Zero Waste Guam –Food Waste & Recovery Initiative

February 20, 2020

Assembly of Planners Symposium 2020

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Disclaimer

Outline

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1. Food Waste Globally and in the U.S. 2. Guam’s – Food Waste Assessment3. Research Findings4. Hotel Kitchens as a Resource5. Hyatt Regency Guam Sustainability6. Potential Partnerships7. Next Steps

Food Waste & Recovery Leads

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Cory Hinds is the project manager for Jacobs’ Sustainable Materials Management contract for the Guam Environmental Protection Agency.

Lyndsey Lopez is the task lead for the Food Waste & Recovery Task included in Jacobs’ Sustainable Materials Management contract for the Guam Environmental Protection Agency.

Food Waste is a Global Problem

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Photo Source: https://pixabay.com/illustrations/earth-globe-birth-new-arise-405096/

Food Waste is a Global Problem

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§ “Roughly one-third of all food produced in the world for human consumption every year – approximately 1.3 billion tonnes – gets lost or wasted” (FAO, 2019)

§ “In North America an estimated 30 to 40 percent of the food available for human consumption is lost.” (Heller, M., 2019)

Environmental Cost

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•When food is wasted, all the resourcesused to grow, package, transport, and store that foodare also wasted• 25% of our freshwater, wasted on

wasted food (King County, 2019)Environmental

EconomicSocial

• “If wasted food was a country, it would be the third largest producer of greenhouse gases (GHGs) in the world, after China and the United States.” (Spoiler Alert, 2016)

Economic Cost

According to the 2018 Annual Report by ReFed:

• “Today, the United States spends over $218 billion on food that is never eaten.” • “This costs $74 billion to American

businesses and $144 billion to American consumers.”

Source: ReFed, 2018

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Environmental

EconomicSocial

Social Cost• “40 million Americans are food

insecure” (ReFed, 2018)

• 29 percent of the population were on food assistance in Guam in 2014. This is higher than any percentage in the continental U.S.

(Food and Nutrition Service, “Supplemental Nutrition Assistance Program: State Activity Report, Fiscal Year 2014.”)

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Environmental

EconomicSocial

Spotlight on Guam

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June 2018 Import DataFood Imports from the Top 25 Imports

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$ and Country of OriginCommodity 2018 $ US Korea Italy Switzerland Japan All OthersMeat & Edible Offal of Beef 1,046,291 1,043,320 2,971Bread, Pastry, Cakes & Other Bakery Products 890,305 656,673 38,185 81,664 113,783Chocolate & Other Foods Containing Cocoa 801,597 447,272 15,199 20,703 28,228 290,195Meat and Edible Offal of Poultry 796,344 796,344Meat and Edible Offal of Pork 758,052 664,758 93,294Prepared or Preserved Meat or Blood 527,269 511,452 15,350 467Sauces, Mixed Condiments, Seasoning 506,515 353,866 17,528 65,292 69,829Other Food Preparations 462,728 329,987 16,014 49,927 66,800Prepared or Preserved Fish, Caviar & Substitutes 436,382 129,960 54,914 251,508

Totals 6,225,483 4,933,632 71,727 15,199 20,703 295,375 888,847Percentage 79.2% 1.2% 0.2% 0.3% 4.7% 14.3%

Guam imports

~90% of it’s food

Majority of this by barge

Highly perishable items by

plane

Main Agricultural Products of Guam

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https://pixabay.com/photos/food-coconut-fruit-healthy-3062139/

Fruit

Vegetables

Copra

Supermarkets: Food Supply Chain

• Pay-Less Supermarkets is the primary supermarket chain in Guam

• Located thousands of miles from wholesaler (Unified Grocers)

• Long lead times– 2 weeks between retail order and arrival

• Most items shipped on barge• Highly perishable items (e.g. yogurt) sent

by plane

13Source: https://www.theshelbyreport.com/2017/02/10/unified-grocers-alaska-guam-biz/

https://pixabay.com/photos/cargo-ship-container-commerce-449784/

Guam EPA’s Guide and Assessment

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§ Developed a Guide to Conducting a Food Waste Assessment– Scale-able (tradeoff of level of detail vs cost to complete)

