Education programs are invariably integrated within the range of HCCREMS projects delivered annually. This page provides an overview of the key initiatives and resources produced in recent years.
The regional waste education program has been highly successful to date in supporting the roll out of the Hunter Waste Avoidance and Resource Recovery strategy (see Waste Program Page for details).. Key actions in the Waste Education Strategy have included:
- The development and implementation of the Small Acts Big Change flagship campaign and website
- Delivery of a regional television campaign to make people aware of how easy it is to be wasteful at Christmas – and encourage them not to be! See the TV ads below
- Development and delivery of television campaigns around recycling (see ads below)
- Implementation of the Garage Sale Trail” across the region – creating a weekend of bargain shopping and diverting a significant amount of materials from landfill to reuse.
- Creation and delivery of community courses teaching home composting and organics management (including keeping chooks!)
In 2016 the Waste Education Campaign will focus on messages around Illegal Dumping and Littering and continuing to capitalise on the successes of the television campaigns rolled out in 2015.
Waste Less at Christmas
Hard and Soft Plastics, What can be Recycled?
Plastic Bags Do Not Belong in Recycling Bins
Low Waste Cooking
In the food & hospitality industries it is estimated around 74% of food purchased by businesses is thrown out before it is sold or served due to:
- spoilage, contamination and exceeding expiry dates
- products not meeting the demands of the food retailing and wholesaling sectors e.g. size and aesthetic specifications
- food preparation techniques
Love Food Hate Waste (LFHW) is a program that aims to help businesses avoid food waste, save money and reduce environmental impact.
In 2015 Hunter Councils partnered with Hunter TAFE to develop a course module for all apprentice chefs in the region. The course aims to inspire apprentices to adopt practical strategies within a commercial kitchen to avoid and minimise food wastage.
The course aims to inspire apprentices to adopt practical strategies within a commercial kitchen to avoid and minimise food wastage.
The project attracted award winning chef Troy Rhoades-Brown and leading restaurateur Neil Slater who feature in videos to demonstrate practical strategies to avoid food waste along, and recently won the Waste Education category on the LGNSW Excellence in the Environment Awards.
This project is a NSW EPA Waste Less, Recycle More initiative funded from the waste levy.
Links to the video case studies developed as part of this award winning program (and the waste avoidance fact sheets) are provided below:
Waste management in Business
Avoid Food Waste and Save Your Business Money
Sustainability in Business