How to sort?

1. Commitment

• Commitment of the manager of your business, restaurant or snack bar or representative of your company or organisation CSR, environmental policy, etc.)
• Announcement that “we sort here”
• Strong will to sort for recycling purposes
• Appointment of a waste manager within the business
• Making a budget available

2. Monitoring

• Analysis of the basic (waste) situation within the business
• Regular quality control of sorting
• Monitoring of quantities removed by the collector
• Feedback to staff and customers/visitors (positive and negative)

3. Infrastructure

• Good and clearly visible sorting islands (bins attached together)
• Appropriate bins (for the types of waste, volumes, clearly identified segments to be sorted)

for PMD: blue bin with round insertion hole; for paper: yellow bin with a slot; for glass: green bin with round insertion hole; for residual waste: black or dark grey bin without lid

• Respect of the colour code
• Use of right bags (including blue ones for PMD)
• Clear and visible sorting instructions (what goes where?)

For this purpose, use the stickers developed as part of the Recycle BXL Pro campaign (free to download at the bottom of this page) or order free stickers via Fost Plus

4. Involvement

• Information, motivation and involvement of all staff and visitors (via various channels), from the moment you make the commitment
• Communication on sorting locations (for staff, but also for visitors)

Use the posters created as part of the Recycle BXL Pro campaign (free to download at the bottom of this page)

• Staff training (e.g.: e-learning)

5. Logistics

Involvement of the whole chain:

• cleaning staff: training, provision of bags, maintenance of bins
• waste collector: contract, requirement for feedback from the collector