The European Week for Waste Reduction

The European Week for Waste Reduction has as goals:

• To raise awareness about waste reduction strategies and about the policies of the
European Union and its Member States on this subject
• To promote sustainable waste reduction actions across Europe
• To highlight the work accomplished by various actors, through concrete examples of waste
reduction
• To encourage changes in the behavior of Europeans (consumption, production) in
everyday life
The European Week for Waste Reduction is an European initiative, with the collaboration of
10 countries, leading by the Agência Portuguesa do Ambiente and LIPOR, in Portugal, and
they also have the support of the European commision LIFE+ program.
João Vaz - Director Pedro Mota Curto - Director

Paulo Guerra - Environmental Engineer Cecília Sousa - Teacher

Oscar Fernández - Environmental scientist 6º E Class

Per person

Just over the 15% Less than 6%

is recycled. were recycled
 ERSUC - Resíduos Sólidos do Centro, S.A
(Solid waste collection company in Portugal)

About 1 000 000 inhabitants

376 000 TONS of Undifferentiated waste collected

30 000 TONS of recyclable waste collected (Papel / Plastic / Glass)

36 MUNICIPALITIES
Most populated Less populated
Coimbra Castanheira de Pêra
Aveiro Pedrógão Grande
Oliveira de Azeméis Pampilhosa da Serra
Figueira da Foz Góis
Ovar Penela
 0,00
5,00
10,00
15,00
20,00
25,00
30,00
35,00
40,00
45,00
50,00

Coimbra
São João da Madeira
Mira
Murtosa
Mealhada
Cantanhede
Sever do Vouga
Aveiro
Anadia
Castanheira de Pêra
Ílhavo
Estarreja
Ovar
Figueira da Foz
Vagos
Águeda
Vale de Cambra
Oliveira do Bairro
Albergaria-a-Velha
Montemor-o-Velho
Vila Nova de Poiares
Lousã
Alvaiázere
Condeixa-a-Nova
Pedrógão Grande
Arganil
Góis
Oliveira de Azeméis
Soure
Arouca
ERSUC – Recyclable waste collection (kg / hab) - 2008

Figueiró dos Vinhos

Penacova
Miranda do Corvo
Penela
Ansião
Pampilhosa da Serra
JMV2
Slide 6

JMV2 Esclarecer que o universo escolhido é o da ERSUC - 36 mun. 1.000.000 de hab. ..

Corrigir : não se trata de produção mas de recolha de recicláveis, e quais são.
João Vaz; 25-11-2009
 0,00
100,00
200,00
300,00
400,00
500,00
600,00
700,00

Arouca
Alvaiázere
Penacova
Figueiró dos Vinhos
Ansião
Sever do Vouga
Penela
Pedrógão Grande
Lousã
Vale de Cambra
Albergaria-a-Velha
Cantanhede
Castanheira de Pêra
Oliveira de Azeméis
Anadia
Soure
Arganil
Águeda
Condeixa-a-Nova
Vagos
Montemor-o-Velho
Mealhada
Góis
Miranda do Corvo
Vila Nova de Poiares
Oliveira do Bairro
Estarreja
ERSUC – Waste production (kg / hab) - 2008

Pampilhosa da Serra
Ovar
Mira
Murtosa
Ílhavo
Coimbra
Figueira da Foz
Aveiro
São João da Madeira
 0,00%
2,00%
4,00%
6,00%
8,00%
10,00%
12,00%
14,00%

Sever do Vouga
Cantanhede
Mealhada
Castanheira de Pêra
Anadia
Alvaiázere
Coimbra
Mira
Estarreja
Arouca
Vale de Cambra
Águeda
Albergaria-a-Velha
Vagos
Murtosa
São João da Madeira
Penacova
Pedrógão Grande
Figueiró dos Vinhos
Lousã
Oliveira do Bairro
Montemor-o-Velho
Vila Nova de Poiares
Condeixa-a-Nova
Aveiro
Arganil
Ovar
ERSUC – Selective collection rate(%) - 2008

Oliveira de Azeméis
Ansião
Soure
Penela
Ílhavo
Góis
Figueira da Foz
Miranda do Corvo
Pampilhosa da Serra
WHAT IS A
LANDFILL?
LANDFILL IN LAVOS - FIGUEIRA DA FOZ JMV3
Slide 10

JMV3 Aterro de Lavos, Figueira da Foz - a inserir

João Vaz; 25-11-2009
SCHOOLS AS PART OF THE SOLUTION

Turn lunchtime at schools into

a pedagogical exercise and an
enriching life experience
 PROJECT
The Infante D. Pedro school serves
an average of 170 meals every
working day.

