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Houmt Souk manages bio-waste in touristic areas

  • ENVIRONMENT & CLIMATE CHANGE |
  • WASTE |
  • ENERGY |
  • CITY STRATEGIES & GOVERNANCE |
  • ECONOMIC DEVELOPMENT |
  • URBAN PLANNING |
  • MOBILITY |
  • INNOVATION |
  • CULTURE & IDENTITY |
  • SOCIAL RIGHTS

WASTE

Image Source: www.8e-etage.fr

Touristic areas generate huge amounts of bio waste. Its adequate management is an added value for the touristic offer and increases sustainability.

Tags: Waste Management, Water Management, Sustainable Tourism

Challenges addressed
  • Implement a strategic approach to waste management
  • Increase the environmental sustainability of Djerba
  • Generate a quality touristic label for the hotels
  • Quality compost can be applied easily to most eroded land to recover it
  • Keep the compost, the organic amendment in the territory
  • Save water
Main objectives
  • Develop a pilot project that could be replicated
  • Establish waste management patterns in hotels and restaurants
  • Manage the installation and make it a future model
  • Sort the waste generated in the touristic sector
  • Increase the quality of the touristic services
Facts

Project type                                                          Waste Management


Promoter                                                               Commune of Houmt Souk, Djerba


Start date                                                              2012


Website                                                                 www.biowaste-scow.eu


Project description

The aim of this project, located in the island of Djerba, is to be considered as a future possible model for waste management is touristic areas. Following the diagnose included in GODEM project, the commune of Houmt Souk, developed a small composting plant. Together with the operation of the plant, a management program was developed. Its steps were adapted to the needs to be tackled: 1) adapt the kitchens and the dining rooms to the collection of organic waste and food rejected, 2) have a specific place to locate the bins to collect that waste as well as other sorted waste, like plastics, paper or cardboard, 3) develop awareness and training in two different scales: among the hotel’s staff and beyond, in the neighbourhood.

 

The organic waste is transported to the composting plant and, once processed, the compost can be applied to the fields.
The European project SCOW, included in the ENPICBCMED program, developed the idea and the characteristics of the plants, in order to have a low cost management system of waste that could be applied in many areas of the Mediterranean.

Image source: Facebook page of Commune Houmt Souk Djerba
Impact and results
  • ~20.000 Tm/year of waste generation by hotels (70% bio-waste)
  • Daily composting capacity of pilot plant: 2 Tm/day
  • Model to be extended to other small locations
  • Support of two EU projects: GODEM and SCOW
  • Environmental awareness
  • Improvement of waste management
Image source: Facebook page of Commune Houmt Souk Djerba
Publications & main documents
  • Comment réaliser un diagnostic de la gestion des déchets hôteliers (Djerba – Tunisie)
  • Expérience de compostage de bio déchets dans le secteur hôtelier à Djerba
  • Bio Waste: SCOW (Selective Collection of the Organic Waste in Tourist Areas)
  • SCOW Project – Selective collection of the organic waste in tourist areas and valorisation in farm composting plants
Reference images & videos

Project gallery

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Categories

CasesWaste

Tags
Sustainable Tourism Waste Management Water Management
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