Sandridge Food Corporation Food Diversion Program August 5, 2009 Presented by Bill Frantz President and C.O.O.

2. Agenda Share a little bit about Sandridge Food Corp. Some of the things we do to reduce waste How did we get into “Food Diversion” The “Goods, the Bads, and the Uglies” about Food Diversion

3. Share a little bit about Sandridge Food Corp. Family owned business since 1960 Unfortunately NOT my family Third Generation Located in Medina, Ohio One of the largest employers in Medina County The LARGEST water and sewer user in Medina County

4. Share a little bit about Sandridge Food Corp. (continued) 150,000 sq. ft. plant Plant sits on 10 of our 28 acres We own our fleet of trucks

5. What We Do Refrigerated foods manufacturer Over 450 different items Potato Salads, Cole Slaws, Macaroni Salads Meat loaf, lasagna, and chicken Soups Selling across the US ALL FRESH You have all eaten our food … but don’t know it Grandma’s Potato Salad

6. Grocers We Sell To Locally like Acme Giant Eagle Marc’s Hawkins Nationally like Costco Kroger BI-LO

7. Distributors We Sell To Regionally like Gordon Food Service (GFS) Nationally like Sysco PFG US Foodservice

8.  We feed about 200 million people annually AND Generate a lot of trash!

9. What we do to reduce our TRASH Start with how we buy our products Bright stacked cans (vs. in corrugated boxes) Pouches (instead of cans when possible) Returnable totes for Egg Yolks and Milk Reusable corrugated totes for pasta and cabbage Bulk tankers of products Soybean oil Liquid sugar Vinegar

10. What we do to reduce our TRASH We recycle where we can All our corrugated We previously recycled our tin cans Particulate remaining in cans became an issue Can anyone help with this? Repair our own pallets vs. sending to recycler All waste oil is recycled We send products to the regional food banks

11. What we do to reduce our TRASH AND NOW…. We recycle our food waste through a FOOD DIVERSION PROGRAM

12. FOOD DIVERSION How did we get there Needed to segregate our types of waste to avoid “bad bacteria” Keep harmful bacteria out of our processing areas Consolidate similar types of materials in one area Built a separate building for all raw produce Allowed us to clean it BEFORE entering the plant Allowed us to segregate the trash

13. FOOD DIVERSION How did we get there Waste is always an issue Boxes that ingredients are shipped in Waste when you peal and clean vegetables Tin cans from canned goods Plastic jugs for mustard With waste, there is Cost, AND Environmental impact

14. FOOD DIVERSION Lets Look at Cole Slaw Strip off outer leaves (to remove some bacteria) which loses about 17% Go through another cleaning process before chopping What did we do with leaves? Previously we sent to landfill

15. FOOD DIVERSION What have we tried Pig feed Not enough nutrients Medina County composting Site not permitted to allow this Scotts Fertilizer Did not work with their recipes Sagamore Soils EUREKA WE FOUND IT!

16. WHY FOOD DIVERSION? How did we find this opportunity Jim Meadows at SFC Has been working on this for a long time Wanted to divert waste from the landfills Jim met Mark Frank from Waste Systems Solutions Introduced us to Scott’s Fertilizer, and Sagamore Soils

17. WHY FOOD DIVERSION? Who is Sagamore Soils Landscaping Supply company Uses our food waste to make compost for their landscape customers We were the first company that they worked with to make food waste into SELLABLE PRODUCTS!

18. WHY FOOD DIVERSION? What happened next? Since it was NEW to both of us, there was a BIG LEARNING CURVE

19. WHY FOOD DIVERSION? What we both had to figure out Develop Recipes How much of our waste (and what types) Mixed with what other products How to make it into usable compost Who would buy it Sagamore never sold this to anyone before How much could they sell

20. WHY FOOD DIVERSION? What we both had to figure out How did we determine what was acceptable We sent them samples of various types of our food waste They had to try the various types in different formulas to see what worked

21. WHY FOOD DIVERSION? What we both had to figure out Acceptable waste Fairly flexible as long as bio-degradable Food waste Cabbage leaves Celery and carrot trimmings Corrugated (but no plastic) Wax coated paperboard is fine No meat products (due to their permits) No rubber gloves, etc.

22. WHY FOOD DIVERSION? What we both had to figure out How were we going to capture this waste …and only this waste We built a special dumpster area off of our raw cabbage cooler to accumulate it Purchased two new dumpsters for food waste

23. WHY FOOD DIVERSION? What we both had to figure out Who would get paid for giving/taking the food waste? We pay them less per ton than at the landfill Who was responsible to pay to get the waste to their facility? We pay the cost of transport to their plant

24. WHY FOOD DIVERSION? What we both had to figure out How would we get the product to their site City of Medina was great Worked out a delivery schedule and cost How much of our product could they handle Originally they wanted a limit Today we are without limits

25. WHY FOOD DIVERSION? What we both had to figure out Getting waste unloaded What time of day could they receive it from us They modified their receiving hours How to get it off the dumpster Seemed EASY! What happened when the weather got COLD Everything was frozen (high water content)

26. WHY FOOD DIVERSION? What could make the program work better More composting sites nearer the business generating the trash

27. WHY FOOD DIVERSION? What will make it work for you Supports sustainability Cost Savings for us - $20/ton If you are closer to your composte facility, your savings will probably be greater Extra work and cost Collection and handling at your facility Additional Equipment needs Transportation

28. WHY FOOD DIVERSION? Does it work for Sandridge YES, and IT IS THE RIGHT THING TO DO