Automation index
How much of a Waste technician’s job can AI already do?
A waste code comes earlier. The waste going where it should, not the next bin, do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Waste technician
22%
AI can already do 22% of this job.
#401 / 643
View rankingWaste technician
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Code, characterise and the paper.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Plant, the mix and the one you cannot.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 14% | +2.5 |
Move, the haulier and the note.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Inspection, the tip and not hiding.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The producer, the saving and not diluting.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Where it should, not next door.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 22% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- waste codes
- characterise waste
- transfer notes
- the tip
- mixing
- producers
- waste papers
- not dilute
Sources for this job· O*NET 19-4042.00· ESCO/ISCO 2143
IS WORK OVER?
Pork butcher
21%
#418 / 643
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511