Supply Chain and Waste Legislation

Waste (Scotland) Regulations update (SGEG Sep 2013)

Waste (Scotland) Regulations (Zero Waste Scotland)

Waste (Scotland) Regulations (Resource Efficient Scotland)

Supply Chain and Waste Management Best Practice

Green Procurement

Waste Management Toolkit (SGEG 2004)

Key steps in producing a Waste Management Policy and Plan (SGEG 2010)

Waste Management and Recycling Facilities in Your Area

Benefits of using compost in course management


Further assistance

Zero Waste Scotland Business Support: Resource Efficient Scotland - Publications / Tools / Funding / Training 
Food Waste Network  

Case Studies

Improved Resource Efficiency at a Golf Resort - Case Study

Fairmont St Andrews - Resource Efficiency - Case Study

Benefits of compost use on golf courses

Blairgowrie GC - ZWS Compost Case Study

Renaissance GC - ZWS Compost Case Study

Waste Resources Action Programme (WRAP) - Golf Case Studies



Key organisations:

Zero Waste Scotland

Resource Efficient Scotland
























Supply Chains and Waste Management are very important aspects of any golf facility’s environmental management.

In challenging economic times, green procurement of products, resource use efficiency and the correct separation, handling and disposal of waste needs to take place in the clubhouse, the course, the professional’s shop and greenkeeper workplace to reduce costs and minimise materials going to landfill and the risk of pollution. 

We recommend that all clubs seek to:
• Minimise the amount and type of products brought into the facility
• Minimise the amount of waste they produce
• Re-use whatever they can
• Recycle as much as possible
• Ensure all disposal meets with relevant legislation, and best practice.

In the clubhouse there is much that can be done regarding waste. In particular, green purchasing policies can reduce the amount of products and packaging brought into the club in the first place. Un- avoidable waste can be separated for collection. Aluminium cans, bottles, paper, plastic cups, cardboard and office equipment can all be recycled simply by storing them in separate bins and contacting local organisations.

In the maintenance facility and golf course, the safe storage, handling and disposal of pesticides and their empty containers have to be looked at closely as part of Health and Safety and COSHH Legislation. Green and woody wastes should also be managed appropriately by reducing, reusing and recycling where possible.

These pages contain downloadable information help you assess your current practices and offer some ideas for future projects and the production of a Waste Management Policy / Plan. For further advice on waste minimisation go to the Government funded Zero Waste Scotland (ZWS) website.

For further energy, material resource and water efficiency business support and advice contact the new government funded service from Resource Efficienct Scotland 

Coursetracker logo

In these economically challenging times, effective recording and monitoring of all chemicals and materials used in course management is important. SGEG recommend a recording system such as the new, free online service provided by The R&A. It has been specifically designed to provide a fast and effective means by which you and your facility can enhance revenue, reduce costs and increase your competitiveness.  CourseTracker will enable you to:

- conduct effective cost-benefit analysis of agronomic advice and environmental certification

- identify where your operation can improve

- assess your competitiveness within your market by utilising anonymous in-country comparisons with similar facilities

- generate professional reports to demonstrate the value of the product you provide for your customers.

See for more information. 

CourseTracker already has a large international user base and has been endorsed by the Scottish Golf.  The GCMA and BIGGA also actively encourage their members to use CourseTracker, supporting your efforts to make your course a more attractive one for existing and potential customers.