1. Organics Out of Landfills in a Rural Region GRRN National Recycling & Zero Waste Conference October 2009 Central Vermont Solid Waste Management District

2. Helping Our Cities and Towns to Work Toward Zero Waste. “The CVSWMD will make the diversion of organic matter from waste the single most important program activity undertaken in the next five years (2003 – 2008.)” Quote from Working Towards a Zero Waste Region, the Central Vermont Solid Waste Implementation Plan, adopted April 7, 2003

3. Specific Commitments Understand options for organics diversion Emphasize sustainable programming and business endeavors Pilot more organics programs than any other initiative Adopt legislation, policies and practices that spur organics diversion

4. Program Goals Offer all residents, restaurants, cafeterias and groceries within the District organics diversion Create opportunity for 100% of K-12 schools in District to divert food scraps to composting (30 schools/9,600 students) Establish sustainable routing (>20 mins. drive time) to facility Assist start-up of multiple receiving facilities

5. Rural Challenges Distance between generators and low quantities = high cost for collection Dirt roads, geography, NE weather prevent collection in certain areas or times of year On-site residential options can attract nuisance and dangerous wildlife Quantities can overwhelm on-farm partners Generation rates may vary by season – camps, ski areas, schools

6. Rural Solutions Multiple facilities sized to handle a specific route On-site solutions for small generators – in- vessel and Green Cone digesters Equipment impervious to foraging animals Offer payments to “hold capacity” during off- seasons

7. Residential Program Residential curbside collection of organics was deemed costly, polluting and inconsistent with Zero Waste goals. District opted to create the “Bin & Cone” program Compost bins where desired Green Cone food scrap digesters for all single family, owner occupied residences

8. Bin & Cone Program Composting can co-exist Addition of Green Cone allows diversion of meat, bones, cheese/dairy and grease Can implement at single family and multi-family owner-occupied residences, small schools and businesses Green Cones pay for themselves in avoided disposal costs in less than a year for the average household in Vermont

9. Commercial & Institutional Programs Divert kitchen scraps and post-consumer food “waste” Available to restaurants, cafeterias, and schools in Central Vermont Produces a contaminant- free resource Cost of collection is dependent upon generator size, and range from $110 - $135 per ton; landfill costs range from $110– 150 per ton in Vermont

10. Making Collection Possible When private haulers could not be enticed to develop collection routes, the CVSWMD invested in a small fleet to collect organics.

11. How It Works Totes are used for food scrap collection (avg. weight 220 lbs.) Scraped directly into totes or 5 gallon pails and carried to totes

12. Kitchen Staff Training Logistics worked out with key contact at business Kitchen staff training Manual, video training disc, and contact info sheet provided Laminated wall posters for “food scrap stations” as reminders for what is acceptable and not

13. Zero Tolerance Feedback Loops Drivers inspect top 6-8” prior to collection Small problems are reported to establishment within 24 hours Excess and repeat contamination results in refused tote/load Contaminant-free material reduces problems, increases value of material, and results in dramatic decrease in cost to construct a food-scrap to energy digester.

14. Green Marketing First month for businesses or year for schools is FREE! Marketing materials – table-talkers, news and radio ads, window decals Diversion saves money over disposal The Benefits to Businesses and Schools are clear

15. Accomplishments 2005 Governor’s Award for Environmental Excellence & Pollution Prevention Over 3,000 tons of food scraps diverted to date 100% of all schools in District involved New compost facility sited Nearly 4% of households use Green Cones Farm takes over rural route, sells compost $492,000 DOE grant to research feasibility of food scrap to energy biodigester project

16. Donna Barlow Casey Director@cvswmd.org www.cvswmd.org Helping Our Cities and Towns to Work Toward Zero Waste.