QUESTION :

CONDUCT A CLEAN AUDIT OF THE INSTITUTION OF

IDENTIFY AREAS OF ACTION.
ANSWER:
Classrooms

1. Paper waste: Includes used worksheets, notes, and

discarded assignments.
2. Food waste: Leftover snacks, lunch items, or
packaging from food brought into the classroom.
3. Plastic waste: Empty water bottles, food wrappers,
and other single-use plastic items.
4. Stationery waste: Broken or unusable pens,
pencils, markers, and other writing implements.
5. Electronic waste: Broken or outdated electronic
devices such as calculators, headphones, or
batteries.
6. Organic waste: Leftover fruits, vegetables, or other
organic materials from snacks or class projects.
7. Packaging waste: Wrappers, boxes, and containers
from supplies or materials brought into the
classroom.
 8. Miscellaneous waste: Includes items like broken
rulers, torn folders, or unusable art supplies.
9. Hazardous waste: Chemicals from science
experiments, expired or unused medications, or
other hazardous materials.
Efforts can be made to reduce, reuse, and recycle these
wastes to minimize environmental impact.

Canteen
1. Food waste: Leftover food scraps, uneaten
portions, and spoiled food.
2. Packaging waste: Wrappers, containers, and
packaging materials from food items.
3. Disposable utensils: Plastic forks, spoons, knives,
and stirrers.
4. Paper waste: Napkins, paper towels, and
disposable plates or cups.
5. Organic waste: Food scraps such as fruit peels,
vegetable trimmings, and coffee grounds.
6. Plastic waste: Bottles, straws, lids, and other
single-use plastic items.
7. Glass waste: Bottles and containers from
beverages or sauces.
 8. Metal waste: Aluminum cans, foil wrappers, and
other metal packaging.
9. Cooking oil waste: Used cooking oil from frying or
food preparation.
10. Miscellaneous waste: Includes items like
broken dishes, expired condiments, or cleaning
supplies.
Efforts to reduce waste in canteens can include using
reusable or biodegradable packaging, implementing
composting programs for food scraps, encouraging
customers to bring their own containers, and recycling
materials like glass, metal, and plastic.
Basement
1. Electronic waste (e-waste): Old computers,
monitors, printers, keyboards, and other electronic
devices.
2. Furniture waste: Broken or outdated desks, chairs,
tables, and shelving units.
3. Construction waste: Leftover building materials
such as wood, metal, drywall, or tiles from
renovation or maintenance projects.
4. Paper waste: Discarded documents, old textbooks,
newspapers, and magazines.
5. Hazardous waste: Chemicals, solvents, paints, or
cleaning supplies that require special disposal.
6. Packaging waste: Cardboard boxes, plastic wrap,
and other packaging materials from deliveries or
shipments.
7. Miscellaneous waste: Broken equipment, obsolete
machinery, and other items that are no longer
useful.
8. Organic waste: If there are any kitchen or dining
facilities in the college basement, food scraps and
organic waste may also be generated.
 9. Unused or expired items: This can include expired
laboratory chemicals, outdated educational
materials, or surplus inventory.
Implementing waste management strategies such as
recycling programs, proper disposal of hazardous
materials, donation or resale of usable items, and
reducing unnecessary purchases can help minimize
waste in college basements. Additionally, regular
cleaning and maintenance can prevent the
accumulation of unnecessary items.

Corridor
In a corridor, waste may accumulate differently
compared to other areas like classrooms or canteens.
Here's a list of potential waste found in a corridor:
1. Paper waste: Discarded papers, flyers, or notices.
2. Packaging waste: Wrappers, cardboard boxes, or
packaging materials from deliveries.
3. Litter: Candy wrappers, gum, or other small items
dropped by passersby.
4. Dust and debris: Accumulated dirt, dust bunnies,
or debris tracked in from outside.
 5. Miscellaneous waste: Broken items, abandoned
personal belongings, or misplaced items.
6. Organic waste: If there are plants or flowers in the
corridor, there may be organic waste such as fallen
leaves or trimmings.
7. Spillage: Liquid spills or stains from beverages,
cleaning solutions, or other substances.
Regular cleaning and maintenance of corridors are
essential to keep them clean and safe for occupants.
Trash bins placed strategically along the corridor can
help encourage proper disposal of waste. Additionally,
educating building occupants about responsible waste
disposal can help minimize littering and maintain
cleanliness.

