WASTE MANAGEMENT
Management for the year 2020 included three stages: reduction, recycling and reuse.
Reduction
• Drinking stations
• Reusable water bottles
• 100% eco-friendly bags
• Reusable cups
Recycling
• Waste management planning and coordination.
• Recycling pick-up team at the venue.
• Training offered to the scenic design, F&B/Food Court and cleaning teams.
• Specific bins for organic waste and cooking oil.
• Regular operating supervision.
• Proper temporary storage.
• Recyclable waste sent to a licensed cooperative of waste pickers.
• Organic waste sent to composting.
• Cooking oil sent to recycling.
• Non-recyclable waste for landfill with methane reuse.
• Recyclable restroom paper and supplies.
Reusing
• Tarpaulins.
• PET bottle caps exchanged for wheelchairs.
• Campaign with the Rio Open audience to collect rackets to be donated to charity projects.
• Donation of balls, rackets and uniform surpluses to charity projects.
• Use of racket strings to make bracelets.
