WEBINAR SERIES INSIDE ENERGY & SUSTAINABILITY

COMPLYING WITH WASTE REGULATIONS –FOOD WASTE 301

September 29, 2016

WELCOMEOUR PRESENTERS

KRISTIN KINDER | WASTE SOLUTIONS

PROJECT LEAD

ARNOLD BOWERS | WASTE BUSINESS

SOLUTIONS DIRECTOR

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AGENDA

DATA Regulations, waste composition

INSIGHT Applying industry expertise

ACTION Implementing processes, people and equipment

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WHY FOOD WASTE?

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DATA – REGULATIONS, WASTE COMPOSITION & DIVERSION

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THE COMPOSITION OF DISPOSED WASTE

Tremendous Opportunity: 40% of food produced is wasted Food is the largest component entering landfills –

over 21%

EPA Data on Composition of Waste DisposedSource: EPA Waste Characterization 2013

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FOOD WASTE REDUCTION IS KEY

USDA & EPA have set the US’s first food waste reduction goal –50% reduction in food waste by 2030 Food waste would be decreased to 15-20% of production Multifaceted issue – working with many stakeholders

Image Source: Intermarché

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LANDFILL AVOIDANCE A CONTINUED GOAL

Cities and States in the Northeastern states, as well as West Coast cities, have banned landfill disposal of food waste from large commercial food waste generators

NV

States: Massachusetts, Connecticut, Vermont and CaliforniaCities: Boston, Seattle, San Francisco, Portland and Austin

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THE STAKES ARE HIGH

Penalties and fees may be assessed for failure to comply with new regulations Negative impact of your brand is at stake Higher costs of waste services could hurt your bottom line

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SUSTAINABILITY & RESPONSIBILITY

Using the resources in food for a higher purpose

Keeping food out of the landfill

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SUSTAINABLE FOOD WASTE PROVIDES OPPORTUNITIES FOR SAVINGS Penalties and fees may be assessed for failure to comply with new regulations Negative impact of your brand Higher costs of waste services could hurt your bottom line Food waste is very heavy and disposal is usually based on weight

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LET’S TALK BUSINESSSectors that typically have large volumes of food waste: Restaurants Coffee Shops Grocery Stores Quick-Serve Restaurants (QSRs) Hotels/hospitality Hospitals Senior Living

Entertainment Venues Theme Parks Large Office Campuses Sports Venues Cruise Ships Universities and Schools

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HOW MUCH IS WASTE COSTING YOU?

Study the waste stream and the costs associated Develop a waste reduction proposal and gain the support of your management team Assess employees’ interest and encourage their support

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POLL

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INSIGHT – APPLYING INDUSTRY EXPERTISE

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INSIGHT

What are the opportunities to improve Compare your baseline to competitors What tools can support your goals Develop a program that can be validated

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POLL

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INSIGHT TO ACTION

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ACTION – IMPLEMENTING PROCESSES, PEOPLE & EQUIPMENT

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DATA INFORMED ACTION IS CRITICAL

Onsite treatment Transported to a processor

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TECHNOLOGY IS HERE TO HELP

Onsite Aerobic Digestion - ORCA and BioHiTechConverts about 1 ton of food waste per day into water that’s safe for the sewage system

Advantages: No transportation costs Save on disposal Not contributing to a landfill Data

Disadvantages: Expensive to implement new equipment Maximum amount it can handle

Image Sources: BioHiTech, ORCA

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ONSITE KITCHEN DISPOSER, INSINKERATOR

Onsite Kitchen Disposer - InSinkEratorFood waste is ground then reduced by up to 85% of its volume. Can process 700 lbs/hour

Advantages: Food waste emerges lighter for disposal Remaining food waste can be put into composting system

Disadvantages: Still need processing or disposal method Staff time to operate

Image Source: InSinkErator

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TRANSPORT, COMPOST PROCESSING

Transport – Compost processingHauler empties food waste from containers onsite and transports to a compost processing facility, which produces soil for agriculture, residential use, or roadways and other industrial use

Advantages: Keeping heavy materials out of the landfill Higher value product than landfill or grey water

Disadvantages: What processors collects varies Infrastructure is not consistent geographically Transporting uses resources – need truck to collect Collecting food waste can create odor

Image Source: Garick.com

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TRANSPORT - WISERG

Transport – WISErgOnsite harvester captures food waste and prevents it from decomposing. It is then transported to a WISErg facility where it is refined into a liquid fertilizer.

Advantages: Higher value product than landfill or grey water Enclosed system – minimizes odor and pests Data

Disadvantages: Infrastructure is not consistent geographically Transporting uses resources – need truck to collect

Image Source: Sustainable Business 360

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TRANSPORT – HOG FARMS

Transport – Hog FarmsFood waste is transported to a local farm to feed animals.

Advantages: Higher value on the food waste hierarchy Food waste can be a resource for farmers

Disadvantages: Infrastructure is not consistent geographically Transporting uses resources – need truck to collect Collecting food waste can create odor

Image Source: Huffington Post

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TRANSPORT – DONATION

Transport – DonationGood food is given to local food banks, soup kitchens, and shelters to help people

Advantages: Highest value on the food waste hierarchy Social benefit No disposal costs

Disadvantages: Inconsistent collection infrastructure Real or perceived liabilities Transporting uses resources – need truck to collect

Image Source: Sufra UK

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ACTION – BEHAVIOR BEST PRACTICES

Select a champion and team Determine how much and where food waste is generated Set goals Work with custodial staff Match food waste collection points to generation Create simple, colorful signage Educate employees – emails, notes, bulletin boards, social media Create a feedback loop for continuous improvement

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MAJOR TAKEAWAYS

Environmental, Social, and Economic Benefits to Keeping Food Out of LandfillsData, Insight, and ActionDon’t Get So Overwhelmed That You Never Start – Large companies can still start small Learn from peers

RELATED RESOURCES

Questions, comments, suggestions?

webinars@ecova.com

ASSESSMENT Is There Money in Your Trash?

WHITEPAPER There’s Money in the Trash

REPORTS Facility Managers, Putting Energy & Sustainability

Practices to Work Hospitality Industry, Putting Energy & Sustainability

Practices to Work

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Q&A

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THANK YOU!