74 We create a culture of environmental responsibility by employee engagement to achieve our waste reduction and management goals. Through training on waste management and hazardous waste handling, our employees are equipped with the knowledge and skills to effectively sort and segregate waste based on the characterization of waste. The Kaizen initiative encourages employees to contribute innovative ideas for waste elimination, process optimization, and efficiency improvements. Regular environmental awareness sessions, conducted through shop floor transformative initiatives (SFTI), reinforce the importance of resource conservation, waste management, and safe working practices. These interactions create a platform for employees to share their insights and contribute to a cleaner and more efficient working environment. We have been taking initiatives to make our waste management practices sustainable. We have strengthened our inhouse practices of reuse and recycle. Biodegradable bags have replaced HDPE drums used for raw material transfer from the warehouse to production areas. These biodegradable bags are further reused to store the hazardous wastes ( after detoxification) thereby having a dual benefit. Food waste from canteen and garden waste (dry leaves) are converted to manure in the organic food waste digestor. The manure or compost is used as a fertilizer for growth of plants thus contributing to green belt development. We have explored repurposing used MS drums along with left over granite pieces to convert it to a seating bench. We have upgraded the storage area that houses the hazardous waste and acids. Non-hazardous waste: Waste category Unit IV Unit III Unit II Plastic waste (Kg) 86059 9813 404 Metal scrap (Kg) 261401 18460 25310 Electrical scrap (Kg) 7145 0 370 Non-hazardous wastes are also being tracked and monitored in our operations. Electronic wastes are sent to authorized recyclers.
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