Was­te Com­po­si­tion Mea­su­re­ment at Fes­ti­vals

Hau­ru Oy’s and Macon Oy’s was­te sepa­ra­tion and com­po­si­tion exa­mi­na­tion at the Qstock Fes­ti­val

Sepa­ra­tion of was­te bin con­tents during the Qstock wee­kend yiel­ded a lot of data that can help inc­rea­se recycling rates: the easiest way to reduce the car­bon footprint is by sepa­ra­te­ly recycling plas­tic beer mugs, which requi­res reducing the amount of used plas­tic types at the fes­ti­val.

Inno­va­tion Trial

In the trial orga­nized by Hau­ru, the was­te mana­ge­ment com­pa­ny wor­king at Qstock, and envi­ron­men­tal con­sul­tant Macon, was­te com­po­si­tion was ana­lyzed, i. e. dif­fe­rent varie­ties of was­te and their amounts in the com­po­si­tion. Simul­ta­neous­ly, the func­tio­na­li­ty of sepa­ra­te col­lec­tion was stu­died when used by cus­to­mers and staff.

Hauru’s Smart Fes­ti­val Was­te Mana­ge­ment Concept inclu­ded, on top of was­te mana­ge­ment, moni­to­ring of was­te bin full­ness with Jae­te sur­face mea­su­re­ment sen­sors and reducing the car­bon footprint of was­te mana­ge­ment. Was­te com­po­si­tion ana­ly­sis and was­te bin moni­to­ring give infor­ma­tion about what kind of was­te bins are nee­ded at fes­ti­vals and whe­re they should be placed in order to dec­rea­se the car­bon footprint furt­her. This time the­re were mixed was­te bins, plas­tic beer mug bins and card­board was­te bins in use in the fes­ti­val area for the atten­dees. In the bar and res­tau­rant area, the staff had orga­nic was­te bins, was­te bags and bins for sch­napps glas­ses in use. Cable tie bins, card­board trol­leys and glass was­te bins were placed by each sta­ge.


About 16 637 kg of was­te was accu­mu­la­ted during the fes­ti­val inclu­ding mixed was­te, card­board, orga­nic was­te and pac­king plas­tic. Only 14 % of the was­te col­lec­ted at the fes­ti­val ended up being recycled.

If all was­te were bur­ned as com­bus­tible was­te, the car­bon footprint would be about 6 654,8 kg CO2‑e. Was­te trans­por­ta­tion caused about 104.1 kg CO2‑e of emis­sions. Alto­get­her, the car­bon footprint is 6 758,9 kg CO2‑e if eve­ryt­hing is cate­go­rized as com­bus­tible was­te. When the recycled mate­rial and com­bus­tible was­te are com­bi­ned, the car­bon footprint is 5 857 kg CO2‑e: recycling reduced the car­boon footprint by 902 kg CO2‑e.

The most efficient way to enhance recycling at fes­ti­vals is the sepa­ra­te col­lec­tion of plas­tic was­te. The easiest plas­tic was­te to be recycled was the was­te in staff’s was­te bag stands that inclu­ded plas­tic film from can pac­ka­ges. Simu­la­neous­ly, cable tie was­te had ended up among mixed was­te ins­tead of plas­tic was­te. Due to the lar­ge amount of plas­tic was­te at fes­ti­vals, it is easier to reduce the amount of plas­tic types used ins­tead of inves­ting in exact was­te sepa­ra­tion. If the acqui­si­tions focus on only one type of plas­tic in drin­king ves­sels, recycling would be qua­li­ta­ti­ve­ly sen­sible.

The recycling of com­bus­tible was­te and tis­sue paper impro­ved with sepa­ra­tion instruc­tions: dir­ty tis­sue paper can be recycled as orga­nic was­te in order to reduce the car­bon footprint of com­bus­tible was­te. Addi­tio­nal­ly, orga­nic was­te will be recycled bet­ter when placing orga­nic was­te bins by res­tau­rants for cus­to­mer use. The recycle rates of card­board and paper­board was­te can also be impro­ved by placing was­te bins clo­ser to cafe and res­tau­rant areas and by offe­ring bet­ter recycling instruc­tions.