Extract: A methodology is discussed which enables rural decisionmakers to estimate solid waste service needs for a community or area and to evaluate the costs of alternative combinations of solid waste collection, transfer and landfill disposal systems. This methodology can be used by Extension professionals to facilitate better-informed rural solid waste planning.

Abstract: Guidelines are presented for planning waste management systems that are suited to food service operations with a variety of needs and requirements in this brochure from the Single Service Institute. Waste handling systems are made up of the following components: waste accumulation stations, on-site collection, on-site processing, and waste removal. Important considerations in waste collection are the size of the collection container, the transportation of waste to the collection area, and the location of the waste storage area. Various types of on-site waste processing equipment (garbage grinders and disposals, mechanical waste compactors, incinerators) are compared with respect to maximum capacity, cost ranges, and typical food service applications. Factors that affect waste removal fees and different types of waste collection services are examined. | Federal, state, and local regulations and requirements for solid waste handling and disposal are outlined. A checklist is included for controlling litter in various locations found in most food service operations.

The major categories of costs in a hospital foodservice operation are labor, food and supplies, and energy. Many years of experience have taught managers how to cope with the first 2 categories; the materials management concept involves defining the lowest acceptable quality, and then buying carefully, keeping stock to a minimum, issuing accurately, and avoiding waste. An ingredient room is an excellent example of these precepts put to work. Personnel management has benefited from industrial engineering practices, for example PERT, performance evaluation and review technique. Increased productivity is an effective means of cost control. Energy management has necessitated the analysis of equipment use, selection and maintenance. The Community Hospital of Indianapolis has incorporated these ideas into a Voluntary Effort which is turning the threat of spiralling costs into a challenge to provide better service at lower cost.

This article deals with: the supply of waste and residual heat, the utilization feasibilities dependent on heat levels and on supply and demand tendencies which may be seasonal or not, the determination of the optimum output of installations for the supply of this heat, taking into account the supply and demand patterns. Studies on the cost and economic feasibility of some projects for the supply of heat to greenhouses; discussion of problems with respect to management and organization (prices, take-off obligations, fluctuations in supply and demand, supply or primary energy).

In horticulture, the management of waste products arising in the processing of wood concerns the prompt recovery of organic substances already produced, in order to re-use them without contaminating the natural environment. The results of experiments presented in this paper are the outcome of investigations conducted during recent years since 1970. concerning the versatile use of waste products for vegetables grown under glass and plastic. Former investigations have shown the great usefulness of bark and sawdust from coniferous trees as components of substrates mixed with black peat (in different proportions) for growing cucumbers and tomatoes under glass and plastic. They have also revealed that it is possible to use non-composted pine bark and sawdust from coniferous trees as fertilising material in the growing of lettuce, tomatoes and cucumbers in plastic tunnels. Bark and coniferous sawdust mixed in suitable proportions with dried hen droppings may also be used as a biological heating layer in the culture of stenothermal vegetables. Using the hot fermentation period of this material in the growing of vegetables under glass and plastic is a method which aims to save energy resources used both for heating protected growing areas, and for CO(,2) production. In Poland considerable quantities of beech wood are also processed in paper mills. The waste products, mainly the bark, are very considerable. Research over three years into compost from beech for growing cucumber and tomato under glass and plastic, as well as a soil improver for growing lettuce, tomato and cucumber under plastic proved the feasibility of such types of use.