Organic Wastestream Project

1. Organic Wastestream Project • Leaders: Jen Fallon and Charlene Volpe • Consists of over 50 sites to be examined for possible sources of organic waste. • Each intern was assigned various sites that seemed to relate to each other or would possibly have the same waste stream as each other. • Analysis to determine if the organic waste present on campus can be used for biofuel production, ethanol production, put in the anaerobic digester, recycled, or composted.

2. Origins • Currently, the University of New Hampshire has implemented an innovative organic waste stream. • Using UNH has a model, the BioEnergy interns can garner knowledge for the development of their own waste stream management project.

3. Origins • UNH developed compost programs and waste collection techniques. • Pilot program: utilized one dining hall to compost its own organic wastes. • Managed by 5 interns. • In the following year it was determined the amount each meal produced in pre and post consumer wastes. • Dining halls installed food pulpers • Interns collect the food waste every morning and bring the waste to an agronomy research station where it is composted.

4. Wastestream Project • Ultimately, we want the project to be streamlined and cohesive. • At the end of the project we will have an Excel spreadsheet with footnotes, units, and sources of waste with uniform methods of analysis. • Waste Energy and Ecological Development Report.

5. Charlene Volpe – “Other” Dining Services • Greek Food Services • Medical Food courts at Shands Hospital • Graham Oasis, FLMNH Resturant, Mr. Two Bits Café.

6. Charlene Volpe - Greek Dining • Data from a sorority member • Each sorority hires their own chef. • The chefs receive their food to be prepared by a truck that comes daily and drops off fresh food. • Salad bar • When diners are finished eating they take their trays to a centrally located garbage drum (probably 32 gallon container), and dispose of their leftovers.

7. Charlene Volpe – Greek Dining • Only one 32 gallon container is needed for lunch, and one is used and filled at dinner. • All leftover food not consumed is never thrown away; all of it is put in containers and stored as leftovers in the refrigerators, free to be eaten by first come first served basis • Unlikely kitchen includes a fryer. A fraternity house may have one. Here we might find some vegetable oil • About 150 people eat lunch. She estimated that 100 people eat dinner • There is a possible waste stream in Greek dining that can be used for biofuel production. • All of the fraternities recycle, there is an opportunity here to get the sororities involved.

8. Charlene Volpe - Shands Food Services • Two locations house dining services • Shands Children’s Hospital • Cafeteria • Food Court • Shands at UF • Cafeteria • Food Court; vending machines • Wendy’s, Pizza Inn, TCBY, Havan Mediterranean • Serves 1,473,554 meals a year. • Medical Deli Plaza: serves breakfast and lunch

9. James Duncan – Reitz Union • Source of data: Mike Mironack, Operations Director of the Reitz Union. • Consists of waste from: • Reitz Union food services, Career Resource Center, the hotel, the bookstore and business services. • All food wastes are commingled and sent to two compactors at ground level of the building. • Compactor waste • Cardboard waste

10. Wei Liu – Biosolids & Husbandry Waste • Animal wastes (Husbandry) • Wasted sludge (Biosolids) • Any organic material has the possibility to break down aerobically to create methane. • This project is an estimation of the various organic waste and its suitability as a stock feed to Dr. Wilkie’s anaerobic digester.

11. Wei Liu - Biosolids • Biosolids: • Wasted sludge from waste water treatment plant. • UF has one plant that takes in all sewage water from the campus and reclaims the usable water. • It waters the landscape, steam generation for the power plant, and sent to Lake Alice • The irreclaimables are collected as wasted sludge in a bin and trucked away by GRU to be either applied on a farm or buried on a landfill. • Data to be collected: • gallons of wasted sludge • Sludge characteristics • Seasonal volume variance • Disposal methods

12. Wei Liu - Biosolids • Animal wastes: • Considerably more heterogeneous mixture than biosolids. • The UF Veterinary school disposes of their wastes as a part of their regular office wastes.

13. Scott Edmundson – Green Waste • Lake Alice, Aquatic plants, lawns, departmental wastes • Green Waste: botanical wastes – • Yard waste, lawn clippings, woody debris, harvested aquatic weeds, organic wastes from plant related departments. • This waste stream managed by UF Physical Plant. • Albert Krause, Solid Waste coordinator of the Grounds Dept. is in charge of the removal of this waste.

14. Scott Edmundson – Al Kraus • There are five components to UF’s waste stream: • Yard waste • Paper • Recyclables (cardboard, plastic, glass) • Sewage • Trash • UF recycles ~38% of all waste. • Costs UF $2 million annually waste removal • 265 trash dumpsters • 110 paper recycling dumpsters • 5 baling machines • 15 garbage compactors • 15 roll-offs for construction

15. Scott Edmundson – Al Kraus • Paper – a major output • Currently recovering ~70% of recyclable paper • Issues: • Consciousness of the recycling program • Education on recycling • Custodial staff integrating recycling as part of their duties. • Yard Waste – • ~25% out of 288 tons is not organic. • The organic is transported to wood resource recovery facility in Gainesville where they compost the waste. • While PPD seems to have yard waste under control, a possible avenue for the interns to take is the golf courses and athletic fields, as PPD has no control over these lands.

16. Scott Edmundson – Green Waste • Average annual amount removed from campus is 28-32 tons. • 25% of the tonnage removed are silicate sands • UF pays ~$50,000 per year for removal • Departmental wastes are not included in these figures • End up in landfills. • Possibility of providing alternate bins to divert the flow of compostable and digestible organic wastes out of landfills and into the bins to be composted or recycled.

17. Shunpei Iguchi – Broward Dining • Data obtained from Fred Starr, manager of Broward Dining. • This location has the most potential for high quality oil for biofuel production. • Two brands of oil: • Arrezzio used most often • Frymax – deep frying • Oil is disposed into a tank outside of the cafeteria and Griffin Industries is called to pick up the waste oil when the tank is filled. • Normal Waste Oil is not separated from deep fry oil waste.

18. Shunpei Iguchi – Broward Dining • Solid Waste: • Organic and inorganic wastes are not separated. • These wastes are disposed of in the dumpster every Thursday. • A compactor is in place for the cardboard

19. Jen Fallon – Dorms, Labs, O’Connell Center • O’Connell Center • Data obtained from Jeff Chenery, Associate Director • Amount of waste fluctuates • Organic and inorganic waste is not separated before disposal nor is it measured. • Cardboard is recycled in a dumpster. • A more extensive recycling program is in the works for next school year. • There is a good possibility for oil waste at this location.