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Corporate Social Responsibility at daa (Sustainability (Carbon &…

- - - - • Design of specific Waste Stream Guidance Manuals for food and beverage concessionaires at the airport
      - • Training on waste segregation for staff in food and beverage outlets as well as daa’s Executive Lounges
      - • Expansion of the range of bins available to nine different waste stream bins
      - • Provision of a centralised recycling centre to allow segregation of waste in one dedicated location
      - • Engagement with suppliers to reduce packaging and procuring recyclable materials as far as possible
      - • Quarterly green committee meetings, attended by concessionaires, with the purpose of generating innovative ideas on how to reduce waste and costs
      - • Monthly league tables: each month food and beverage outlets are ranked against one another based on their recycling figures and the results are announced via email and reviewed quarterly at the quarterly green committee meetings with which is attended by concessionaires
      - • To incentivise operators to recycle, the disposal of general waste is more expensive
      - As a result of these practices, we now know that one of our top food and beverage concessionaires has reduced its general waste output by 25% so far. Dublin Airport’s recycling figures have also increased substantially from 11% in 2013 to 40% in 2017..