1. It’s all about
Diversion

2. Started in 1987

3. Recycling rate has flattened
Source: BioCycle April 2006

4. recycling polymeric carbon back to soil
“Cradle to Cradle” Product Design
METHANE
SANITARY
LANDFILL
RECYCLABLE
BIODEGRADABLE
MATERIAL
REDESIGN
COMPOSTING
FACILITY
RECYCLING
FACILITY
WASTE TO ENERGY
FACILITY
ENERGY
TOXIC RESIDUALS (ASH)
BURNABLE ?
RECYCLED PRODUCTS
LAND APPLICATION
recycling polymeric carbon back to soil

5. Thoughts on Landfills Diversion is Key Designed to be arid tombs
“Self-Storage” facility
W. Rathje, “Garbologist” found
Newspapers in good condition after 40 years.
5 year old lettuce
15 year old hot dogs
Diversion is Key

6. Food Scraps 26.9 Million Tons
Source: EPA 2003 Data

7. Waste Generation Overview (after recycling)
~50% of the food scraps come from commercial establishments.
Restaurants
Fast Food Outlets
Grocery Stores
Colleges & Schools
Large Hotels
Food Warehouses
Source: Cascadia Consulting Group

8. Restaurants Full Service Fast Food
Generate 4,400 lbs waste/yr/employee (after recycling)
66% are food scraps
5% “compostable paper”
6% “plastics”
Fast Food
4,250 lbs. waste/yr/employee (after recycling)
52% food scraps
12% “compostable paper”
10% plastics
Source: Cascadia Consulting Group

9. Problems with Organics Collection
“YUCK” Factor with Food Scraps
Messy & Wet
Sometimes smelly
Plastic Contamination
Plastic Collection Bags
Cutlery & Containers
Impossible to Separate
Costs Composters $$
Compostable plastics improve participation

10. Plastic Fragments #1 Problem for Composters

12. Compost Infrastructure in North America
3000 Leaf & Yard Waste Sites
56% of yard trimmings
sites capable of handling food scraps
Food scrap programs concentrated in SF-Seattle, Eastern Canadian Pr., colleges