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LESS IS LESS: A Practical Approach to Reducing Employee Waste

LESS IS LESS: A Practical Approach to Reducing Employee Waste. Melissa Walton Hendricks Resource Conservation & Operations Coordinator City of Portland – OMF Division of Asset Management. April 17, 2019. Facilities Waste Reduction Pilot. B e f o r e Af t er.

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LESS IS LESS: A Practical Approach to Reducing Employee Waste

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  1. LESS IS LESS: A Practical Approach to Reducing EmployeeWaste Melissa WaltonHendricks Resource Conservation & Operations Coordinator City of Portland – OMF Division of AssetManagement April 17,2019

  2. Facilities Waste ReductionPilot BeforeAfter

  3. Waste Reduction PilotResults • 49% reduction in totalwaste • Markedly reduced recycling and compost streamcontamination • Culture shift towards wasteavoidance

  4. 1.Information sharing 1. Educatingemployees 4. Continuedemployee on how toproperly 2.Implementing change engagement,and dispose of waste & why implementationof we’re changingwhat feedback. wedo. 3.Supporting 3.Prizes! 2. Changingour employees, and positively reinforcing changes. everyday habits related towaste. 4. Program Optimization

  5. 1 Common RecyclingMistakes 2 Used paper towels/napkins Broken glasscup Plasticstraw Plasticclamshell Hot drinkcup Cold drinkcup Styrofoam Glass bottle Plastic water bottle 3 4 7 5 6 10. Plasticutensils 8 9 10

  6. Give them the “why” behind thechanges • TPB design decisions– • need to change habits now • WELL BuildingPrinciples • To gather data prior toa • broader employee roll out • City policiesdemand • wastereduction • Recycling markets are changing • Plastic pollution isa problem • Rates areincreasing

  7. Structuredfor Long-Term Success 1. Educateemployees Introduce small barriers to waste disposal Create ways for employees tobe more mindful of the wastethey’re producing Change during a time ofchange Structure the program to resonate with a variety ofperspectives Reward positivebehavior Allow employees to choose their own rewards Beflexible Periodicallyfollow-up

  8. Green Team Employee Engagement IFMA Symposium 4/17/19

  9. What isE3? • “E3” isEnergy, Engagement, Environment • Voluntary committee of cross-functional staff members • Focused on organizational sustainability “E3 helps me connect with folks across the organization in a fun and creativeway.”

  10. ExecutiveSupport • Sponsor from Management Team • Executive Director and board support • 100 Best Green Workplace award placement • Annualbudget • Onboardingintegration

  11. Manage What YouMeasure • Biennial Employee Sustainability and EngagementReport • Internalcategories: • Office indoor environmental quality • Energy • Water • Purchasing • Waste andRecycling • Travel

  12. Purchasing • Sustainable purchasing policy since2007 • Equipment is ENERGY STAR certified • Minimum 30% recycled content paper • Non-toxic greencleaners • Coffee purchased from local, fair tradevendor • Catered food contains minimal packaging

  13. WasteReduction/Recycling • Paperless invoicing since2015 • Cloth towels inkitchens • Built-in water filters inkitchens • Dyson dryers inrestrooms • GO Box subscriptionprovided • Print settings default to2-sided • 1-sided paper →notepads • Shared trashcans • Battery and Styrofoam recycling provided • TerraCycleboxes

  14. Great Wall ofTrash!

  15. WasteAudits • Annualaudits • Avoidableitems: • Plastic and paper to-gocups • Plasticbags • Plastic clamshellto-go • containers • Help from building management!

  16. Travel Bicycle, helmet and lock available for all employees TriMet passes for full-timestaff Zipcar memberships available for regional travel Carpooling used for local conferences and events Biking is highlysupported! • • • • •

  17. Bike More Challenge • Bring on-site bikemechanic • Bike lawclasses • Coffee meetups and happy hours aroundtown • Cross-departmentcompetition • Organizational challenges • Internal awards

  18. EmployeeEngagement • Officechallenges • Lights off/reusablemugs • Earth Monthactivities • Communityvolunteering • Annual fooddrive • Launched passport in2017

  19. FutureFocus • Carbon offsetpossibilities • Additional opportunities for non-curbsiderecycling • Collaboration with other staff volunteer committees to enhanceengagement

