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Home arrow London & City Hall News arrow Summer Festivals in Victoria Park Greener Than Ever
Summer Festivals in Victoria Park Greener Than Ever | Print |  E-mail
Written by See_Article   
Tuesday, 05 July 2011
The Corporation of the City of London
June 24, 2011
 

 Summer Festivals in Victoria Park Greener Than Ever

The City of London is continuing its commitment to make summer festivals in Victoria Park green, by enhancing its current wastewater practice.

Following up on temporary initiatives added into the park since 2008, this year the City has added a permanent sewer line and connected a grease interceptor to the park’s infrastructure along its main pathways. This enhancement will mean that many food vendors will be able to connect directly into the new sewer line, rather than transporting their wastes across the park to temporary units.

“By adding permanent infrastructure, we will further reduce the amount of fats, oils and grease (FOG) previously entering our wastewater system from food vendors in Victoria Park,” says Geordie Gauld, Division Manager of Wastewater Treatment Operations. “Over the past few years we’ve made great strides in educating food vendors as to the importance of proper waste disposal and this year we’ve been able to provide them with better disposal tools.”



In addition this year, the City is test-piloting another initiative, “Leftovers to Lights”. This program will see organic waste material collected from all grease interceptors in Victoria Park, both temporary and permanent, being converted into renewable energy by Organic Resource Management Inc.



These improvements to the wastewater collection system geared to the needs of food vendors in Victoria Park join company with other “greening” initiatives that have occurred for previous festivals. They include:



        • EcoStations (the green tents) to keep recyclable materials and food waste out of the landfill
        • More bike racks to encourage festival goers to peddle down to the events
        • Water Bottle Refill Station to increase the availability of drinking water and encourage refilling water bottles
        • Dish and cutlery rentals to decrease waste generated from food vendors

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