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Integrating Food Waste into your Zero Waste Plan.

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Presentation on theme: "Integrating Food Waste into your Zero Waste Plan."— Presentation transcript:

1 Integrating Food Waste into your Zero Waste Plan

2 1 Develop 2 Options 3 Zero Waste Plan 4 Education

3 Develop Facts Conduct a waste analysis to document percentage of trash is compostable – Extrapolate into weekly volume Research overall facts – Who will take the compost? – What will the cost be? – Do they meet the Insurance requirements? – Where will it be staged? – Will it smell? – Can we put paper towels in it? – What are the service options? Toters Front loader Compactor Cedar Grove Composting Facility Finished compost product

4 Waste stream analysis Determine sample section Stage trash in area designated for sorting Separate materials into categories Weigh all of the materials Identify total weight of recyclables Photograph findings Generate waste analysis report SBM Confidential

5 Monthly Baseline vs. New Cost Total Difference $ +7,946 Baseline DiversionProjected Annual DiversionDifference 65% 71.1%+5.1% CurrentEstimated Costs Waste Hauling$2,078$1,858 On Site Labor$0.00$1,590 Materials$1,266$7,841 Total Cost$3,344$11,291

6 Compost Options Types of compost program – Farmer – Industrial composter – On site Machinery – Vericomposting Location of compost – Kitchen only – Kitchen and café – Full Site Material Types – Pre consumer food waste – Post consumer food waste – Disposables – Paper towels 3 stream station example by Clean River

7 Containers Example signageCafeteria Dish Return

8 Kitchen Collection Containers Post-Consumer Gamma Seal Lids & 5 Gal Buckets Pre-consumer 20 Gal TotesCoffee Collection Totes (Keep small)

9 Outside Storage Containers Toters This outside container used at a PA site is easy to move and has a locking, gasket lid. Compactor Front Loader

10 Zero Waste Planning Document Business expense versus income – Use data from the waste analysis Set goals and adjust your existing Zero Waste Plan Approved by management Track the tonnage and compare against what is purchased Conduct visual audits of kitchen and compost areas Waste analysis results Recent Waste Analyses have shown 35-45% compost in the trash Recent Waste Analyses have shown 35-45% compost in the trash

11 Education/Training How do you educate the population? – Events – Banner – Signage – Posters – TV’s Who should be involved? – Kitchen management – Janitorial – Contractors – Facility Managers – Campus employees


13 Key Learning's Develop facts and waste analysis results Determine options for cost, containers, frequency and containers Integrate and update your Zero Waste Plan Educate the population with signage, posters and demonstrations Example signage from Greenbuild 2012 in San Francisco

14 Thank You Questions, Comments and Discussion SBM Confidential Sue Beets LEED AP Corporate Sustainability Manager Phone 916-871-2980

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