Resource Efficiency, An Introduction Keiron Phillips - OCLR

Context The UN estimates that, by 2030, the world will need 30% more fresh water and 50% more energy; and that by 2050 demand for food will have increased by 70%.

Resource Efficiency RE = Behaviour + Technological

Ireland Ahead of the Game…. nIreland is ideally positioned to meet the challenges of the future, with respect to these policy areas.

Behavioural & Technological Change through RE Assistive Programmes National Waste Prevention Programme ( ) lGreen Business Programme lGreen Hospitality Programme lGreen Healthcare Programme lPackaging Waste Prevention Programme lSmile Resource Exchange, etc… Cleaner Greener Production Programme ( )

Behavioural & Technological Change through RE Assistive Programmes.1 National Waste Prevention Programme ( ) –Green Business Programme –Green Hospitality Programme –Green Healthcare Programme –Packaging Waste Prevention Programme –Smile Resource Exchange, etc… Cleaner Greener Production Programme ( ) Resources efficiency programme for hotels, catering companies & restaurants - Resources use mapping (waste, water, & energy) - Assessment & report (‘low hanging fruit’) - Follow up - Award scheme >220 members (>25% of Irish hotel beds) >6400t waste reduction >352 million litres water saved >39M kWh energy saved >€5.6M saved annually by members 15:1 ROI

Behavioural & Technological Change through RE Assistive Programmes.2  National Waste Prevention Programme ( ) lGreen Business Programme lGreen Hospitality Programme lGreen Healthcare Programme lPackaging Waste Prevention Programme lSmile Resource Exchange, etc…  Cleaner Greener Production Programme ( ) Resources efficiency programme for business (Commercial, SMEs, Institutional, Industry) - Free consultancy - Resources use mapping (waste, water, & energy) - Assessment & report REAs (‘low hanging fruit’) - Follow up - Interactive web resource - Workshops / seminars >c.€4M savings to business in Case studies available on the website Resources efficiency programme for business (Commercial, SMEs, Institutional, Industry) - Free consultancy - Resources use mapping (waste, water, & energy) - Assessment & report REAs (‘low hanging fruit’) - Follow up - Interactive web resource - Workshops / seminars >c.€4M savings to business in Case studies available on the website

 Freshways, part of the Kerry Group, make a range of chilled sandwiches and wraps. The site employs 200 people employed on shifts six days a week.  Greenbusiness site visit identified a range of recommendations with good associated potential benefits, including: ● Reduction of 750,000 litres of water used on site per annum by introduction of spray heads and reduced flow on hand washing ● Reduction of product waste by sale of bread end slices as raw material ● Additional potential savings through improved waste segregation, LDPE recycling and the use of larger containers for purchased mayonnaise. Total cost savings in excess of €15,500

Behavioural & Technological Change through RE Assistive Programmes.3  National Waste Prevention Programme ( ) lGreen Business Programme lGreen Hospitality Programme lGreen Healthcare Programme lPackaging Waste Prevention Programme lSmile Resource Exchange, etc…  Cleaner Greener Production Programme ( ) Resources efficiency programme for hospitals - Free consultancy - Resources use mapping (W.W.E.) - Assessment & report - Follow up >23 hospitals (50% of national bed capacity) >acute, childrens, disability, community Resources efficiency programme for hospitals - Free consultancy - Resources use mapping (W.W.E.) - Assessment & report - Follow up >23 hospitals (50% of national bed capacity) >acute, childrens, disability, community

Hospitals Project

Green Healthcare Project - started mid 2010 Costs identified where savings can be made (18 facilities) Food waste disposed of Food prepared but not consumed Unopened condiments wasted Cost per annum€3.3 million€1,075,000€210,000 Tonnes per annum~1,650~ 537N/A Savings, if scaled up nationwide Food Waste disposed of Food prepared but not consumed Unopened condiments wasted Cost per annum€9.4 million€3,071,000€600,000 Tonnes per annum~ 4,710~ 1,534N/A

Actual and Potential Savings identified 2011 nGreenbusiness.ie – c. €4m (11:1) nGreen Hospitality Award – €5.58m (12:1) n€co-cert – €160,000 (5:1) nGreen Healthcare €1.6m (11:1) nGreen Retail – €142,000 (3:1) nSMILE - €812,000 (6:1)

NWPP Savings in Private Sector From just six of the RE Business programmes: Per Annum ! c. €1.3M Investment c.€12M SAVINGS

Perspective “Recent research estimates that UK business could save £23bn a year by using raw materials, energy and water more efficiently. We also know that the global market for low-carbon and environmental goods and services is over three trillion pounds and growing”. – Caroline Spellman UK Environment Sec.

Thank You