TasTAFE Drysdale North

Image of staff at Drysdale North spreading compost on a kitchen garden

Small-scale composting

Teaching staff at the Drysdale training restaurant in Launceston had established a Sustainability Committee and wanted to introduce a culture of sustainability and recycling.​ The organisation was a recipient of a Northern Tasmanian Waste Management Group resource recovery and waste minimisation grant, which enabled them to purchase a composting machine.

The Project

Establish best practice internal processes for waste management and small-scale composting and an associated training strategy for students undertaking Certificate IV in Cookery.

Objectives

  • Develop a model for waste management for TasTAFE and the Tasmanian hospitality industry.
  • Achieve cost benefits by reducing food and other waste to landfill​.
  • Establish a training and assessment strategy for students participating in the implementation of the model developed.

Targets

  • Reduce waste to landfill by 50%​.
  • Reduce or maintain service cycle times​.
  • Reduce or maintain product cycle times.
Image of composter being filled with food waste

A small-scale commercial composter was commissioned and food waste is now composted on-site for use in kitchen gardens.

Outcomes

What was implemented?

  • The composting machine was installed and commissioned.
  • Procedures have been established for separation of all wastes, including measurement and monitoring.
  • Students are learning by doing through their implementation of the procedures put in place.

Key issues

  • Not knowing what I didn’t know​ about commissioning the composting equipment.
  • Internal administrative delays​.
  • Allowing time to experiment with the composter​.
  • Standardising procedures – who is responsible for what?​
  • Figuring out what to do with all our compost!

Performance against targets

  • 80-100% projected reduction in food waste to landfill​.
  • 36% reduction in cardboard waste from re-use​.
  • 50% reduction in paper waste to landfill.
  • Service and product cycle times maintained, with additional processes introduced.

Lessons Learnt

  • Waste reduction, landfill re-direction and opportunities for resource efficiency are everywhere.​
  • At every step of the way, you need to have buy-in from the people you are relying on for success.​
  • I learnt about the ​action learning process and ​how it was applied in the BREP program.
Image of trainee chef in kitchen garden

Students participate in waste collection and separation in-process, and maintenance of kitchen gardens at the Drysdale site.

Image of Greg Hillier

Greg Hillier
Cookery Teacher

“I learned a lot from other set members, who had more experience with this type of project.”

Business Resource Efficiency Program

The Business Resource Efficiency Program (BREP) was delivered by Business Action Learning Tasmania in partnership with the Tasmanian government.

It is a key action from Climate Action 21, the Tasmanian Government’s climate change action plan.

11 Tasmanian businesses participated in BREP, which included waste audits, tailored resource efficiency improvement strategies, an action learning program, and one-on-one mentoring.

  • Red Brick Road Ciderworks
  • Bridestowe Lavender Estate
  • Botanical Resources Australia
  • Penguin Composites
  • Direct Edge Manufacturing
  • Nichols Poultry
  • Jinglers Creek Vineyard
  • Drysdale North
  • pitt&sherry
  • CPT Engineering
  • ThinkBig Printing
Increasing resource efficiency provides business benefits and sustainability outcomes.

Get in on the action

Are you interested in learning more about action learning for resource efficiency?