support; Practical guidelines and application kit:

posters and brochures for internal use, monitoring schedule

Application materials: labels for “sustainable products”, reusable bags and biodegradable shoppers, menu cards, sugar bowls

10% of reduction on the waste collection fee

A local communication campaign

Scegliere materiali da imballo e incarto monomaterialee/ o b iodegradabiliRidurre al minimo l’incarto per i prodotti sfusi e ottimizzare l’uso di buste e sacchettiPromuovere i prodotti contenenti minore imballaggioPromuovere la vendita di prodotti locali e biologiciPromuovere i servizi di riparazione e di ricaricaGarantire ai prodotti “sostenibili”pari visibilitàrispetto a quelli ordinari

NegoziI l protocollo – vademecum generale

IMPLEMENTATION APPROACH: the experience of the Chianti sustainable shop (3)Application kit and materials:

FROM “SUSTAINABLE SHOP” TO “WASTE-LESS” LABEL Label criteria more effective in terms of waste

reduction Application of the label extended to hotels, agriturism,

bed&breakfast, offices, schools, fairs and local initiatives

Application of the voluntary actions strengthened by financing the purchase of specific equipments (dry-products and detergent dispensers, public waster dispensers etc.) and by assigning additional points to modulate the amount of the financial support and waste fee reduction

Communication campaign strengthened at local level and extended to the national and European level

GENERAL LABEL CRITERIA

Application of all the mandatory actions Improvement year by year through the

progressive application of the voluntary actions Development of a waste audit in the start-up

phase and monitoring of results after each year of application

Correct application of separate waste collection Distribution of the communication materials

developed within the project Delivering information on waste reduction

practices to clients and training the staff for the correct application of actions

FOOD SHOP: mandatory actions1.Remove the use of plastic shopper and promote

the use of re-usable bags2.Minimize packaging and choose mono-material or

biodegradable packages3.Sell and promote products with less packaging,

eco-products (es. Rechargeable batteries) And local and organic products

4.Make sustainable products more visible

SELL AND PROMOTE PRODUCTS WITHOUT UNNECESSARY PACKAGING

SELL AND PROMOTE CONCENTRATED OR RECHARGABLE DETERGENTS

FOOD SHOP: voluntary actions1.Sell liquid products on tap2.Sell dry-product using dispensers3.Replace throw-away plastic crates with reusable ones (apply

third-package reuse systems)4.Apply last food recovery practices

SELL LIQUID PRODUCTS ON TAP

SELL DRY-PRODUCT USING DISPENSERS

TIMING AND NEXT STEPS

Activities Timing

Definition of label criteria for all the target categories

April 2011

Training of stakeholders on the application of label criteria and finalization of label criteria

May 2011

Printing and distribution of guidelines and application kits

May 2011

Stakeholders join the initiative by signing a voluntary agreement

June 2011

… then the application starts

GRAZIE PER L’ATTENZIONE!

Orsola Bolognaniorsola.bolognani@ambienteitalia.it

info@wasteless-in-chianti.it

www.wasteless-in-chianti.it