  20. Recap of Tips forSuccess Diverse Members Get Support Manage Budget Vary Offerings Makeit Easy! Be Realistic

  21. Thankyou! KatieWallace Marketing Project Manager katie.wallace@energytrust.org

  22. IFMA Symposium "Less isLess" AthenaPetty Sustainability ProgramManager New SeasonsMarket https://www.newseasonsmarket.com/sustainability/

  23. Committed to HealthyCommunities • Founded in 2000 by threefamilies • Goal to connect communities to their local foodsystem • First B Corp grocer with21 neighborhoodstores • Employ 4,000 passionate staff • members from our localcommunities • Committed to sustainability, with waste audits and annual impact reports

  24. Communities Look to Businesses to LeadChange • Most customer feedback over any othertopic • The thing we hear the most on social media – both positive and negative • Staff and customers havesuggestions • Vendors looking for best practices and recommendations

  25. Staff Dedicated Improve ourImpact New Seasons staff are a powerful force for bringing our mission to life. Green team staff drive mission initiatives at the store, take actions that will improve our environmental footprint and empower staff and customers to make choices that positively affect the environment. Green Teams are led by passionate leaders and seek to align with overall businessinitiatives.

  26. The Great Plastics Divide: Convenience vsImpact

  27. Juggling Food Safety andImpact

  28. SustainabilityPlan Measure ourMission ClimateAction ReduceWaste Support the Regional Food Economy Empower our Staff andCustomers

  29. ReduceWaste Focus on theFOOD Make PACKAGING decisions based on IMPACT Education, communication and TRANSPARENCY Increase REUSE opportunities andvisibility Waste AUDITS and community RECYCLINGdrives

  30. Reduce FoodWaste • Roughly 8% of global ghg emissions result fromwasted food • 1/3 of food raised orprepared doesn’t make it from farm or factory tofork • Reducing food wasteavoids deforestation for additional farmland “Preempting food waste before it happens results in thegreatest reduction ofupstream emissions” ~Drawdown

  31. Reduce FoodWaste Get the right food to the right place atthe righttime

  32. What We’reDoing Change from tubs to bags Conduct waste audits Average waste diversion =80% Use LCA to make decisions that improveimpact Reduce gHg emissions by 78%, water usage by 80%, and create 63% fewer human health impacts

  33. What Customers CanDo

  34. What We Can doTogether Over $300,000 raisedsince 2016

  35. Business garbage, recyclingand composting: policy and rulesupdate

  36. Recyclingchanges Business foodcomposting Single useplastics

  37. Business recyclingrequirement Goal: Reuse valuable materials and reduce the environmental impact of using virginresources Policy: Require all businesses to recycle paper, metal cans, plastic bottles, and glassbottles/jars.

  38. No changes in what is accepted in the recycling bin, at work or at home.

  39. Global recycling markets havechanged Result: Showed us how contaminated our recycling hasbeen Increased costs being passedonto customers Recycling right is more important than recyclingmore

  40. Business compostingrequirement Goal: Reduce landfill methane production by getting food scraps out of thegarbage Policy: Mandate participation of businesses with larger amounts of food scraps in theirtrash

  41. Timeline Covered byPolicy Grocery Stores Restaurants Lodging andHotels Hospitals Nursing and Residential CareFacilities CorrectionalFacilities Colleges andUniversities Elementary and SecondaryEducation Food and BeverageManufacturers * Property managers that provide garbage willbe required to provide compostservice

  42. Single-use plastics Goal: Reduce single-useplastics. Policy: Banned some plastics and for others, change the default from opt-out toopt-in.

  43. Alreadybanned: polystyrene foam takeoutcontainers plasticbags

  44. Newpolicy, startingJuly1st 2019: Single use plastics by requestonly. Straws, stirrers,utensils and individually packagedcondiments

  45. take-aways Recycling costs have changed but what is accepted hasnot: recyclables are being recycled, not thrown away recycling right is more important than recyclingmore Most food businesses will be composting in threeyears: facility managers and property managers arekey Single use plastics by requestonly: begins July 1st,2019 compostable plastics are not theanswer

  46. Thankyou paul.deblock@portlandoregon.gov City of Portland | Bureau of Planning andSustainability

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