Amphitheater
1. Food and beverage waste: Leftover snacks,
wrappers, containers, and beverage cups.
2. Paper waste: Discarded programs, flyers,
handouts, or notes.
3. Packaging waste: Wrappers, boxes, or packaging
materials from snacks or merchandise.
4. Plastic waste: Bottles, straws, lids, and other
single-use plastic items.
5. Organic waste: Food scraps such as fruit peels,
vegetable leftovers, or compostable materials from
snacks.
6. Litter: Candy wrappers, gum, or other small items
dropped by attendees.
7. Miscellaneous waste: Broken or discarded items
like pens, pencils, notebooks, or personal
belongings.
8. Event-specific waste: Decorations, banners,
signage, or props used for performances or
presentations.
9. Cleaning waste: Used cleaning supplies, paper
towels, or disposable gloves from maintenance
activities.
Red Benches

1. Litter: This includes items such as candy wrappers,

food packaging, cigarette butts, beverage cans, and
bottles left behind by students and visitors.
2. Organic waste: Fallen leaves, grass clippings,
branches, and other green waste from landscaping
and maintenance activities.
3. Paper waste: Discarded papers, flyers, handouts,
and newspapers left on benches or scattered
around the grounds.
4. Plastic waste: Single-use plastic bags, bottles,
straws, utensils, and other plastic items.
5. Packaging waste: Wrappers, containers, and
packaging materials from food brought onto the
grounds or delivered to campus.
6. Construction waste: Debris from construction or
renovation projects, including wood, metal,
concrete, and other building materials.
7. Hazardous waste: Chemicals, solvents, paints,
batteries, fluorescent bulbs, and other hazardous
 materials from laboratories, maintenance facilities,
or campus operations.
8. Sports equipment waste: Broken or outdated
sports equipment such as balls, rackets, and nets.
9. Event waste: Decorations, banners, signage, tents,
and other materials used for campus events and
activities.
10. Vehicle-related waste: Oil spills, tire debris,
and litter associated with parking lots and
transportation on campus.
11. Miscellaneous waste: Broken furniture,
abandoned bicycles, obsolete electronics, and
other discarded items.
Efforts to manage waste in college grounds should
include regular cleaning and maintenance, waste
separation and recycling programs, litter prevention
measures, campus-wide education and awareness
campaigns, and sustainable landscaping practices.
Collaboration between students, faculty, staff, and
campus administration is essential to effectively
address waste management challenges and promote a
cleaner and greener campus environment.
Ncc Ground
1. Litter: Debris, wrappers, bottles, and other waste
left behind by cadets and visitors.
2. Food and beverage waste: Leftover food,
packaging materials, disposable utensils, and
beverage containers.
3. Paper waste: Discarded papers, flyers, handouts,
and notices from training sessions or events.
4. Plastic waste: Single-use plastic bags, bottles,
straws, and other plastic items.
5. Organic waste: Fallen leaves, grass clippings, and
other green waste from landscaping and
maintenance activities.
 6. Clothing and equipment waste: Worn-out
uniforms, damaged gear, and obsolete equipment.
7. Event waste: Decorations, banners, signage, tents,
and other materials used for NCC events and
ceremonies.
8. Miscellaneous waste: Broken furniture, abandoned
equipment, obsolete electronics, and other
discarded items.
Efforts to manage waste in NCC grounds should include
regular cleaning and maintenance, waste separation
and recycling programs, litter prevention measures,
and education and awareness campaigns among cadets
and staff. Additionally, promoting sustainable practices
such as reducing single-use plastics, composting
organic waste, and reusing or recycling materials can
help minimize waste generation and promote
environmental stewardship within the NCC community.