Brown bins for organic waste will soon be in Santa Pola

Preparations are in progress to introduce a new selective rubbish collection system in Santa Pola, according to Councillor for Cleanliness Encarni Ramírez. This is the brown organic bin container that will soon be made available exclusively to the municipality’s hotels, restaurants, and businesses.

Francisco Lara, Urbaser’s service manager in Santa Pola, clarified that “the new containers will be easily identified by their brown lids, have a 2,000-litre capacity, and a side-loading system.” The public collection service will empty them every day after they are placed in the municipality’s current recycling islands. They can be used to store organic garbage, which makes up the majority of the waste collected and includes things like food scraps, fruit, and vegetables.

The brown containers are meant for large producers in the HORECA sector, such as hotels, restaurants, and companies, according to Lara. Users will be given a card and a mobile app to open the compartment and place their waste because the lids are secured and have an electronic access control system.

“Prior to the installation of the containers, an information campaign was launched by qualified personnel, Urbaser environmental educators, who visited stores to inform them about what organic waste is, how to properly separate it at source, and how to use the containers designated for this waste,” stated Urbaser’s announcement last week regarding the information campaign that was directed towards large producers.

They receive instructions for downloading the app and a card to unlock the lid at each restaurant throughout this stay.

In order to reduce the quantity of garbage that ends up in the residual waste (grey), we finish the collection islands made up of paper and cardboard (blue) and lightweight packaging (yellow) with the inclusion of the organic containers. Since the waste that ends up in the yellow, blue, and brown containers may be collected at a rate of about 100%, creating nearly total sustainability, segregation at the source is crucial.

In order to prevent spills and offensive odours, Encarni Ramírez stressed the significance of putting all waste in organic waste receptacles in a sealed bag.