1. It’s all about Diversion

2. Started in 1987

3. Recycling rate has flattened Source: BioCycle April 2006

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

5. 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 Thoughts on Landfills Diversion is Key

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

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

8. Full Service –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 Restaurants Source: Cascadia Consulting Group

9. “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 Problems with Organics Collection

10. Plastic Fragments #1 Problem for Composters

12. 3000 Leaf & Yard Waste Sites –56% of yard trimmings 100-300 sites capable of handling food scraps –www.findacomposter.com Food scrap programs concentrated in SF-Seattle, Eastern Canadian Pr., colleges Compost Infrastructure in North America