Concurrent Session: Source Reduction and Food Recovery: Challenges and Successes

Transcription

1 Concurrent Session: Source Reduction and Food Recovery: Challenges and Successes

2 SUSTAINABLE FOOD MANAGEMENT JUNE 5, 2015 ASSOCIATION OF OREGON RECYCLERS CONFERENCE DOMENIC CALABRO - U.S. EPA, REGION 10

3 The Problem 40% of all food in the U.S. today goes uneaten; we are throwing out the equivalent of $165 billion/year 1 in 6 U.S. households were food insecure in 2013 On a lifecycle basis, wasted food accounts for 16% of domestic GHG emissions Citations: Feeding America, USDA, EPA, NRDC Image: foodbloggers.net

4 Largest and least recovered waste stream in the U.S. Total MSW Discards (by material), Million Tons (after recycling and composting) Total MSW Recovery (by material), Million Tons 5% food scrap recovery rate! 3

5 Source: Sustainable Food Waste Symposium, 2012

6 So how much food are we throwing away every year? In 2012, 95% of the food waste generated (with an economic value of $165 BILLION) was disposed of in landfills or incinerators Only about 2% of food waste was recovered for composting (EPA 2012 Facts and Figures) Food Waste Plastics Paper & Paperboard Metals Wood Yard Waste Textiles Glass Other Rubber & Leather

7 Wasted food impacts society. 1 in 6 U.S. households (52 million Americans) lacked a secure supply of food to their dining tables in (USDA) Reducing edible food losses by just 15% could feed more than 25 million Americans every year Food insecurity and lack of access to healthy foods can also increase the likelihood for chronic health issues.

8 Wasted food impacts the environment. Wasted food enters a landfill and decomposes, producing methane (21x the warming potential of CO 2 ) for decades, contributing to about 14% of the nation s GHG emissions. Getting food from farm to fork accounts annually for 25% of annual fresh water use, 50% of land use, and 10% of energy consumption in the United States. (NRDC) Food production also impacts water quality, soil productivity

9 How can you reduce your food waste and save money? Commercial Food Recovery Challenge Residential Food: Too Good to Waste

10 Prevention is The Key to Both Cost Savings and Environmental Impacts TRANSIT LOADING PREP FARM STORAGE HOLDING PRODUCTION SERVICE Every food item we throw away results in a large amount of invisible embedded energy and other resources being wasted. 9

11 EPA s Food Recovery Challenge 10

12 Who s Taking EPA s Food Recovery Challenge? 11

13 The FRC is a great tool to help businesses reduce food waste. The FRC is a FREE, simple tool. Businesses receive free technical assistance from regional EPA staff. Standardized metrics allow for easy data tracking & comparison (internally & externally). Provides opportunities to learn about best management practices. Businesses recognized with awards for their food waste reduction & recovery efforts.

14 FRC Tools & Resources Free EPA tools and technical assistance Re-TRAC Database for tracking waste (includes personalized annual progress report with Climate Profile) Food Waste Management Calculator: Estimates cost competitiveness of alternatives to sending waste to landfill Reducing Wasted Food and Packaging Toolkit: Excel Spreadsheet tool that helps commercial kitchens save money and reduce food and packaging waste Regular Webinars on food waste related issues Online Clearinghouse with case studies, tools, templates, BMPs, and outreach materials

15 Joining the Food Recovery Challenge Four Easy Steps 1. Assess It: Conduct baseline food waste assessment 2. Commit to It: Set a goal to increase your food waste prevention, donation, and/or composting over 12 months. 3. Do It: Undertake food waste reduction and recovery activities to meet your annual goal 4. Track It: Report annually using Re-TRAC Connect

16 Drivers for Food Waste Prevention Landfill diversion capacity issues and landfill bans (ex. MA, VT, CT, Seattle) Cost savings to municipalities, businesses and consumers Zero waste plans Food strategies healthy, sustainable diets food security water scarcity local economic development Climate Action Plans State Solid Waste or County Comprehensive Plans

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18 The West Coast Climate & Materials Management Forum is an EPA-convened collaboration of state, local, and tribal governments that develops ways to institutionalize sustainable materials management practices. 17

19 Planning Team Planning Team: Tetra Tech and Subcontractors EPA HQ EPA R9 EPA R10 State and Local Government partners: CA: San Benito County, Oakland, San Francisco, Chula Vista, Cupertino WA: Seattle, King County, WA Ecology, Tacoma, Redmond, Bellevue. Clark County, Snohomish County. Thurston County OR: Dept. of Env. Quality, Portland, Oregon Metro, Gresham, Eugene, Washington County MN State pollution Control Authority ICLEI, Green Cities CA 18

20 Toolkit Components Main message: Food is too essential to throw away. Implementation guide Message map Goal: To prevent household wasted food Behavior change tools: Fruit and vegetable storage guide Shopping list template with meals in mind Eat First refrigerator prompt Outreach Tools, including: Infographic/poster Factoids across the supply chain Workshop presentation for community participants

21 Food: Too Good To Waste Get Smart: See how much food (& money) you re throwing away Smart Shopping: Buy what you need Smart Storage: Keep fruits and vegetables fresh Smart Prep: Prep now, eat later Smart Saving: Eat what you buy Saves a family of four about $1600 per year!

