Resource Efficiency in Organisations
Sectoral Factors
This table allows you to estimate the amount of total waste and food waste generated in different sectors based on scale-up factors. This factor is a type of Benchmark so that you can roughly estimate how much waste you should be generating annually and from this you can measure success and set targets for improvement.
Sector | Factor Used | Tonnes Total Waste per Factor | % Food Waste | Tonnes Organic Waste per Factor |
---|---|---|---|---|
Wholesale | Employee Numbers | 1.957 | 25 | .48925 |
Food Retail | Employee Numbers | 1.88 | 37.7 | 0.70876 |
General Retail (Drapery) | Employee Numbers | 0.832 | 3.1 | 0.025792 |
Filling Stations | Employee Numbers | 2.5 | 22 | 0.55 |
Hotels | Bed nights | 0.00648 | 43 | 0.0027864 |
Restaurants | Employee Numbers | 1.741 | 46 | 0.80086 |
Transport | Travel Numbers | 0.000148 | 23 | 0.00003404 |
Communication | Employee Numbers | 0.436 | 21 | 0.09156 |
Offices (No Canteen) | Employee Numbers | 0.126 | 6 | 0.00756 |
Education (1st) | Student Numbers | 0.0098 | 23 | 0.002254 |
Education (2nd) | Student Numbers | 0.026 | 38 | 0.00988 |
Education (3rd) | Student Numbers | 0.042 | 32 | 0.01344 |
Hospitals (acute) | Hospital Beds | 3.09 | 22 | 0.6798 |
Hospitals (long stay) | Hospital Beds | 1.85 | 25 | 0.4625 |
Other | Employees | 0.75 | 35 | 0.2625 |
Canteen | Employees | 0.092 | 62 | 0.05704 |
Tip!
These factors may be used in conjunction with the business profile in your area to identify potential areas for prevention initiatives