Phase 1 - Weigh the products to be used in the cooking process

Phase 2 - Weigh the waste generated after the cooking process

Phase 3 - Weigh the waste generated after the lunch time

Phase 1
Weigh the products to be used in the cooking process
Phase 1
Participation of 16 students in the data collection process
Phase 1
Record the values of the weights by the students
DATA SHEETS
Phase 2
Weigh the waste generated after the cooking process
Paper Plastic Glass Organic
Waste
Phase 3
Weigh the waste generated after the lunch time
• After the meal the students are
told to put the food waste in the
colored buckets (yellow and green)

• The napkins, paper towels, cutlery

paper-packaging and the bread
plastic-packaging are placed on the
black container
RESULTS
 AMOUNT OF WASTE (KG) PRODUCED IN EACH DAY/LUNCH
23-10-2009
Sopa: Couve flor com cenoura
Prato : Frango assado com arroz de cenoura
Salada: Alface/Beterraba/Milho
Sobremesa: Fruta da época
02-11-2009
Sopa: Nabo com espinafres
Prato : Bife de frango grelhado com espirais
Salada: Pepino/ Couve roxa / Alface
Sobremesa: Fruta da época/Maçâ asada
10-11-2009
Sopa: Sopa de grão com nabiças
Prato : Douradinhos no forno com arroz de legumes
Salada: Tomate / Alface / Pimento Verde
Sobremesa: Fruta da época / Maçã assada
16-11-2009
Sopa: Sopa de peixe
Prato : Esparguete à Bolonhesa
Salada: Cenoura Ralada / Alface / Pepino
Sobremesa: Fruta da época
27-10-2009
Sopa: Creme de cenoura com couve branca
Prato Strogonoff de vaca com arroz de ervilhas
Salada: Alface / Tomate / Beterraba ralada
Sobremesa: Fruta da época / pudim
05-11-2009
Sopa: Sopa feijão vermello com couve galega
Prato : Salmão grelhado com batata cozida e couve flor
Salada: Cenoura ralada / Alface / Milho
Sobremesa: Futa da época/ Gelatina
13-11-2009
Sopa: Sopa de feijão vermelho com hortaliça
Prato : Frango estufado e arroz de ervilhas
Salada: Couve rosa / Milho / Cenoura
Sobremesa: Fruta da época / Arroz doce
19-11-2009
Sopa: Sopa de alho francês com lombardo
Prato : Pescada no forno com salada russa
Salada: Alface / Cenoura ralada / Couve rosa
Sobremesa: Fruta da época / Pêra assada
 WASTE PRODUCTION DURING THE DATA COLLECTION PERIOD

kg
GENERATED WASTE FLOW
 Waste
Produced

Waste from
the cooking
process

61
grams/meal
 Waste
Produced

Waste without
paper

95
grams/meal
 Waste
Produced

Waste without
paper + food
cooked but not
served (leftovers)

126
grams/meal
 Waste
Produced

Waste
+
Food not served
+
paper

146
grams/meal
 Waste
Produced

Waste
produced in the
hole process

208
gramas/refeição
Each meal generates 208 grams of waste
 Each meal generates 208 grams of waste

At the end of the year, the waste produced by each student from
2nd and 3rd grade, are equivalent to his/her weigh
WASTE CHARACTERIZATION
 100% Total Waste
80,5% 2,9%
Organic 16,1%
Plastic Paper
0,5%
Glass

Vermicomposting
(Vermicomposting example, used by
ECOGESTUS to quiantified the organic waste Waste separation
produced by the employees in the company) Ecocenter located next to the school
 Number of
students on
2nd/3rd grade
INFANTE D.PEDRO SCHOOL 358

FIGUEIRA DA FOZ 2.797

PORTUGAL 688.592
 OVERVIEW OF WASTE PRODUCTION IN PORTUGUESE SCHOOLS

Adapting the results of the 2-3 grade in Buarcos to the national

territory:

• 208 gr. of waste per meal served

• 175 days of classes per year
• All schools have luch service at their cafeterias
• Half of the students choose to eat in school cafeterias
 OVERVIEW OF WASTE PRODUCTION IN PORTUGUESE SCHOOLS

INFANTE D.PEDRO
SCHOOL FIGUEIRA DA FOZ PORTUGAL

Waste kg / day 37 290 71.468

Waste kg / year 6.502 50.801 12.596.904

CONCLUSION

Is estimated that 12,600 tons of waste are generated in the cafeterias of the 2nd and
3rd cycle schools per year in Portugal.

According to the study, about 80% of the organic waste (including cooked food
leftovers) could be treated within the school, with their own resources.
 FUTURE PROJECTS
• Keep working with the project “Food waste…”

• Introduction of waste separation within the school

• Creation of Eco-Brigades, responsible for monitoring the

waste produced in the School

• Creation of areas for composting / vermicomposting the

waste produced

• Community gardens using compost produced in the School

THE END
Escola Básica 2º e 3º Ciclos Infante D. Pedro
Rua Rio de Cima, Buarcos
3080-601 Figueira da Foz
Telefone: +351 233401310

E-mail: info@eb23-buarcos.rcts.pt