22 Overview of FTGTW Campaigns Number of Campaigns 17 Time Period & Season Partners Location Project Scale Target Populations Outreach and Engagement Fall 2012 through 2014; all seasons Local solid waste departments and nonprofits with broader missions Rural to urban across country Small pilots to broad-scale media campaigns Families with children; young adults; general population Means adapted to needs of community and available resources

23 Evaluation Objectives Primary: Reach and Effectiveness Impact Secondary: Campaign Implementation Costs Environmental Impact Program Fit Image: dailyfinance.com

24 Challenge Effectiveness

25 Key Findings There are strong indications that households have a significant interest in reducing their wasted food. FTGTW behavioral changes are relatively easy for households to make. Creating awareness is key to motivating people to sustain their behaviors. It is possible for households to reduce preventable food waste up to 50% and more by weight (~0.5lb/person/week).

26 Incentives across the supply chain Cost savings for municipalities, business, and consumers Help raise public awareness and expand the conversation on sustainability A more efficient food production life-cycle by wasting less Leverage resources by working collaboratively Participating Grocery Retailers can: Build brand value and a better customer experience by helping your customers stretch their food budgets further and feel good about wasting less Exhibit leadership and provide new products and services their customers need Learn from peers and experts and increase their competitive advantage

27 What s Next? Scaling nationally Tool of the Food Recovery Challenge Some projects continue: Cities of Gresham, Beaverton, and Portland; Washington County Ad Council campaign this fall: $90 million in donated media

28 Food: Too Good to Waste Toolkit The complete toolkit and research reports can be found at: (PCC Natural Markets FTGTW video)

29 For More Information: Domenic Calabro U.S. EPA, Region How to join EPA s Food Recovery Challenge: How to access the toolkit on the West Coast Climate Forum Website: For updates on the FTGTW evaluation:

30 Food Waste at the Airport Stan Jones Port of Portland June 5, 2015

31 Landfill Food Waste Food Donation Conservation PDX Food Waste Program

32 Waste Minimization

33 PDX Landfilled Waste Breakdown Admin 7% Public 28% Airline 32% PDX Terminal Waste Source Areas Concessions 33% Garbage 34% Compostable Food & Fibers 37% Mixed Papers 19% Overall Composition of Daily Landfilled Waste Plastic Bottles 5% Cardboard 2% Glass Bottles/Jars 2% Aluminum Cans 1%

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35 PDX Terminal Diversion Rate Landfilled Diverted 100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0% 15% 13% 18% 18% 23% 28% 29% 30% 29% 31% 32% 32% 85% 87% 82% 82% 77% 72% 71% 70% 71% 69% 68% 68%

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37 Concessions Waste Production* Actual Potential 23% 16% 25% 33% 44% 59% Recycling Food Waste Landfill *Concessionaire sorts

38 Food Waste Collection Since program inception 6.2 million pounds of food waste diverted from the landfill.

39 January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April July October January April Tons of food waste Food Waste for PDX, Port and Partners April PDX Partners Port HQ

40 Food Waste Challenges: Management Support Employee support Turnover Outreach and Training Bio Bag$ Contamination Food Only Change

41 Food Donation Since program inception, donations total nearly 75 tons of food (= 100,000 meals).

42 February March April May June July August September October November December January February March April May June July August September October November December January February March Tons Food Donation for PDX and Partners 2013 (program inception) March PDX Tons Partner Tons PDX HQ Tons

43 Food Donation Challenges: Agreements Changing Food Banks Secure Location Equipment Missed Pickups Changing Food Banks Full Participation Expanding Beyond Airport

44 PDX Food Donation. and Beyond?

45 Focus for the Future? Food Losses Food Waste Perceptions Education Business Models Co$t

46 Thank You

47 + Newport Ave. Market Source Reduction and Food Recovery

48 + Newport Ave. Market Life is short. Eat good food.

49 + Newport Ave. Market Life is short. Eat good food = 39 years in business About 95 employees 2 nd generation, local ownership 22,000 sq. ft. Full service specialty grocery store Grocery Gift Housewares Service Deli Bakery Sushi Meat Seafood Produce Floral Specialty Cheese Beer/Wine

50 + Composting A mixture of various decaying organic substances Established in 2011with the help of Tom Leland of Cascade Disposal and Deschutes Recycling Commercial composter of the year, 2012, Oregon Refuse & Recycling Association 1st retailer to sell ReGrow (Deschutes Recycling)bagged compost closing the loop

51 + Compost Numbers 2014 Total compost: 127,745 pounds 2015: 10,500 pound average to date

52 + Produce, Floral, Meat, Seafood, Deli, Bakery & Grocery

53 + Gleaners To gather the useful remnants of a crop from the field after harvesting Multiple groups in the community over 20+ years In-store pick up every morning on Monday, Wednesday and Thursdays Feeding many families throughout Central Oregon, especially low-income Seniors Tens of thousands of pounds of nutritious edible foods diverted from the landfill & compost stream

54 + Newport Ave. Market Life is short. Eat good food.

55 + Composting Central Oregon s dry climate Due to the dry climate vs. the valley extra time and special environments are required on the processors side Residential curbside can only compost raw fruits and veggies VS. Commercial composting everything from meat scraps, bones, outdoor plants, milk, produce, cooked pasta, etc.

56 + Closed loop

57 + Newport Ave. Market Life is short. Eat good food. Thank you Association of Oregon Recyclers! Lauren G. R. Johnson Leader of the Pack (vrrrooom!)/coo Newport Ave. Market 1121 NW Newport Ave., Bend, OR NewportAveMarket.com /