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Integrating Food Waste into your Zero Waste Plan

Integrating Food Waste into your Zero Waste Plan. Agenda. Develop Facts. Conduct a waste analysis to document percentage of trash is compostable Extrapolate into weekly volume Research overall facts Who will take the compost? What will the cost be?

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Integrating Food Waste into your Zero Waste Plan

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  1. Integrating Food Waste into your Zero Waste Plan

  2. Agenda

  3. Develop Facts • Conduct a waste analysis to document percentage of trash is compostable • Extrapolate into weekly volume • Research overall facts • Who will take the compost? • What will the cost be? • Do they meet the Insurance requirements? • Where will it be staged? • Will it smell? • Can we put paper towels in it? • What are the service options? • Toters • Front loader • Compactor Cedar Grove Composting Facility Finished compost product

  4. Waste stream analysis Determinesample section Stagetrash in area designated for sorting Separatematerials into categories Weighall of the materials Identifytotal weight of recyclables Photographfindings Generatewaste analysis report SBM Confidential

  5. Monthly Baseline vs. New Cost Total Difference$ +7,946

  6. Compost Options • Types of compost program • Farmer • Industrial composter • On site Machinery • Vericomposting • Location of compost • Kitchen only • Kitchen and café • Full Site • Material Types • Pre consumer food waste • Post consumer food waste • Disposables • Paper towels 3 stream station example by Clean River

  7. Containers Example signage Cafeteria Dish Return

  8. Kitchen Collection Containers Post-Consumer Gamma Seal Lids & 5 Gal Buckets Pre-consumer 20 Gal Totes Coffee Collection Totes (Keep small)

  9. Outside Storage Containers Toters • This outside container used at a PA site is easy to move and has a locking, gasket lid. Front Loader Compactor

  10. Zero Waste Planning Waste analysis results • Document Business expense versus income • Use data from the waste analysis • Set goals and adjust your existing Zero Waste Plan • Approved by management • Track the tonnage and compare against what is purchased • Conduct visual audits of kitchen and compost areas Recent Waste Analyses have shown 35-45% compost in the trash

  11. Education/Training • How do you educate the population? • Events • Banner • Signage • Posters • TV’s • Who should be involved? • Kitchen management • Janitorial • Contractors • Facility Managers • Campus employees

  12. Key Learning's • Develop facts and waste analysis results • Determine options for cost, containers, frequency and containers • Integrate and update your Zero Waste Plan • Educate the population with signage, posters and demonstrations Example signage from Greenbuild 2012 in San Francisco

  13. Thank YouQuestions, Comments and Discussion Sue Beets LEED AP Corporate Sustainability Manager sbeets@sbmcorp.com Phone 916-871-2980

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