§ Used Methodology in the Guide to Conduct an Assessment for Guam

Estimated Quantities from Top IndustriesFood Waste Generation Method

Sector Covered Estimated Food Waste Generated tons per year (tpy)

Simple Desk Top Method

General – Residential & Commercial

20,000 tpy

Moderate Desk Top Method

Commercial Sector –Industry Specific

14,760 tpy from the top 3 food waste generating industries

Moderate Desk Top Method Adjusted

Commercial Sector –Industry Specific

7,232 tpy from the top 3 food generating industries

Field Data Option A Commercial Sector –Industry Specific

3,033 tpy from the top 3 food waste generating industries (for the 23% of those industries surveyed)

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Industry data (ReFed, 2016) indicates that these 3 industries consumer-facing industries) make up about 40% of wasted food generated in a location

Guam Field Data Reveals That

§ Guam generates significant quantities of food waste§ Large amounts of food are being sent to landfill§ Pig farms are widely used as a diversion method§ Levels of interest in the top 3 food-generating

industries (hotels, restaurants, and grocery stores) to divert food waste

§ Active food bank/kitchen organizations on Guam include–Kamalen Karidat: average 45 dinner meals/day– Salvation Army Lighthouse: average 28 dinner

meals/day

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New Developments and Upcoming Actions

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§Zero Waste Working Group§Outreach and Education§Demonstration Projects§Waste Wizard Website & App§Food Recovery Pilot Project§Food Waste Conferences§Collaborations with Guam

Agencies and Organizations

Hotels as a Source

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Food Recovery Programs in Action

https://www.youtube.com/watch?v=04JRD23_DbI

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Sources of Food Waste from Top Food Waste Generating Sectors

§ 63 million tons of food are wasted every year in the United states (ReFED, 2016)

§ 43% is from homes§ 40% (25 M tons) is from consumer facing

businesses§ 16% from farms§ 2% from manufacturers

20Information Adapted from: 2016 ReFED A Roadmap to Reduce U.S. Food Waste By 20 Percent

Supermarkets,

Grocery Stores

& Distribution

Centers, 8

Full-Service

Restaurants,

7

Institutional &

Foodservice,

5

Limited-

Service

Restaurants,

4

Government,

0.5

Consumer-Facing Businesses

(million tons)

Areas where Hotel Food Waste is Generated and/or Stored

Food Waste

Kitchen

Cafeteria

Banquet Halls

Post-Consumer

Back of House

Loading Dock

Room Service

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Sources & Recovery Options for Hotels/Restaurant Kitchens

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Source: Hotel/Restaurant

Kitchens

Meal Preparation Waste (e.g. peels,

stems, shells)

Post-Consumer Waste (e.g. plate scrapings) &

Spoiled Food

Recovery: Feeding Humans/Donations

to Food Banks

Recovery: Feeding Livestock

Excess Prepared Food

Waste Hierarchy & Hotel-Focused Examples

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Source Reduction

Feed Hungry People

Feed Animals

Industrial Uses

Composting

Landfill

Food Waste Prevention Software

Donation

Pig Farms

Compost with or without yard debris

Digestion or Co-digestion

Best Practices/Overcoming Barriers

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Food Preparation

– 45%

Spoilage –21%

Customer Plates –

34%

Food Waste Prevention Techniques for Hotels

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Measure and Monitor Wasted Food• U.S. EPA Paper

Tracking Logs

Use Food Waste Prevention Techniques• Tray-less dining• “Ask First” for sides

and garnishes• Portion Control

Practice Full-Use• Full-use kitchen- free

online curriculum for culinary professionals by Morton Salt

• Waste Not Cookbook-recipes by chefs for commonly discarded ingredients

From the 2017 WWF Fighting Food Waste in Hotels

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Food Donation Pilot Program

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Hyatt Corporate Sustainability

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Hyatt Corporate Sustainability Scorecard

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Now and in the Future

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§Existing Practices– Non-perishable food to

employees– Perishable food to pigs

• New Zero Waste Programs– Donate excess to food banks and

pantries– Compost fruit/vegetable scraps

For additional information contact:

Conchita San Nicolas Taitanoconchita.taitano@epa.guam.gov

Cory Hindscory.hinds@jacobs.com

Lyndsey Lopez lyndsey.lopez@jacobs.com