Keys to Promoting Organics Recovery Programs

Transcription

1 Keys to Promoting Organics Recovery Programs Mark A. King, Sustainability Division MAINE DEPARTMENT OF ENVIRONMENTAL PROTECTION Protecting Maine s Air, Land and Water

2 Food Waste What s in a Name? Food Everything!! Scraps

3 Outline Higher and Better Uses for Re-purposed Food Identify and Eliminate Obstacles Do your Home Work Residual Characterization Studies Is Composting the Answer? Case Study

4 Higher and Better Uses

5 Food Waste Prevention [From EPA] To Prevent Food Waste you must first identify where and why food waste is being generated Then come up with solutions to prevent this waste as close to the wasting point as possible. Before you start, consider: The main food waste producing business types in your area Typical quantities of food waste generated by different business The main types of food waste generated by different business

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11 Obstacles Lack of collection infrastructure Lack of storage/utilization capacity Siting difficulties Lack of regulations/permitting to facilitate re-use operations Competition with cheap disposal General Public Apathy

12 Eliminating the Barriers Re-use programs encourage business growth Engage the Public Open houses and Work sessions Provide generator and service provider incentives Reduce disposal costs Grants Require producer and consumer responsibility Remove Subsidies Encourage Organics Bans Remember, Think Globally Act Locally!!

13 Good Business Waste reduction leads to increased operating efficiency and cost savings

14 Customer Satisfaction Consumers have a higher perception of environmentally conscious businesses and are more likely to patronize them

15 Tax Benefits Donations to businesses classified as 501 ( c ) (3) [nonprofits] by the IRS including a portion of the value of prepared food, may be tax deductible

16 Boosts Employee Morale Team building occurs when staff find ways to work together on projects that benefit the community. By putting lower level staff in charge of such projects, it boosts self-esteem Happy staff = less turnover

17 Helps Uncover Waste A waste assessment of your facility will help to reveal how much waste actually occurs in your day-to-day operations

18 Reduces Disposal Costs By reducing waste, businesses can reduce the size of their dumpster and/or frequency of pickups Food waste diversion specifically can help to significantly reduce your monthly solid waste costs

19 Gives Back to the Community By being a better environmental and corporate citizen, you give back to your community Food donation programs can help get edible food waste out of your trashcan and into the hands of those in your community who need it

20 Good Stewardship In Maine We strive for clean water, air, and land All Maine citizens have a stake in preserving the environment and a responsibility to future generations to keep ME clean and green.

21 A Win-Win-Win Waste Solution Businesses win by reducing their purchasing and solid waste disposal costs and reaping tax benefits Communities win by reducing the waste going to landfills and by keeping a cleaner environment Charities win by obtaining food and supplies to help those most in need

22 Composting What to plan for Infrastructure- public sector or private sector proposals transportation lead up PE/PR Budget Community waste audit Predictability- everyone needs it! Managing perceptions!

23 What are you trying to capture? Leaf and yard How about Food

24 From what sources? residents Commercial sources Institutions - cafeteria at UMO Restaurants

25 THE VALUES OF COMPOST BUILDS UP ORGANIC MATTER IMPROVES SOIL TILTH HELPS HOLD SOIL MOISTURE ENHANCES ROOT AND PLANT GROWTH HELPS SUPPRESS PLANT DISEASES

26 Building Markets for Compost Develop compost benefit and usage education programs Require state agencies procure soil amendments by specifying composts certified by the Seal of Testing Assurance Give preference in purchasing to in-stateproduced compost

27 Case Study Garbage to Garden

28 The Story Established in 2012 by Tyler Frank and Sable Sanborn. Saw a need for collection of food at residences and apartments For $11.00/month you get a 5 gallon bucket and weekly pickup of food scraps + empty bucket to begin collecting again. Scraps are taken to licensed, commercial food composting site out of town (Benson Farms-Gorham). City of Portland has a pay per bag system so financial incentive to compost. Members also get compost free in buckets upon request for garden use!

29 Buckets are picked weekly

30 Toters-available for Apartment Complexes and Big Events

31 MAINE DEPARTMENT OF ENVIRONMENTAL PROTECTION Protecting Maine s Air, Land and Water

32 MAINE DEPARTMENT OF ENVIRONMENTAL PROTECTION Protecting Maine s Air, Land and Water

33 MAINE DEPARTMENT OF ENVIRONMENTAL PROTECTION Protecting Maine s Air, Land and Water

34 Collected Food Delivered to Benson Farms

35 Success Relies Upon Top down commitment is key It must be good for businesses and residents Key players are supportive Training assures consistency Frequent feedback Positive reinforcement Partnership (generator/hauler/processor) is critical!!!

36 In Closing The best waste reduction plan is to avoid creating it in the first place! Follow food re-use hierarchy. Identify obstacles and develop ways to overcome. Create a program that benefits many. Have fun doing it!!!

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